The story
Resort Hvozd sits near Kurort Oybin inside a complete renovation of an old sheepfold completed in 2020 within the rolling hills of the Lusatian Mountains. Guests dine against a backdrop of grazing cows and sheep, visible from the sunny outdoor terrace that defines the farm atmosphere. Inside, the space connects to the region's craft heritage through glass creations by master Peter Kuchta, linking the venue to the nearby Crystal Valley network.
The farm kitchen earns an 11-point rating from Gault&Millau for its careful preparation of local ingredients and balanced flavors. Standout plates include a cream soup blending potato, dill, and porcini mushrooms served with homemade bread, alongside a pork sauté enriched with brown mushrooms over jasmine rice. Desserts offer variety too, such as yeast flapjacks paired with forest fruit ragout and whipped cottage cheese that maintain a lively sweetness.
Service here reflects the relaxed rhythm of country life, with staff who know every menu item and ensure visits leave lasting impressions. The dining experience extends beyond the plate, inviting guests to linger while watching herds move across the meadows outside. This blend of attentive service and pastoral setting creates a welcoming environment where this approach to regional cooking feels both grounded and refined.
Recognition
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