The border chateau – Chateau de Frontiere continues its historical role. Since the beginning of the 19th century, important guests of the Liechtenstein family have found refreshments here. Today, this classicist building has become home to Restaurant Essens, whose current concept has been sensitively integrated into the noble interior.
An exceptional gastronomic experience is provided by the team led by chef Otto Vašák. Guests can enjoy a multi-course tasting menu based on carefully selected ingredients. Meat comes from local farms, fish from the Pohořelice fish farm, and vegetables and herbs from the hotel's own garden. Each course has a recommended wine pairing, with the sommelier offering wines from Moravian and foreign wineries. The private wine list focuses on vintage collections from the best French producers. There is also a non-alcoholic pairing made from fresh vegetable and fruit juices.
The complex includes the four-star Superior Hotel Chateau de Frontiere with premium wellness and a view of the Lednice Ponds nature reserve. Guests also have access to a spacious parking lot with a charging station for electric cars.
Otto Vašák got into cooking more by accident. “I didn’t go to school much, I had bad grades and had to do an apprenticeship. The kitchen seemed the most attractive to me – I had a relationship with food and I enjoyed it,” he recalls. Although his grandfather was a chef, the inspiration came from people he met later – for example, from master Mirek Štůrala, who showed him that cooking can be fulfilling and meaningful work.
He studied in Valašské Meziříčí and gained his first experience in the school cafeteria. The turning point came at the Valachy resort, the Horal hotel in Velké Karlovice, where he first encountered professional operations. Unlike many colleagues, he never worked abroad, but he nevertheless gained valuable experience in the country. He was most influenced by La Degustation in Prague, where he spent three years. This experience showed him that gastronomy can be done differently than in most regular operations.
He sees order, honesty and respect as the main factors behind Essens’ success. “When a chef has a genuine relationship with his work and responsibility towards the ingredients, the environment and his colleagues, everything looks professional,” he says. His culinary philosophy is based on cleanliness, quality ingredients and an approach that shows that gastronomy is a discipline that requires respect and commitment.
He sees Essens as a place where guests not only taste a tasting menu, but also slow down and enjoy the moment. “We want people to feel good, have fun and leave feeling refreshed,” he adds. His motto is simple: “Try it.” According to him, it is important not to be afraid to experiment – even if the result doesn’t work out, you have experience and can move on.