Spojka Karlín is a place where gastronomy, design and social life meet. The interior is decorated with more than six hundred live plants, which make the space cozy and create a green oasis in the middle of the city. The restaurant transforms depending on the time of day - from a breakfast bistro with selected coffee, through quick and balanced lunches to an evening establishment with an à la carte menu and carefully selected wines.
The menu is varied and includes vegan, vegetarian and meat dishes. The ingredients come from suppliers who share the restaurant's values - meat from A-masa and Maso Domů, eggs from Mr. Kubát's family farm, specialties from LESA or Wang Food, wine from leading Czech importers. The baker Světlana prepares her own pastries daily, fresh and fragrant, as well as lemonades, sausages and fermented vegetables.
Spojka Karlín is synonymous with honesty and respect for nature and raw materials. Weekend brunches with family or friends only confirm that this is a place where food brings people together.
The chef at Spojka Karlín is Ondra Panoš. Ondra was already clear at the age of fifteen that he wanted to become a chef. After his apprenticeship exams, he continued with his graduation in hotel management and eventually university studies in hotel management. He gained his first experience in his native Tábor, but a major turning point came when he worked abroad in Scotland, where he learned authentic recipes and the approach of chefs from all over the world.
After returning to the Czech Republic, he headed the kitchen of the vegetarian restaurant Etnosvět and subsequently helped to found Spojka Karlín, which he still manages today. His cuisine is based on high-quality ingredients, freshness and seasonality. “We want every guest to feel good with us, to enjoy their meal and leave with a smile. Spojka is about the combination of flavors, people and atmosphere,” he sums up his philosophy.