The King Edward VII. Restaurant is part of the prestigious Esplanade Spa & Golf Resort hotel in Mariánské Lázně. The stately building from the early 20th century offers a unique view of the spa town and its interiors combine the nobility of history with the comfort of modern times. The hotel, surrounded by a forest park, is an ideal place for relaxation, wellness, as well as golf and congress tourism.
The King Edward VII. Restaurant stands out for its elegance and high level of gastronomy. It offers guests a combination of traditional Czech and modern international cuisine, prepared from first-class regional and foreign ingredients. The menu changes according to the season, but there are also signature specialties from the à la carte menu. The atmosphere is complemented by a carefully compiled wine list with local and world wines.
In addition to the restaurant, the hotel also includes a Lobby bar with a wine shop, a cigar lounge and unique conference rooms, which regularly host prestigious social events.
The restaurant's kitchen is headed by chef Jakub Uchytil, who comes from a gastronomic family. Both of his parents graduated from the Hotel School in Mariánské Lázně and dedicated their entire lives to the profession. “But for me, my mother was and still is the best cook,” Jakub recalls.
The first dish he prepared himself was semolina porridge with cinnamon. He knew even then that the kitchen environment fascinated him. He trained as a chef, graduated from a hotel school with a high school diploma and a French gastronomy school organized by the embassy in cooperation with the AKC of the Czech Republic.
He gained experience in a number of prestigious establishments, such as the Parkhotel Golf, the Zlatá Koule restaurant, Patriot, Koliba or Sadová kavárna. He also worked in foreign hotels such as Steigenberger Bad Homburg, Penta München, Vallenstein München or Rotes Ross in Nuremberg.
During his internship, he had the honor of cooking for all post-revolutionary presidents and for the British Prince Edward. Meetings with Michelin chefs at the Culinary Prague symposium also inspire him.
He selected photos of dishes for the guide that emphasize freshness, seasonality, color, and lightness, but also honor the spa tradition of Mariánské Lázně. "Cook with your heart, choose quality regional ingredients, and remember that food tastes better when it's prepared with love," advises Jakub Uchytil.