Restaurant Papilio is hidden in the picturesque landscape of the Brdy forests, just twenty minutes from the center of Prague, and yet it feels like another world – a peaceful oasis of harmony, comfort and gourmet experiences. In a historic building sensitively renovated with a modern interior that uses first-class materials, a place has been created where tradition and progressive gastronomy come together.
The restaurant offers a tasting menu of three, six, eight or ten courses, which can be complemented by wine or tea pairing. It includes an extensive wine list with carefully selected wines from renowned winemakers as well as lesser-known treasures that will surprise with their uniqueness. The real heart of the restaurant is the Chef’s table, where guests can watch the culinary team at work and experience the atmosphere of a great gastronomic concert from the front row.
Chef Jan Knedla is behind the philosophy and style of Papilio. He grew up in the Jeseníky Mountains, in a family where food was never sold – rabbits and chickens were grown and bred, and cooking was a natural part of life. He gained his first experience in the kitchen with his grandmothers and uncle, who taught him to respect raw materials and work with them honestly. After studying at the hotel school in Jeseník, he set out into the world to improve alongside the best.
He traveled to Europe and Asia and worked in Michelin-starred restaurants, which fundamentally influenced his approach to cooking. He gained experience in Glasgow at the Hilton Grosvenor, in the Prague Four Seasons with Andrea Accordi, in Ravello in Italy at Rossellinis**, in London’s L’Atelier de Joël Robuchon** and in Hong Kong’s Amber** under the direction of Richard Ekkebus. He also visited St. Petersburg, where he headed the kitchen of the Percorso restaurant at the Four Seasons there, and collaborated on the Birch project, which quickly became one of the best restaurants in Russia. In 2019, he returned to Prague as the head chef of the five-star Carlo IV hotel and contributed to the creation of a completely new culinary concept.
Jan Knedla summarizes his philosophy clearly: perfection does not lie in the fact that nothing can be added, but in the fact that nothing can be taken away. Each dish must be a balanced composition of flavors, aromas and textures that together create a coherent story. He respects tradition, is inspired by the cuisine of his grandmothers and global trends, and is constantly looking for new techniques and ingredients that bring depth of flavor and an unmistakable experience.
Restaurant Papilio under his leadership is not just a place where food is served. It is a space where passion meets craft, where compositions are created for all the senses and where each dish becomes a small work of art. Guests leave with the feeling that they have experienced something exceptional – a concert of flavors, aromas and emotions that will stay with them long after the last bite.