Alma is a new chapter in the life of an old neigbourhood. An avant-garde soul that, after decades of decay, is reviving the site of the popular interwar cinema of the same name, a local hangout screening arthouse movies until the 1960s.
Alma’s heart beats in the restaurant with a cocktail bar and open kitchen led by chef Petr Židek. On the corner, the scent of specialty coffee and homemade pastries invites you to pop into our café at any time of the day; the wine bar in our backyard garden will (soon) take you on a discovery tour of natural wines that we’ve selected from all over Europe, as well as our homemade fruit co-ferments. Alma is simply the place to be, from your very first morning coffee to the final nightcap.
Open kitchen led by chef Petr Židek
Alma’s core value is respect for ingredients. Respect for their seasonality, their personality, their origin, and their creators. We work with people who share this spirit, from farmers to winemakers or coffee roasters: dairy products come from the Krasolesí and Struha farms, vegetables from Hana Součková, Hala 22, Sluneční farma Vykáň, meat from Amaso, Red Meat and from Hanka Malečková, fish from Pstruhařství Skalní mlýn and Chabrybárna, cold-pressed oils from locally grown seeds from Horňácko, eggs from Šumava, and vinegars by Eva Laurin from Utopia vinegars. Bread & co. is baked by our sister company KRO Bakery in Vršovice and herbs and other wild plants are collected in fields, forests and meadows by Tomáš Reisinger, our colleague and foraging expert. More about our suppliers…
Just like natural winemakers, we believe that our role is to help reveal the true beauty and potential of a great raw material using imagination and humility, feeling and experience. We get the best out of our ingredients by utilizing various techniques – dry-ageing them in our own maturation box, experimenting in our fermentation lab or with various forms of fire, from the konro grill to our wood-burning oven.An integral part of this respect is the zero-waste approach – not only meat and fish but also vegetables and other ingredients are used “nose to tail”. That’s why we’re so happy to work with offal or unusual steak cuts from our own dry-ageing box and make as many food elements as possible #fromscratch. The combination of bar, restaurant, herb garden and lab all in one space as well as the extensive know-how of the whole team allow us to be as circular as possible with minimal waste.
