REASON

In the best location of the iconic building called Masaryčka – right on the roof – there is an open restaurant that reaches as high as the building itself. Modern architecture also influences the overall concept of the restaurant, where Czech dishes are mixed with European ones and intertwine, as do the philosophies of locality and sustainability. Open kitchens are now part of contemporary haute cuisine, and here local dishes are prepared before the eyes of the visitors. The restaurant offers both a lunch menu and an evening tasting menu. The individual courses created by Chef Jan Horák are served with absolute precision and professional care, giving the restaurant an unforgettable character. Under the supervision of the Chef, a pleasant menu has been created that is easy to read and also easy to taste. The excellent pigeon pithivier is one of those dishes that can become sought-after regardless of the season, if you are not put off by the whole pigeon leg. The nice wine list not only complements the dishes, but also covers most of the world’s wine destinations.