Brambory

The story

Brambory Prague: Potato-Centric Cooking by Chef Lukáš Soukup

The chef and the kitchen

At Brambory Prague, Czech cuisine transforms humble tubers into the main event under chef Lukáš Soukup. He travels across local farms to source distinct varieties like Agria, Sokrates, and Pink Fir Apple. The open kitchen sits behind the dining floor, allowing guests to watch preparations while a large stainless steel bin holds raw potatoes near the back wall. Soukup builds this potato-focused cuisine around natural sweetness and texture, treating the ingredient as a centerpiece rather than an afterthought.

Standout dishes and the tasting experience

A recent Gault&Millau score of 12.5 highlighted how the kitchen serves five potato variations tableside with every selected meat course. Diners often start with roasted potato dumplings paired with pulled pork in rich gravy, or try the octopus ragout resting on creamy Diego potato purée. The dedicated meat and potato tasting menu runs daily from mid-afternoon onward, featuring slow-braised beef cheeks or Korean-marinated ribs alongside unlimited sides. Even desserts lean into the theme, offering potato-quark gnocchi dusted with almond crumbs and apricot sauce.

Room and atmosphere

The space accommodates one hundred and sixty guests across forty tables, divided into a lively bar zone with high stools and a quieter winter garden. Wooden surfaces and simple place settings keep the focus squarely on the food. Private areas can host larger groups without disrupting the main dining flow. Regular lunch crowds mingle with evening diners seeking hearty portions and draft Plzeň beer poured directly from tank lines.