Restaurant Vittorio brings a piece of the Mediterranean to Brno in a modern and fresh concept. The bright and airy interior combines wood, stone and greenery, giving an elegant yet relaxed feel. Every detail is thought out so that attention is focused on the plate and the story it tells.
The menu is based on fresh and seasonal ingredients. Fish, seafood, grilled meat, homemade pasta, vegetables and herbs form the basis of dishes, the aim of which is to highlight the natural taste and harmony of the ingredients. The menu is complemented by light appetizers, salads and delicate desserts, all with maximum emphasis on quality and balance.
The wine list plays a major role, offering carefully selected wines from prestigious regions of Italy, France, Spain, Germany and Austria, but also surprises from lesser-known regions, such as Slovenia or Luxembourg. The drink menu is designed to perfectly complement individual courses and underline the overall gastronomic experience.
Chef Adam Procházka is responsible for the culinary direction of Vittorio. He fell in love with cooking as a child thanks to his grandmother, who passed on his love of food and honest cuisine. After studying at Charbulova Secondary School, he gained experience in renowned companies, especially in the Pavillon in Brno under the leadership of Jan Kaplan. He fully established himself professionally at Vittorio, where he became assistant chef at a young age and today sets the gastronomic direction there.
Adam Procházka believes that the key to real cuisine is honesty, first-class ingredients and a unique style. He puts his ideas, tastes and inspiration into each menu to bring guests not only perfectly prepared dishes, but also joy and emotions. His motto is to never look back, but to move forward and improve every day.
Vittorio is a modern Mediterranean restaurant that combines precise work, top-quality ingredients and a personal approach. Thanks to professional service and a pleasant environment, including an outdoor garden, it has become a place where guests like to return - not only for the food, but also for the atmosphere, which cannot be easily imitated.