Salabka

The story

Salabka Prague: Modern Czech Dining Under the Vineyards

The Kitchen and Seasonal Approach

Salabka Prague delivers modern Czech cuisine beneath working vineyards in Troja, earning a 16 score from Gault&Millau for its seasonal precision. Chef Petr Kunc directs a kitchen that begins with numerous amuse bouches before the main tasting sequence unfolds. Three house courtesies follow dessert, ensuring the evening concludes with quiet satisfaction rather than abrupt finality.

Signature Preparations

Early plates often feature whipped lardo blended with onion butter, finished with a delicate gel and edible gold leaf. A vibrant pea soup receives floral garnishes that balance its earthy base, while a crisp pepper roll provides a sharp counterpoint. This Czech fine dining approach highlights precise pairings, such as pigeon served with foie gras and crushed pistachios. Spring asparagus appears dressed with bright citrus segments to maintain clarity throughout the service.

The Vineyard Setting

Rough-hewn stone walls and exposed timber beams frame a double-height dining room that feels both expansive and grounded. Wooden tables sit along the perimeter windows, offering direct sightlines toward the canopy and adjacent botanical grounds. The building rests beneath an active vineyard in Prague Troja, placing guests above soil that still produces wine for the restaurant cellar. This Czech cooking philosophy extends into the basement, where a private cellar holds vintages discussed by trained staff.