The Mincovna restaurant has a prestigious address right on the Old Town Square, which makes it a meeting place for tourists and Prague residents. The interior and the very name of the restaurant refer to the Prague Mint, which was located here two centuries ago.
Upon entering, guests are immediately drawn to the copper beer tanks above the bar. The Mincovna is not only about good food, but also about high-quality Pilsner tank beer. The cuisine is based on recipes from the Austro-Hungarian era, which are brought to life in a modern and attractive presentation under the leadership of chef David Kalina. The mainstays of the menu include duck, goulash, sirloin steak, Vienna schnitzel or smoked beef brisket. The menu is complemented by a varied selection of wines from Moravia and Bohemia, as well as other regions of the former monarchy.
Chef Alex Unzeitig is in charge of the kitchen under the leadership of David Kalina, chef of the entire Tady Chutná group. David started cooking as a child, when his grandmother and mother brought him to the stove. Even then, his love for honest Czech cuisine took root in him. He trained in Prague at U Krbu and, after his first experiences in smaller companies, worked for nine years in the Potrefená husa chain. He then took over the kitchens of the Mincovna, Tiskárna Jindřišská, Tiskárna Národní and U Tellerů establishments, which are part of the Tady Chutná group.
David Kalina specializes in Czech cuisine and the gastronomy of Austria-Hungary, and enjoys working with original recipes from period cookbooks. His goal is to show that even century-old recipes can have a fresh and appealing form in modern times. He conveys a simple motto to visitors: “Always put on your guests’ plates only what you would eat yourself.”
Mincovna thus combines the historical legacy of the place with honest cuisine and a welcoming atmosphere. It is proof that even in the tourist center of Prague, you can find a restaurant that offers quality, authenticity, and a love for traditional gastronomy.