Villa Fitz is not just a restaurant or a hotel – it is a place where people, tastes and experiences meet. Located in the heart of Rokycany, it is a reborn architectural gem that has been transformed into a modern and culturally vibrant environment.
Upon entering, guests are immediately drawn to the unique design wall by Filipino artist Kenneth Cobonpue – thousands of bronze figures symbolize the spirit of Villa Fitz: meeting, sharing and creating memories.
The cuisine is based on honest craftsmanship and respect for local suppliers. The menu combines classic techniques with a modern approach, drawing inspiration from both domestic and international gastronomy. Guests will find honest classics in a new concept and surprising combinations of ingredients. Signature dishes include venison cheeks with almond croquettes, foie gras with raspberry gel or chicken breast from the Loužná farm with celery. The atmosphere is completed by an elegant interior with an open restaurant, a stylish bar and outdoor seating.
Villa Fitz is an ideal place for family lunches, business meetings and romantic dinners.
In the immediate vicinity are hotel rooms, wellness and spaces for weddings and corporate events.
Chef Petr Smetana grew up in a hunting family and has been close to game since childhood. His grandfather taught him to work with raw materials "from the forest to the plate" and his grandmother awakened his love for desserts. He made his first attempt at cooking - snow meringues - at the age of five.
He graduated from a culinary school with a high school diploma and gained experience in a number of Czech and foreign companies. At Café Fara he learned respect for fresh ingredients, at Výčep na Korunní modern techniques, and in London and Bavaria he worked with freshwater fish. A great challenge for him was working in Beijing, where he opened a Czech gastronomic concept.
Later, he led shifts at the Na Spilce restaurant on the Plzeňský Prazdroj premises - one of the largest restaurants in the Czech Republic. Hundreds of portions were served daily, which taught him the perfect organization and logistics of a large operation.
Today, he heads the kitchen at Villa Fitz, where he puts all his experience to good use while also looking for new flavor combinations. The photos of the dishes illustrate the chef's favorite venison cheeks, foie gras, and sweet chocolate fondant - because, as he himself says, he loves sweets.