The story
Grandrestaurant sits at Mírové náměstí 2 in Karlovy Vary, inside Grandhotel Pupp, where the Czech kitchen earned 13.5 from Gault&Millau in 2026. The menu takes traditional Czech cooking and reworks it with modern technique and local produce. It is the gastronomic heart of the hotel.
Josef Pindur leads the kitchen. His menu reads Czech classics through a modern lens, built on seasonal and local ingredients. Technique is the through-line, and the dishes stay recognisably Czech.
Gault&Millau's reviewers singled out marinated salmon with apple and horseradish juice, and beef carpaccio with Dutch parsley sauce, sun-dried tomatoes and quail eggs, finished with truffle caviar. For mains, the confit duck leg arrives on red cabbage with Karlovy Vary dumplings and celery purée. Dessert is a light sabayon made with sparkling wine, served over strawberry compote.
Recognition
Ambience
Details
Location
Facebook
Instagram