Nakraji

The story

Nakraji Liberec: Seasonal Tasting Menus by Chef Adam Zikmund

The chef and the kitchen

Nakraji in Liberec approaches modern cuisine with a disciplined focus on seasonal produce. Chef Adam Zikmund spent eleven years building his craft across British kitchens, including stints at award venues like Stockholm’s Faviken and New York’s Atera. He brought that international training back to his hometown to run a kitchen where every plate balances earthy textures with bright acids. He treats seasonal cooking as a daily exercise, designing menus around what arrives fresh that week.

Standout dishes and seasonal pairings

Seafood anchors much of the menu, with preparations featuring soft-shell crab, Atlantic salmon, and grilled octopus. A particularly striking tartare blends traditional beef with toasted chickpeas for added crunch. Roasted pork pluma arrives alongside charred girasole peppers, herb oil, and slow-cooked leek. Guests often finish with the house chamomile cheesecake, which is plated with shards of frozen cornflakes for contrast.

Space and recognition

The dining room sits in a contemporary complex just steps from the Lužická Nisa River, offering an airy layout with clean lines. This straightforward setting lets the food take center stage during weekly lunch services or curated tasting evenings. Critics have noted the kitchen’s precise flavor combinations, awarding the venue a thirteen-and-a-half score in the latest Gault&Millau guide. Premium wine selections accompany each course to round out the meal.