ATELIER bar & bistro

ATELIER bar & bistro is tucked inside a centuries-old building on Kobližná, one of the main pedestrian streets in Brno's historic core. The entry is through a glass-roofed atrium courtyard that reveals the restaurant like a private discovery — a long wooden bar dominates the space, the open kitchen runs behind it, and the dining room extends into a second-floor mezzanine. The Michelin Guide awarded it a Bib Gourmand in the December 2025 ceremony — one of only two Bib Gourmands in Brno.

Chef Jan Kaplan built his technique at London's Michelin-starred L'Autre Pied in Marylebone under Marcus Eaves. The cooking at ATELIER reflects that training — clean sauces, precise proteins, restrained plating — applied to Moravian produce. The menu is short (five starters, five mains, three desserts) and changes weekly around a spine of signatures: a beef tartare dressed table-side, a celeriac course with brown butter, a venison loin with crushed potatoes and juniper jus in autumn.

The wine list is Moravia-heavy — the vineyards at Valtice and Mikulov, twenty kilometres south of the city, produce Pálava and Ryzlink Rýnský that deserve more attention than they get. The sommelier will happily structure an evening around three glasses of Moravian white followed by a Moravian red or a carefully chosen Burgundy. The cocktail bar is serious — this is the rare fine-dining room with a genuinely good bar programme.

The room seats fifty-four across the bar counter (ten) and the dining mezzanine. The bar counter is the best seat in the house for a serious dinner for one or two — it faces the pass, the chef engages naturally, and the pacing of plates matches the room's cocktail rhythm. Weekend dinner currently books two-to-three weeks ahead; Tuesday and Wednesday are the easier nights.

L'Autre Pied-trained precision, a glass-roofed courtyard entry, a serious cocktail bar, and a Bib Gourmand that gives the room its formal seriousness — ATELIER is the Close-a-Deal room in Brno. The cocktail bar for the opening drink, the mezzanine for the dinner itself, and the Moravian wine list deep enough to hold a three-course conversation together.