EBG Rating: 7.5/10

Choice/Quality of Drinks:
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The basis is Hanáčky malt and hops – Žatec semi-early red hops. The Polotmavé, a semi-dark amber, Vienna-style lager is a particular success but there are a few to choose from, and occasional seasonal specials.

Style/Décor:
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Basement pub in beautiful turn of the 20th century mansion which is in itself on a beautiful street. Descend the stairs to find a compact brewpub with bar at the entrance, and traditional inter-war era décor, tastefully applied with a few historic touches. Stained glass, pale green walls, wooden furniture and beer served on ceramic trays in traditional fashion.

Atmosphere/Character:
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Czech brewpubs tend to either be the traditional, but slightly tired open plan affair or the modern but extraordinarily bland contemporary look. This is neither, more specifically aiming for a traditional First Republic style pub lounge, the compact space emphasising the casual even though it for sure relies on food as well as beer.

Amenities/Events:
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Takeaway, food, snacks

Value For Money:
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Reasonably good value for money considering the going rate for bigger brands even in Olomouc these days.

Description:
Operating since 2006, Moritz’ concept is of a historically faithful basement pub restaurant, but one that brews its own beers. Situated on the beautiful Nešverova street, Moritz’s interior will take you back to the golden age of Czech hospitality with its inter-war era twee, but elegant, distinctive compact pub interior. The space is such that it feels both beautiful and casual, a rare combination.

Their beers? The basis is Hanáčky malt and hops – Žatec semi-early red hops. The Polotmavé, a semi-dark amber, Vienna-style lager is a particular success but there are a few to choose from, and occasional seasonal specials.

Their food menu emphasises quality over quantity – forget the huge three page affairs, you’ll be choosing from a slimline range of traditional classics.

It took us a while to visit the place as, for whatever reason, it seemed like a backup, but having experienced it, we’ll return. Be sure to make a table reservation on likely busy evenings (Friday and Saturday and public holidays).

(Added September 2025)