Benjamin restaurant in Vršovice pleasantly surprises visitors not only with quality products and a minimalistic menu, but also with the presence of only two employees: chefs. Benjamin is located at Norská 14 in Vršovice. It is owned by successful chef and restaurateur Jakub Červenka, who also runs Café Buddha and Pru 58, where you can sample high-quality Asian street food. Červenka worked in a Michelin-starred restaurant in England, where he gained valuable experience. The layout of the restaurant is very unusual and does not look like other restaurants in Prague. Everything in the restaurant is imbued with minimalism, from a single table to a limited 8-course tasting menu. Minimalism does not end there. The restaurant employs only two people: two chefs, Jakub Červenka and Claudio Sejkati, an Italian chef. The restaurant does not have waiters, or sommeliers, that we are used to seeing in restaurants. There are only two people who communicate directly with customers and make the atmosphere special. The dishes are brought to the table by the chefs, who also present the dishes and pour wine for the guests during the wine pairing. The dishes themselves are also quite surprising and innovative. Although Červenka and Sejkati use more...
Originally a fish shop, has expanded to become a popular restaurant in the centre of Prague’s old town, which owner Eva Boels says offers “the biggest variety of fish not only in Prague but in the entire Czech Republic”. Speaking to Prague Morning, Eva was keen to dismiss the idea that Prague is not an ideal location for seafood. “We are really best located in Europe,” she said, “because we are in the middle of Europe, we have access to fish left and right.” The restaurant buys from sellers in the Netherlands, France, Italy, Spain, Greece and Croatia. “Within 24 hours of a catch, you’ve got that fish on your plate,” she said. Due to its location amongst Prague’s tourist hotspots, “for a long time it was mostly tourists,” who ate at Blue Fjord,” she explained. But more recently, “the Czechs have started to understand [seafood[ a bit more.” “Czechs are thinking more about health, they want to be healthy and are not afraid to spend money for good stuff,” she said. Locals “are coming more and more”, she added, “and now more Czechs are even aware of the different types of fish we have.” In general, “customers always tell...
According to Edenred, the average price for lunch in a restaurant it the n Czech Republic was 168 crowns in August 2022, 20 CZK more than a year ago. The city with the most expensive meals in restaurants was Prague – with an average of 191 crowns. During the year, meals in the capital went up by 26 crowns. The most accessible meals in August were registered in Olomouc – 146 crowns. The authors of the study note that lunch menus are the main source of income for most Czech restaurants. Business owners complain that the coronavirus epidemic has changed the habits of residents. Another problem is that many regular customers have stopped going to restaurants at all. Due to higher inflation, they prefer to cook at home. Moreover, alcohol consumption last year was the lowest since 1996, while consumption of rice and legumes was the highest since monitoring began in the country. Beer consumption fell by six liters per person year-on-year, to an average of 140 liters per person. Wine consumption fell by half a liter to nearly 20 liters per person. The Czech culinary sector currently relies almost entirely on locals and Czech visitors traveling within the country....
Ever wanted to learn how to make uramaki or temaki? Well now is your chance. On September 25 at 2:00 p.m., Imperial Sushi opens a course on how to prepare real traditional sushi. With access to premium sushi-making equipment and freshly prepared ingredients, guests will have the chance to hone their culinary skills as they try their hands at preparing Uramaki, Hosomaki, Nigiri, and Temaki. Following the sushi-making session, guests will be invited to indulge in a sharing-style lunch, with a welcome drink, California roll (8 pcs), Hosomaki (16 pcs), Nigiri (3 pcs), Temaki (1 pc), Miso soup, salads and fusion rolls included in the price. With a minimum capacity of 6 students, this masterclass makes for the perfect setting to meet like-minded people and understand sushi’s rich history. The masterclass lasts approximately 3 hours and a reservation is required. Price: 1790 CZK. Below you can find some shots from the previous masterclass at Imperial Sushi.
