Valoria

Valoria sits in Horní Heršpice, a quiet residential district fifteen minutes' drive south of Brno's historic centre. It is the Brno dining scene's longest-running secret — chef Michal Černý has been cooking here at a quietly excellent level for a decade, and the December 2025 Bib Gourmand announcement was the first formal recognition of a kitchen the city's chefs had been quietly recommending to their own regulars.

The cooking is international with traditional, French, Mediterranean and Far Eastern influences — Černý trained across all four contexts and treats the seven-course tasting menu as a curated journey rather than a single-cuisine exercise. Signatures include an opening tataki of local Moravian beef with ponzu and wasabi, a mid-menu risotto with Mikulov wild mushrooms and a shaved Moravian truffle course in winter. The à la carte option is broader still — fifteen starters, twelve mains — and the restaurant also runs a serious catering operation across the city.

The wine list is Moravia-anchored with a French classical section. The pairing option runs to seven glasses and is well-integrated with the tasting menu. The room seats sixty across two levels; the upstairs mezzanine is the quieter option and the one to request for a private-feeling dinner.

The location matters. Horní Heršpice is not in any tourist itinerary, which is the point — this is where Brno locals go for a dinner that feels special. The Bib Gourmand has predictably moved the reservation lead time from three days to two weeks, but the room is still more accessible than ATELIER on most weeknights.

A chef with a decade of quietly excellent cooking behind him, a residential-neighbourhood location that means the room is never touristy, and a seven-course tasting menu with proper Moravian wine pairings — Valoria is how you impress clients in Brno when you do not want the obvious central-city room. The fifteen-minute taxi ride is part of the frame — the destination signals you know the city beyond the square.