Hotel Passage, originally the famous Hotel Slovan, has returned to its historical name after extensive reconstruction and is now one of the most distinctive hotels in Brno. The monumental palace from 1928 by architect Bohuslav Fuchs has been transformed into a modern boutique hotel with more than a hundred designer rooms, a spacious congress center and unique art installations that decorate the facade and interiors.
The hotel also includes the modern Restaurant Passage, which has earned a reputation as one of the best gastronomic addresses in Brno. The menu includes a diverse selection of international and traditional Czech dishes, always with an emphasis on quality and creativity. The restaurant also has its own pastry shop, where homemade pastries, desserts and handmade pralines are created. The highlight is the wine shop with more than 200 types of wine and champagne. Parking is provided in spacious underground garages.
Chef Petr Svoreň is in charge of the kitchen, who focuses on traditional ingredients served in an unconventional way and regularly changes the menu according to the season.
Petr Svoreň grew up in a family where weekend gatherings around the table were a given. He experimented in the kitchen as a little boy – one of his first meals was a box of butter with caraway. Although he was not sure at the beginning of his studies whether gastronomy would fulfill him, he soon fell in love with it and discovered that it was the path he wanted to take.
He gained experience in restaurants and hotels across the Czech Republic and learned that even a few basic ingredients can be used to conjure up a great dish. “If you love your profession, you actually work twenty-four hours a day and with a smile,” he says.
He has been working at Restaurant Passage for almost six years and is constantly trying to develop and find new ideas so that guests are never bored. His goal is to be not only a great chef, but also a teacher and leader for his team. He included photos of dishes in the yearbook that are among the most popular with guests and his colleagues because they enjoy cooking them and always like to come back to them.