Dejvická 34 Restaurant, Prague


The Dejvická 34 by Tomáš Černý restaurant focuses on Italian cuisine. Co-owner and head chef Tomáš Černý has extensive experience with it. He not only works in the kitchen but often interacts with guests. During our visit, he took care of us personally. His passion and enthusiasm for cooking are evident. He elevated our experience to another level in a very pleasant way.

Fried Ascolana olives stuffed with veal and garlic mayonnaise

As an appetizer, we had fried Ascolana olives stuffed with veal and garlic mayonnaise.

The name Ascolana refers to both the type of large olive and the dish prepared from it. These olives were first stuffed with leftover meat and fried around 1800, and they are a popular appetizer in Italy. American food critic Mimi Sheraton even included them in her book “1000 Foods to Eat Before You Die.” I tried them for the first time at Dejvická 34 and they were perfect. I liked the serving on paper, reminiscent of the cone they are often served in. I would gladly have them again.

Spaghetti with tomatoes, octopus and Taggiasca olives

Spaghetti with tomatoes, octopus and Taggiasca olives as the main course. The octopus was tender and delicate and the combination with olives was excellent. Taggiasca olives are a type of small, dark, softened olives marinated in olive oil.

Chocolate mousse, rhubarb compote and crispy milk chocolate

Chocolate mousse, rhubarb compote and crispy milk chocolate as a sweet finish. It was more of a milk chocolate hemisphere filled with a fluffy yet dense white chocolate foam. Combined with rhubarb and fresh strawberries, it was a delightful dessert.

We complemented our lunch menu with a rosé sparkling wine Franciacorta, EDIZIONE, Rosé Milessimato, DOCG from the Italian winery Barone Pizzini, which focuses on high-quality sparkling wines. The winery has been among the absolute top in the field of sparkling wines in recent years, not only due to the awards it has collected. All production is organic, the winery is energy self-sufficient, and the production is gravity-based, meaning that the processing and transportation of grapes and must take place using Earth’s gravity, without pumps, always downward. This wine with hints of raspberries, currants and blueberries was a great choice for a special occasion.

A view of the kitchen from the chef's table

The restaurant has a “chef’s table” prepared for guests, from where you have an excellent overview of everything happening in the kitchen. During lunch or dinner peak times, you have the opportunity to watch a literal concert of well-coordinated chefs. The chef’s table can accommodate up to five people and since it is separate from other tables, a greater degree of privacy is ensured.

Interior of Dejvická 34 Restaurant

The interior of the Restaurant Dejvická 34 is decorated in Mediterranean style, in the summer there is an open garden and the interior spaces on the street level are complemented by spaces in the basement.

Dejvická 34 - garden

In November 2021, the restaurant received the Michelin Bib award for exceptional value for money. A three-course lunch menu can be bought here for CZK 495 (21 EUR), two courses (starter and main course or main course and dessert) cost CZK 395 (16,50 EUR) and a separate main course costs CZK 295 (12,30 EUR). If you have a carve for top Italian cuisine, I definitely recommend a visit.

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