Restaurant Chateau Petit is one of two top restaurants in the Chateau de Frontiere hotel resort in South Moravia. The staff pampers guests with professional service and an unusual culinary offer, which proves that top gastronomy does not belong only to big cities.
Under the leadership of chef David Viktorin, known from Brno establishments including the U Kastelána restaurant, Chateau Petit offers dishes from breakfast to the evening menu. The menu is always guided by the availability of fresh local ingredients. Typical are homemade pastries, homemade sausages, fermented vegetables and original lemonades. The restaurant works closely with local growers and farmers, which guarantees freshness and authenticity.
Guests appreciate the modern environment, professional service and a wine bar with a selection of Moravian and foreign wines. A special feature is the outdoor seating area Behind the House - chef's table for twelve people, where exclusive dishes prepared on an open fire, in a bread oven or in our own smokehouse are served.
David Viktorin got into cooking by accident. At the age of fourteen, he wanted to surprise his first love with kung pao chicken. The love didn't work out, but the feeling that he could make people happy with food remained with him. He was also strongly influenced by his grandmothers - one cooked in South Moravia, the other in South Bohemia.
He trained in Brno, but foreign experiences were key for him. A demanding internship in Balderschwang, Germany, gave him resilience and discipline, and he gained additional experience in France, Germany, and Thailand. Also important was his work at La Degustation in Prague, which fundamentally advanced him.
He cooks with his heart and doesn't care whether it's for the president or for his grandmother, who was saving money on food - the result should always be equally intense. His motto is: "It can always be better." Every dish should bring joy and surprise to guests with its taste, consistency, and appearance.
Chateau Petit, led by David Viktorin, combines modern gastronomy, respect for ingredients, and a personal approach in an environment that entices guests to return.