Deer Restaurant, located near the Old Town Square, brings a piece of the forest to the center of Prague. The menu features mushrooms, herbs, berries and game in the freshest form, straight from the source. The atmosphere is completed by the earthy interior and airy atrium, thanks to which a visit to Deer becomes a unique experience.
The kitchen is headed by chef Lubomír Dolejš, whose journey to cooking began rather by chance. As a boy, he helped his mother and grandmother in the kitchen, but for a long time he did not think that he would one day make a living by cooking. The decisive moment was when he found a part-time job in the kitchen at the age of sixteen and discovered that he was doing better than he expected. After returning from Vienna, where he attended the Komenský Schule grammar school, he trained as a cook at the U Krbu vocational school and subsequently obtained his high school diploma from the SSOU Dr. Peška. During his studies, he gained experience in smaller restaurants, and after school he joined Mirek Kalin's Šípek Bistrot, and later the famous restaurant u Malířů, where he worked his way up to assistant chef.
Another important stage was working at the Pyramida hotel, where he learned to handle large-scale operations, organization, and office work associated with managing a kitchen. Other experiences followed – the Prague Castle in Vikárka, the InterContinental hotel, and the Municipal House.
All of these steps led to the fact that today he is the head of the Deer restaurant, where he has been working for four years.
Lubomír Dolejš considers cooking to be both a craft and an art. He likes precision, honesty, and following recipes. He relies on the freshness of ingredients, combines flavors and techniques, and also transfers his former passion for graffiti to cooking – according to him, food must not only have a great taste, but also an aesthetic form to impress all the senses. “I think that nowadays a chef is a bit of an artist. Food should look nice, taste great and be prepared from fresh ingredients to please the eyes, nose and taste buds,” says Lubomír.
Deer’s menu includes homemade pasta, high-quality domestic meat and the highest quality seafood. Guests enjoy specialties such as beef tenderloin tartare, goat cheese panna cotta, deer mousse, flap steak or grilled deer. The signature dessert is the original sweet dish Les, which perfectly describes the restaurant’s philosophy – respect for nature and each individual ingredient.
Deer thus combines tradition and modern gastronomy, Czech roots and global trends. Thanks to its unique atmosphere and the chef’s distinctive style, it is a place where guests can enjoy nature in the middle of historic Prague.