The story
Chef David Kalina leads the culinary team at Tiskárna Jindřišská, drawing recipes directly from early twentieth-century cookbooks to reconstruct how Prague's gourmets dined during the First Republic. The menu anchors itself in traditional Czech cuisine, featuring dishes like braised rabbit leg with buttermilk sourced from Marie Orlová's 1921 text and Wiener schnitzel on melted butter from Karolina Vávrová's 1910 Prague cookbook. This dedication to historical authenticity earned the restaurant a score of 12.5 from Gault&Millau in their 2026 guide.
The kitchen balances classic mains with lighter options, offering slow-braised beef brisket in bacon sauce alongside fresh trout fillet from Šumava served with chive hollandaise. For dessert, diners can order the Větrník charachoux with caramel and whipped cream based on Karel Šroubek's 1935 recipe, or share the Gault&Millau-praised trio of mini treats including raspberry meringue and almond macaron with buttercream. The menu also features baked cauliflower with a farmer's egg cooked at sixty-three degrees.
The dining room occupies the historic vaults of the State Printing House of Securities, where rooms stored banknote paper before the site began printing currency in 1928. The space preserves the atmosphere of the First Republic era while accommodating up to one hundred and twenty guests plus a separate fifty-seat salon. Service remains attentive and warm, a quality noted by reviewers who praise the staff's helpfulness alongside the restaurant's focus on professional execution.
The bar pours Pilsner Urquell lager and Kozel dark beer, alongside non-alcoholic Birell flavored with pomelo and grapefruit. Signature cocktails feature the First Republic blend of whiskey rye and Carpano vermouth, plus the Lucerna gin fizz shaken with fresh orange and lemon juice. Post-dinner choices highlight Czech tradition through fruit brandies such as Vizovická plum brandy and Radlík plum brandy aged in oak barrels.
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