Dejvická 34 by Tomáš Černý

The story

Dejvická 34 by Tomáš Černý: Modern Gastronomy in Prague

The chef and the kitchen

At Dejvická 34 in Prague, modern gastronomy meets a quiet confidence that stems from years of disciplined training. Chef Tomáš Černý commands the pass with a background built alongside Michelin-starred Italian masters. His approach favors seasonal produce and local sourcing over theatrical presentation. The pacing between courses reflects his belief that contemporary cooking works best when guests can taste clarity before moving forward.

Standout dishes

The beef tartare “al tiramisu” layers raw meat with mascarpone and black truffles, balancing tenderness against creamy richness. A peppery reduction accompanies octopus prepared to a tender finish, letting the natural sea flavor lead while delicate spice and cream provide contrast. Each plate avoids excess, aiming instead for structural balance and clean aromatics.

Room and atmosphere

Clean lines and muted tones define the dining space, where careful lighting keeps conversations comfortable and uninterrupted. Staff move through the room with practiced knowledge, adjusting pace without drawing attention. The layout encourages lingering rather than rushing, matching the kitchen’s deliberate rhythm.

Desserts and pairings

A final crispy tiramisu receives an amaretto glaze that adds sweetness without masking the underlying coffee notes. The wine list complements these finishes by offering structure for both rich meats and lighter seafood preparations. Sipping between plates allows the layered textures to settle before the next course arrives.