DIVINIS

The story

DIVINIS Prague: Italian Fine Dining with Truffles and Open Kitchen

The chef and the open kitchen

Zdeněk Pohlreich established Divinis to showcase Italian flavors in Prague, supported by executive chef Miro Čornanin, who developed his technique through an internship in northern Italy. Visitors observe the action in the sophisticated open kitchen, where the staff prepares handmade pasta and respects seasonal produce. Pohlreich aims to leave guests with Italy in their heart, a sentiment mirrored in the careful service and attention to detail that define the daily menu and tasting options.

Seasonal plates and handmade pasta

The kitchen delivers precise Italian cooking, exemplified by quail prepared two ways with foie gras and mashed potatoes. A goat cheese and truffle honey mousse paired with marinated beetroot showcases the team's attention to texture, followed by the sweet complexity of the nocciolato dessert. Handmade pasta remains central to the offering, occasionally dressed with white truffle, while the amuse-bouche introduces creative touches like the salmon cupcake accompanied by whipped cheese.

Stylish interiors and wine stewardship

Tastefully furnished interiors establish a cozy and stylish setting for the seasonal menu. The beverage program supports the cuisine with a varied wine list, including a large selection available by the glass and bottles sourced from outside Italy. Staff utilize the Coravin system to preserve opened bottles, ensuring freshness for every pour. These elements combine to reinforce the restaurant's standing as one of the finest Italian kitchens in the city.