Ambiente opens Skô: A restaurant that feels like home in Holešovice market, by Tomáš Valkovič
Skô: Posúch, bryndza, lekvár
Skô is opening its doors - a restaurant whose kitchen is run by Tomáš Valkovič, Ambiente's creative chef to date. The concept is based on memories and tastes from his childhood, which the Slovakian native is transforming into a contemporary form.
"We want to show that even the dishes we ate at home deserve a place on the tasting menu. That simplicity is not boring when done right," explains Tomáš. "We cook dishes that I like and know well," he says.
Together with general manager Jozef Majirský, and sommelier Linda Novohradská, they are building a place where a place where guests feel almost as though they are at home with friends. The restaurant offers approximately 30 seats, along with a buffet which will eventually become a takeaway. Skô, which you will find in Hall 28, shares a courtyard with its neighbours from Ambiente - with the Naše maso butcher shop and Myšák patisserie.
Food and drink
Skô offers lunch and dinner in the restaurant. "We roast meat over the fire, grow our own herbs, pickle cabbage, make jams and preserves compotes, and together with Amaso we make our own sausages and smoked ham. We also cooperate with Czech and Slovak farmers, winemakers and craftsmen," says Tomáš Valkovič. The menu includes classics such as langos, pagáče, lokše, halušky, privarok or cod in mayonnaise.
The cuisine is complemented by a wine cellar and a varied wine list with a focus on smaller winemakers from Slovakia and the Czech Republic, alongside a selection of wines from Italy, Austria, Slovenia and France. In addition to bottled wines, guests can also taste wine on tap, to which Skô pays equal attention. "I would like to show guests that wine is not a science. It is important to enjoy it," emphasises sommelier Linda Novohradská.
Colours and fire
The architectural design of Skô, the common courtyard and the Naše maso shop was entrusted to AP Atelier by Josef Pleskot. The interior, created with respect for history and modern functionality, fits the concept of the restaurant. The kitchen is dominated by a large wood-burning oven, and the most striking element in the colourful and lively space is the blue and white sideboard.
"I often think about the fact that the space must suit the personality that will 'rule' it. If Tomáš and I have succeeded, I will consider it the best result an architect can achieve. There is nothing as intimate as designing the interior of a restaurant," says Josef Pleskot.
The essence of Skô
"Skô is a place to relax, like when you visit family or friends. No formalities, just honest food and an environment where you can eat well, sit and talk," explains general manager Jozef Majirský.
"I grew up in a region that is fertile and rich in raw materials and produce. At the same time, I feel that the dishes we cook at home are influenced by other cuisines, for example, Hungarian or Austrian," says Tomáš Valkovič. Through his dishes, he pays tribute to his region, its ingredients and producers. "We work with respect for tradition, but that does not mean a return to the past," he concludes.
Tomáš Valkovič
Tomáš Valkovič is a native of Slovakia. For the last few years he has held the position of creative chef at Ambiente, and you may know him from the Langos Fry Day pop-ups. He started in a pizzeria in Bratislava, helped open a restaurant in Vienna, ran a bistro in Banská Bystrica, and gained experience in Kampa Park and Karlin's Eska, where he worked his way up to head chef. He likes to work with simplicity - but not because it's easy. On the contrary, he believes that it is in the simple things that the quality of a chef can be seen.
