Following the onset of the pandemic, the restaurant industry had to fundamentally realign itself beneath a new paradigm.

Establishments that relied on brick-and-mortar storefronts folded if they couldn’t adapt, forcing local joints to evolve faster than ever.

Fortunately, it created an opportunity for inspired, creative individuals who saw what the market demanded.

Tomáš, founder, and “chief burger flipper” (as you can read on his business cards :)) of FATFUCK Smash Burgers, is one of those individuals.

In December of 2020, Tomáš looked around at what he had and saw an industrial kitchen and a dream of the perfect burger. As the gastro economy demanded delicious food that could withstand delivery and appear fresh on a doorstep, FATFUCK was born.

It’s no ordinary burger. Tomáš had a vision, and an underlying philosophy: the bun makes the burger. He taught himself to bake during isolation, and after months of trial and error, he had made something special—a bun that defines the Fatfuck burger. It’s a Hokkaido-style milk bun, unimaginably fluffy, soft, and remarkably resilient against the juicy burger patties it contains.

The bun doesn’t come into existence easily, however. In the beginning, Tomáš would wake up early every single morning to prepare the dough, as it must rise and proof multiple times before it’s ready to go into the oven.

Tomáš, founder of FATFUCK

“Baking the buns ourselves can take 8-10 hours a day,” Tomáš recounts. As demand has increased, scaling up this operation has proved challenging, but doable without compromising on quality.

The exceptionally high standards extend beyond the bun. All the beef is local, from a butcher in Prague that sources its meat from farmers in the surrounding region. It’s all organic and ethically raised. – “In fact, Meatpoint is based in Dejvice, but it has its own farms in Krušné hory,” he says.

This, of course, comes at a financial cost—but Tomas sees this expense as vital to why FATFUCK smash burgers are taking Prague by storm. Moreover,  the beef is dry-aged for at least two weeks, something not usually found in such an affordable burger.

The difference even 14 days makes is apparent—the flavor is intensified, and the juices are concentrated after the moisture evaporates.

Iberian lard is also added to the ground beef, to up the fat content. FATFUCKSs burgers, despite what the name may imply, have hit the sweet spot in terms of fat content—not dry, but not overwhelming. This is underscored in the buns, too, which contain no oil, only butter.

Finally, it is the toppings that bring together the bun and the burger into something much greater than the sum of its parts. Each option is thoughtfully conceived. Tomáš prefers his burger with caramelized onions, which are cooked the old-fashioned way: very slowly, without any additives.

This is in line with his general philosophy: he is dedicated to “giving  everything as much time as it needs.” Served with mushrooms, also slow-cooked, the burger’s umami flavors are bumped up a notch and complemented by the natural sweetness of the onions. Good, sharp, cheddar adds a bite and a special sauce adds a tangy note that all combine into a quasi-religious burger experience.

But there is something more, something intangible about Fatfuck’s appeal. For Tomáš, a seasoned entrepreneur with experience in the
hospitality and entertainment industries, FATFUCKS is personal. It’s a  “long-term project,” not just a cash grab capitalizing on the delivery economy and the untapped smash burger market.

He has created his perfect burger, his white whale that he’s been perfecting since childhood. The brand—which debuted with some
controversy due to how explicit it is—is intentionally edgy, playful,  and dramatic. People have grown to love it, and over half of all customers come back, often again and again.

Dealing with management shake-ups, FATFUCKS’s future will not be easy—but as long as they continue delivering such high-quality food, it’s clear that it will remain a Prague institution. Fatfuck has two locations, a sit-down restaurant in Prague 6 and a takeaway window in  Prague 7.