Restaurant Goldie is a culinary jewel in the heart of Tábor. It is located on the ground floor of the Boutique Hotel Nautilus on Žižkov Square, right in the historic center. The carefully renovated 16th-century townhouse combines history, design, and modern gastronomy. The restaurant windows offer a picturesque view of the old town, which enhances the exceptional atmosphere of every meeting - from a romantic dinner to a business meeting.
Goldie offers modern European cuisine with strong Czech roots. Under the leadership of chef Martin Košťál, dishes are created here that combine tradition with innovative techniques, often inspired by Nordic or Asian cuisine. The emphasis is on freshness, seasonality, and the aesthetics of service. The menu changes several times a year, so guests can enjoy quality even on the daily menu during weekdays.
The name Goldie symbolizes rarity and timeless value - and the restaurant reflects this philosophy not only in the kitchen, but also in the interior and service. The elegant space is complemented by original artwork by Olbram Zoubek, and in the summer there is a terrace overlooking Žižkovo Square. The establishment also includes a stylish wine bar in the historic cellar of the hotel with a capacity of
20-25 people, ideal for private dinners or guided tastings.
Chef Martin Košťál grew up in a family where cooking was an everyday part of life. With his brother, who now runs his own restaurant, they set out on a gastronomic journey inspired by family tradition. He originally wanted to go in a different direction, but the kitchen completely absorbed him and became his passion and profession.
He gained experience in the legendary Šupina and Šupinec in Třeboň, in Tuscany, in the Tyrolean Alps and also in the Olivier restaurant under the leadership of Robert Burian, who had a fundamental influence on him. He also studied economics at the University of Economics in Jindřichův Hradec, so that he could understand gastronomy not only from the perspective of cuisine, but also from the perspective of operations.
“In the kitchen, you experience everything – stress, joy, enthusiasm. I value the moments when the team works and the guests are satisfied the most,” says Martin. He included photos of his favorite dishes in the guide that combine taste, technique and story: a snack bar made up of charred jalapeño peppers with hollandaise sauce, foie gras torchon with cracker and raspberry, and trout ceviche with kohlrabi and dried apricot puree, as well as Iberian boar pork plum with pickled chanterelles, potato puree and spruce sauce, and poached pike perch with wild broccoli, onion cream and tarragon sauce. His philosophy is to cook honestly, with respect for tradition, but with an openness to innovation.