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Another Švejk restaurant, the forty-fourth in the series, was opened in the historic premises of the Telč castle. The building was built by Zacharias of Hradec as early as 1554. For a long time, these premises served as operational warehouses and cellar rooms.

A guest who enters the new Švejk restaurant Na Zámecká feels as if the "Švejkovna" has always been here. The interior completely harmonises with the internal layout of the building. The vaulted ceilings blend perfectly with the wooden floor, solid wooden furniture and wall panelling. The interior is complemented by stained glass windows and the ubiquitous face of Josef Lada's good soldier Švejk.

"It has long been my wish to open the Švejk Restaurant Na Zámecká. The building had been closed for more than three years. When the opportunity arose, I did not hesitate a minute," says the owner, Mr. Jaroslav Kružík, adding: "My grandfather, who was also an innkeeper, would have liked the pub."

Guests can choose from five brands of beer. In addition to Pilsner Urquell lager, Velkopopovický Kozel Tmavý, Gambrinus light draught beer and a special, strong semi-dark Master beer are also on tap. There is also a non-alcoholic beer Birell. The beer here is excellent and properly treated. The quality of the beer served here is helped by the fact that the owner, Mr. Kružík, also runs the Na Hrázi hotel. This restaurant boasts a certificate awarded by Plzeňský Prazdroj only to those pubs and restaurants that consistently take care of the quality of their beer. The owner's experience and the fact that the barrels of beer in the Švejk restaurant Na Zámecká are stored in historic cellars at a constant temperature suggest that the new "Švejk restaurant" will serve excellent beer.

The layout of the building has decided that there are actually two pubs in Telč, each with its own taproom. One smoking and the other non-smoking. The pubs are separated by a kitchen, which prepares mainly classic Czech cuisine. The specialty is Hašek's goulash made from beef fillet and served with potato pancakes. It is open daily. Guests enjoying a beer in the summer garden have a unique view of the beautiful Telč square. The total capacity of the restaurant is about 95 seats. There is also a lounge, which is located in the circular room of the corner tower. The round table can accommodate 8 guests. Next to the entrance to the lounge there is an interesting interior element - a stone fountain set into the wall.

The concept of Švejk restaurants is an original Czech project and has an exclusive position among Czech franchising projects. Since 1997, 44 Švejk restaurants have been opened in the Czech Republic.

"The concept of Švejk restaurants is based on Czech history and tradition. It uses the figure of the good soldier Švejk and Lada's illustrations and builds on the traditional atmosphere," said Radovan Sochor, representative of DAOS PLUS, which provides the licence for Švejk restaurants, adding: "Telč is a beautiful town with a castle right on the square. That is why the forty-fourth Švejk restaurant is one of the most beautiful."

In the past, underground passages led from the castle cellars in Telč to all 71 houses on the square. Barrels of Pilsner lager rest in the cellars, dug into the granite massif almost 500 years ago. They like it there. The cellar's optimum temperature is a constant 7 degrees.

While the beer barrels enjoy the coolness of the cellar, the barkeeper who goes to the cellar to bump the barrels would rather stay warm at the tap. Therefore, the owner of the newly opened Švejk restaurant Na Zámecká in Telč received a symbolic gift in the form of a warm hat for his head. The beer in this restaurant is indeed stored in historic cellars, which is not only an interesting feature, but also an advantage.

"It is ideal for the beer to 'rest' in a cool room before tapping. Preferably for 24 hours. After all, it has had a long journey from the brewery," explains Otakar Binder, Sales Director of Plzeňský Prazdroj, with a smile.

The quality of the beer is greatly influenced by the care the brewer takes with the beer. The lines through which the beer travels from the keg to the glass must be flushed daily with potable water and professionally sanitised once a fortnight. Storage of the casks is also important. The kegs should be stored in a cool room for at least 24 hours before being racked. The optimum room temperature is that at which the beer should be in the glass. For Pilsner Urquell lager, this is 5-7 °C. It is the proverbial seventh step. If the beer in the keg is slowly cooled to this temperature, it does not have to be subjected to rapid cooling in the tapping equipment.

The chateau cellars in Telč were dug in solid bedrock and the temperature is stable throughout the year. This is one of the advantages that the forty-fourth Švejk restaurant in Telč has over its competitors.

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