The story
Portfolio Restaurant in Prague anchors its contemporary Czech cuisine around a shared tasting menu that bridges local tradition and international technique. Head chef Aleš Pátek built his background working across several European kitchens before taking the lead at Havlíčkova street. He is supported by sous chefs Viktor Novák and Aleš Ryšavý, who bring years of experience from acclaimed establishments like Na Kopci and Bellevue. This approach to contemporary Czech gastronomy treats every plate as a precise assembly of seasonal produce and refined technique.
The Gault&Millau guide awarded thirteen and a half points to the restaurant’s carefully sequenced courses. Diners encounter homemade bread with cultured butter followed by a chilled vegetable tartare that sets a clean tone. A later course pairs rich foie gras with spiced gingerbread, while the main protein shifts to fjord trout accompanied by pumpkin purée and kimchi kohlrabi. The sequence concludes with chocolate espuma, raspberry sorbet, and brownies finished with cashews and bergamot.
The venue splits into a polished upper lounge and a lower dining floor, creating distinct moods for different occasions. Guests often choose the communal table setup to share the full tasting journey, though private lounges remain available for quieter meetings. Restaurant manager Pavel Barták oversees a dedicated wine program that allows patrons to reserve bottles in advance for optimal decanting. The cellar maintains mature vintages alongside carefully selected regional selections.
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