The story
Zinc Bar & Restaurant Prague anchors its menu around Chef Valerio Bussandri’s Regioni d’Italia concept, which tracks peak season harvests across Italy. He translates those agricultural rhythms into a seasonal Italian kitchen where northern heartiness meets Mediterranean brightness. The executive chef personally designs both the restaurant plates and the lobby bar offerings, ensuring every preparation reflects careful technique rather than convenience. This disciplined approach earned an 11 score from Gault&Millau, a recognition that highlights how consistently the Italian cooking delivers precise seasoning and clean presentation.
The current menu features bruschetta topped with fresh burrata alongside corn-fed chicken supreme prepared over high heat. Guests frequently order the strawberry mille feuille, which layers delicate pastry with abundant fruit and a balanced cream reduction. A dedicated grill station handles robust cuts while a separate counter prepares sushi and raw seafood for the weekend service. Even the dessert program stays rooted in tradition, serving authentic tiramisu made according to classic family recipes rather than modernized shortcuts.
Art Deco detailing frames the main dining room, which accommodates up to one hundred ten diners for breakfast and seated service. The adjacent lobby bar seats seventy guests and shifts focus toward creative cocktails and specialty coffee preparations. Weekend visitors often reserve tables for the supervised children’s area during the popular Sunday brunch, where a sprawling buffet includes lobster, shrimps, and unlimited prosecco. Saturday afternoons transition smoothly into tea service paired with sparkling wine, creating a steady rhythm of casual gatherings and refined dinners throughout the week.
Recognition
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