The restaurant's philosophy

A unique offer for unique guests. That's the mission of the ENTRÉE RESTAURANT. Be amazed by its unique nature-inspired concept that takes you into the world of theatre, plants and minerals. The combination of an original interior and professional service allows every guest to enjoy an unforgettable culinary experience.

The exceptional concept of the ENTRÉE RESTAURANT will welcome you in an exclusive open kitchen area with a living garden. Nature also inspired the menu designed by chef Přemek Forejt as a surprising experience. The combination of unique dishes made with fresh ingredients, homemade drinks and carefully selected wines will enchant every guest.

There is no doubt that Přemek Forejt knows how to please even the most demanding palates. His previous experience includes the L'Autre Pied, a London restaurant which boasts a Michelin star, as well as Brno's KOISHI restaurant specialising in sushi and fish which won first prize in Maurer's GRAND RESTAURANT poll in 2013.

No matter which of the chef's dishes you choose at the ENTRÉE Restaurant, an unforgettable culinary experience is guaranteed. The professional service will make sure you feel you are somewhere truly special. The ENTRÉE RESTAURANT seats up to 80 guests. The seating capacity will soon be extended by an outdoor terrace.

People

Přemek Forejt

Přemek Forejt
Chef

Jiří Dittrich

Jiří Dittrich
Sous chef

Jiří Vyzourek

Jiří Vyzourek
Restaurant manager

Veronika Pavlíková

Veronika Pavlíková
Maître d'hôtel

My greatest success and my biggest failure?
The position of chef at the Entrée Restaurant; the failure is still to come.

Coffee or tea?
Coffee.

What would I do if I didn't work in gastronomy?
I'd probably try acting.

Favourite artist to listen to?
David Bowie, Arctic Monkeys, Hana Zagorová.

Favourite cuisine, ingredient?
Onion.

Sport that I did?
Lounging.

My favourite hero?
James Bond.

My relaxation?
Movies, motorbike, family.

Jára Cimrman or Tonda Blaník?
Tonda Blaník.

A message to all restaurant owners and people working in hospitality?
Keep pushing, keep your stamina, keep your passion, never give up.

My greatest success and my biggest failure?
I'm still working on both.

Coffee or tea?
Coffee, absolutely!

What would I do if I didn't work in gastronomy?
Probably some kind of art... But that's the same thing.

Favourite artist to listen to?
My morning "pushing tunes"; there's nothing like coming into the kitchen in the morning, music blasting at full volume; there's the morning bustle, everything is running at double speed, no one hears anything.

Favourite cuisine, ingredient?
Probably Asian, I like the distinct flavours - sweet, sour... I enjoy mixing our old recipes with a touch of Asia, like my general bread or mushroom consommé... But... onion rulezz!

Sport that I did?
I was never into sports too much; I liked my skateboard and skates as a teenager. Now it's mostly kitchen sports...

My favourite hero?
Tony Stark/Iron Man, he's the best... And he knows it.

My relaxation?
Sit outdoors somewhere, have a beer, read a book or a cookbook and light a cigarette.

Jára Cimrman or Tonda Blaník?
Tonda

A message to all restaurant owners and people working in hospitality?
Everything can be done better. The worst thing you can do is shrug and say "this will do". Laziness is the worst thing that can happen in gastronomy...

My greatest success and my biggest failure?
The success is certainly my work, the people I've had the honour to work with and everything that I have learned; the failure must be the maths competition in primary school.

Coffee or tea?
Depends on my mood, but lately it's mostly coffee.

What would I do if I didn't work in gastronomy?
I never thought about that.

Favourite artist to listen to?
Depends on my mood.

Favourite cuisine, ingredient?
When I'm travelling, anything the locals eat; when I'm at home, depending on what I feel like, what's in the fridge and what I can get nearby.

Sport that I did?
Nothing at any level worth mentioning.

My favourite hero?
Tommy Monaghan – Hitman comic from DC.

My relaxation?
A hot bath, a good book, my favourite bar and a great drink.

Jára Cimrman or Tonda Blaník?
Depends on how much political satire I want.

A message to all restaurant owners and people working in hospitality?
Treat your guests as if they were your family

My greatest success and my biggest failure?
The success is probably my final exams, for which I studied all of three days. And Entrée, of course. The failure is the time I fell off my scooter two years ago.

Coffee or tea?
Tea.

What would I do if I didn't work in gastronomy?
I'd have a lot of free time. At one point I wanted to be a psychologist, but that's a related field anyway.

Favourite artist to listen to?
Skindred – the combination of reggae and metal captures my character quite well.

Favourite cuisine, ingredient?
Italian, Asian... I generally prefer lighter, healthier food. My favourite ingredients include beetroot, buckwheat, spinach, fish...

Sport that I did?
Swimming and snowboarding.

My favourite hero?
In my childhood, it was the Little Witch from the kids TV show.

My relaxation?
Going hiking and turning off my phone.

Jára Cimrman or Tonda Blaník?
Cimrman; I don't know who Tonda is.

A message to all restaurant owners and people working in hospitality?
As my grandmother says: "Not wanting to is worse than not being able to..."

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