A gastronomic experience with a social overlap—this is how the owner Štěpán Návrat characterises his restaurant, Benjamin.

The Prague gastronomic scene has welcomed its newest fine dining member, Benjamin, which has introduced a fresh new format of fine dining experience to the Czech Republic. The foundation stone of the restaurant is an elegant, wooden, horseshoe-shaped counter table featuring only ten seats.

Behind this concept, named after his firstborn son, is the father and owner of Café Buddha & PRU58a and now Benjamin, Mr. Štěpán Návrat. He created a cultural and social concept for the restaurant, designed to bring guests together with an eight-course tasting menu presented by the chefs themselves. His vision was inspired by dining experiences such as The Chef's Table at Brooklyn Fare in New York, La Barra in Barcelona and Gaggan in Bangkok.

He selected a space that accommodates only ten guests around the table so that the chefs can offer an individual, personal, kind and informal approach. This way, he puts forward the idea that the staff is who creates the best experience for the guests. Benjamin opens its doors four days a week at 7 p.m. Reservations are mandatory for all guests.

The evening experience resembles a theatrical performance that begins at a specific time, unfolds according to a set script and is directed by the head chef Jakub Červenka, with Štěpán Návrat supporting from backstage.

The chef’s philosophy is to use local, seasonal ingredients, apply local combinations of flavours and renew and transform traditional Czech regional recipes into an unconventional and modern style. Seasonality plays a vital role, with the menu slowly transforming throughout the year according to what is in season.

The primary ingredients in every tasting course are sourced exclusively from Czech suppliers. Freshwater fish is hand-picked from the ponds of Josef Kalenda at Chabrybárna in Prague. When selecting meat, we partner with several farms, including Maso Klouda, South Bohemia Biopark, and Druhaz Farm from Sedlčany. For vegetables, we rely on local Prague farmers markets, such as Jiřího z Poděbrad. We partner with foragers for wild mushrooms and local micro-herb growers. The chefs also forage for wild plants and herbs to be used in the recipes.

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