Ambiente opens three new businesses in the Holešovice Market Hall
The "old friends" from the centre of Prague offer a range of products that Ambiente guests know well. Naše maso is home to mainly beef and pork from Czech breeders and sausages made according to First Republic recipes. At Myšák, guests enjoy traditional Czech desserts, cakes and a selection of coffee. And at Skô, chef Tomáš Valkovič serves dishes shaped by his childhood in Slovakia.
Although there's not much seating at Myšák or Naše maso, the menu at both establishments is tailored to allow guests to take their food to go, and enjoy it at home or outside in the communal courtyard. At Skô, on the other hand, it is possible to reserve a table and enjoy not only the served menu, but also wine from mostly Slovak winemakers.
A shared courtyard as the heart of the project
The architects from AP Atelier decided to open up the structurally connected space between the businesses, and create a lively place that will be vibrant all day long. "Drawn in by the poetics of the courtyard, visitors will then enter one of the businesses - Skô, Myšák or Naše maso. And this idea also works the other way around - after visiting a business, people will meet in the middle of the courtyard and will have the opportunity to share their experiences with each other," says architect Josef Pleskot of AP Atelier, describing the creation of the courtyard.
Behind the new ventures are teams of experienced people who have been connected to Ambiente for a long time. Butcher Adam Zlatohlávek leads the new location of Naše maso, having worked at the Dlouhá Street shop since its beginnings. The sweets for Myšák are created under the direction of executive pastry chef Lukáš Pohl, just as they are at the location in Vodičkova Street. Tomáš Valkovič, the chef behind Skô, has been associated with Ambiente for ten years - he cooked at Eska and in recent years has worked as Ambiente's creative chef. You might also know him from the Langos Fry Day pop-ups.
Naše maso
The new branch of Naše maso in Hall 27 offers beef and pork from Czech farms, sausages made according to First Republic recipes and popular butcher's specialties such as burgers, tartare or meatloaf in a bun.
"I am very excited about the branch in the Holešovice market, it is a mecca for butchers. The new butcher shop offers comfort for customers and staff. At the same time, it's easy to park here," says Adam Zlatohlávek, general manager of the new location.
The dominant feature of the interior, designed by AP Atelier, is a massive counter made of green Greek marble resembling fossilised grass. Through large display cases, guests can watch the butchers at work. The operation also includes two serving windows and a self-service display counter with prepared meats, ready-to-eat Ambiente meals and baked goods to take home.
Taking a stand for quality meat
Myšák
Naše maso shares Hall 27 with the Myšák patisserie. Guests can enjoy traditional Czech desserts baked according to First Republic recipes, speciality coffee from Liberec roastery Nordbeans, and breakfast in the form of filled and baked croissants, homemade granola or the well-loved buns with vanilla cream, all mostly in the form of takeaway sales.
"The bright and sunny space will be the perfect place to pop in for a coffee and a fresh croissant in the morning, or stop by for our legendary cream cakes or fudge sundae during an afternoon stroll through the market. Plus, we offer convenient birthday cake pickup, without the stress and hassle of finding parking downtown," adds Michaela Pham, the general manager of Myšák in Holešovice Market. Ice cream, granola, chocolate truffles, nut butters and other goodies to take home complete the range.
The design of the Holešovice branch is, similarly to the Vodičkova Street location, the work of architect Tereza Froňková. She chose mahogany wood and an atypical chandelier inspired by the marzipan figures that once made the confectionery famous as a common element of both establishments.
Myšák: Pastry shops on both banks of the Vltava River
Skô
Skô restaurant brings the home cooking of chef and Slovak native Tomáš Valkovič to Hall 28, inspired by his childhood memories and tastes.
"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 it is done well," explains Valkovič.
The restaurant seats about 30 people, and is connected to a wine cellar and eventually a takeaway buffet. Skô will serve lángos, lokše, gnocchi, pagáče, privarok, cod in mayonnaise or its own cold cuts, created in collaboration with Amaso. They will serve lunch and dinner and, prospectively, long breakfasts on weekends.
An important part of the menu is a varied wine list focused on smaller winemakers from Slovakia and the Czech Republic, complemented by a selection of wines from Italy, Austria, Slovenia and France. In addition to bottled wines, guests can also taste wine on tap, which is given the same care. "I would like to show guests that wine is not a science. It is important to enjoy it," says sommelier Linda Novohradská.
