The Vila Botanika restaurant is part of the golf and leisure complex Botanika, which falls into the portfolio of the Vyšehrad 2000 gastronomic company. The complex was created by the reconstruction of the original farm on the edge of the Křivoklát forests and today offers a wide range of activities - from golf to tennis to wellness. The villa, originally a family residence, has undergone extensive transformation and now hosts a modern restaurant with a terrace and a view of the natural park, as well as a four-star hotel with a hundred beds. Botanika is a popular place for weddings, corporate events and weekend stays.
The cuisine is based on Czech classics supplemented with international elements and, thanks to cooperation with the Dráb biofarm, also on high-quality local ingredients. The permanent offer of main dishes, dominated by the popular "largest fried schnitzel west of Prague" or the Big Burger made from matured Black Angus beef neck, is complemented by a rich selection of aged meats from our own ripening house and a lunch menu with three main courses. The wine list includes a diverse range of sparkling, white and red wines in various price ranges, from which even the most demanding connoisseur will have no difficulty choosing.
The chef Stanislav Stádník is behind the kitchen, who has been close to cooking since childhood. He prepared his first semolina porridge at the age of twelve and decided to become a chef at the end of primary school. His grandmother had a great influence on him, who introduced him to Jaroslav Novák, the owner of the premises, under whose guidance he began his apprenticeship. During his internship, he participated in catering for the English royal family - an experience that he still remembers vividly.
Stanislav has been working at Vyšehrad 2000 for more than thirty years. During his career, he has worked in various operations - from catering to restaurants to cooking at the Municipal House. His style combines respect for Czech cuisine with openness to new trends and techniques. He draws inspiration from abroad and is not afraid to experiment – in addition to sirloin or schnitzel, the menu also includes aged steaks or Asian specialties thanks to the collaboration with a colleague from Vietnam.
“Cooking is not only work for me, but also joy and an opportunity to constantly learn and improve,” says the chef. Under his leadership, Vila Botanika offers a combination of honest Czech cuisine, a modern approach and a friendly atmosphere that attracts guests amidst the beautiful nature of the Křivoklát region.