Hidden retreat: A mill in the Bohemian forest reopens as a boutique escape

At Podhlavický mlýn, the mill wheel turns almost silently, moved by just a bucket of water crafted by one of the last axemen in the Czech Republic. Nestled deep in the mixed forests of Liberec, where centuries ago the Lesnovek stream powered a working flour mill, this newly opened ten-room hotel feels more like a revival than a simple renovation.

Founded in 1607 and rebuilt several times since, the building now combines its sandstone bones and dark wooden beams with handmade chandeliers, birch-paneled suites, and a seasonal tasting menu that might feature mushroom soufflé and birch ice cream. It’s not just a boutique hotel—it’s a time machine with Wi-Fi and wine pairings.  

Podhlavický mlýn officially opened in January 2025 after a careful reconstruction led by local entrepreneur Tomáš Pochop and his business partner Radek Meduňa. The two bought the abandoned mill, inspired by remote retreats like Forestis in the Dolomites and Maslina Resort in Hvar, with an aim to translate deep-rooted Czech craftsmanship into a five-star, modern experience.

Pochop and his partner were surprised by the scale of the work needed: uncovering centuries-old timber, restoring the canal that once powered the original wheel, and designing rooms that honor the uneven floors and ancient stone walls instead of hiding them.  

“We actually worked with the building,” Pochop explains. “If you create something brand new, it’s easy. But when you start digging and run into issues, it becomes challenging. That’s also where the magic lies.”  

Each of the ten rooms tells a unique story. The Forest room features birch wood sourced from the property. The Engine Room, once the machine hall, has an industrial vibe with metal fixtures and dark tones. Meda pays tribute to early 20th-century actress Meda Valentová, who owned the antique bedroom set that serves as the suite’s centerpiece. In the Water room, the view of the restored wheel moves gently beside hand-blown crystal lighting, created in partnership with the renowned Salansky glassworks.

“We wanted to use what we’ve learned on our travels,” Pochop says. “Architects can make a beautiful room, but true comfort is found in the small details.” These details include chargers built into the furniture, towels hung from handmade hooks, and beds positioned for the best view of the valley.    

Touches of local craftsmanship and thoughtful luxury abound. Designer beds are made with soft Lejaan linens. Organic toiletries come from local alchemist Klára Rott. Dlabka gin—distilled specifically for the hotel and served in the basement bar that once housed heavy machinery—is infused with chamomile from nearby meadows. Even the welcome lemonade nods to the herbs once grown here for Prague’s apothecaries.

Czech art and design showcase Pochop’s love for the First Republic era, particularly the 1920s. A large modern mural of First Republic president Tomáš Garrigue Masaryk, painted by Czech artist Marek Lavko, holds court in the bar. A chandelier of hand-blown glass globes, also designed by Salansky Studio, floats overhead. Outside, the grounds feature striking glass sculptures by glassmaker Jiří Pačinek.  

But the story of Podhlavický mlýn dates back even further than Masaryk. The National Heritage Institute, crucial in the property’s reconstruction, revealed layers of history. The mill endured plundering by the Swedes during the Thirty Years’ War and later, in the 18th century, was transformed into a functioning mill, employing up to seventy workers who supplied flour, the foundation of every table, to the surrounding countryside.

The kitchen at The Mill was co-conceived by Dominik Unčovský, a two-time winner of the Czech national round of the prestigious Bocuse d’Or competition. A pair of locally based chefs whose résumés include stints in Michelin-starred restaurants around the world also lend their golden hands. Once a month, the team hosts a tasting dinner that invites top guest chefs to collaborate, offering diners a chance to experience a refined and unexpected take on modern Czech cuisine.

There is Nordic clarity and calm in the dishes, meals that feel earthy, clean, and a bit wild.  

A tender rabbit loin comes in a vivid green wild garlic sauce, its richness balanced by mashed potatoes with fried nettles. A single roasted carrot is dressed with dainty buds and herbs, fried buckwheat, and a side of quinoa popcorn. Thick, tangy labneh is served with cucumber, radishes, mint, and dill—freshly picked from the kitchen garden. 

Despite the chef’s Michelin experience, a warm, slightly messy brownie might show up on the breakfast table. The eggs are cooked French-style, soft, custardy, and comforting. The restaurant is a perfect example of the simple luxury that defines the project’s ethos.

Experiences go beyond the food. While most come to Podhlavický mlýn to unwind (a thoughtful switch installed in rooms allows you to turn off the Wi-Fi), it’s also an ideal spot to focus on work, unwind, or celebrate.

A converted barn doubles as a conference center and also hosts summertime barbecues open to the public. The grounds are open for weddings and company retreats.

Pochop, drawing on his years as a travel and events entrepreneur, can arrange seasonal excursions: golfing, e-biking, or leisurely picnics in warmer months; skiing at nearby Ještěd in winter, theatre and concert tickets. In spring, the meadows burst with wild herbs and birdsong, and the trails of Český Dub attract hikers.

No matter the purpose of your stay, the benefits of the calm wellness area with three saunas, a hidden infinity pool on the hillside, and the kind of profound quiet that modern life rarely offers will send you home feeling recharged.

What Pochop hopes will truly set the experience apart—beyond its five-star luxury—is the precision in every detail and the thoughtful, attentive service. “We want our guests to feel like they’ve arrived somewhere where someone genuinely cares.”