Street Food and Fine Dining. Home and Abroad. Personally Tasted.
The lunch menu, also known as the midday menu or daily menu, is an integral part of the offerings of many restaurants.
It is a pre-set menu that is served during lunchtime, usually between 11 AM and 3 PM. The main goal of the lunch menu is to offer guests tasty food at an affordable price.
The concept of the lunch menu first appeared in France in the 19th century, when the restaurateur Auguste Escoffier introduced the so-called “table d’hôte”, or “host’s table”. Guests could choose from a pre-set menu at a fixed price, which was advantageous for both the guests and the restaurant, as it could more efficiently plan the purchase of ingredients and the preparation of meals.
Today, we encounter lunch menus in various forms all over the world. Most often, it consists of a soup, a main course, and a dessert, sometimes drinks are also included. The selection of dishes usually changes daily so that guests can choose something new, and it also makes work in the kitchen easier.
The main advantage of the lunch menu is undoubtedly its price. Thanks to the pre-set offer and more efficient preparation, restaurants can afford to offer the menu at a lower price than if the guest ordered individual dishes from the regular menu. This makes it an attractive choice for people who want to eat well and tastily at noon without having to spend large amounts.
Another benefit of the lunch menu is speed. Since the meals are prepared in larger quantities and often in advance, the waiting time for food is usually shorter than when ordering à la carte. This is especially important for people who have limited time for lunch, for example, during a work break.
Lunch menus also often reflect seasonal ingredients and local specialties, which is a great way to get to know the local gastronomy. Skilled chefs can create real culinary experiences from fresh seasonal ingredients.
Lunch menus also have their limitations. The selection of dishes is limited and may not suit everyone, especially people with various dietary restrictions or allergies. Sometimes the quality of the food may also be lower compared to dishes ordered from the regular menu.
I am a big fan of lunch menus. I often choose from restaurants included on the local Michelin list for lunch, which also offer lunch menus. It’s an opportunity to taste top-notch cuisine for a fraction of the price. But I also enjoy lunch menus in regular restaurants (for example, in Spain, menú del día). And there are indeed many places to have lunch in Prague.
So, if you’re heading out for lunch abroad and want to enjoy good food at a reasonable price, I definitely recommend trying the lunch menu. You may be surprised at what culinary treasures you can taste at a good price.
Enjoy your meal!
I’m always delighted when a new establishment opens in my native Wallachia that stands out in some way, especially when that place is a restaurant within a sports and hotel complex just outside Vsetín.
Kapka Resort is a multifunctional hotel and sports-relaxation complex located in Lhota u Vsetína. The resort also features an excellent, publicly accessible restaurant, led by the experienced head chef Jaroslav Orság.
I headed to Kapka with my sister and her family without a reservation for a Saturday lunch, right in the middle of heavy rain. Because of the need for quick parking, we entered the building from the opposite side of the resort, but the staff were happy to guide us past the ice rink right to the restaurant. It was almost completely full. Even so, there was a table for us, but next time I wouldn’t go to Kapka without a reservation.
We combined the tempting weekend lunch menu with a few dishes from the regular menu. The goulash soup was rich and honest, with a generous amount of ground beef for 69 CZK (2.80 EUR). The star of the lunch was the slow-roasted beef ribs with apple horseradish and mashed potatoes for 289 CZK (11.60 EUR), and the pike-perch with tarragon sauce, asparagus, and very good mashed potatoes for 339 CZK (13.60 EUR) was also excellent. It was a bit of a shame that the pike-perch had been steamed in advance; preparing it just before serving would have suited it better.
From the regular menu, we tried perfect tiger prawns with garlic and chili, a beautifully seasoned leafy salad, and a crispy baguette for 229 CZK (9.20 EUR).
Dessert was one of the reasons we had come to Kapka; potato dumplings with poppy seed sauce, strawberries, and basil for 169 CZK (6.80 EUR) didn’t quite suit our taste in the end, as the saltiness of one of the ingredients was just too strong.
The interior is cozy and pleasantly lit; I can easily imagine a snowstorm raging outside (which, unfortunately, are rare even in Wallachia these days), while I sit in the warmth of the restaurant, just watching.
The restaurant’s kitchen is partially open, so you can watch the well-coordinated team at work.
The staff are incredibly helpful and kind. For me, it was the best service I experienced in the entire first half of 2025.
A pleasant bonus is that from part of the restaurant you can see directly onto the ice rink.
In 2025, Kapka Resort was included in the Gault&Millau guide, and I’m very glad it was. I would love to see more tips for similar regional places in the Czech Michelin Guide as well.
Bon appétit!
For more information about Kapka Resort restaurant, click on the map link:
