30 years since the opening of Ambiente's first restaurant
"I am proud that we are still here after thirty years. And even more so that we have great interpersonal relations," says Ambiente founder Tomáš Karpíšek. In his first restaurant, at the beginning of the menu, he told the guests: "Live, have fun, enjoy every bite on your plate, every sip from your glass and be kind to everyone you meet." According to Karpíšek, this idea still describes the atmosphere that Ambiente tries to imprint on domestic gastronomy.
Over the course of three decades, Ambiente has undergone a natural evolution - from Mexican, to Italian and Brazilian cuisine, to fine dining, which eventually led to a deeper understanding of Czech cuisine. Today, Czech cuisine, and Central European cuisine in particular, is given special attention across the concepts. In 2005, traditional Czech dishes such as roast duck or schnitzel with potato salad first appeared at Café Savoy, four years later came the first Lokal with carefully treated draft beer, and in 2015, Esca began to smell Czech sourdough bread from the wood-fired oven.
Another major milestone was the opening of the Michelin-starred La Degustation Bohême Bourgeoise in 2006. Thanks to the then chef, now chef patron Oldřich Sahajdák and the discovery of chef Marie B. Svobodová, a concept based on national cuisine was created.
"I consider one of the greatest lessons to be the experience with the Pub - a restaurant we opened in New York in 2011. It taught us how things work in the big world and also brought us to a deeper understanding of what we have at home. We understood that Czech cuisine is so valuable and precious that it is our task to understand it better and develop it more," explains Karpíšek.
Ambiente has long been based on working with quality ingredients and close cooperation with farmers, breeders and butchers. This has also led to the creation of Amaso's own production plant, which focuses on traditional Czech breeds of cattle and pork, such as chestnut and pork. Gastronomy in a broader context is also the focus of the UM Education Centre, where a team of creative chefs is dedicated to cultivating Central European cuisine and innovation. In addition, a number of Ambiente venues work with a selection of coffee prepared for guests by experienced baristas.
Emphasis on craft
Ambiente also places a strong emphasis on reviving traditional craft practices. Across the board, carefully curated tank beers are on tap - the tappers are responsible for ensuring that guests enjoy the beer from the first sip to the last. The Myšák patisserie continues the the First Republic tradition of Czech confectionery: honest desserts and sweet pastries made from seasonal ingredients, prepared according to original recipes. And in companies such as Naše maso, Kantýna or Čestr continue the craft of Czech butchers - meat is processed with respect for the raw material, dry-aged, hand-cut and the sausages are made according to tried-and-tested recipes.
Ambiente currently consists of forty entities employing approximately 1,600 people. Most of the operations are located in Prague, others in Brno or Plzeň. Each company has its own management, but all are united by common values - mastery, tradition, tenacity, conceptual thinking, common sense and exceptional care for dissatisfied guests. Ambiente's long-term vision is to cultivate Czech gastronomy, spread know-how, educate and focus on ingredients from their origin to processing.
By the end of the year Ambiente will expand by four new businesses - The Holešovice Market will add branches of the Naše maso butcher shop and the Myšák confectionery. New additions will also include a restaurant Skô by chef Tomáš Valkovič and a snack bar with a shop Biskup in Hradební Street in the centre of Prague under the management of Jirka Horák and Alžběta Zemanová.
