Restaurant Plate
Pytloun Boutique Hotel Prague
The Czech hotel chain PYTLOUN HOTELS, which has been providing services since 2003 and currently operates fourteen design, traditional, and apartment hotels in the Czech Republic, opened a new restaurant called Talíř at the turn of the year, located on the ground floor of the Pytloun Boutique Hotel Prague on Wenceslas Square. The new restaurant, managed by experienced chef Denis Wágner, combines a unique concept of serving food in the form of tapas with traditional Czech cuisine, featuring always fresh ingredients sourced from carefully selected local farmers and suppliers. The interior design of the new restaurant is the work of the renowned design studio Vrtiška & Žák.
The restaurant has 130 seating places spread across two floors, open to a shared space with a view directly onto Wenceslas Square. The tapas concept of the Talíř restaurant also includes a bar that offers a wide range of beverages. The restaurant opens every day at 7:00 AM, serving breakfast in the form of a rich hot and cold buffet, and after 10 PM, it transforms into a stylish bar where guests can enjoy a wide selection of drinks and cocktails while listening to live DJ performances.
“Talíř is our own concept of gastronomy in the form of Czech tapas. Small portions of the most popular dishes from Czech cuisine are served on small plates and bowls – for example, cream sauce with Karlovy Vary muffin, confit duck with cabbage and potato pancake, or goulash with bacon dumpling, etc. Guests can thus taste the most beloved dishes of traditional Czech gastronomy all at once. The entrance to Talíř is directly from Wenceslas Square, so anyone from the street can come in,” says Lukáš Pytloun, the CEO of PYTLOUN HOTELS.
Chef Denis Wágner comes to the Talíř restaurant from his position as executive chef at EuroAgentur Hotels & Travel, where he successfully established several restaurants. Previously, he worked as head chef or deputy head chef at establishments such as the Ambassador Zlatá Husa hotel in Prague, Clarion Congress Hotel Prague, Aquapalace Prague, and at the Hotel Königshof Garmisch restaurant near Munich, Germany.
“In our restaurant Talíř, we want to cook quality Czech cuisine that will differ in the serving of individual dishes presented in the form of tapas. We are not afraid to combine contemporary culinary techniques with traditional Czech culinary art. Every guest is important, so we have designed the menu to ensure that every guest can choose something to their satisfaction. In the Talíř tapas restaurant, we emphasize always fresh ingredients, as much as possible sourced from local suppliers with whom we work closely,” says chef Denis Wágner and adds: “We cordially invite guests to a culinary experience, such as the Punkva trout from the Skalní mlýn fishery in the Moravian Karst, marinated in beetroot with black currant, dill, grapefruit, and mustard seeds, or venison leg from the Eko farm Zelené údolí in the Highlands, roasted on vegetables with a rose hip sauce on parsnip puree with chestnuts, and many other interesting dishes.”
The opening of the Talíř restaurant followed a demanding reconstruction of the first three floors of the hotel building, including the excavation of a central courtyard. This resulted in 23 new rooms overlooking the inner courtyard, and daylight flows through the central dome into the restaurant located on the ground floor of the building. “When designing the interiors of the Talíř restaurant, we quoted the principles used in the Pytloun Boutique Hotel to maintain a consistent identity of the building while also preserving the character of the restaurant. The House U Zlaté pšenice is one of the first buildings in Prague to utilize reinforced concrete construction technology. We emphasized this construction principle and left the original structures exposed, and due to the good ceiling height, we managed to insert a new level into the interior. The result is an intimate space that is not as exposed as the lower floor - which houses a large oval bar, the central point of the entire restaurant. Formally, the interior is designed in dark tones with accents of gold and deep blue colors. This has created a cozy and intimate space where guests can pause and observe the hustle and bustle of Wenceslas Square in the calm of the restaurant,” describes architect and designer Roman Vrtiška from the studio Vrtiška & Žák.
