The story
Bockem sits in an inconspicuous alcove along Elišky Peškové street in Prague's Smíchov district. Chef Ondřej Kynčl guides the kitchen toward honest cooking, blending traditional skills with contemporary techniques to craft a seasonal Czech tasting menu. His commitment to seasonal ingredients and careful preparation has earned the venue a 14-point rating from Gault&Millau.
Each course arrives with precision, beginning with amuse bouches like fluffy semolina porridge paired with butter and coffee lemonade. The menu showcases ingredients such as zander blended with pear purée and fermented horseradish juice for a sharp contrast. Heavier options include beef served with onions, demi-glace, and a crispy potato dough basket holding tartare. A vegetarian version of the menu requires advance notice.
Desserts rotate between fruit-forward plates and creamy finishes, featuring peach with white chocolate and spirulina alongside a rhubarb and strawberry course accented by truffle. Beverage pairings draw from Czech producers like Jaroslav Springer and Jiří & Antoine, with options for house ferments and kombucha.
The dining room features shabby chic decor beneath high vaulted ceilings that make the compact space feel surprisingly airy. Staff members maintain a high service standard, and Chef Kynčl remains approachable to discuss the dishes.
Recognition
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