Our main restaurant blends a timeless rustic style with modern design and is located directly inside the Podhlavický mill building. Thanks to an open view straight into the kitchen and a panoramic window, from your table you can watch the chef preparing your dishes or the slowly turning seven-metre mill wheel.
Capacity: 24 guests | Area: 60 m²
The summer kitchen on the ground floor of the mill barn is the ideal spot for grilling on warm summer evenings or for private family and corporate celebrations. Thanks to a sliding wall, you can stay in direct contact with the surrounding nature throughout, while watching your dishes being prepared in the large tiled fireplace.
Capacity: 20 guests | Area: 50 m²
A large table carved from a solid tree trunk from the local forest stands behind the mill, between the mill wheel and one of the streams flowing through the valley. This unusual spot, surrounded by nature, offers a wonderful opportunity for shared moments around one table, where your dining experience is accompanied by the music of the surrounding forests and babbling water.
Capacity: 18 guests | Area: 100 m²
On the first floor of the mill barn, you'll find a modern lounge with large windows and a gallery walkway, from which you can enjoy views of the valley surrounding the mill. A corner fireplace and wooden roof beams create a warm atmosphere. This is the ideal spot for calm conversation over coffee, tea, and sweet mill-baked pastries.
Capacity: 10 guests | Area: 40 m²
The restaurant at Podhlavický mill offers exclusive flavours built on quality local ingredients, herbs and vegetables from our own garden, and free-range eggs from our own hens. We change our seasonal menu according to the rhythm of nature, and every dish is prepared with an eye toward maximum freshness, sustainability, and attention to detail.
The gastronomic experience is enhanced by the view of the iconic mill wheel, which lends the whole restaurant its unique atmosphere.
Reserve a Table
Vojtěch Barac, head chef of Restaurant PM89, gained his experience at leading Prague restaurants and during a stage at the Michelin-starred La Degustation Bohême Bourgeoise. He builds his cuisine on honest Czech foundations, combined with French techniques, his own creativity, and quality ingredients from the Liberec region.
At Podhlavický mill, he wants to cook in a contemporary way, yet with respect for tradition, place, and season. His goal is to create dishes that are thoughtful, authentic, and natural — the kind that will keep guests coming back to the mill.
