Brasserie Avion Restaurant was opened in 2003 after an extensive reconstruction of the villa of the original owner, Leo Brilla, who ran a wool processing factory. The villa was built between 1903 and 1905. After nationalization and during the socialist era, until 1998, the villa housed company nurseries called “LOANY.”

The idea to establish a restaurant in the villa came from the peaceful and pleasant surroundings where the building is located, as well as the size and layout of the structure.

The name Brasserie Avion comes from the word “Brasserie,” a type of establishment common especially in France, combining a café and a restaurant in one place. The word “Avion” was chosen after researching names popular in the 1930s. The addition of the word “restaurant” was to make the otherwise unfamiliar word “Brasserie” easier to understand at that time.

In recent years, Brasserie Avion has focused exclusively on serving a lunch menu, which is reflected in its opening hours. Every weekday, they offer a choice of two soups and four main courses, always with at least one gluten-free option. There is also always a selection of homemade desserts available.

What they say about Retigo products:

What are the results of cooking with Retigo products?

► Combis are indispensable helpers nowadays. I can’t imagine preparing our menu and daily specials just with pans and pots on the stove. On a normal day, we serve about 200–250 meals. We use overnight cooking and sous-vide. We cook a lot of homemade cuisine.

What advantages do Retigo products bring to your kitchen?

► Increased capacity and time savings. The combi offers many programs to choose from.

Why would you recommend Retigo products to others?

► Retigo is a reliable and quality manufacturer. Also, the company is local, which was important in our choice. We supported a local producer.

In one word, what does Retigo mean to you?

► Complexity.

Adam Jouza
Head Chef