Our field – more than just a place
Own field
back to basics
We have extended our values of sustainability from the kitchen to our choice of suppliers and back to the roots. We have leased a small field on the outskirts of Prague, where we experiment with growing herbs and vegetables without chemicals or mechanization, in harmony with nature. For now, it is more a place of learning and inspiration than full self-sufficiency — but already it helps us better understand the raw materials we work with.
we care about origin
The season determines the menu
right now the tastiest is ripening
The field serves as an experimental space where we explore which crops thrive in the Prague area and under what conditions. We also source ingredients from farmers who share our respect for seasonality and locality. We love to cook with whatever they grow, which is why our menu often changes.
we cook in the rhythm of nature
No chemicals
hand work without pesticides or electricity
Our sous chef Tomáš Hlava is responsible for the field, caring for it attentively — from weeding and watering to experimenting with the best crop combinations. He fertilizes with compost made from the restaurant’s kitchen waste, with occasional help from other team members. “This way the cycle closes naturally,” he says.
honesty grows from the roots
Local flavors
varieties worth bringing back
For us, it is a natural step to look back to original Czech and Slavic varieties of vegetables and herbs. On the field we try small batches and observe how they adapt. It is a process that naturally connects the past with the future of our cuisine.
a place for experiments