The story
Amano Prague anchors its modern Italian kitchen around a Josper grill, using the equipment to handle every cut of meat on the menu. The open flame delivers a distinct aroma that carries through the dining room while cooks balance grilling with traditional techniques. This setup supports a straightforward philosophy where fresh ingredients take precedence over heavy manipulation. Guests moving through the space encounter a layout designed for conversation rather than spectacle.
Riccardo Lucque and Ondřej Rákosník introduced this location to Prague in 2019 as part of their broader La Collezione network. Head chef and co-owner Honza Vachuda now steers daily operations alongside general manager David Janáček. The team treats the name Amano as both a declaration of affection and a reference to handmade preparation. That dual meaning shapes how Italian cooking principles translate into daily prep.
The tasting menus guide diners from antipasti through dolci, but weekday lunches showcase the kitchen’s technical range. A rigatoni preparation combining rabbit, aged Parmigiano Reggiano, and shaved black truffle demonstrates how the team layers earthy flavors without masking the pasta. Grilled proteins follow a similar restraint, frequently served with rich reductions such as Nebbiolo wine sauce. This disciplined approach recently secured a fourteen point score from Gault Millau, praising the honest execution of Italian cuisine.
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