Green Table Lounge in Prague's Florentin is a place where business naturally meets gourmet experience. It offers an ideal setting for a business lunch, afternoon aperitif and evening tasting, and the emphasis is always on top-notch cuisine, wines and a friendly atmosphere. The restaurant is characterized by an intimate capacity of thirty seats and a quiet garden right on the Florentin piazzetta.
The modern interior design with comfortable chairs, hand-blown wine glasses and an informal aesthetic without white tablecloths creates an environment that combines comfort with effortless elegance. The menu combines modern French
and Mediterranean cuisine and changes every week to always offer guests a fresh and imaginative gastronomic experience. Signature dishes include beef tenderloin steak with port sauce and homemade gnocchi, halibut with saffron risotto or the iconic crêpes Suzette.
The wine list and evening private tastings also play an important role. Thanks to the Coravin system, guests can also enjoy exceptional wines by the glass, which are paired by experienced sommelier Karel Hikeš. Green Table Lounge has become a popular place not only for business meetings, but also for moments of relaxation and enjoyment of food.
Behind the scenes of the restaurant is a well-coordinated team, headed by chefs Jan Leština and Jiří Paur. Jan Leština comes from a large family, where his relationship with food was formed at the stove with grandmothers competing to see which one could prepare the better lunch. After culinary school, he spent four years in southern England, including at the award-winning restaurant The Jetty, and upon his return, he worked at the Four Seasons Hotel in Prague. In the kitchen, he values discipline and teamwork the most.
Jiří Paur grew up in a family with five siblings and, thanks to the large garden, gained experience with ingredients and cooking from an early age. He studied at the Hotel School in Mariánské Lázně, completed internships in Germany and subsequently worked, for example, in the French restaurant Palác Kinských or the Italian restaurant Pastař. His collaboration with Michelin-starred chef Roland Chanliaud from Burgundy was also a powerful experience.
Both chefs share a respect for honest ingredients, a desire to constantly learn, and a desire to show guests that gastronomy is an experience that should inspire and entertain.