Precision in simplicity

There are meals that fill you up. And then there are meals you remember. At our place everything revolves around the ingredient. Carefully selected beef, which we age under ideal conditions to develop depth of flavor, tenderness, and character. Our cuisine is built on respect. Respect for the meat, the craft, and the guest. Every steak and every dish that leaves our kitchen is the result of time, experience, and precision.

We believe a true steakhouse is not about quantity. It's about a precise approach..

Harmony of Flavors

We prepare our steaks from aged beef sourced from carefully selected Czech farms as well as renowned farming regions in South and North America. Each cut of meat undergoes an aging process that enhances its flavor refines its texture and gives it the character essential to a high-quality steak. For us the choice of ingredients is one of the most important steps because we believe that a great steak begins long before it reaches the grill.

For true gourmets our permanent menu also features the exceptional Wagyu Rib Eye famous for its rich marbling and extraordinary juiciness. This premium cut ranks among the most sought-after steak specialties in the world and its flavor profile is especially appreciated by guests seeking a truly intense culinary experience.

Our menu also includes fresh seafood delicacies. In our aquarium live lobsters are always available and can be prepared for you at any time day or evening. This ensures maximum freshness and an authentic taste of this exceptional ingredient. So whenever you crave a true gastronomic specialty you can enjoy lobster exactly when the moment calls for it.

Lukáš Pecen / restaurant manager

Adam Procházka / executive chief gastro

Our Character Is Shaped by Our Team

Behind everything we do stands a team of professionals who share the same approach to gastronomy respect for ingredients, precision in craftsmanship, and genuine hospitality.

The kitchen is a place of focus, experience, and attention to detail. Every steak passes through the hands of chefs who understand how to work with beef and know that true quality comes from time, technique, and respect for the ingredient. Just as important, however, is the service from the very first welcome to the final detail on the table. 

We believe that a great restaurant is always the result of collaboration. Chefs, service staff, sommeliers, and management all form one cohesive whole.

It is this harmony that creates the atmosphere that makes Pavillon Steak House what it is.