Alma Prague

The story

Alma Prague, Modern Czech Cuisine & Gault&Millau 13 | wattafork

The kitchen and its philosophy

At Alma Prague, Chef Petr Židek leads an open kitchen dedicated to modern Czech cooking, drawing on the expertise of the Kro Kitchen group while exploring fermentation and zero-waste techniques. His team builds flavor through these methods, treating local produce with technical precision. Gault&Millau awarded the kitchen 13 points, recognizing how dishes balance salty and sweet elements while maintaining high ingredient quality. The menu avoids nostalgia, favoring bold textures and honest craftsmanship.

Signature plates and textures

The grilled beef heart, a standout among Czech dishes, arrives as two juicy pieces supported by a burnt beetroot fondant, roasted buckwheat, and fried cabbage leaves. This combination creates a harmonious plate where the meat's specific texture shines alongside earthy accompaniments. For dessert, chocolate ganache pairs with Jerusalem artichoke ice cream and smoked caramel. The ice cream brings a bold saltiness tempered by faint sweetness, while the caramel adds a deep smoky note to finish the course.

A space built on history

Alma revitalizes a building with a history spanning an interwar cinema, a leather tannery, and Baroque cellars over six centuries. Located just behind the National Theatre, the space feels generous and free-flowing, designed to serve as a neighborhood hub from morning coffee until late evening. An open kitchen anchors the dining room, allowing guests to watch Chef Petr Židek and his team work. A historic cellar and a courtyard garden extend the venue's capacity for events and relaxed drinking.

Wine curation and cocktails

Head sommelier Dragan Bogdanovič manages a wine program dedicated to producers who avoid chemical treatments in vineyards and cellars. The selection highlights natural styles, including Welschriesling, Pinot Gris, and orange wines sourced across Austria, Moravia, and France. Cocktails reinforce the focus on local botany and fermentation, with options such as a rhubarb and Douglas fir gimlet or a knotweed daiquiri using balsamic vinegar. The drink list supports the broader vision of modern Czech cuisine, pairing experimental flavors with natural wine selections.