The story
Kampa Park Restaurant stands on the banks of the Vltava in Prague, serving international fine dining where chef Marek Raditsch builds menus around premium seasonal ingredients and global flavors. The establishment has operated for over thirty years under owner Nils Jebens, earning a score of 11 from Gault&Millau for its consistent execution and distinctive taste profiles.
Raditsch constructs his international cooking around what is freshest, drawing inspiration from travel and local markets. Spring brings wild garlic, asparagus, and morels alongside halibut, while the pantry consistently stocks world-class provisions like Wagyu beef and caviar. The techniques balance rich textures with bright accents, evident in the coconut soup infused with kaffir lime leaves and served with Arctic cod topped by crispy grilled skin.
Guests often order the lobster ravioli or the delicate quail preparation, both reflecting the kitchen's attention to detail. Eggplant alla parmigiana offers a vegetarian option, while salmon sashimi showcases the commitment to raw fish quality. A tasting menu allows diners to follow Raditsch's narrative through these varied courses, part of a broader international cuisine that pairs seamlessly with wines ranging from Burgundian Chardonnays to Spanish Riojas.
The restaurant occupies several distinct areas designed to frame the surroundings, from the main hall with its fireplace and large fish tank to outdoor zones overlooking the water. Seating arrangements include the Venetian balcony perched over the Certovka stream and the expansive outside terrace facing the illuminated Charles Bridge. Each space maintains a stylish yet relaxed atmosphere where the architecture supports the dining experience rather than competing with it.
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