Six hands - three top chefs: tasting menu

Radek David, Andrej Mišutka, and Tomáš Černý from Dejvická 34 have joined forces to prepare a unique gastronomic experience for you.

Tomáš Černý from Dejvická 34, Radek David, and Andrej Mišutka will meet at Vinograf on Senovážné Square on October 15th from 7:00 PM and together they will prepare a seven-course tasting menu full of surprises for you. And attention – for competitive spirits, we have a game! Guess who cooked which course and win a bottle of champagne. Tasting menu: 2980 CZK Wine pairing: 1990 CZK Total menu price: 4,790 CZK Palmyre Brut Nature, Apollonis, Champagne Crispy basket, salmon, lemon purée, and yuzu caviar & crispy duck croquette, beet ketchup, and pickled shallots Beef tenderloin tataki, anticuchos sauce, fried garlic Friulano 2023, Borgo San Daniele, Friuli Crispy shrimp, bisque, almond cream, and spring onion Chablis 1er Cru Vaillons 2022, Domaine Servin, Burgundy Potato dumpling, parmesan, white and green asparagus, morel sauce, and confit egg yolk Grüner Veltliner Kollmitz Smaragd 2022, PAX, Wachau Poached zander, dashi beurre blanc, trout roe, tomatoes Riesling 1er Monzinger Niederberg 2021, Schönleber, Nahe Veal cheeks in Marsala, sunchoke risotto, fermented lemon, crispy tapioca Brunello di Montalcino 2018, Canalicchio di Sopra, Tuscany Gianduja chocolate, raspberries, and hazelnuts Coffee or tea ANDREJ MIŠUTKA Andrej is from Slovakia, where he started as a chef at the Hrad restaurant in Bratislava. After moving to Prague, he found himself in Asian cuisine, inspired by his brother's travels. He cooked at Noodle Bar in Vyton, later gaining experience at Aureole, Four Seasons, and Bianco e Nero, where he honed his skills under Michelin-starred chefs. After four years, he left to open the Chinese restaurant Hong Kong in Karlín. Today he combines Asian and Italian influences and believes that food should have a concept that the guest discovers with each bite. TOMÁŠ ČERNÝ You definitely won't be bored in his presence. Tomáš Černý is full of energy and humor and was involved in the creation of Dejvická 34 from the very idea to its realization. He is not only the head chef but also the soul of the entire concept. He trained as a chef at the Ambassador hotel in Prague and started cooking as a child – he mastered his first segedin goulash at the age of twelve. Professionally, he was shaped by personalities such as Vito Mollica from the Four Seasons in Prague and Riccardo Lucque, who entrusted him with leading the kitchen at La Finestra in Cucina. Thanks to his work, it became one of the most renowned Italian restaurants in Prague over seven years. RADEK DAVID Radek David is a renowned Czech chef who has worked at prestigious establishments such as Kampa Park, Rybí trh, and Alcron. At the age of 29, he became the head chef of the Prague restaurant La Veranda, which received 16 points from Gault Millau and a Michelin recommendation. He has also served as a creative head chef for restaurants in both the Czech Republic and Ukraine. He completed internships at Michelin-starred restaurants across Europe, including La Chassagnette and Dinner by Heston Blumenthal. He is currently working at Vinograf as a creative head chef.