In the passage between Revoluční and Benediktská streets, the bistro Traum Concept has opened. The couple Renáta and Matěj Hnilička aimed to bring the atmosphere of Berlin establishments, which they themselves enjoy visiting, to Prague.
Interior full of contrasts
In a functionalist building, exposed walls and industrial elements meet modern furniture. You will also find pieces that could come from a grandmother from the socialist era, retro chairs, or a video player. The design of the entire space was handled by architect Valerie Heyworth. The space is complemented by paintings and a neon installation by artist Jan Slanina, where water even flows above the bar. The Berlin vibe is enhanced by coffee from the Prague roastery 19grams.
“We wanted a place that doesn’t feel polished. It should have character, a bit of rawness, and a lot of personality, so that people feel good here from morning to afternoon,” says founder Renáta Hnilička and adds: “Traum is perceived well across all age categories. People come here for good coffee, good food, and signature cocktails.”
Brunch with the signature of experienced chefs
The kitchen is led by Diego Manuel Guilherme Fonseca, formerly a chef at Eska and Café Savoy, and Roman Davidov from the Michelin-starred Štangl. The menu is currently brunch-focused, and the chefs introduce small personal touches to the dishes that elevate them to a higher level than guests would expect.
“Brunch is a simple genre, and therefore you can’t hide in it. Everything relies on the details and how good the ingredients and ideas you put on the plate are,” says chef Diego Manuel Guilherme Fonseca.
In the future, they want to expand to evening operations with natural wines and signature cocktails. Additionally, it is meant to serve as a multifunctional space for events, including DJ performances.
The story of the place
The Hniličkovi discovered the space during the COVID pandemic while walking through the city center. They noticed the vacant space, became interested in it, and eventually acquired it. The original plan was much smaller. Matěj Hnilička, originally a chef, came up with the idea for the bistro. However, during the preparations, the concept began to grow as more creators joined the project, including both chefs. The entire project took the couple about two and a half years to put together. They have experience from the bar Kenton’s New York on V Kolkovně street, which they still operate today.
“At the beginning, we planned something completely different and much smaller. However, the entire concept started to change on the go, and suddenly we realized that something new was being created here. It was a much bigger nut to crack than we expected, but that’s exactly why we enjoyed it,” recalls Matěj Hnilička.
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