Bowled over by breakfast: Bjukitchen gives porridge a gourmet makeover

Bára Karpíšková, influencer and author of the successful Bjukitchen blog and cookbook has opened her long-awaited bistro in the center of Prague.

While brunch spots are easy to come by in the Czech capital and run the price spectrum from high to low, posh to humble, none of them pay quite so much attention to that staple of childhood breakfasts around the world, porridge (in Czech ovesná kaše).

In her cookbook of the same name, Karpíšková touts the merits of both sweet and savory varieties in an entire chapter based on the dish. She likens savory porridges to quicker risottos with equally flavorful results.

Located at the corner of Jungmannova and Charvatova Street, the new Scandinavian-styled bistro has a number of breakfast options, including sweet and savory housemade granola (the menu recently featured walnut granola, with cherry milk and greengage compote), egg dishes, and old-fashioned Czech baked goods like carrot rolls filled with plum jam.

Lunch goers can fill up on vibrant salads and slices of crispy focaccia generously heaped with whipped butter and greens. Carnivorous appetites are also taken into account, says Karpíšková. "Although we mainly work with vegetables and grains, we also have salads and porridges on the menu with meat."

But it's the signature porridges that will bowl diners over. Sweet varieties include a crumble-inspired bowl of strawberries, rhubarb, freshly ground oats, almonds, and butter. Savory porridge aims for culinary greatness: an Easter special included spelt oatmeal with basil pesto and butter beans in wine. Truffle porridge with buckwheat salad and corn with leek elevate the humble dish to a gourmet meal.

In an interview with the Czech publication Reflex, Karpíšková said that her obsession with oatmeal started as an au pair in the U.S. where she had to cook quick, healthy, and creative meals for a large family. Another challenge came when she married restaurateur Tomáš Karpíšek and had to cook something satisfying for "someone who has eaten in the best restaurants in the world."

For those who want to try their hand at making one of Karpíšková's concoctions at home, the ultimate comfort food for a wet, rainy weekend, her blog features recipes for porridge with beetroot and goat cheese, roasted tomatoes and parmesan cheese, sheep cheese porridge with cabbage, and dill and pepper oatmeal, and a pea porridge. Sweet varieties lean into seasonal fruits: plum, pear, apples, and blueberry.

The restaurant is helmed by women: in addition to Karpíšková, Bjukitchen's head chef is Elisabeth Svátková. Located at Jungmannova 27 in Prague 1, the bistro also invites guests to stop by for a coffee or order packaged granola or salads to go. Soft-serve ice cream is planned for summer.

Fans of the porcelain and ceramics that the food arrives on, sourced by architect and designer Tereza Froňková from Denmark and Japan, can also be purchased.

If you're looking for a cozy spot in the heart of Prague to enjoy breakfast, light lunches, or afternoon coffee and cake, Bjukitchen Bistro is a charming addition to the brunch scene.