In Stodol we don\u2019t want to stand still. We love Czech cuisine, honest basics and food that we\u2019ve known since childhood. At the same time, we enjoy thinking about how to take things further, give them their own signature style, and sometimes surprise our guests with something they might not have expected just in Stodol.<\/p>\n\n\n\n
And that is exactly what ours is about New autumn card 2026<\/strong>.<\/p>\n\n\n\n You\u2019ll find plenty of hearty dishes like schnitzel, liver pate, goulash or pork roulade. Alongside them, you\u2019ll also find sous-vide-cooked flap steak, tuna with sweet potato, truffle risotto or the well-seasoned El Diablo Burger.<\/p>\n\n\n\n Because that's how it is today Stodola.<\/p>\n\n\n\n Tradition, modern gastronomy, and above all, the taste that makes you want to come back.<\/strong><\/p>\n\n\n\n When we were preparing the new card, we didn\u2019t want to create complications just to make the food look modern.<\/p>\n\n\n\n Our goal is for the guest to recognize, what she eats<\/strong>, So that the individual flavors make sense and a genuine culinary skill meets on the plate with something that can surprise you.<\/p>\n\n\n\n That's why you'll find our products on the autumn menu, for example. Dr\u0161\u0165kov\u00e1 \u201eStodola\u201c<\/strong>. Strong broth, fritters, grenaille, fresh herbs and topped with crispy fried fritters.<\/p>\n\n\n\n The Czech classic is also represented by cabbage sauce with shredded beef steak, egg and buttered potatoes<\/strong>.<\/p>\n\n\n\n And if it's goulash, this time it's a real one. spicy beef goulash with brisket<\/strong>. Smothered beef meat, strong beef stew sauce, chilli, sliced onion and roasted Karlovy Vary dumplings.<\/p>\n\n\n\n We haven't forgotten about pork quail<\/strong>. He got a fancy green salad on miso butter, a strong stew and a potato-spinach dumpling. JL change autumn<\/p>\n\n\n\n These are dishes that have a Czech base. We just gave them our own touch.<\/p>\n\n\n\n One of the main new features is our Flap steak sous-vide<\/strong>.<\/p>\n\n\n\n It is accompanied by a creamy mushroom sauce, roasted grenaille and herb butter. A combination that, in our opinion, perfectly captures autumn just as we like it \u2013 intense, fragrant and really warming.<\/p>\n\n\n\n And it is precisely sous-vide preparation that allows us to work with the meat in such a way that we achieve the result we want to serve to each guest.\u00a0<\/p>\n\n\n\n Perhaps it best illustrates where we want to gradually move our cuisine.<\/p>\n\n\n\n Tuna with topinambur, garlic cr\u00e8me fra\u00eeche and wasabi jikrami.<\/strong><\/p>\n\n\n\n It's not a Czech classic. And that's exactly why it's on the menu.<\/p>\n\n\n\n We want it to Stodola be a restaurant where you can have just a pork chop and beer. We want it to be a place where you can come several times and every time have a reason to try something new.<\/p>\n\n\n\n Next to the tuna, you will also find\u00a0baked salmon with Dutch sauce and vegetable ratatouille<\/strong>.\u00a0<\/p>\n\n\n\n The risotto is also not missing from the new menu.<\/p>\n\n\n\n The base consists of creamy parmesan risotto with leeks<\/strong> and you can choose from two options.<\/p>\n\n\n\n The first one is supplemented\u00a0pork stuffed toy<\/strong>, the second\u00a0Grilled spear<\/strong>.<\/p>\n\n\n\n The vegetarian option is important to us. We don\u2019t want to have a meat-free option on the menu just because \u201eit has to be there.\u201c We want people who normally eat meat to be able to order it with pleasure as well.<\/p>\n\n\n\n And since there wouldn Stodola\u2019t be a proper burger Stodola without it\u2026<\/p>\n\n\n\n Get to know El Diablo Burger. \ud83d\ude08<\/strong><\/p>\n\n\n\n Beef, cheddar, emmental, roasted chilli sauce, smoked mayonnaise and crispy onion.\u00a0<\/p>\n\n\n\n Distinctive, juicy and slightly devilish.<\/p>\n\n\n\n Exactly as his name suggests.<\/p>\n\n\n\n Autumn has, of course, made its way into the dessert as well.<\/p>\n\n\n\n Pumpkin in salty caramel.<\/strong><\/p>\n\n\n\n Roasted pumpkin, salty caramel, croissant, pecan and sour cream.<\/p>\n\n\n\n Pumpkin doesn\u2019t have to end up just in a soup. When combined with salty caramel, spicy pretzels, pecans, and a slight acidity from the cream, it takes on a completely different character.<\/p>\n\n\n\n And that's exactly the sweet spot we wanted to have on our autumn card.<\/p>\n\n\n\n The new menu is just one part of what we do in Stodol.<\/p>\n\n\n\n You can find us at Litovel 77\/7 in Olomouci<\/strong>, Near the center. During the work week, from 11:00 to 14:00, we serve a lunch menu, and in addition to that, we cook from a fixed menu. Restaurant Stodola Olomouc<\/a><\/p>\n\n\n\n You can come to us for a quick work lunch, dinner for two, a beer with a group of friends, or a Sunday lunch with the whole family.<\/p>\n\n\n\n And that\u2019s exactly what we like about Stodola.<\/p>\n\n\n\n We don't want to be a restaurant just for special occasions. We want to be a place where you feel like coming just for the sake of coming.