The story
Chef David Rejhon directs the modern Czech kitchen at The Artisan in Prague with a strict adherence to zero-waste principles. Rejhon earned the Chef of the Year title in 2024 after bringing experience from hotels in Saigon, the USA, and Switzerland back to his hometown. The kitchen relies on an in-house herb cultivator to grow microgreens and edible flowers year-round. Executive Sous Chef Peter Mikuláš tends to 90,000 bees on the roof, supplying honey for desserts and producing mead alongside propolis tinctures. This approach reflects Rejhon's belief that responsible resource use stems from the frugality of his grandmother's generation.
Gault&Millau awarded the restaurant 12.5 points for a menu celebrating Czech flavors through homemade products and creative techniques. The evening service includes a three-course tasting where dishes are finalized at the table. Servers complete the Chester beef tartare with bread wafers and mustard sprouts harvested from the indoor garden, ensuring fresh textures upon serving. A Josper grill cooks beef brisket until tender, which pairs with cucumber and potato sides for a substantial course. Other highlights include balanced starters like the tomato or liver preparations, and a pumpkin cheesecake flavored with lemon, thyme, and the rooftop honey.
The dining area features an open theatre kitchen that allows guests to observe the preparation process. Situated inside the Prague Marriott Hotel near Masaryk Train Station, the venue maintains a relaxed yet polished atmosphere. The bar complements the food with a selection of boutique regional wines and homemade lemonades infused with fresh herbs. Live music fills the room on Friday evenings, while the separate coffee corner serves artisanal drinks and pastries throughout the day. The schedule also accommodates large gatherings, notably a Sunday brunch that offers 46 courses including special chef creations.
Recognition
Ambience
Details
Location
Facebook
Instagram