Logo Andrej Tlustý z Lednice
Chateau Lednice
The Chateau Lednice was built in the years 1544 - 1585 in place of the original Gothic fortress. It is surrounded by beautiful gardens. The chateau was rebuilt in the Baroque style in the late 17th century. A Classicist reconstruction of the chateau took place in the years 1766 – 1772.
Chateau park
Chateau Lednice park was first mentioned in the middle of the 16th century. Since then it has gradually changed into a beautiful baroque park. At the end of the 19th century, it partially underwent Classical renovations that culminated in many romantic transformations.
Castle greenhouse
Castle Greenhouse is meant to be and also run as an ornamental glasshouse. Everyone interested can get a list of Latin names of plants that grow in there, and identify them by numbers.
Castle riding hall
This hall with its stables with marble gutters and wooden litter used to be literally a palace for horses. But during the 20th century an extensive complex of baroque stables and riding hall in Lednice served as a warehouse, gym or firehouse.
Minaret in Lednice is a unique 60 meter high tower located at the distant side of the chateau park. It is a part of the Lednice – Valtice Complex. It is the oldest surviving tower in the Czech Republic.
John’s castle
John’s castle also known as Janohrad, from three sides surrounded by meander of the royal river Thaya, used to be a hunting lodge. Gentry would gather here before hunt, wish happiness to each other and in the evening they would return and enjoy to profusely set table.
A copy of the Roman aqueduct, which originates to the late 18th century, was built in Lednice in summer 2013 along with ten meter high waterfall. It has been almost hundred years since the aqueduct was in use.
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These are the people who take care about you and try to satisfy even the most demanding needs of our guests. They are the core and literally the beating heart of our business and altogether they stand behind the brand "Pohostinství, tradice, Andrej Tlustý z Lednice" (transl.:"Hospitality, tradition, Andrej Tlustý from the Lednice."). Their working hours certainly does not fit into obligatory eight hours a day. They come before and leave after the working hours. Everyone has their job, their place, their function and their place in the team. When it all fits together, this team reminds precise machine. IT IS THE SHOWCASE IN THE CULINARY INDUSTRY.
As long as our team consists of a few dozens of employees, we will not name each one here. Anyway, no work is more important or superior than others. We all have a role in the team and we try to do our best, whether it is service, cleaning, cooking, finance, marketing, business, state service, motivation, asset management, new ideas, and God knows what else. Of course, we work on the basis of the professional hierarchy, where each one has a different level of responsibility, but this fact does not deny the INDISPENSABILITY of each member of our team.


Petr Hýbl - manager of the restaurant
Petr Hýbl
I am experienced in the field of gastronomy, so I can teach you a lot. In my team I require hard work and honesty, on the other hand, I always stand by my employees and I am willing to help them not only with working issues. I appreciate good work and I can evaluate it adequately.


Honza Osička - the chef, master of smoked production
Honza Osička
Cooking is my passion, job and fun, all in one. We only work with fresh quality ingredients in a modern fully equipped spacious kitchen. Sometimes it is "tough work" but after the good work a pleasant look at your paycheck comes. Satisfaction of our guests is a wonderful reward for the time spent at work.
Husband and wife Tlustí

The restaurant started its journey in August 2009. In our restaurant you can taste Czech and Moravian dishes, traditional regional specialties and dishes of European cuisine. During the whole year we organize special events which are based on traditions and folk customs. In the winter you can try the products of traditional Moravian home slaughtering, venison specialties or goose of St. Martin. In February we offer our guests the traditional meals for Moravian carnival and in autumn we celebrate grape harvest. During the year we also prepare game specialties and dishes from exotic regions. On the other hand we offer the specialties of our grandmothers which give you the opportunity to remember the meals that were commonly cooked fifty and more years ago, but we try to prepare it in our slightly non-traditional or modern design.


Mr and Mrs Tlustý got to the gastronomy through the production and sale of hand-marinated cheese and providing catering to large-scale cultural events. Andrej was also influenced by two six-month stays in the USA, where he gathered experience mainly as a guest from pub and restaurant operations. Married couple Tlustý started their restaurant "from scratch" in 2009 and since then, thanks to their feeling for hospitality, they have become the driving force behind many changes and continuous improvement of services towards their guests.

The whole team consists of other members of staff. Professionally trained chefs and waiters work for the restaurant in full deployment. Everyone is involved in ensuring that every customer is fully satisfied and leaves the restaurant with the best impression.

To operate the restaurant is fun. Our goal is to give you good meals from quality products from local suppliers in an interesting environment with friendly and quick service.