After four years living in Liberec, I finally had the privilege of going to Liberec's 'best' restaurant - Bílý Mlýn. The place had a refit during the spring and after an expected reopening last April there was still no sign of anything happening. Shortly after opening its doors in July, I was eager to see what was in store. Inside was minimalist, but warm. Service was very pleasant and for those not conversant in Czech, waiters and waitresses make an effort to interact in English. I was happy with the food and skipped to a main course to avoid a headache of a bill mid-week. The duck breast with carrot puree, topped with broccoli stalks and pear slices were fab. The rich flavour of the duck off set the pear and the carrot was smooth enough to smear on to the succulently medium served meat. As for the seasoning, I can only imagine that it was dusted with sumac; a common ingredient I recently discovered in Azerbaijan. The colours of the dish were carefully chosen. The pink fleshy duck teamed with the sumac dust and carrot puree coordinated with the orange tint of barbecued pear. The consistencies were diverse. The crunchiness from the broccoli stalks ensued the juicy meat and silky smooth puree from the mashed carrot. Foregoing a dessert was a good move not only for my wallet but palate. The flavours settled well in my mouth all the way home. One shrimp salad, duck, a glass of Modrý Portugal and ginger ale came to a very affordable 752 krones. #reservoir #fine-dining #familyfriendly