Oblaca Restaurant is a unique gastronomic experience set in the iconic Žižkov Tower, sixty-six meters above Prague. The name itself suggests that you will find yourself “in the clouds” – not only thanks to the fascinating views of the city, but also thanks to the harmony of flavors and visual experiences that the cuisine offers.
Oblaca’s menu is based on modern Czech cuisine with a subtle French influence. Each dish is not only a culinary masterpiece, but also a feast for the eyes – it uses current trends, unconventional techniques and surprising combinations of flavors. The restaurant is an ideal place for special moments, romantic dinners and important celebrations that combine luxury and refined taste.
The unique atmosphere is completed by a panoramic view of Prague, whether bathed in sunlight or under night lights. Guests can also enjoy a cocktail in the adjacent Oblaca Bar, or combine their visit with accommodation in the Sky Suite Hotel, an exclusive suite at a height of 70 meters with a unique view of the city.
Chef Tomáš Lachman comes from the border of Bohemia and Moravia, where he grew up in a family for whom home cooking and seasonal ingredients were a matter of course. At the age of eight, he prepared his first meal – an egg spread – and that is when he decided that gastronomy was his path.
After elementary school, he started working as a cook-waiter and gradually gained experience in prestigious companies, such as the Novotel hotel or the Michelin-starred Allegro restaurant in the Four Seasons hotel. Cooperation with Zdeněk Pohlreich was also a great school for him, which brought him valuable experience in both technique and professional approach.
He accepted the position of chef of the Oblaca restaurant as a huge challenge and opportunity. “This restaurant, located 66 meters above Prague, gives me space for creativity and innovation,” he says. Together with his team, he pushes the boundaries of gastronomic experiences every day. For Tomáš, gastronomy is a never-ending process of learning, discovery and joy. He believes that the foundation of every kitchen is a quality environment and a strong team, without which it would not be possible to achieve the best results.