MG restaurant romantic and at the same time representative environment with excellent service awaits you, as well as open kitchen, which allows you to look under the hands of chef Miroslav Grusz and his team.
The restaurant represents Italian and Czech cuisine putting uncompromisingly an emphasis on quality, fresh and local ingredients. As a result, it is rightly recommended by the international Slow Food movement.
In 2018, it was ranked as the second-best non-Prague restaurant by Foodology, as well as 20 best restaurants in the Czech Republic by Maurer’s Grand Restaurant by experts.
In 2017, the restaurant was awarded as the 3rd best in the category of Out-of-Prague Businesses in the TOP RESTAURANT.
Guests can sample from over 190 different wines, with a selection of exclusive wines by the glass as well, thanks to the unique Coravin method.
During lunch or romantic dinner you will have a beautiful view of a small airport skyline.
We offer fresh fish, seafood, meat selection, homemade pasta, cheese, salami and delicious ham.
After finishing school, Miroslav Grusz’s career path began at the Renaissance Hotel in Prague, where he earned his first culinary experience under the leadership of Zdeněk Pohlreich. Five years later, he set off for his first international position at the Zürich Marriott Hotel.
Upon his return, Grusz worked in the kitchen of the Allegro Restaurant at the Four Seasons Hotel. There he met the absolute crème de la crème of international cuisine, Vito Mollica and Andrea Accordi, by whose side he was part of history in the making when Allegro received the first Michelin Star in the Czech Republic and all of Central Europe. It was also here that he became more closely acquainted with Italian cuisine, which enchanted him to such a degree that he decided to perfect his skills directly at its source, at the Il Palagio Restaurant at the Four Seasons Hotel in Florence, once again by the side of Vito Mollica (* Michelin Star), in both instances as one of the assistants.
When he returned to the Czech Republic, he spent four years at the Augustine Hotel in Prague part of the Rocco Forte Hotels chain where he gradually ascended through the ranks to the position of Executive Chef, and collaborated with Jeff Bland, Lee Streaton, and Mark Hix. At the helm, he led a team of 20 chefs, and garnered numerous awards, such as a designation as the third best fine dining restaurant in Prague by the annual EURO magazine, and the S. Pellegrino and Acqua Panna in 2013.
In the past two years, you may have encountered him at the Aromi Restaurant in Prague (owned by the renowned ambassador of Italian cuisine, Riccardo Lucque), where, as the head chef, he was able to take full advantage of his international experience as well as his creativity and sense for ingredients and their combinations. (Bib Gourmand award from the Michelin Guide quality food for an affordable price).
Opening his own restaurant in conjunction with four luxury apartments in the complex bearing his own name is thus the logical culmination of Miroslav Grusz’s rich professional career.
The restaurant’s concept combines a comprehensive understanding of Italian gastronomy a lifelong passion of its chef, Miroslav Grusz and a modern approach to traditional Czech recipes with an emphasis on seasonal ingredients.