Paloma Restaurant is part of the boutique hotel of the same name on the square in Průhonice, just a few steps from the castle park. It offers a luxurious environment with a relaxed atmosphere and an emphasis on a top-notch gastronomic experience.
The cuisine is based on the classic foundations of French gastronomy, but with a modern approach. Great emphasis is placed on the freshness and quality of local and imported ingredients, especially from France. French chef Alexia Falcone brought her experience from Paris and her own restaurant in New York to Průhonice.
“The team’s goal is to offer guests a comprehensive gourmet experience and bring them joy and emotions through every meal. Each visit is not only about taste, but also about a personal approach and attentive service, which makes Paloma a place where guests like to return,” says Martin Kolář, the hotel director.
Paloma is also exceptional because it combines several services together. In addition to the restaurant and boutique hotel with ten designer rooms, an integral part is also a renowned pastry shop with a bakery that tempts with its own pastries and desserts.
Thanks to this, Paloma has become an attractive meeting place for the general public and for guests looking for a combination of modern gastronomy, comfort and a unique atmosphere.
Chef Alexia Falcone is behind the kitchen, who found her way to cooking through wine. She spent her childhood in America with a French mother, who even then opened up the world of French gastronomy to her. Ratatouille, moussaka or veal blanquette were always on the family table, and it was these moments that awakened her love of cooking. She received her professional education at the prestigious Ferrandi school in Paris and gained experience in kitchens there, for example at La Grande Cascade or the Bristol Hotel. Her first major work experience was at the Fauchon restaurant.
For Alexia, the quality of the ingredients and the ability to let each ingredient shine are the most important. Her goal is to make guests feel the love and passion that goes into creating each dish. “When they bring me great ingredients, I feel joy – and I try to pass that on to my guests,” she says.
Also worth mentioning is the on-site wine bar, which offers 350 types of wine from all over the world, but mostly from France.