Kampa Park Restaurant is one of the most famous gastronomic establishments in Prague. It was opened in 1994 by Nils Jebens, who fell in love with the city in the early 1990s. Since then, Kampa Park has become an iconic place, where not only local guests but also international celebrities come.
The restaurant is located in a baroque complex on the banks of the Vltava River, from where the terrace offers a breathtaking view of the Charles Bridge. The interior is divided into four individual spaces with a distinctive design and atmosphere. The restaurant combines a magical environment, a delicious menu, a carefully selected wine list and professional service, which is why guests like to return.
If you are looking for an exceptional experience, you can start with a glass of champagne and a cruise on the restaurant's private motorboat. Kampa Park is also a popular place for catering events, which it can provide at a top level. Private parking is available to guests; just report your car to the restaurant manager when making a reservation.
The kitchen has been run from the very beginning by Marek Raditsch, also known as a judge on the MasterChef Czech Republic competition. His style is based on French techniques, supplemented with Scandinavian accents, but he is also inspired by the cuisines of the USA and Asia. The basis for him is the quality of ingredients and precise processing.
Marek has been close to good food since childhood. He remembers his grandmother, who grew vegetables and fruit, and his mother, who guided him to healthy cooking. He cooked his first meal – scrambled eggs – when he was six years old.
He gained experience in prestigious establishments around the world, such as the restaurants Nobu and Daniel in New York, Era Ora and Kong Hans Kælder in Copenhagen, or Oro and Bagatelle in Oslo. “Being outside gave me a lot – independence, responsibility and the will to overcome obstacles,” recalls Marek.
He has been working at Kampa Park for almost twenty years and has long strived to ensure that the kitchen is constantly developing and keeping up with modern gastronomy. "My goal is to have a restaurant full of satisfied guests, a quality team around me, and to participate in the development of the Czech gastronomic scene," he adds.