We work with local farmers and suppliers, supporting sustainable agriculture and the freshness of ingredients.
Every dish is prepared with care, love, and precision. For us, gastronomy is an art — one we are proud to share with our guests.
We respect tradition, yet we are not afraid to experiment with new techniques and flavour combinations.
I come from the Šumava region, and my relationship with food began at a very early age. Flavour, simplicity, and honesty have always meant more to me than flashy complexity. When I came to Prague, I wanted to bring a piece of home with me — not specific recipes, but a way of thinking about food.
I enjoy working with plates that have a story. The dishes I create are born the same way. I return to the flavours of my childhood, often those that are unpopular or forgotten, and try to transform them into something you’ll want to come back to — not because it’s modern, but because it makes sense.
I believe in straightforward honesty. In the kitchen, I don’t look for shortcuts or unnecessary effects. What matters most to me is the quality of the ingredient, respect for it, and technique that supports it rather than overwhelms it. I enjoy cooking in a clear, clean way — letting the food stand on its own.
I see the kitchen as a team effort. A good result is never about one person, but about harmony, calm, and trust. My goal is to create food that is sincere, full of flavour, and natural — dishes guests will remember without having to overthink them.
When I was five years old, I wished for a toy kitchen for Christmas — not because of cooking itself, but because of everything around it. Shared moments, family, friends, and the joy of gathering around one table fascinated me more than the final result. Over time, I worked in various environments that gave me experience and perspective. It was here, however, that I realised working with a smaller, high-quality team built on trust and mutual learning is the greatest reward for me. A restaurant is a world where I genuinely enjoy spending time, and that is why I want people to feel comfortable in it from the very first moment.
My path to fine dining and a true love for it was gradual, but it was here that my view of service fundamentally changed. In my opinion, the overall experience begins even before a guest enters the restaurant and continues naturally throughout the evening. Every detail matters, and together they create the atmosphere guests take with them when they leave. My goal is service that is professional, natural, and unpretentious — service that is not seen, but felt.
Wine has fascinated me for a long time — from my very first tastings, I remembered not only the flavours, but also the stories behind them. As a sommelier, I focus on selection, tasting, and pairing in a way that allows wine to highlight the best in every dish. My work is about balance — between technique and intuition — because what we do at the table should make sense as a whole.
I come from Pilsen, and my journey here began with internships. It was here that I confirmed my desire to be part of a kitchen that has purpose and offers room to grow. After some time, I returned as a member of the team, and today I lead my own section in the kitchen. I enjoy learning, improving, and working with respect for ingredients and the people around me. I believe honest work and patience are the foundation of every good dish.
I come from Tábor, and my path here did not lead directly into the kitchen. I started out as a waiter, which gave me valuable insight into service, guests, and wine — something I remain closely connected to today. Over time, however, my passion for cooking prevailed and I felt the need to be closer to the food itself. I was given space to learn, grow, and take responsibility for my own section. What I value most in the kitchen is honest work, focus, and respect for the entire team.
I take care of the cleanliness, order, and overall background of the kitchen. It is work that may not be visible at first glance, but without it, the kitchen could not function. I value structure, system, and an environment where work can be done calmly and efficiently. I know that when the background is in order, the whole team can fully focus on the food and the guests.
In the kitchen and on the floor, we are a team of people united by one thing — a love for honest food and the joy of seeing guests leave happy.
We are not perfect, but we are genuine. And for us, that means more than anything else.
