In the former La Bottega di Finestra, Finestrina has been created – the younger sister of the iconic La Finestra in Cucina, just a few steps away. It brings the freshness of the sea – fresh fish, oysters and seafood, served with ease and elegance. The atmosphere is modern, relaxed and at the same time firmly rooted in Italian tradition.
Guests are welcomed by an open kitchen, the aroma of fresh herbs and sauces that they will embrace like an old friend. Finestrina is a place for espresso, a light lunch and a long evening with friends. It offers a sophisticated à la carte menu, tasting dishes and a Sunday brunch menu for the whole family. In the warmer months, you can sit in the garden, and a private lounge is also available.
Riccardo Lucque and Ondřej Rákosník are behind the concept, who connect the La Collezione network with a love for honest craftsmanship, quality ingredients and an authentic Italian atmosphere.
The restaurant's chef Andrej Oravec was inspired to cook by his grandmother and mother, but also by his father, who owned several pubs. He worked part-time in them from the age of sixteen and gradually discovered that gastronomy was his path. Although he graduated with a bachelor's degree from the University of Economics, he was increasingly drawn to the kitchen.
He gained his first experience in the kitchen of Mirek Kalina, at the Divinis restaurant and during an internship in Iceland at the renowned Slippurinn restaurant. Within the La Collezione group, he started as a sous-chef at La Bottega Linka, from where he moved to Finestrina after two years, where he now heads the kitchen.
In Iceland, he also had an unforgettable experience - he almost lost his little finger while cutting butter. Despite this, he finished the evening service with six stitches and a glove that he had to change every fifteen minutes. "Every experience is important, even the negative ones," says Andrej.
In his kitchen, he prefers simplicity, pure flavors and high-quality ingredients. He selected photos of tartare, cod and chocolate mousse for the guide. "My advice to everyone is simple: cook. You learn the most by doing – and cook what you like," he adds.