The story
Jan Holouš leads the kitchen at Oblaca restaurant in Prague, grounding his modern European cuisine in locally sourced seasonal produce. He balances creative experimentation with strict professional standards to ensure every plate feels precise yet approachable. Since opening in 2014, the team has maintained this steady philosophy, earning a Gault Millau score of 13 points and holding three consecutive Golden Lion awards. Dishes like creamy pea risotto with scallops or lamb roulade demonstrate how familiar comfort meets refined technique.
Seasonal shifts dictate the daily rotation across the main menu and special offerings. Truffle gnocchi arrives light and pillowy, while the pistachio truffle dessert layers nutty sweetness against a crisp base. Vegetarian plates receive equal attention, built around roasted vegetables and house-made pastas rather than treating plant-based options as an afterthought. This deliberate pacing allows guests to appreciate how modern European cooking adapts to local harvests.
Dining occurs sixty-six meters above Prague inside a tasteful and elegant interior designed for quiet conversation. Floor-to-ceiling windows capture the full arc of daylight, making sunset reservations particularly popular among returning guests. The open layout connects the main dining area with a dedicated bar space, allowing visitors to transition smoothly from afternoon champagne to evening cocktails.
Milan Krejčí curates the wine selection from a cellar located beneath the tower structure, balancing Old World classics with New World selections. Glass pours feature prominent champagnes alongside regional Czech whites that complement the lighter seafood preparations. The cocktail program draws inspiration from eight member towers worldwide, translating architectural landmarks into measured spirits and citrus notes. Each pour arrives accompanied by a brief explanation that respects the guest’s existing knowledge without overwhelming the table.
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