Gastronomy: kitchen and restaurant

A professional teaching kitchen, a tasting room and a restaurant with a daily menu made from pavilion products.

Basic information

About the plant

The gastronomy unit consists of a professional kitchen for twenty people, connected to a tasting room where technologically processed food products are evaluated. The restaurant offers a daily menu based on pavilion products that follows trends in modern gastronomy and the principles of healthy nutrition.

The pavilion's head chef is Vojtěch Kletečka, who has worked in a Michelin-starred restaurant and at Jan Paukert Bistro.

How we do it

Students learn to prepare hot and cold dishes in line with the rules of gastronomy and healthy eating. The kitchen works with meat, dairy products, bread, fruit and vegetables from the other production units, so students follow the whole chain from raw material to the plate.

Pavilion products are also served at tasting receptions: almost five hundred visitors tasted them at the opening of the pavilion in June 2022.

Visit us

From the kitchen

Team

Our experts

Ing. Mgr. Diana Chrpová, Ph.D.staff

Ing. Ivo Doskočil, Ph.D.staff

Ing. Barbora Lampovádoctoral student

Taste the best from our farms, gardens and orchards.

More technology

Other units of the pavilion

1st and 2nd floor

Meat processing

Production of smoked meats (hams, frankfurters, sausages, špekáčky, salamis) and fermented meats.

1st and 2nd floor

Milk processing

From Jersey milk from the farm of the Czech University of Life Sciences Prague to high-quality dairy products. We explore the journey of milk from its initial processing to the final product. We combine high-quality raw materials, modern dairy technologies, and hands-on education for students of the Czech University of Life Sciences Prague.

3rd and 4th floor

Bakery, confectionery and pasta production

Bread and rolls, fine pastries, confectionery, pasta and the pavilion's own mill.

1st and 2nd floor

Fruit and vegetable processing

Juice pressing and bottling, drying, freeze-drying and jam making.

2nd floor

Beer production technology

Demonstration brewery and malt house: from steeping barley to bottling beer.

Basement

Oil pressing and processing of medicinal plants

Pressing of oilseeds and processing of medicinal and aromatic plants.