Petr Kunc
Summer Tables Collection 2026

About the Chef

Petr Kunc is the Executive Chef of Salabka in Prague, where he has shaped one of the city’s most distinctive contemporary Czech dining experiences. His cooking is precise, seasonal and deeply connected to place — not through nostalgia, but through a clear belief that exceptional cuisine can be built from the products of the region.

His path has been shaped by international experience, including time in the United Kingdom and work connected to high-level hospitality and fine dining. Yet at Salabka, that experience returns to something local. Rather than chasing distant luxury ingredients, Kunc’s cuisine looks closely at what Czech soil, farms, rivers, orchards and vineyards can provide.

This year carries particular meaning: his summer menu marks his tenth anniversary at Salabka. The menu becomes a refined evolution of dishes that guests have loved over the years — thoughtfully upgraded while preserving their original character.

About the Restaurant

Salabka is a vineyard estate in Prague’s Troja district, surrounded by 4.5 hectares of vines — the largest planted vineyard within Prague. Just minutes from the historic centre, it brings together gastronomy, winemaking, hospitality and craftsmanship in one destination.

The estate includes an award-winning winery, a Michelin Guide-recommended restaurant, Prague’s first official distillery and six apartments overlooking the vineyards. Its wine history dates back to the 18th century, while the restored estate combines contemporary architecture with preserved historical elements.

Under Petr Kunc, Restaurant Salabka presents refined seasonal cuisine supported by classic and vegetarian tasting menus, with pairings that include Salabka wines as well as carefully selected bottles from other regions. The restaurant is proudly recommended by the Michelin Guide.

Summer Inspiration

For Petr Kunc, the new summer menu is also a personal milestone: a reflection on ten years at Salabka.

The inspiration comes from memory, seasonality and evolution. The dishes are connected to signatures that guests have loved over the years, but each one has been revisited with greater precision. The menu honours the original character of those ideas while bringing them into a more refined present.

The summer table is built around the finest local ingredients sourced from trusted farmers and producers. Its purpose is clear: to show that world-class cuisine can be created from the exceptional products of the Czech region, celebrating both seasonality and the quality of Czech produce.

On the plate, that idea becomes vivid: watermelon with caper dressing and green tomato sorbet; arctic char gravlax with cucumber, gooseberry, trout roe and magnolia consommé; pike-perch with cauliflower, lemon and crayfish bisque; duck with apricot, almond and foie gras; Czech farmhouse cheeses; and a dessert of white chocolate, hazelnut, wild strawberry, sorrel and verbena.