Restaurant Kohout NA VÍNĚ, nicknamed KNV for short, has been operating in the functionalist House of Arts opposite the Mahen Theatre in Brno for almost ten years. The premises, which were originally part of the legendary Goose on a String theatre, still retain a theatrical atmosphere. Just like on stage, everything is carefully prepared here for guests to experience an unforgettable eno-gastro evening.
The aim of KNV is to create an environment where guests feel at home – relaxed and without formal rigidity, yet with maximum professionalism and an emphasis on quality.
The atmosphere is complemented by open and friendly service, which gives the whole place a human and informal dimension.
The cuisine is based on seasonal and local ingredients. The food is cooked simply and honestly, without unnecessary frills – so that the ingredient itself stands out. The inspiration is modern Czech, French and Mediterranean gastronomy. The direction is determined by the ingredients available at the time and often by an idea that arises spontaneously in the kitchen.
Guests can choose from the à la carte menu or prefer one of the tasting menus. KNV offers two multi-course menus with the option of wine pairing. The wine list includes around 200 carefully selected labels, mainly from smaller and family wineries from the Czech Republic and abroad. In addition to the traditional tasting menu, the restaurant also offers shorter three-course discounted lunch and business menus with considerable success, suitable for quick business lunches, graduation ceremonies or representative work group visits.
Chef Ondřej Pavlík is behind the kitchen, whose path to cooking was unusual. He originally wanted to pursue medicine, but when his studies failed, he decided to try gastronomy. He soon discovered that cooking is surprisingly close to medicine – it requires precision, discipline and creativity, and most importantly, the ability to help people, albeit in a different way.
He gained his first experience literally from scratch – he started as a helper and gradually worked his way up to preparing ingredients, hot cuisine and co-creating the menu. This practice gave him a solid foundation and taught him that the kitchen is not a stage, but a workshop. “I want the guest to receive food that makes sense to them – in terms of taste, visual and human. Without drama, but with respect,” he says.
Kohout NA VÍNĚ is thus a restaurant where tradition is combined with a modern approach and where guests like to return for the taste, wine and atmosphere that reminds them of home.