Even before Christmas, the Prague market was resplendent with wreaths, candy canes and chocolate buns. This was due to the Ambiente group, which opened a second branch of the Myšák confectionary in Holešovice for trial operation. It is already fully operational, followed by the second of the restaurant group’s planned ventures – the Slovak Skô concept.
Ambiente tried Slovak cuisine at several pop-ups. Behind them was the creative chef of the group Tomáš Valkovič, who is now the chef of Skô. “The tasting dinner showed that Slovak cuisine has its own character, even though it is difficult to define,” said the Ambiente team at the time. He then went directly to Slovakia. Thus, the project of a new company was born.
Although Slovak cuisine does not have a precise definition, everything that is normally eaten in the homes of our eastern neighbors will be served here. These are, for example, duck liver with blackberries, sour bean soup with mushrooms and langoustines, baked rice hurka, which is something like a morning glory served with sauerkraut, puff pastry or sweet pirozhes. But there will also be gnocchi. “We want to show that even the dishes we ate at home deserve their place, for example, on the tasting menu. That simplicity is not boring when it is done honestly,” said Valkovič. The dishes served will change according to the availability of ingredients, so the menu may look different every day.
Slovak restaurant Skô in Holešovice Market Square |
In addition to Valkovič, general manager Jozef Majirský and sommelier Linda Novohradská are also behind the company. All of them will take care of the space with about thirty seats. Reservations are still open for dinner. Over time, there will also be a buffet offering takeaway food and drinks.
But there is one more name behind the new gastronomic concept. It is about the architect Josef Pleskot, whose studio AP is located almost around the corner. Pleskot took care of Skô’s architectural design, which includes, among other things, a large wood-burning stove in the kitchen or a blue-and-white sideboard. However, he also designed the backyard of the restaurant, which the Slovak company will share with Myšák. The architect is also behind the future store Naše maso, which the group wants to open here soon.
Ambiente will have a total of three businesses here. In a matter of months, it should be completed by another group, specifically the Zátiší Group, which is preparing a new concept in the building of the former slaughterhouse. The reconstruction of the market itself is expected to take several more years, but the first buildings and the area are gradually being modified. Perspektiv studio is behind the overall concept.
Worth a look
