The restaurant at Matěj on Prague's Hanspaulka is surrounded by mature chestnut trees and the genius loci of the place, whose history dates back to the 16th century. The original Šárek tavern today operates as a cozy inn, where the atmosphere of old coaching inns is mixed with modern gastronomy. The interior from the workshop of architect Stanislav Fiala combines robust wood with rural coziness and, together with the vision of Jan Punčochář, put the restaurant back on the map of Prague gastronomy. Jan Punčochář fulfilled his dream of having his own restaurant here in 2019. He impressed the inn with the character of honest Czech and Austro-Hungarian cuisine and it soon became a sought-after destination for lovers of traditional flavors in a modern concept. Since 2023, Marek Procházka, a long-time collaborator of Jan Punčochář, has been at the helm of the kitchen. Under his leadership, a team of experienced chefs works like a well-tuned clock and the menu changes regularly according to seasonal ingredients. Popular evergreens remain a permanent part of the menu, such as carp fries with dill mayonnaise and coleslaw, veal spider with mushroom-dill sauce and Carlsbad dumplings, or the legendary caramel eggs. There is also a sweet spot in the form of cottage cheese buns with rum sauce, raisins and vanilla ice cream.

Marek Procházka has naturally gravitated towards cooking since childhood. Although there were no professional chefs in his family, there was a lot of cooking and baking at home, and he enthusiastically assisted his mother and grandmother in the kitchen. He trained at a vocational school in Bzenec and gained essential experience at the Voroněž Hotel in Brno. This was followed by an internship at Prague's Villa Richter and at the Chagall's restaurant, where he worked with Petr Hajný. Then he headed to the Grand Cru Restaurant, then under the management of Jan Punčochář, who later offered him a position at the newly established restaurant u Matěj.

His culinary philosophy is based on honest craftsmanship, respect for tradition and working with quality ingredients. He finds inspiration in Czech and Austro-Hungarian cuisine and likes to bring back ingredients and recipes that are gradually disappearing from households and give them a more modern look. “The most important thing is a satisfied guest,” says Marek Procházka, whose approach combines authenticity, creativity and humility. The restaurant also includes a wine bar with a selection of wines from Czech and Austrian winemakers and, of course, a perfectly brewed Pilsner. Restaurace u Matěje is not just a place where you can eat well, but also a space where tradition comes to life in a contemporary guise and where each dish tells its own story.