<\/strong><\/p>\n\n\n\n The kitchen is one half of Stodola. The other half is our cellar.<\/p>\n\n\n\n We have long-standing foundations in the quality of beer and proper brewing. Caring for the beer and brewing it properly are among the things that Stodola he emphasizes in his current presentation as well. Restaurant Stodola Olomouc<\/a><\/p>\n\n\n\n Because you can prepare great food, but if you bring in poorly mixed beer to go with it, you\u2019ll ruin the whole experience.<\/p>\n\n\n\n We want to have both well here.<\/p>\n\n\n\n We love it when all generations meet at one table.<\/p>\n\n\n\n That\u2019s why we gradually adapted the restaurant to families with children as well. In warmer months, there is a garden with a playground available, and we also take practical things into consideration, such as coloring books and a changing table. Restaurant Stodola Olomouc<\/a><\/p>\n\n\n\n Parents can thus have lunch, coffee, or something good, and the children don't have to spend the entire visit at the table.<\/p>\n\n\n\n Stodola It doesn't have to be just a place of regular visits.<\/p>\n\n\n\n We have separate lounge with a capacity of approximately 35 people<\/strong>, the main restaurant with a capacity of about 100 guests<\/strong> and in the season, also a garden of approximately for 80 people<\/strong>. Restaurant Stodola Olomouc<\/a><\/p>\n\n\n\n We regularly organize birthdays, family celebrations, corporate parties, funeral receptions, meetings, and other private events here.<\/p>\n\n\n\n At the same time, we do not want to force our guests on to a single universal option. Depending on the type of event, we can prepare a served menu, a bar, a toast, a beverage service, or a combination of these.<\/p>\n\n\n\n Catering is a discipline that we have been mastering for several years now.<\/strong><\/p>\n\n\n\n Wedding? Corporate party? Family celebration? Event in your own premises?<\/p>\n\n\n\n We can take care not only of the food, but also of the drinks, service, and the preparation of the entire gastronomic part of the event. The Stodola\u2019s official offer also includes catering for events held outside the restaurant. Restaurant Stodola Olomouc<\/a><\/p>\n\n\n\n We were in halls, companies, wedding venues, gardens\u2026<\/p>\n\n\n\n And yes, we have been to the meadow before too. \ud83d\ude04<\/strong><\/p>\n\n\n\n For us, it is essential that the guest does not have to deal with ten different suppliers and can primarily enjoy their event.<\/p>\n\n\n\n And finally, the most important thing.<\/p>\n\n\n\n Stodola There is no building, menu, or logo.<\/p>\n\n\n\n Stodola they are people.<\/strong><\/p>\n\n\n\n The chefs who stand at the stove every day. The service that takes care of the full restaurant. The people behind the bar, in the office, and those whom the guest may never see.<\/p>\n\n\n\n Our chef Petr Kudl\u00e1\u010d<\/strong> And the entire kitchen team is working to continue developing our kitchen. And service is just as important, because good food alone is not enough. The current website therefore presents the entire team, not just the management of the restaurant. Restaurant Stodola Olomouc<\/a><\/p>\n\n\n\n We want the guest to leave not only well fed, but also with the feeling that someone has truly taken care of them.<\/p>\n\n\n\n Because that is exactly what gastronomy is about for us.<\/p>\n\n\n\n New autumn card is out and you can taste it right now<\/strong>.<\/p>\n\n\n\n Whether you come to our new place for a steak, a tuna steak, El Diablo Burger, a pineapple risotto, or just a well-served beer, we will be happy to have you with us.<\/p>\n\n\n\n \ud83d\udccd Restaurant Stodola, Litovelsk\u00e1 77\/7, Olomouc<\/strong>Czech cuisine, but our own<\/h2>\n\n\n\n
Autumn calls for a big steak<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.stodolaolomouc.cz\/wp-content\/uploads\/2026\/09\/MRT08464-1024x683.jpg\")
<\/figure>\n\n\n\nAnd then there\u2019s the tuna\u2026<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.stodolaolomouc.cz\/wp-content\/uploads\/2026\/09\/MRT08498-1024x683.jpg\")
<\/figure>\n\n\n\nLamb, Parmesan and two ways<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.stodolaolomouc.cz\/wp-content\/uploads\/2026\/09\/MRT08507-1024x683.jpg\")
<\/figure>\n\n\n\nEl Diablo arrives in Stodola<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.stodolaolomouc.cz\/wp-content\/uploads\/2026\/09\/MRT08471-1024x683.jpg\")
<\/figure>\n\n\n\nAnd something sweet at the end<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.stodolaolomouc.cz\/wp-content\/uploads\/2026\/09\/MRT08460-1024x683.jpg\")
<\/figure>\n\n\n\nStodola but it's not just a new card<\/h1>\n\n\n\n
Good food deserves good beer<\/h2>\n\n\n\n
Stodola for the whole family<\/h2>\n\n\n\n
Celebration, corporate party or wedding?<\/h2>\n\n\n\n
And if you can't come to Stodola, it will come Stodola to you<\/h2>\n\n\n\n
Behind every plate are people<\/h1>\n\n\n\n
Come and try the autumn Stodola<\/h1>\n\n\n\n
\ud83d\udce9 stodolaolomouc@gmail.com<\/a><\/strong>
\ud83d\udcde +420 702 117 462<\/strong><\/p>\n\n\n\n