On the banks of the Vltava River in Prague's Podolí district stands the restaurant rest. Na Dolejší, a place that has gained a firm position among sought-after Prague establishments in just a few years. It offers a combination of fresh ingredients, honest recipes and modern cooking methods, all in a friendly atmosphere with an impressive view of the river.
The main pillar of the menu is fish and seafood. Only the freshest pieces are brought into the kitchen, which the chef and his team prepare with maximum emphasis on quality and purity of taste. Large fish are baked in potatoes and white wine, or grilled right in front of the guests.
But the restaurant does not rely only on classics - the menu is enriched with modern and creative dishes that combine diverse tastes and textures. Home-made products also play an important role, for example, their own ice creams, which have become a famous sweet spot.
Rest. Na Dolejší offers the ideal environment for both a quick business lunch and a festive evening with friends or family. In addition to regular operations, private celebrations, company parties and themed events are also held here.
Chef Daniel Lolo and sous-chef Jiří Kotlář are in charge of the kitchen. Daniel's name is synonymous with quality and a unique style for regular guests. He grew up in a family where people cooked a lot, and his greatest inspiration was his grandmother, who worked as a cook. He has been in the kitchen since childhood and was fascinated when he saw professional chefs on TV. That's when he decided that gastronomy would be his life's path.
He graduated from a three-year culinary school. Although he himself does not consider school to be very beneficial, today he tries to lead his apprentices differently. He does not just have them wash dishes or peel onions, but involves them directly in preparing meals so that they really learn the craft.
He gained his experience exclusively in Czech restaurants. He worked at Resto, before that he worked in smaller cafes and bistros. He gained his first major professional experience at the Renomé restaurant on Národní třída, where he gained a solid foundation under the guidance of experienced colleagues.
Today, he has returned to Resto as a chef and is fully developing his signature style here. He changes the menu approximately every two months and builds it on contrasts – sweet, sour, strong and crunchy. His goal is for the food to not be flat, but to offer guests a layered taste experience.
Daniel believes that only with people who are passionate about gastronomy can real culinary experiences be created.