Bringing fresh fish to a country renowned for pork and beef, Seafood Prague aims to combine a traditional fish market with a dining experience where you “eat what you see”.
The trendy Vinohradská restaurant was once a simple fish shop, before part-owner Jan Brodecký and his business partner Martin took it over last year and “really developed the concept”.
Renovating the location and creating a “portfolio of products to offer customers”, Seafood Prague now sells a variety of local freshwater Czech and ocean fish, seafood including calamari, octopus and mussels, as well as a selection of natural wines that have been paired with the food on offer.
Speaking to Prague Morning, Brodecký said his desire to open a seafood market and restaurant came from his time spent living abroad. “I fell in love [with seafood] even more when I lived in Australia,” he said. “There they have these products on every corner.”
When he returned to the Czech Republic, he got talking with his business partner while sharing some oysters and decided to try to “create something of my own” in Prague.
“I liked the style of something that is still new for the Czech market,” he said.
“It’s not an easy thing,” he added, “because the Czeck market is a pork market and Czech people are pork people. They still go for a beer with cheese and sausage, so it’s difficult.”
“But I believe the time is coming,” he said. “The market is getting more open, people are getting more open-minded. So I think when this big boom comes, we’ll be ready for it.”
Brodecký’s concept is that “you’re buying with your eyes”. On most days the restaurant’s main offering is “anything on the grill”. Customers choose from a range of fresh fish and seafood “and we prepare it immediately for you.”
“You can sit and have a glass of wine or prosecco, or you can take it with you,” he said. Seafood Prague is also offering delivery of a larger selection of products.
The restaurant has started pre-spicing whole fish as well as octopus for customers who would like to cook seafood at home, but are not sure how.
“We cook it [octopus], we marinate it, so people can just go home and put it on the pan, and it’s done.”
The Vinohrady restaurant is also offering a new special menu on Tuesdays and Thursdays in what Brodecký describes as more of a “fine dining, tapas style”. He recommends customers try the octopus sliders with homemade kimchi, or alternatively the Californian calamari with poached egg and tobiko.
Brodecký also recommends their “magic” fish and chips, which is available every day. The secret is the “gluten-free dough” that he said has been extremely popular.
Seafood Prague is open seven days a week from 9 am to 9 pm and can be contacted through their website or Facebook page.
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