Perfect Czech cuisine, that’s Kamin Restaurant, come on in …
Kamin is a new family-run restaurant in Prague’s Vinohrady district focused on modern Czech cuisine. The kitchen is led by Jan Macháč, who has experience from the Michelin-starred restaurant La Degustation Bohême Bourgeoise ⭐ and Taro. On the floor, his older brother Marek takes care of guests, and their parents Kamila and Tomáš also contribute to the running of the restaurant. They’re proud of their roots in the Beskydy mountains – a charming accent still lingers in their speech.
The head chef’s impressive background raised my expectations – and every single one was met to perfection. I visited for their lunch menu, right at noon, when the restaurant was still empty. Kamin offers more affordable lunches from Tuesday to Friday, with the menu changing every two days. Their à la carte menu, served on weekends and in the evenings, is updated monthly.
As a starter, they served beef tartare on toasted bread, with caper mayonnaise, herbs, and pickled vegetables for 145 CZK (5.80 EUR). The toast was perfectly fried – crispy on the outside, still tender inside. The tartare was beautifully seasoned, and I’d rank it among the best I’ve ever had (I love the smoked veal tartare at Mlýnec or the renowned tartare at Na Kopci).
Since we didn’t know the menu when making the reservation, and one half of our party couldn’t have tartare, we asked Marek if it would be possible to prepare an alternative. I usually never request changes to dishes, but the restaurant was empty, so we gave it a try. The staff at Kamin kindly offered us a cold bell pepper soup with cream, padrón peppers, and herbs from their regular menu, prepared without egg yolk. I truly appreciate this level of accommodation. The soup was extremely refreshing and, again, expertly seasoned.
The main course was chicken paprikash with barley, pickled tomatoes, and peppers for 230 CZK (9.20 EUR). The dish turned out to be a modern take on this traditional Czech classic – the chicken was cooked sous vide, absolutely flawlessly. The skin was fried to a crisp, and the paprika sauce was smooth and creamy.
The chicken was accompanied by smoked barley. As they told us, Kamin has its own smoker, which they love to use.
For dessert, a mini version of honey cake from the à la carte menu was served, for 70 CZK (2.80 EUR). This take on honey cake featured honey balls, accompanied by burnt honey ice cream, salted caramel, and cookies. We all agreed the dessert was perfect. For me, it was actually one of the most interesting desserts I’ve had in a long time. The taste of honey echoed throughout the dish, and it was fascinating to compare how the honey flavor came through in each element. And all that for 70 CZK (2.80 EUR)? Perfection.
Kamin Restaurant opened about five months ago, at the start of 2023. The restaurant’s name is a tribute to the brothers’ mother as well as a nod to the English phrase “come on in“. The premises used to be a pizzeria, which left the brothers with a bonus: a pizza oven – perfect for experimenting with quickly baked sweet buns or apple strudels, which also make appearances on the lunch menu. Both brothers are incredibly friendly and communicative, full of energy and passion for what they do.
The interior isn’t large, but it feels cozy. Not far from Kamin is a similarly focused restaurant, Výčep, which is also inspired by the Wallachian region, and just around the corner you’ll find the excellent bistro Ansámbl. Just as I was delighted by Ansámbl last year, I’m now equally excited about Kamin. I can’t wait to experience the brothers’ passion and their flawless harmony of flavors on the plate again soon.
A visit to Kamin will soon become a must for all Prague food lovers – especially as word continues to spread.
I’ll be back at Kamin as soon as possible!
You can find more information about Kamin Restaurant, click on the map link:
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