The story
Miminoo Garden restaurant in Prague draws on Italian cuisine to build its menu around chef Martin Chalupa’s daily routines. He travels directly to farms in the Dolomites and partners with local producers like Biofarm Dráb to secure his weekly supply. Every morning the team bakes house bread and prepares dough for pizzas that leave the oven throughout the day. This steady rotation of fresh ingredients shapes an Italian cooking approach where tradition meets practical everyday execution.
Guests typically start with burrata served alongside grilled peppers before moving to a Neapolitan pizza Roma loaded with regional toppings. The kitchen balances these Italian classics with straightforward meat plates and a house Sacher cake that finishes the meal. A curated selection of prosecca pours continuously during service to match the relaxed pacing. Each plate follows the same simple logic of letting the ingredient dictate the preparation.
Olive trees and flowering oleanders frame the lawn seating area where guests watch the sunset near the base of the Žižkov Tower. Families gather around solitary tables while couples claim smaller spots along the perimeter. Summer brings a certified mini golf course to the grounds and winter turns the same space into an ice rink under string lights. This adaptable layout helped the venue earn a Gault & Millau score of 11.5 and back-to-back Golden Lion awards from Czech food inspectors who value consistent execution over fleeting trends.
Recognition
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