Fodor's Expert Review Dobra Basta

Part of a former medieval fortress and, during the 19th century, a prison chapel, this upscale tavern is one of the town's most popular restaurants—and it's non-smoking and has a quiet patio to boot. The food is traditional Czech with a few contemporary twists, and is best paired with the well-priced local wines and beers. The restaurant sources its fruit, vegetables, and cheese from the Litoměřice region, its trout from Kostomlaty, a village near Litoměřice, and its venison from Czech forests. Perch is roasted with garlic and paired with mashed potatoes and baked tomatoes, and the goose breast with poached apple comes with vegetable rice, smoked deer tenderloin tartare, toast, and shallots.

Aside from a zucchini appetizer, a lentil salad, green salad, and cheese tartare, there are no vegetarian dishes.