Our house blend of Brazil and Ethiopia — a chocolate base with a gentle acidity.

A double shot of espresso in one cup. For those for whom one morning coffee is never enough.

Espresso with a spoonful of foamed milk — the step between espresso and cappuccino.

Classic Italian proportions and always 150 ml. You won't find a bigger cappuccino here, and that's on purpose.

Double ristretto and velvety milk with no foam. Stronger and less sweet than a latte.

The milkiest of our coffees, served in a glass. A good choice when you want to sip for longer.

Hand-poured single origin that we change every two weeks. Ask what we have today.

Cold extraction overnight, twelve hours. Low acidity and noticeably sweeter than iced coffee.

Espresso, tonic and ice. Bittersweet and refreshing — our best-selling drink on hot days.

Our blend decaffeinated with water, no chemicals. The taste stays, and so does your sleep.

Ceremonial matcha from Uji, whisked and topped with milk. Oat milk on request, at no extra charge.

Our own spice blend — cinnamon, ginger, cardamom — steeped straight in the milk. No syrup.

Melted Belgian chocolate, not cocoa powder. Thick enough that the spoon nearly stands up.

White, green, first flush and herbal blends. The pot is good for two cups.

We mix it every morning — elderflower, cucumber with mint, or raspberry. Today's flavour is on the board.

Pressed to order, roughly four oranges to a glass.

Chilled, with a slice of lemon. Still tap water comes with your coffee, free and without asking.

Fermented tea from a small Prague maker, lightly sour and gently sparkling. No added sugar.

Buttery, baked every morning at the bakery two streets away. After eleven there are usually none left.

Sourdough bread, avocado with lime, radishes and dukkah. With an egg for 35 CZK extra.

Three eggs from a farmer in Vysočina, slowly stirred in butter. With toasted sourdough bread.

Poached eggs and hollandaise on an English muffin, with ham. Vegetarian with spinach.

Oats cooked in oat milk, with baked seasonal fruit and toasted seeds.

Plain yoghurt, granola we bake ourselves, and a spoonful of honey from a beekeeper in Žižkov.

We bake it from bananas that are just overripe enough. Served sliced and toasted in butter.

Two slices of sourdough and jam we cook from whatever fruit has just ripened.

Cucumber, yoghurt, dill and a drop of olive oil. We serve it only in hot weeks — otherwise it makes no sense.

Thick lentils with smoked meat and root vegetables. A slice of bread is included.

From beef bones, drawn overnight. With homemade noodles and root vegetables.

Potato salad, egg and a slice of cucumber on Czech veka bread. We make fifty of them every morning.

Ham from a butcher in Vinohrady, potato salad and pickle. A classic that can't be improved on.

Smoked salmon, cream cheese with dill and capers. The priciest of our open sandwiches, and the first to go.

Chicken breast, fresh salad and yoghurt dressing in ciabatta. Served warm.

Mozzarella, tomatoes and basil pesto in ciabatta, pressed until crisp.

Ham and Emmental pressed until crisp. With a pickle on the side of the plate.

Falafel, hummus, salad and tahini in a wheat tortilla. Sesame inside and on top.

Butter pastry, leek and a creamy cheese filling. Served lukewarm with leaf salad.

Smoked salmon, cream cheese, red onion and capers. The most filling thing on the breakfast menu.

Finished with butter and lemon zest. We cook it for as long as the Moravian courgettes last.

A hundred and eighty grams of beef chuck, cheddar and caramelised onion. We cook it medium unless you say otherwise.

Marinated overnight in herbs, with grilled vegetables alongside the couscous. A lunch that won't send you to sleep.

Baked skin-side crisp, with buttery mash and a lemon sauce.

Ragù from beef flank braised for three hours, fresh pappardelle and shavings of parmesan.

Baked tofu, quinoa, sweet potato, edamame and tahini dressing. A filling bowl with no meat at all.

Cooked on onions, always the day before — the second day is better. With three bread dumplings.

Baked, on a biscuit base, with a forest-fruit sauce. Cut into honest slices.

We bake it without flour — just chocolate, eggs and nuts — which is why it is gluten-free too. A filter coffee goes best with it.

From a recipe older than this café. Baked every morning, best with a filter coffee.

Mascarpone and sponge fingers soaked in our espresso, with plenty of cocoa on top. No alcohol.

A moist sponge with cinnamon, quark frosting and walnuts on top.

Short pastry, apricots from South Moravia and a buttery crumble. We bake it for as long as the season lasts.

Sharp lemon curd in a butter shell, with torched meringue on top. More sour than sweet.

No eggs, no milk, sweetened with dates alone. If you don't know beforehand, you won't tell.

From a small Prague maker: vanilla, chocolate and one seasonal flavour. Ask what today's is.

Dry white from Velké Bílovice, fresh and peppery. Our best-selling glass.

Red from Mikulov, on the lighter side. It doesn't need meat — it works with dessert too.

A glass for celebrating, or for no reason at all. Served well chilled.

On tap, with a proper head. Hladinka or šnyt — just say which.

Hoppy, from small breweries, and we rotate the batch. Whatever's on tap is written on the board.

A lager without the alcohol — for drivers and for anyone heading back to work.