The story
The Italians bring authentic Italian cuisine to Prague with a dining room built around the rhythm of a traditional European market. Shelves display carefully sourced goods while the main floor accommodates guests moving between daytime meals and late evening service. This deliberate layout earned a Gault&Millau score of 11.5 for 2026, reflecting how the physical space supports the food.
Service follows a steady calendar that starts with substantial morning spreads and extends through lunch and dinner. The bruschetta classica arrives stacked with ripe tomatoes and balanced seasoning, while the tagliatelle bolognese demonstrates precise Italian cooking techniques. A mirtillo dessert closes the plate with restrained berry sweetness and light texture.
The beverage program reflects Italian cuisine traditions, showcasing varieties like Ribolla Gialla and organic Sangiovese available in both bottles and practical formats. Staff training connects directly to the University of Gastronomic Sciences in Pollenzo, where employees attend courses and students help maintain the product catalog. This academic pipeline ensures the kitchen remains rooted in documented tradition rather than passing trends.
Recognition
Ambience
Details
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