While Martin Charvat didn’t always know he wanted to become a chef, it was probably inevitable. The son of Jan Charvat, who has owned restaurants in Prague for over 25 years, the restaurant business is in Martin’s blood. Now head chef at Krymská modern European restaurant Ansambl, Martin has stamped his vision on a menu where customers can have what he describes as “casual fine dining for an accessible price”. Aged 15, Martin began working in the kitchens of his father’s restaurants. “My Dad wanted my sisters and I to get some work ethic,” Martin said, speaking to Prague Morning. “So we were sent to the restaurants to help out.” But his parents never encouraged him to pursue cooking, often pointing out that “being a chef isn’t a good career, there are long hours, the pay isn’t great, it’s hot and dirty work and you never get to see your friends.” “I was going to grammar school, so I wasn’t supposed to become a cook”. Martin wasn’t sure what to study. Disappointed not to get into his first-choice physiotherapy course, he ended up spending a few weeks studying agricultural science at the Czech University of Life Sciences in Suchdol. “I...
Prague will celebrate Oktoberfest twice this autumn, with four-day events planned in both Vysočany and Holešovice next month. Vysočan Oktoberfest will go first from the 14th to the 17th of September at Permanent Pragovka beer garden in Prague 9, followed by the Holešovice festival from September 21st to 24th at Food Truck Point in Prague 7. The third edition of the annual festival will feature six traditional Bavarian beers on tap such as Hofbräu Dunkel, Paulaner, and Löwenbrau as well as several Festbiers including from Germany’s oldest brewery: Weihenstephaner. Typical bavarian food will also be served, with pretzels, radishes, Bavarian sausages, and burgers on offer. Visitors are encouraged – but not required – to come in traditional Bavarian fancy dress. You will also be able to taste Festbiers, for example from the oldest German brewery Weihenstephaner. “There will be typical Bavarian delicacies such as pretzels, radishes, and spread Obatzda or Bavarian sausages. In addition, of course, our traditional large and hearty Burgers. So smeckt Bayern!,” says one of the organizers. “Stylishly dressed welcome. Look in your wardrobes and wear something Bavarian. We open every day at three, we close at 10 pm,” he adds. Permanent Pragovka in Vysočany is the largest...
The seventh annual Beer and Burger (‘Pivo a Burger’) Festival will return to Karlínské náměstí on September 11, from 11 am. A total of 25 burger stands will be operating throughout the day, including many of the Czech favorite food trucks and burger joints. You can taste burgers from several Karlin restaurants but also some of Prague’s highest-rated burgers, like, Kaiser Franz, Hell Smoke, Take Eat Ez, Diego Pivni Bar, Zelva, and many others. You can find the full list of participants here. The best domestic breweries will also offer bottom-fermented beers: 23 craft brewers from Prague and across the Czech Republic, including favorites like Matuška, Clock, Raven, Albrecht, and many more, with over 100 beers on offer. Admission to the event is free. However, to taste beers, it is necessary to buy a tasting glass for CZK 100. Visitors can also have a bowl of soup from Karlín Polévkárna or a glass of wine from the Kubík winery, churros and coffee from the FairBio roastery. Live music will be provided by SCHODISTE and IGLÚ and DJ Jakobeen. Another news of this edition will be the busker stage, where basically everyone can play.
Just a few steps from the Prašná Brána in the heart of Prague’s Old Town on a street traditionally filled with bakeries is Kolacherie, a new bakery offering classic kolache with a modern twist. The owner, Oscar, never expected to open a bakery in Prague. But following pandemic-induced rent reductions on prime real estate in the center of the city—as well as an increasing movement towards centering authentically-Czech, aesthetically-conscious businesses in the historic district, Oscar saw an opportunity. The bakery and café—small, but cozy with a muted green interior that seamlessly blends into the centuries-old building—draws in tourists and locals alike. More importantly, it draws them back over and over again, relishing the pastries that are handmade every morning from high-quality ingredients and slow-risen dough. The kolache on offer is, broadly speaking, nothing new: it’s classic and employs the traditional recipe and methods that have been practiced by Czech grandmothers for generations. What is new is the savory kolache that Oscar has debuted after a trip to the United States. The smaller, square kolache sport ham and cheese, apple-brie, or a spicier jalapeño pastry. While savory kolache are seldom found in Prague these days, the concept has a long history...
