We are a family owned restaurant where you will find good food, tank beer and friendly service. The capacity of the restaurant is 65 seats and you can find another 40 seats on the summer garden.

We operate a restaurant. We offer domestic and foreign cuisine and draft beer. The menu includes pasta, fish, classic Czech cuisine, salads and sweet desserts. We serve aperitifs, whisky, Czech and foreign spirits, sparkling wines, red and white wines. There is also an outdoor terrace.

We operate a restaurant offering Czech cuisine, tank beer and soft drinks.

Our cooking school offers cooking classes, barbecues and workshops led by experienced chefs and bartenders. We teach the proper handling of ingredients and dining. Our goal is for everyone to enjoy the joy of cooking and discover the magic of the culinary arts. Join us and change the way you look at food.

Running a restaurant with the portfolio of the Velké Popovice brewery.

Czech and Italian cuisine for lunch and dinner. Free delivery of meals and lunches to the workplace. The restaurant offers events for Christmas parties where you can play darts, table tennis, billiards or table football. Sports broadcasts, lounge, darts, foosball and table tennis - ping pong, four JOOLA racing tables.

We only offer food delivery. Food delivery Prague. Czech home cuisine, fried world of schnitzels (with homemade potato salad etc. ), homemade burgers, salads, pasta. Fast delivery. Food directly to your home, office. Payment by card, meal vouchers, cash.

we run a Czech pub.

We run a restaurant. We offer Czech cuisine and alcoholic and non-alcoholic drinks.

We bring quality and healthy meals to company canteens. We provide catering for corporate events. We are happy to advise you on setting up school catering. Catering without powders, chemicals and semi-finished products.

Restaurant Operation.

Our project focuses on inspiration and education in the field of gastronomy. This programme aims to raise awareness of and motivate people to study gastronomy and to promote education and professionalisation in gastronomy.