Sustainability is our Key Ingredient

The Artisan serves homemade dishes made from local ingredients, all sourced from within 200 km of Prague, guaranteeing a unique variety and freshness of taste. Chef David Rejhon took inspiration from classic Czech cuisine when creating a menu designed to be modern and accessible, all underlined by the taste of selected regional wines from family wineries.

Zero-waste & Fermentation

Fermentation is experiencing a boom, and not only because of its beneficial effects on our health. This traditional preservation technique was already known to our grandmothers, which is why we also took the path of fermentation, and it has an irreplaceable place in our kitchen.

Urban cultivator

We were the first in the Czech Republic to purchase a professional cultivator. With the help of our cultivator, we grow home herbs, which you can cut yourself and flavor the dish according to your preference, as well as sprouts or sprouts, for example those from mustard, buckwheat, lentils or sorrel.

Composter & Greenhouse

We produce approximately 150-200 kg of compostable waste per day. However, we are happy that thanks to our composter we have the ability to process up to 150 kg of this waste per day. About 15 kg of compost is produced from this 150 kg of waste.

Beekeeping & honey production

In our restaurant, we have come closer to our vision of fully sustainable cuisine thanks to 90,000 of our own "artisan" bees that have found their home on our roof. We use honey in unique dishes, but also in the production of homemade mead and even in the creation of our own propolis tinctures and other homemade products.

Kintsugi technique

We are passionate about the art technique called kintsugi. This Japanese method of porcelain renovation, which emphasizes the beauty of the repair, has become an integral part of our concept.

Local suppliers

We emphasize artisan production and carefully select farmers and suppliers no more than 200 km from Prague. With the same consistency, we also take care to observe the seasonality of raw materials.