New Culinary Gem in Prague: Only 12 Seats, Pure Czech Flavors

Ondra Slanina, co-owner and executive chef of Chateau St. Havel and Ginger & Fred, is launching a new culinary concept in Prague.

His latest project, Vinobona Chef’s Table Restaurant & Wine, brings together local ingredients, Czech tradition, and a deeply personal approach to fine dining.

Slanina’s kitchen philosophy is rooted in using ingredients that are either locally sourced or have deep roots in Czech culinary history. The same approach defines his new venture, where the tasting menu features high-end ingredients such as foie gras, truffles, snail caviar, and even edible gold.

All ingredients are sourced in precise quantities from small regional producers including Farma Havlíkův Dvůr, Šnečí farma Nahošovice, and Olejový mlýn Petráveč, ensuring freshness and minimal waste.

The meat-focused tasting menu includes veal with pickled cucumber, foie gras with cranberries and truffles, pike perch in saffron sauce, and beef rib garnished with chestnuts and gold leaf.

The vegetarian menu offers dishes such as bryndza with buckwheat, creamed mushrooms with caviar, and cauliflower with truffles and gold. For dessert, guests can enjoy semolina with honey and carob nuts, prepared in the traditional Czech way.

Slanina is joined by Lucie Sládková, a specialist in gastronomic service and guest care. Together, they have created an experience that emphasizes personal attention, refined service, and a memorable culinary journey.

An expertly curated wine list complements the menu, featuring a selection of renowned international labels and boutique Czech wines. Each bottle is carefully chosen to pair with the tasting menu and highlight its flavors.

Vinobona is located in a historic building that once hosted Czech film productions, adding a touch of cinematic mystery to the dining experience. Nearby stands Prague’s only surviving half-timbered house, underlining the area’s unique charm.

 

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The Chef’s Table Restaurant & Wine is open by reservation only, offering either a six-course or nine-course tasting menu. With a maximum capacity of just 12 guests, the space ensures an intimate setting and tailored service for every diner.

The restaurant welcomes guests Tuesday through Friday from 5:30 PM to 11:00 PM.

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