Beef sirloin from South Bohemian breeding of Farm Dvořák, marinated for 48 hours in red wine, served with homemade halušky and plum reduction.
Italian rice, summer truffle, 36-month Parmesan, Lurpak butter — €16.80
Hokkaido pumpkin, fresh burrata, pepper oil, roasted pumpkin seed — €7.80
French recipe, real Bourbon vanilla, lavender from Provence — €7.40
Every course on your plate has an address. Carrots from Třeboň, lamb from Šumava, cheeses from Mlékárna Klatovy. We don't care about stars — we care about the people behind every ingredient.
„We cook as if the farmer's return next year depends on it."Marek Vondráček — Executive Chef
Marek Vondráček grew up on a farm in the Pošumaví region. As a child, he planted potatoes, foraged mushrooms in the forest, and watched his mother preserve food. He studied gastronomy in Prague and Vienna, then worked for four years in Lyon at Michel Boudin's restaurant Léon.
In 2019, he returned to Bohemia with a single ambition: to build a restaurant where every ingredient has a name and an address. Salvia today collaborates with 23 local producers — from baker Milan Zástěra of Třeboň to winemaker Johanis Habánek of the South Moravian Region.
In 2025, Marek received the Golden Spoon award in the "Best Czech Cuisine" category. His philosophy is simple: "Hide the best technique. Let the ingredient be felt."
„The tasting menu was one of the best gastronomic experiences of my life. Each course was a story — from the appetizer to the petit fours with espresso."
„We came from Vienna specifically for Salvia. The risotto with truffle surpassed even the best Italian restaurants we knew."
„The tartare was perfectly seasoned, the sirloin melted in the mouth. Paired with a selected Frankovka — an evening perfect from the first to the last minute."
„Salvia is a place where gastronomy becomes art. The staff knows every dish in detail, remembers your preferences. We will come back soon."
We will confirm the table within 2 hours by email · Groups of 10+ call