The Brio restaurant in České Budějovice is one of the businesses that emerged from a true passion for gastronomy. It was founded by three friends – Tomáš Krafl, Pavel Vostracký and Petr Šmídek – all experienced chefs who have gained valuable experience at home and abroad and decided to translate it into their own project. Together, they created a place where quality ingredients, precise preparation and a friendly atmosphere come together, which continues to attract new guests.
The restaurant’s interior is modern and cozy, with an emphasis on clean design and comfort. Brio is located in the center of České Budějovice and has quickly gained a reputation as a place where guests will be satisfied not only with their taste, but also with their overall experience. The menu is based on freshness and seasonality, using local suppliers and ingredients of the highest quality. The chefs at Brio are not afraid to experiment and often come up with unexpected combinations of flavors that pleasantly surprise guests.
Tomáš Krafl got into cooking in elementary school, when he was excited by the opportunity to try his hand at preparing meals at a fair in České Budějovice. Thanks to his talent and perseverance, he soon found his way to top restaurants, where he gained experience with lobsters, crabs, steaks and fresh fish.
Gradually, Tomáš became part of culinary competitions and his journey led to the founding of Brio. His motto remains “maximum customer satisfaction” and he proudly says that he manages to change the perception of even those ingredients that guests previously rejected, such as beetroot or goat cheese.
Pavel Vostracký found his inspiration in childhood, when he was fascinated by cooking alongside his mother and was later attracted by the atmosphere of restaurants. He gained valuable experience in England, where he worked at the local restaurant Brio and learned to work with fresh fish, meat and pasta directly from local producers. After returning to the Czech Republic, he continued to develop his skills and today at Brio he applies everything he learned at home and abroad. His philosophy is clear – to think about the final dish from the beginning so that the guest gets the best that the kitchen has to offer.
The third co-founder was Petr Šmídek, who, together with his colleagues, contributed to the development of Brio with his experience and taste for constantly looking for new paths. After a while, however, he went his own way. Today, the Brio brand is made up of the Krafl and Vostracký duo.
Today, the Brio restaurant is a sought-after place where craftsmanship is combined with a modern concept of gastronomy. It is a business that focuses on quality, freshness and a human approach, and that is why it is a permanent fixture on the gastronomic map of České Budějovice.