The vegetarian restaurant Green Table by Veolia shows that sustainability and modern gastronomy can go hand in hand.
In the heart of Prague's Florentin, guests are welcomed by a space full of greenery and recycled materials, where natural lightness is combined with an emphasis on detail. The atmosphere is complemented by its own hydroponic farm and a friendly environment that attracts guests from the business community and the general public.
The menu changes every day according to the season and the principles of zero waste. Most of the ingredients are processed on site - from homemade oils and pickled vegetables to fermented products. Signature dishes include roasted cauliflower curry with kimchi and fragrant rice or strawberry dumplings with crumble and peanut butter. The drink menu features homemade lemonades and its own sparkling wine prepared using the classic method.
The interior designed by the Perspektiv studio is based on circular principles: some chairs are made from old refrigerators, armchairs from recycled PET bottles, and the wood used comes from leftover joinery production.
The restaurant is connected to a multifunctional event space, which expands the possibilities for corporate events, celebrations, or regular Green Apero meetings with guests from the cultural and business scene.
From the beginning, chef Miluše Makó felt that gastronomy would not be just a hobby, but a lifelong mission. In the kitchen, she combines creativity, technique, and personal vision, while her style is based on the philosophy of zero waste and consistent seasonality.
She worked as the chef of the Olomouc restaurant Koza štála sle, where she directed the kitchen towards sustainability and local products. Today, she runs Green Table by Veolia, where she develops a unique style and proves that even ordinary ingredients can create a luxurious gastronomic experience.
Miluše is a member of the Bocuse Academy Czech Republic and a judge of the national Bocuse d’Or round, she is actively involved in educating young chefs and publishes in professional magazines.
Her greatest reward is satisfied guests who say they have never tasted anything like it before.