You can find Malostranská beseda in one of the most beautiful buildings in Lesser Town – the former Malostranská town hall right on the bustling Malostranská square. The restaurant and café are located on the ground floor of a late Renaissance building, and in the summer months, a garden in the arcade attracts guests. The authentic interior is in the spirit of history, dominated by dark wood and brass elements on the bar. The gastronomy of Malostranská beseda is based on the traditions of Czech cuisine. Guests can enjoy classic ready-made meals, smaller dishes for beer and vegetarian options. The menu includes homemade desserts, pastries, fruit and ice cream, as well as a special monthly menu. The basis is honest work with fresh ingredients, home-made semi-finished products and our own spice mix. The food includes perfectly treated Pilsner Urquell tank beer, tapped from large-capacity tanks without contact with air, which guarantees exceptional quality. We can recommend the roast duck, Spanish bird, roast beef in cream or confit pork flank.
Chef Martin Žáček is behind the kitchen, who was introduced to cooking by his father – also a chef – and was inspired by both grandmothers with their honest cooking. As a child, he assisted his mother in preparing spaghetti Bolognese and the kitchen attracted him more and more. He graduated from the U Krbu Vocational School and gained his first major experience at the InterContinental Hotel. The Rybí trh restaurant holds a special place in his career, where he worked with a huge amount of fresh fish under the guidance of chef Pícha.
Today, Martin runs the kitchen of Malostranská beseda, where he combines the Czech cuisine he learned from his grandmothers with modern methods. “Anyone who cooks with enthusiasm, likes to eat and is not afraid to discover new combinations can become a chef,” he says. For the book, he selected photographs of dishes that well describe his style and the character of the establishment – kulayda with poached egg and mushrooms, confit duck with red cabbage and Viennese onion, and apple pie.