Head chef Tomáš Černý is presenting his summer menu at Dejvická 34. It is based on seasonal produce, sea fish, fresh Italian cheeses and distinctive sauces that let the natural flavours of each ingredient shine.
Summer at Prague’s Dejvická 34 is all about ripe fruit, grilled vegetables, sea fish and the lightness typical of this time of year. Head chef and co-owner Tomáš Černý has created a new seasonal menu that combines the freshness of summer ingredients with the precise technique and signature style the restaurant’s guests have come to expect.
The new menu features ingredients such as piquillo peppers, peaches, apricots, blackberries, burrata, stracciatella, Taleggio, smoked aubergine, morels and Piedmont truffles. Alongside these new additions, the restaurant’s signature dish—octopus with cognac sauce—remains on the menu.
“The lunch menu is an important platform for us. It allows us to try out new ideas, work with whatever is at its best and, at the same time, gauge our guests’ reactions in a very natural way. Some combinations are then gradually refined until they make it onto the main menu,” says Tomáš Černý.
From gazpacho to grilled sea bream
Among the starters, the pepper salad with peaches, sun-dried tomatoes, piquillo pepper sauce and burrata stands out, as does the exotic gazpacho with seared salmon, basil mayonnaise and salmon caviar.
Lovers of bolder flavours can opt for sous-vide young beef tongue with a sauce made from aged pear balsamic vinegar, roasted celery purée and Piedmont truffles.
The main fish course is a whole grilled sea bream with charred vegetables and a wine sauce made with Limne Lugana. As for pasta, the ravioli stuffed with smoked aubergine and basil pesto, served with pecorino cream, sautéed morels and pine nuts, are particularly worth trying.
A sweet finish with a taste of summer
The summer menu concludes with two desserts. The first is apricot crème brûlée with yoghurt ice cream; the second is a blackberry heart accompanied by citrus gazpacho and delicate white chocolate. The new seasonal menu reaffirms the philosophy of Dejvická 34: to build on high-quality ingredients, respect their natural flavours and transform seasonal inspiration into thoughtfully crafted gastronomic experiences.
Source: Dejvická 34
