The Tiskárna Jindřišská restaurant is located in a space that once served as a bank paper warehouse, and since 1928, Czechoslovak banknotes have been printed here. Today, it is a modern establishment that combines the atmosphere of a historic space with honest Czech gastronomy and high-quality Pilsner beer from a tank.
The restaurant's concept is based on combining tradition and a modern approach. The menu draws inspiration from recipes from the Austrian monarchy and the first years of the young Czechoslovakia, but at the same time it is not afraid of current trends and a lighter approach. Guests can choose a quick lunch from the lunch menu, while in the evening the restaurant offers a wider menu, where the chef's specialties stand out. Starters include, for example, finely smoked rabbit pâté with plum klevola or homemade matjesy from Šumava trout. Main courses include guinea fowl with truffles served with young carrots and corn puree.
Chef David Kalina leads the culinary team not only at Tiskárna, where he is assisted by branch chef Daniel Roupec, but also in other restaurants of the Tady chútna group. His love of food led him to cook in his childhood – he found inspiration in his mother, grandmother and TV chef Svát Kuřátka. He prepared his first canapes at the age of six and decided to become a chef in the seventh grade. He trained at U Krbu in Prague and gained his first experience in smaller companies.
His turning point was working in the Potrefená husa chain, where he spent nine years and from where he headed to the well-known restaurants Mincovna, Tiskárna Národní and U Tellerů.
David Kalina specializes in Czech cuisine – both classic and modern. He enjoys giving old recipes a new “twist” and transforming them into an attractive form that surprises guests with its taste and execution. “I cook dishes from the First Republic according to original recipes using both classic and modern techniques,” he says. He recommends dewy Pilsner beer or Czech and Moravian wines, which he personally selects, to accompany his meals.
In his free time, he likes to enjoy dishes that are different from Czech cuisine – he loves Indian, Vietnamese and Mexican gastronomy. He sums up his motto simply: “Always give your guests only what you would eat yourself.”
The Tiskárna Jindřišská and Národní restaurants are places where the tradition of Czech cuisine meets a modern concept and where you can always be sure of well-brewed beer and honestly prepared food.