“The overall atmosphere of the Talíř restaurant was clear from the beginning since it directly stems from the original concept of the entire hotel. The materials, surfaces, and colors were defined, making the most critical aspect of this project the functional resolving of the layout that would cater to both the design concept and primarily meet the capacity and logistical demands of Lukáš Pytloun. With the mutual energy that Lukáš and I share, a generous space with an opinion and authentic atmosphere could be created,” adds the second member of the design duo, Vladimír Žák.
The restaurant has 130 seating places spread across two floors, open to a shared space with a view directly onto Wenceslas Square. The tapas concept of the Talíř restaurant also includes a bar that offers a wide range of beverages. The restaurant opens every day at 7:00 AM, serving breakfast in the form of a rich hot and cold buffet, and after 10 PM, it transforms into a stylish bar where guests can enjoy a wide selection of drinks and cocktails while listening to live DJ performances.
“Talíř is our own concept of gastronomy in the form of Czech tapas. Small portions of the most popular dishes from Czech cuisine are served on small plates and bowls – for example, cream sauce with Karlovy Vary muffin, confit duck with cabbage and potato pancake, or goulash with bacon dumpling, etc. Guests can thus taste the most beloved dishes of traditional Czech gastronomy all at once. The entrance to Talíř is directly from Wenceslas Square, so anyone from the street can come in,” says Lukáš Pytloun, the CEO of PYTLOUN HOTELS.
Chef Denis Wágner comes to the Talíř restaurant from his position as executive chef at EuroAgentur Hotels & Travel, where he successfully established several restaurants. Previously, he worked as head chef or deputy head chef at establishments such as the Ambassador Zlatá Husa hotel in Prague, Clarion Congress Hotel Prague, Aquapalace Prague, and at the Hotel Königshof Garmisch restaurant near Munich, Germany.
“In our restaurant Talíř, we want to cook quality Czech cuisine that will differ in the serving of individual dishes presented in the form of tapas. We are not afraid to combine contemporary culinary techniques with traditional Czech culinary art. Every guest is important, so we have designed the menu to ensure that every guest can choose something to their satisfaction. In the Talíř tapas restaurant, we emphasize always fresh ingredients, as much as possible sourced from local suppliers with whom we work closely,” says chef Denis Wágner and adds: “We cordially invite guests to a culinary experience, such as the Punkva trout from the Skalní mlýn fishery in the Moravian Karst, marinated in beetroot with black currant, dill, grapefruit, and mustard seeds, or venison leg from the Eko farm Zelené údolí in the Highlands, roasted on vegetables with a rose hip sauce on parsnip puree with chestnuts, and many other interesting dishes.”
The opening of the Talíř restaurant followed a demanding reconstruction of the first three floors of the hotel building, including the excavation of a central courtyard. This resulted in 23 new rooms overlooking the inner courtyard, and daylight flows through the central dome into the restaurant located on the ground floor of the building. “When designing the interiors of the Talíř restaurant, we quoted the principles used in the Pytloun Boutique Hotel to maintain a consistent identity of the building while also preserving the character of the restaurant. The House U Zlaté pšenice is one of the first buildings in Prague to utilize reinforced concrete construction technology. We emphasized this construction principle and left the original structures exposed, and due to the good ceiling height, we managed to insert a new level into the interior. The result is an intimate space that is not as exposed as the lower floor - which houses a large oval bar, the central point of the entire restaurant. Formally, the interior is designed in dark tones with accents of gold and deep blue colors. This has created a cozy and intimate space where guests can pause and observe the hustle and bustle of Wenceslas Square in the calm of the restaurant,” describes architect and designer Roman Vrtiška from the studio Vrtiška & Žák.
“The overall atmosphere of the Talíř restaurant was clear from the beginning since it directly stems from the original concept of the entire hotel. The materials, surfaces, and colors were defined, making the most critical aspect of this project the functional resolving of the layout that would cater to both the design concept and primarily meet the capacity and logistical demands of Lukáš Pytloun. With the mutual energy that Lukáš and I share, a generous space with an opinion and authentic atmosphere could be created,” adds the second member of the design duo, Vladimír Žák.
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