In the very heart of Pilsen you will find the Štipec restaurant, whose dominant feature is a stone oven heated with beech wood. Every morning, homemade sourdough bread is baked there, which is served to guests as an amuse bouche with butter and chives and which can also be taken home. Fire is literally the main ingredient here – it touches not only meats, but also vegetables, appetizers and desserts. The result is dishes with an unmistakable taste and aroma, which have become the hallmark of the establishment.
Štipce’s cuisine is based on Czech traditions, is also inspired by Scandinavian style and is not afraid to experiment. Guests will find dishes based on seasonal and local ingredients, supplemented with herbs and fruits from the area. Each course carries with it care, sustainability and an effort to use the ingredients without a trace. The restaurant’s atmosphere is cozy and modern at the same time – ideal for lunch, tasting dinners and special occasions.
Chef Vojtěch Gaier, awarded the title of Discovery of the Year by the Golden Chef 2025, is behind the kitchen. He was introduced to cooking by his father and a family background full of home-cooked food and traditional slaughterhouses. He graduated from the hotel school in Pilsen, gained his first experience in a rural pub in Horní Bělá, and his breakthrough came at the Srdcovka restaurant, where he discovered his passion for charcoal grills and fire in the kitchen. “The most important thing is to cook with love,” says Gaier, for whom an open fire is a symbol of authenticity and craftsmanship. Štipec quickly became one of the best restaurants in the region – in 2024 it was named the best restaurant in the Pilsen Region in the Golden Chef competition. Thanks to its creative approach to cuisine and emphasis on quality, it has received excellent reviews from guests and has become a popular destination for gourmet trips.