The cultivation of wine in the Roudnice region commenced in the 14th century, when Holy Roman Emperor King Charles IV, father of the Patria (also known as the father of Czech wine), first brought grape vines from Burgundy to Bohemia. The Roudnice Lobkowicz Winery came into existence two centuries later, in 1603, when Polyxena Pernštejn (1566-1642), then-owner of Roudnice Castle, its winery and nearby vineyards, married Zdeněk Vojtěch, 1st Prince Lobkowicz (1568-1628) and High Chancellor of Bohemia. Throughout the centuries, Roudnice Lobkowicz wines have come to be known for their distinctive flavor and characteristics. They have been awarded countless gold medals at various Czech and international competitions and won the attention of connoisseurs worldwide.
Viticulture is an intrinsic part of life in Southern Moravia, and has left an imprint on the local landscape and culture with rolling vineyards, quaint wine cellar streets, grape harvest festivals, viticulture museums, village fairs and wine expositions. In Moravia, there are 27,000 acres (11 000 hectares) of vineyards. The wine growing tradition dates back to the 3rd Century, when the Roman 10th Legion from Vindobona, Legio Decima Gemina, Pia Fidelis, had encampments beneath the hills in the Palava region near Mikulov on the old Amber Trail. It is said that the white limestone formation reminded them of their homeland and gave them the idea to try growing wine in this fertile region which is now the main wine producing area in the Czech Republic. A vintner’s knife for cutting the vines was found by archeologists at the site of the camp. The three leading varieties are for white production: Veltliner, Muller-Thurgau and Riesling Italienne. These varieties are planted on about half the area of the Moravian vineyards. Twenty five percent are reserved for the varieties of high quality white wines, such as Chardonnay, Sauvignon Blanc, Traminer, Pinot Blanc and Riesling. The other twenty five percent are for the varieties of red wine production: St. Laurent, Limberger, Oporto, Pinot Noir. In Southern Moravia, there is a long tradition of owning a vineyard and a wine cellar. There are 16,000 small vintners in the Moravian wine region. In the spring, when the wines are clean and ripe, the small vintners in every wine-growing community organize a wine exhibition with more than a hundred wine samples. A commission of experts judges the quality of wines on a scale in point values. The best wines are awarded a prize. September, during the harvest time, is a fun time to visit. Every larger town of the wine-growing region holds its own Wine Festival with parades, music, dances, food and of course wine tasting.
Francouzska restaurant is situated on the right north wing of the front side of the Municipal House, which was built to create an elegant architecture icon of Czech culture. The project was designed by architects Antonin Balšánek and Osvald Polivka. The Municipal House was opened to the public on January 5th, 1912. Large windows illuminate an area of the Francouzska restaurant with “festive” light. The windows are originally decorated, equipped with double-layered winter protection screens supported by unique opening chain system. Restaurant’s high ceiling along with walls are richly embroidered in stucco decorations – geometric ornaments with figural elements, designed by Frantisek Kraumann and his studio which cooperated hand in hand with other leading Czech artists including Alfons Mucha. Massive crystal chandeliers with pendants, lined up in two rows, are the dominant feature of the ceiling. All lighting in Francouzska restaurant was supplied by the Prague company of František Anýž. Quality metal artwork is highlighted by handmade clock, located in the archway to the elevated part of the restaurant. Both sides of the archway are enriched by allegoric paintings of Josef Wenig. Majority of the restaurant’s furnishing falls into early 1920’s just as wall paneling, partitions of booths with leather seat covers, radiator covers and cupboards. Art Nouveau Francouzska restaurant is a prestigious venue of high quality cuisine and service. These values are proven and recommended by food critics, gourmets, general public as well as by numerous award received. Overall restaurant’s ambiance is enriched by live piano or jazz music.
We are a country-side restaurant and we are not ashamed of it. Indeed, we are proud of it. We draw inspiration from the Czech, Moravian as well as Italian and French countryside. We modify our menu for you every day according to the offer of fresh commodities and the actual inspiration.
Monastery Restaurant offers European Brasserie style menus. This menu is complemented by regular seasonal menus such as Asparagus, Strawberries and Game. Executive Chef Richard Fuchs and his team take great pride in preparing your dishes and use local and seasonal ingredients to enhance your dining experience.