The Artisan

The Artisan is a Czech restaurant in the center of Prague where the food is honest and straightforward. Its understated menu and weekly specials, carefully prepared by Executive Chef David Rejhon and his team, celebrate the finest ingredients, most of which are locally sourced from within 200 km around Prague or grown on-property in our signature urban cultivator for sprouts and herbs. 

"I choose our suppliers carefully, and I value long-term cooperation with people I know and trust. We are sourcing most of our raw materials from the local region, which guarantees their freshness, variety and, of course, environmental sustainability."

- David Rejhon, Executive Chef

We bring you a new tasting experience that combines high-quality ingredients, seasonal produce, and masterful gastronomy. Every Friday, we offer an evening full of stories, flavors, and homemade specialties prepared from local ingredients. The highlight of the evening will be meat specialties cooked on the Josper grill, accompanied by three kinds of tartars and a Czech dessert inspired by traditional flavors. A jazz trio creates the perfect atmosphere for this unique culinary experience.

Every Friday from 5 PM to 8 PM.

David Rejhon does not like stereotypes and formulaic ways of thinking about food, and his varied gastronomic experience ranging from restaurants in New York, Saigon, Bangkok or Hong Kong to catering events at Moto Grand Prix is proof of that. At the same time, he is an enthusiastic lover of local Czech cuisine. The Artisan is a restaurant which allows him to transform traditional Czech cuisine into a modern, international and unforgettable experience. David is also passionate about using delicious local ingredients sourced from local suppliers, with whom he maintains very close relationships.

Our passion for food and the environment has inspired us to create a unique dining experience that celebrates the best of Czech cuisine with a modern twist. 

Our talented Chef brings a fresh perspective to traditional dishes by incorporating fermentation as a key component of our concept. Thanks to our Urban cultivator, we are able to grow our own herbs, which not only ensures freshness but also eliminates the need for any packaging or transportation waste. 

But that's not all! We also have beehives on our rooftop, producing our own honey. We also incorporate the Japanese Kintsugi technique into our plating to give our dishes a new life.