The story
At Červený jelen in Prague, Executive Chef Marek Fichtner directs a kitchen built around classic Czech grilling traditions. He feeds the twelve-ton American iron known as Infierno exclusively with six-to-nine-month aged beech and oak timber harvested from the Křivoklát forests. Sous-chef Jiří Bednář monitors the thermal zones to ensure consistent searing across every cut. The brigade also roasts whole fish and seasonal vegetables alongside the heavier plates.
Guests frequently begin with the house beef tartare and a rustic loaf studded entirely with fresh chives. Evening tables often share sirloin prepared with venison or order the weekend duck leg platter. The beverage program pairs well with the house Czech grilling focus through a twelve-tap beer tower and a focused wine list that contributed to a 12.5 Gault&Millau rating. A crisp pastry finished with freshly brewed coffee closes the meal quietly.
The main dining floor sits inside a former Anglo-Austrian bank structure originally drafted by architect Josef Gočár. Renovator Stanislav Fiala kept the cubist-modernist framework intact while installing Italian marble counters and suspended glass shelves. Patrons walking downstairs pass the original eight-hundred-kilogram vault door, which currently serves as a sturdy regular table. Higher levels house the Clubroom and private salons that transition smoothly from afternoon coffee to late dinners.
Recognition
Ambience
Details
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