A gourmet gem hidden in a neo-renaissance palace at Carlo IV hotel

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Locals tend to avoid eating at hotel restaurants, but that prejudice is slowly disappearing. Many well-known chefs started their careers in hotels, in Czech Republic or abroad, including Jan Knedla, the Executive Chef of the Inn Ox Restaurant at the five-star Carlo IV, located in the center of Prague.

Jan Knedla, whose last name incidentally also means dumpling in Czech, grew up in the Jeseníky Mountains, where he discovered his love of cooking and respect for seasonal ingredients at his grandparents’ small farm property in Moravia. Knedla’s desire to taste flavors from around the world set him on the path to becoming a chef.

His formative career started under the tutelage of Andrea Accordi, then the only Michelin-starred chef in the Czech Republic. He went on to work in Great Britain at the London branch of L’Atelier, under the famed French chef Joel Robuchon. The next stop was the Amber at Mandarin Oriental Hong Kong, a well-known Michelin-starred restaurant.

Knedla came to the Inn Ox Restaurant last year — and he’s sparked a food revolution.

At Carlo IV, Knedla focuses on high-quality suppliers which he has hand-picked himself.

“Today’s fashion is for local ingredients, but for me, it is equally important that we use the best produce,” Knedla said.

At Carlo IV, you’ll find some of the finest ingredients: corn-fed chickens from France, alongside yuzu from Japan and sundried tomatoes from a small Italian farm. These unique ingredients elevate dishes to create an experience for all your senses.

His new five-course or seven-course degustation menu is served as private dinner or as a chef’s table for smaller groups of friends (6-12 people) and should be booked in advance. The individual dishes are built to form a whole range of experiences for your senses as unique works of art. The star chef takes into account even the smallest and most nuanced flavors with his artful presentation.

The experience starts with fresh tuna ceviche with yuzu sauce followed by an out-of-this-world twist on pumpkin soup. The third course is seabass served in a champagne emulsion which offers unbelievable textures in combination with crispy leek. The tender veal which comes next is served with umeboshi pickled cherries brought from Japan and combined with Jerusalem artichoke and black truffle.

The desserts are in a world of their own, especially the light yuzu, a dish that feels like it has zero calories with so much taste.

For the wine pairings, Knedla opts for precious local, mineral wines from small Czech niche wineries.

The five-course menu with wine pairing is an affordable option for many locals: only 1,450 CZK per person.

The summer menu is served at the cozy Inn Ox Garden, surrounded by flowers, accessible through a separate entrance for those who don’t want to walk through the hotel lobby. If you do want to walk through the hotel lobby, you may recognize it from several Hollywood blockbusters, including the last Spiderman movie or the first installment of the Jason Bourne movies.

The starters on the menu offer a variety of options, including duck liver parfait, served with homemade corn brioche. Pick from a selection of light, seasonal dishes, and taste the staples such as veal or his signature seabass in a champagne emulsion.

Mix your summer meal with some light, refreshing cocktails from top Czech bartenders at reasonable prices, perfect for a hot summer evening.

The hotel includes one more hidden secret: a fabulous spa with a 20-meter heated swimming pool and relaxing massages.

Make a day of it or enjoy a staycation getaway here. Start with a dip in the pool, a massage, enjoy a light lunch and end the day with a tasting at the Chef’s table.