MIURA opens with a clear statement: modern design and regional cooking meet in the Beskydy Mountains. MIURA in Čeladná occupies the first floor of the MIURA Art Hotel, where floor-to-ceiling windows frame views of rolling fairways and distant peaks. Early light pours into an airy dining room, pendant lamps hang like sculptures, and the service team moves with practiced polish. This is fine dining with approachable pacing; the room invites long meals and conversation while the kitchen focuses on direct, flavour-forward cooking that highlights local ingredients and precise technique.
Chef Michael Göth shapes MIURA’s culinary vision with a focus on Beskydy terroir and contemporary Central European presentation. Göth and his team translate regional staples into refined plates while keeping recipes recognizable and satisfying. The restaurant earned a Bib Gourmand in the 2026 Michelin Guide for good quality, good value cooking, a recognition that reflects both technical skill and consistent guest approval. MIURA’s philosophy is simple: respect local produce, apply modern technique, and present clean, bold flavours. The hotel’s art collection and design orientation influence the dining experience, creating a destination where gastronomy, art and hospitality meet.
The culinary journey at MIURA moves between à la carte highlights and a focused tasting menu that changes with the seasons. Start with an Aged Beskydy beef steak, cooked to exacting temperatures and served with a restrained sauce that amplifies natural beef flavour. The seasonal tasting menu offers five to seven courses that showcase local fish, root vegetables, forest mushrooms and preserved produce, each course balancing texture, acidity and clear seasoning. Vegetarian tasting courses receive the same attention, with plates that layer roasted and blanched vegetables, creamy reductions, and crisped grains for contrast. Desserts draw on regional fruits and dairy; expect composed plates that pair a subtle sweet finish with Moravian or Italian wines. The beverage program emphasizes Moravian producers alongside French and Italian labels, with pairings designed to enhance each course without overwhelming it.
Inside the dining room, design is intentional and modern. High ceilings create an open, uncluttered vertical space while designer pendant lamps provide focused pools of light over each table. The interior’s futuristic lean is tempered by natural views: the floor-to-ceiling windows connect diners to the golf course and Beskydy slopes. Some guests describe the aesthetic as very modern with a cooler palette, a choice that highlights art pieces and clean lines. Service is professional and attentive, with staff trained to explain dishes, suggest wine pairings and keep the meal flowing at a measured pace. Private dining and hotel guest access make MIURA a natural choice for special occasions or a refined stop after a round at Golf Course Čeladná.
For practical planning, aim for evening dining between 19:00 and 21:30 on weekdays, and arrive earlier on weekends when the restaurant runs seasonal specials. Reservations are recommended and can be made by phone at +420 558 761 100 or via the official website; the restaurant recommends booking in advance during golf season and local events. Dress code leans smart casual; many guests choose tailored separates or a sports jacket after a day on the course. Dietary requests, including vegetarian and vegan options, are accommodated when noted at booking.
MIURA in Čeladná presents a reliable combination of thoughtful design, regional cooking and professional service. With Chef Michael Göth at the helm and a 2026 Bib Gourmand distinction, MIURA rewards diners who seek contemporary Central European flavours in a stylish hotel setting. Reserve a table at MIURA to sample the seasonal tasting menu, enjoy a well-aged beef steak, and take in sweeping Beskydy views as the meal unfolds.