Restaurant Talíř, run by chef Denis Wágner, combines Czech cuisine served in tapas style into a unique concept. Fresh ingredients from carefully selected local farmers and suppliers always play a major role.
Restaurant Talíř is open every day from 7:00 am to 12:00 pm.
Chef Denis Wágner came to Talíř from his role as head chef at EuroAgentur Hotels & Travel, where he successfully launched several restaurants. Previously, he worked as head chef or sous chef at the Ambassador Zlatá Husa Hotel in Prague, Clarion Congress Hotel Prague and the restaurant of Hotel Königshof Garmisch in Germany.
"In the restaurant Talíř we combine contemporary culinary techniques with traditional Czech culinary art. We emphasize fresh ingredients purchased as much as possible from local suppliers, with whom we have been cooperating for a long time. Guests are warmly welcomed to enjoy a culinary experience such as the whitefish from the Skalní mlýn fishery from the Moravian region marinated arctic char in beetroot with blackcurrants, dill, grapefruit and mustard seed. Or try the deer leg from the Zelené údolí eco farm in the Highlands, roasted on vegetables with rosehip sauce on a pastiche puree with chestnuts,"
says chef Denis Wágner
The history of the building in which the Talíř restaurant is located dates back to the 1930s. It was originally the restaurant of the Majestic Hotel. Until 1992, the building belonged to the Družba Hotel, and since 1993, it has been home to Česká Spořitelna for almost 30 years.
"The House at the Golden Wheat is one of the first buildings in Prague to use reinforced concrete construction technology. We accentuated this building principle and left the original structures exposed. Thanks to the good clear height, we managed to integrate the new floor in the interior. This has created an intimate space that is not as exposed as the ground floor, where there is an open kitchen and bar. The whole interior is designed in dark tones with accents of gold and dark blue. The effect is a cozy and comfortable space where guests can relax and observe the hustle and bustle of Wenceslas Square from the comfort of the restaurant,"
says architect and designer Roman Vrtiška of Vrtiška & Žák.
