Alma Restaurant is a symbol of new life in the middle of the old town. It has breathed energy into the former Alma Cinema, where Fellini films and films from the vault were screened in the 1960s. Today, history meets avant-garde gastronomy. In the restaurant with a cocktail bar and an open kitchen led by chef Petr Žídek, tastes come to life in a modern way. The atmosphere is completed by a café with select coffee and homemade pastries and a wine bar with a garden in the courtyard, where guests discover natural wines from all over Europe and their own co-ferments. Alma thus accompanies guests from the first morning coffee to the last glass at night.
The basis of the local cuisine is respect for ingredients, their origin and seasonality. Alma offers a new perspective on traditional Czech recipes and connects them with modern methods. Its cuisine is playful, inventive and inspiring – it draws its ingredients not only from farmers and growers, but also from forests and meadows. Guests discover unconventional combinations of flavors and surprising interpretations of familiar ingredients.
The restaurant's special atmosphere is underlined by the connection of the kitchen, bar and fermentation laboratory, thanks to which dishes and drinks with a unique signature are created. Alma is not only a place to eat, but also a platform for discovery and sharing.
Chef Petr Žídek is behind this concept, who got into cooking as a child, when he prepared venison at home with his uncle, a hunter. Although he originally studied hotel school and started as a bartender, he was eventually drawn to the kitchen. He learned to cook at the La Finestra restaurants under the guidance of Tomáš Černý and Tomáš Juřík. Today, it is key for him to know the origin of the ingredients and have a personal relationship with the people who grow or raise them. He seeks inspiration in nature, works with open fire and traditional methods, and believes that food should arouse emotions - evoke memories, surprise and bring joy.
Alma thus combines honest craftsmanship, creativity and respect for nature into a modern gastronomic experience that has the power to tell stories and inspire.