The story
La Bottega Linka brings authentic Italian cooking to the heart of Prague, where owner and chef Riccardo Lucque channels decades of experience from kitchens in Italy and London into a single charcoal fire. The restaurant delivers refined Italian cuisine centered on the special X-Oven, which burns charcoal to impart smoky notes to dry-aged meats and fresh fish prepared right at the table. Lucque pairs this technique with a strict focus on sourcing, importing organic ingredients from small Italian suppliers that rarely reach the domestic market. His partner Ondřej Rákosník helps maintain the bistro's reputation, while head chef Tomáš Tupý executes the daily menu with precision.
The menu highlights the versatility of the charcoal oven, offering everything from juicy steaks to delicate sea bass cooked over the embers. Guests often start with a board featuring Salami di Cinta Senese, truffle salami, and Fiocco di Prosciutto made by supplier Domenico Celli, alongside cheeses and cured meats available for purchase. Handmade pasta plays a central role in the kitchen, crafted from semolina flour except for ravioli, and served with preparations like chanterelle mushroom sauce or rich tomato bases. This approach to Italian cuisine ensures consistency across the plates, complemented by premium dry pasta from Benedetto Cavalieri and Mancini and a balanced yuzu dessert.
Located on Havlíčkova street, the space occupies a building with deep roots as one of Prague's most renowned delicatessens during the interwar era. This history shapes the current atmosphere, blending old-fashioned charm with modern Italian hospitality to create a setting that celebrates Italian cuisine within a historic frame. The interior serves as a showcase for the ingredients, allowing diners to browse the display case filled with homemade desserts, fresh Altamura bread, and a selection of Italian produce. Whether visiting for a business lunch featuring seasonal specials or an evening meal, guests experience a continuity of tradition that honors the location's culinary past.
The beverage program complements the food with a selection of natural wines sourced directly from Italian hillside vineyards through importer Albarello. These bottles pair naturally with the robust flavors of the charcoal-grilled dishes and the saltiness of the cured meats. For non-alcoholic options, the team serves espresso prepared by master roaster Gianni Frasi, known for its rich crema and consistent quality. Breakfast and lunch service rounds out the day, offering farm eggs and multigrain bread alongside the extensive Italian produce selection.
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