Tapas, or small plates, are a Spanish delicacy best enjoyed with a group of people. They are a great way to try lots of new foods in a low-stakes environment–getting out of your comfort zone really pays off. If you’re looking for a taste of the Iberian peninsula in Prague, here are five places worth checking out. Casa de Andalucía, Šaldova 9, Prague 8 In Karlín, there is a shop and a bistro with food imported directly from Andalusian family farmers. It was founded by Dana and Christian, who fell in love with the cuisine while on a trip to Andalusia. After returning to Prague, they missed fine Iberian ham, chorizo with olives, aged sheep’s cheese, and the traditional sherry so much that they decided to open an authentic tapas bistro. Oliveira, Čermákova 1231, Prague 10 After wandering through Grébovka in Prague 10, you can end up at the nearby bistro and shop Oliveira. It is focused exclusively on Portuguese cuisine, wines and ingredients. For example, order portobello with sheep’s cheese and pear in port wine or go for a tasting of Portuguese wines. Visualizza questo post su Instagram Un post condiviso da Oliveira – Wine Tapas Market...
Beer is what made Prague famous. But as the city becomes ever more cosmopolitan and international, locals and tourists alike are expecting a much greater variety in the drinks they enjoy. Nestled inconspicuously in Malá Strana, Na Břehu Rhôny is bringing exactly that: a much-needed contribution to Czech wine culture. They offer a wide variety of French wines that cannot be found anywhere else in the Czech Republic. Opened at the end of May, the newest location focuses only on tapas and wine—all while bringing a huge dose of authentic French charm. Situated in a heavily trafficked area of Malá Strana, but a few blocks away from the main strip, the venue is surprisingly peaceful. The patio is pleasant and airy, often hosting live jazz acts—every Thursday for the remainder of the summer. Venture further in, and there is more to be discovered: a tastefully decorated interior that retains the charm of the old building while adding touches of French charm and a spacious courtyard that offers more private outdoor seating. Na Břehu Rhôny was started in Vyton from a desire to host friends and share in the pleasures of good wine—it has rapidly expanded, as the owners confront increasing...
Sabor Latino Praha is a four-day showcase of Latin American culture and gastronomy, which will transform Náměstí Republiky in Prague for the seventh year in Latin America. For four whole days (August 4-7 from 10:00 a.m. to 9:00 p.m.) you can taste gastronomic delicacies and drinks from Latin American countries and please yourself or your friends with a purchase of original artisan jewelry and talismans, traditional clothing or fresh or dried exotic fruits and fragrant spices. A rich music and dance program is also prepared. On Thursday, Sabor Latino Prague will offer a salsa dance hall with live music, as well as dance performances and workshops with European champions in the discipline of bachata improvisation – Mauritie and Elvíra. The invitation for Friday will be the performance of the excellent Brazilian dancer Eduardo Diego, who will dance in the style of funk Brazil this time. We dedicate the whole Friday to Brazil. Brazilian artist Gabriel Guerreiri will play bossa nova, then Devanil Santos and his wife Maria will present an original Czech-Brazilian work, and together with Zoe Perrenoud they will play northeastern Brazilian forró with elements of salsa and folklore, which you can come and dance to. Eduardo Diego will transport you...
No one who’s keen on eating out has missed the fact that they have to dig deeper into their pockets when visiting the restaurant. However, the willingness to pay more and more for lunch has begun to decline. Since the beginning of this year, the price of lunch has been rising by one or two crowns every month. The costs of running restaurants are rising and their owners cannot afford to bear them all. The margin in the catering sector is very sensitive to any cuts. The average price of lunch in June reached CZK 160.20, 10.1 per cent more than a year ago. And it seems that this is an amount that for many Czechs represents the ceiling of financial possibilities. Data from the Czech Statistical Office and the Ticket Restaurant Card Index show that prices in restaurants increased by 23.5 percent year-on-year in June. At the same time, however, the gap between the amount spent and how much food costs is increasing. Thus, in May, restaurant prices rose 11.6 percent faster than spending; in June, the gap was already 13.4 percent. Which means only one thing – guests are choosing cheaper items from the menus, denying themselves salads...
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