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.Time spent at the table is never time lost
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Aroma's of olive oil, garlic and rosemary enticing. Clinking of glasses, cutlery on plates, idle chatter, wine being poured. Coffee machine hissing, cool jazzy music in the background, this is in someway my ideal setting for lunch/dinner in a restaurant or simple trattoria/osteria such as Da Clara.
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Our location isn't ideal, we're honest with our simple unpretentious interior and service..instead we're proud to offer a friendly, intimate atmosphere, hoping our guests will feel comfortable and at home, whilst in the kitchen food is prepared with an enduring passion that I have for the Tuscan/italian table.
We warmly welcome families,children,dogs...to our relaxed non smoking restaurant. Our menu changes regulary according to the season and my fantasy, although our kitchen is tuscan inspired, I like to serve dishes from differant parts of Italy as each region offers such a variety of food. We offer daily specials and fresh fish from the adriatic twice a week,we never pre-cook our pasta or micro-wave anything, this is not part of my philosophy, but as we have a relatively small kitchen customers are encouraged to be patient, we're not a fast food establishment! About myself, son of a czech father and english mother, raised in the UK, studied in London...
lived and fell in love with Italy and everything italian, spending some time in Florence and Tuscany before living a number of years in Denmark, where I was chef and partner in a couple of Tuscan inspired restaurants. Finally I decided to return to my roots and the magical city of Prague, to open a small restaurant offering a concept of home, family style cooking with a little fantasy, good honest wines with reasonable prices, playing loungy, jazzy type music in the background...
basically the things I'm passionate about. My idols,guru's..inspiration? Well, it might sound blasé, but I learnt far more from the many mamma's/babicka's I met in Italy(not to mention dear old friends in various countries) but I should thank great cooks/gourmets like Marcella Hazan, Elizabeth David, Joyce Joly for early inspiration and I really admire chef's like Jamie Oliver and Anthony Bourdain for making our profession far more attractive. I should also thank Anna and the team for making this all possibile. Why Clara? the name of my lovely daughter. Buon appetito! Glenn Zdeněk Švarc
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