There are currently construction works taking place around our restaurant, so the way to us is a bit busier than usual.
How to find us?
We maintain close partnerships with farmers and breeders
In the kitchen, we only work with seasonal ingredients, vegetables, fruits and herbs that are grown at the given time of year by our local suppliers. We visit the farmers regularly and they visit us to share our experiences from the field and the kitchen. If something grows in excess of the growers’ expectations, we accommodate them and process the surplus. This is also part of maintaining good relationships between chefs and farmers.
Fish pond harvest – fishermen sorting fish into tubs on an autumn pond shore.
Close-up of marbled beef – dry-aged steak with rich fat marbling.
Chefs at Čestr restaurant with a dry-aged beef quarter hanging in the restaurant interior.
Fish pond harvest – fishermen sorting fish into tubs on an autumn pond shore.
Close-up of marbled beef – dry-aged steak with rich fat marbling.
Chefs at Čestr restaurant with a dry-aged beef quarter hanging in the restaurant interior.
Every ingredient a supplier provides is an original
Beef is supplied by Amaso from Jeneč but we also get it from Farm Rudimov in the Bílé Karpaty mountains or from Havlíkův Dvůr in Český Ráj. Our favorite suppliers include Radomír Dvořák, who keeps bees and bottles honey for us in the Kokořínsko Region or fishermen from the Faculty of Fisheries and Water Conservation at the University of South Bohemia. It is from them that we buy healthy carp with the necessary omega-3 fatty acid content at Christmas.
Shelves with homemade preserves and pickled vegetables at Čestr restaurant.
Homemade pickled vegetables in a jar.
Strawberry dish with herbs, plated detail at Čestr restaurant.
Shelves with homemade preserves and pickled vegetables at Čestr restaurant.
Homemade pickled vegetables in a jar.
Strawberry dish with herbs, plated detail at Čestr restaurant.
Mushrooms from deep forests and fruit from Czech orchards
While in the summer, we slowly prepare for the winter and preserve, compote and pickle fruits and vegetables, in the spring and autumn months, we work with experienced picker Martin Mňuk, who is at home in the forest. Our favorites from his finds include boletes, chanterelles, red foot boletes and horn of plenty. We get our summer and autumn supply of Czech shiitake from a family farm in Čelákovice.
1. meat (aged and matured beef, Přeštice Black Pied pork) – Amaso
2. fish – Kalendova Chabrybárna 
3. snails – Šnečí farma Dolní Chabry 
4. poppy seeds / 5. horseradish / 6. flour – ekofarma Úlovice
7. honey – včelařství Radomíra Dvořáka
8. meat (Přeštice Black Pied pork, chicken, duck) – biofarma Trněný Újezd 
9. meat – Dvůr Podolí
10. potatoes – Rodinná farma Aujeský 
11. vinegar – Oceterie Smolíkových 
12. beer, tvargle cheese – pivovar Tvarg
13. hot peppers – Pálíto 
14. eggs – farma s bio vejci CocoKarl 
15. herbs, vegetables – školní statek Mělník
16. asparagus – Český chřest 
17. sausages – Hrobské uzeniny (řeznictví Hrob) 
18. fruit – Michael Šatník (ekologický zemědělec) 
19. meat – Býkárna
20. goat's cheese, kefir – Krkonošská kozí farma 
21. chocolate – čokoládovna Jordi‘s 
22. cold-pressed rapeseed oil – olej Ze Stodoly 
23. cheese – mlékárna Krasolesí 
24. cottage cheese, butter – farma Struhy 
25. milk – farma Diviš (mlékárna Chrášťovice) 
26. mushrooms – Martin Mňuk (profesionální sběrač hub)
27. fish – výlovy ve spolupráci s Fakultou rybářství a ochrany vod Jihočeské univerzity
28. rum, wine – destilérie Svach 
29. flour – Mlýn Oudoleň 
30. wagyu – farma rodiny Krontorádových 
31. special oils – V PRESU
32. vegetables – Svobodný statek na soutoku
33. wine vinegar  – vinařství Sonberk
34. wine – vinařství Vinselekt Michlovský 
35. apple cider vinegar, cider, apple juice – Cidre Bílé Karpaty 
36. meat (mutton, aged beef, lamb) – ekofarma Rudimov 
37. potatoes, pumpkin, beet – Ekofarma Country Life (Tomáš Zídek)
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