“Old Friends” from the center of Prague offer a selection that guests of Ambiente know well: at Naše maso, it is primarily beef and pork from Czech breeders and sausages made according to pre-war recipes. At Myšák, guests can enjoy traditional Czech desserts, cakes, and premium coffee. And at Skô, chef Tomáš Valkovič serves dishes that he remembers from his childhood in Slovakia.
Although there aren't many seats at Myšák or Naše maso, the offerings of both establishments are designed so that guests can take food to go and enjoy it at home or outside in the shared courtyard. On the other hand, at Skô, it is possible to go for dinner and enjoy not only the served menu but also wine mainly from Slovak winemakers. Lunches and a buffet will be added soon.
The Shared Courtyard as the Heart of the Entire Project
The architects from AP Atelier decided to open the structurally connected space between the establishments and create a lively place that will pulse all day:
“We will bring the guest to the center, entice them with the poetry of the courtyard, and they will subsequently enter one of the establishments – to Skô, to the pastry shop Myšák, or Naše maso. And this idea works the other way around as well – after visiting the establishment, people will meet in the middle of the courtyard and have the opportunity to mutually say this is good, you should go too, describes the creation of the courtyard architect Josef Pleskot from AP Atelier.
Behind the new establishments are teams of experienced people who have long been connected with Ambiente. Naše maso is led by butcher Adam Zlatohlávek, who has been working at Naše maso in Dlouhá street since its inception. The sweets for Myšák are created under the direction of pastry chef Lukáš Pohl, just like in Myšák in Vodičkova. Tomáš Valkovič, the chef of Skô, has been associated with Ambiente for ten years – he cooked at Eska and in recent years has served as the creative chef of Ambiente. The public also knows him from the pop-ups Langoš Fry Day.
Myšák
Hall 27 shares Naše maso with the pastry shop Myšák. Guests can look forward to traditional Czech desserts based on pre-war recipes, premium coffee from the Liberec roastery Nordbeans, and breakfasts in the form of filled and baked croissants, homemade granola, or popular buns with vanilla cream. All of this is primarily available for takeout.
“A bright and sunny space will be an ideal place to quickly grab coffee and a fresh croissant in the morning, or to stop by during an afternoon walk through the market for our legendary windmill or caramel sundae. Additionally, we will offer convenient pickup of birthday cakes, without the stress and complicated search for parking in the center,” adds the general manager of Myšák in Holešovická market Michaela Pham.
The design of the Holešovice branch, like in the case of Myšák in Vodičkova street, is by architect Tereza Froňková. As a common element of both establishments, she chose mahogany wood and an atypical chandelier inspired by marzipan figures, which once made the pastry shop famous. The assortment is complemented by ice cream, granola, chocolate pralines, nut butters, and other goodies for home.
Skô
The restaurant Skô brings to Hall 28 the home cooking of chef and Slovak native Tomáš Valkovič, based on his memories and tastes from childhood. “We want to show that even dishes we ate at home deserve a place on a tasting menu. That simplicity is not boring when done well,” explains Valkovič. “We will cook dishes that I like and know well,” he adds.
The restaurant offers about 30 seats and has a wine cellar attached. At Skô, for example, langoše, lokše, halušky, pagáče, privarok, herring in mayonnaise, or our own sausages, which were created in collaboration with Amas, will be served. Skô currently serves dinner, with plans to add lunches and a buffet offering takeout or standing meals in the future.
An important part of the offering is a diverse wine list focused on smaller winemakers from Slovakia and the Czech Republic, complemented by a selection of wines from Italy, Austria, Slovenia, or France. In addition to bottled wines, guests at Skô can also taste draft wine, which receives the same care here. “I would like to show guests that wine is not rocket science. That it is important to enjoy it above all,” says sommelier Linda Novohradská.
Naše maso
The new branch of Naše maso in Hall 27 offers beef and pork from Czech farms, sausages made according to pre-war recipes, and popular butcher specialties such as burgers, tartare, or meatloaf in a bun.
“I am thrilled about the branch in Holešovická market; it is a mecca of butchery. The new butcher shop will provide comfort for customers and staff alike. And at the same time, it will be easy to park here,” says the general manager of Naše maso in Holešovická market Adam Zlatohlávek.
The dominant feature of the interior, designed by AP Atelier, is a massive serving counter made of green Greek marble resembling petrified grass. Through large windows, guests can watch the butchers at work. The operation also includes two serving windows and a self-service display case with prepared meat, ready meals from Ambiente, and baked goods for home. The planned opening is January 2026.
