Duck breast, quince, red cabbage
Bohemian duck, quince poached in its own juice, brown-butter cabbage.
620 Kč
Prague 1 · Staré Město
Salt, fire and the season on one plate.
A thirty-two seat dining room with an open kitchen. One short menu that changes with the market, cooked in front of you.
Tue–Fri 11:30–14:30 · 17:30–23:00 · Sat 17:30–23:30
32seats · one room, one kitchen
5courses · seasonal tasting
4producers · we know by name
From the current menu
Three dishes we are cooking this week
The card changes every few weeks. These three stay as long as the produce holds.
Pike-perch, roots, beurre blanc
Crisp skin, winter roots, sharp butter sauce and dill oil.
590 Kč
Roast pumpkin, buckwheat, pepper
Hokkaido over embers, toasted buckwheat, fermented pepper.
420 Kč
The kitchen
Tomáš Havel cooks facing the room
After eleven years in Copenhagen and Brno, Tomáš opened SŮL to cook the way he actually eats: few ingredients, high heat, nothing hidden behind a wall.
- One menu, rewritten every three to four weeks
- Vegetables from two farms in Central Bohemia
- Fermenting and curing done in-house
Events & private dining
The back room seats fourteen
A separate room behind the kitchen for birthdays, client dinners and small company evenings — with its own service and a menu agreed in advance.
Explore private dining14
guests · set menu · own service