Litomyšl, one of the most beautiful towns in East Bohemia, is a UNESCO World Heritage Site and boasts a chateau, picturesque monastery gardens and a large historic square. Right here, in the heart of the action, you will find the stylish Bohém restaurant, which is part of the Aplaus hotel. The hotel connects three historic houses and the restaurant naturally combines tradition with modern architecture.
The Bohém restaurant has been an integral part of the Smetana Litomyšl international music festival for seventeen years, hosting even the most demanding clientele.
The interior refers to the past of the house, which once housed the Na Sklípku pub, where the painter Josef Váchal also frequented. References to his personality are still visible in the space today and form a bridge between history and the present. Guests can enjoy an exceptional culinary experience in the stylish interior or on the charming terrace overlooking the monastery gardens.
The kitchen at Bohé is headed by talented chef Martin Píša, who, together with his team, prepares a menu inspired by modern gastronomy and current trends.
They approach quality ingredients here with respect and an eye for detail.
Martin Píša did not grow up in a family of chefs, he only cooked his first meal – a simple pork mixture – at the age of fifteen. The decisive turning point came during his internship at the Bonté restaurant in Pardubice, where he first felt a real passion for gastronomy. He graduated from a vocational school in Pardubice, but the experience gained in renowned companies was key for him.
He started at the Dašické sklepy restaurant, followed by the French restaurant Art Nouveau in the Municipal House in Prague, then worked at the Chateau Mcely hotel and the Park Golf restaurant in Hradec Králové. He regularly expands his experience through internships at the Michelin restaurants Field and Salabka in Prague.
He has been the chef at Bohé for four years now. His cuisine is based on simplicity and quality ingredients. “My goal is to take the restaurant one step further, to constantly develop, educate and seek inspiration,” says Martin. He is proud of the recipes from the new menu – duck terrine in butter dough with mulberry and beef heart, rabbit loin with foie gras and celery and sweet vanilla crème brûlée.