The new menu builds on the concept of a modern pub that draws on Czech classics, reinterpreting them in a contemporary style with an emphasis on local produce.
Even in the summer version of the menu, head chef Radek Machač’s team continues to focus on collaboration with small suppliers, artisanal precision, and a combination of distinctive yet accessible flavours. The result is a selection of dishes that strikes a balance between authentic pub tradition and modern culinary techniques.
The menu retains the signature dishes that define the restaurant’s style. The rabbit schnitzel in bread is served in a slightly adapted version: instead of chanterelles, it is accompanied by lovage mayonnaise and a mushroom ketchup made from stewed brown mushrooms. The rabbit is fresh, prepared to artisanal standards, and served in bread from the Krystal bakery in Karlín. Emphasis is placed on ensuring that each ingredient works both on its own and as part of the whole.
Another staple is roast beef, which is served in an unconventional way “with bread” throughout the summer. The meat from the top round undergoes several days of preparation—three days of salting followed by three days of marinating. On the plate, it is accompanied by truffle mayonnaise, pickled shallots, gherkins, mustard, and potato straws. This is a modern take on the classic pub combination of roast beef with tartar sauce.
BBQ pork belly with kimchi and pickled gherkins also features prominently on the menu, reflecting the connection with the cuisine of the sister restaurant, Automat on Hradčanská. All key components—from the meat to the fermented accompaniments—are prepared in-house and in the group’s associated kitchens.
The summer menu concludes with a dessert course inspired by the restaurant’s beer culture. Instead of a traditional sweet finale, it features the sour beer Kyselá Máňa, in which apricots are macerated. These are complemented by white chocolate, a ginger granita made from ginger shots, lime meringues, and mint oil. The result is a dessert that plays on the contrast between tartness, sweetness, and freshness.
“We design the menu to complement the pub’s concept, our range of craft beers, and the season. We care deeply about the origin and quality of our ingredients. A combination of integrity, respect for beer culture, and the courage to do things differently is what has kept us going from the very start,” says head chef Radek Machač.
The summer menu thus further develops the restaurant’s identity, building on familiar flavours in a new context—without seeking to impress at any cost, but with an emphasis on craftsmanship, seasonality, and functional gastronomy.
Source: Automat Matuška
