La Veranda has been bringing elegant European gastronomy to the centre of Prague since 2002. Chef Jiří Husák gives new energy to the kitchen.
28. 05.2026
La Veranda restaurant has been one of the distinctive gastronomic venues in the centre of Prague since 2002. An elegant establishment boasting European cuisine, first-class ingredients and a personal approach, this restaurant has built a reputation for more than two decades as one that combines top gastronomy with a natural atmosphere and an emphasis on detail.
Today, La Veranda's kitchen is led by Chef Jiří Husák, who brings his experience from prestigious local and foreign establishments to the restaurant. He has been part of the team for approximately two and a half years, and it is under his leadership that the menu is created based on seasonality, pure flavours and a respect for the ingredients themselves.
“What I enjoy most about gastronomy is working with people, creating and discovering new flavours. In my free time, I mainly spend time with my daughter and in the garden, where we plan to grow our own products for the restaurant. I also like fishing, because it teaches one patience and a respect for Nature,” says Jiří Husák.
His professional journey has led him through several important gastronomic addresses. He worked as Sous Chef at The Eatery for almost five years. He gained experience at the Angler restaurant in London, which was awarded a Michelin star, and the Alcron restaurant in Prague. Part of his professional development was an internship at the Gastrologik restaurant in Stockholm, which has two Michelin stars.
Another important personality of La Veranda is Yurij Kolesnik, the owner and gastronome of the enterprise, who has long shaped its character and direction. It is this combination of an experienced team, an emphasis on quality service and thoughtful gastronomy that creates the atmosphere to ensure that the restaurant maintains its strong place on the Prague gastronomic scene.
The current menu reflects the season and changes regularly according to the availability of ingredients. Popular dishes include Aged Beef Tartare with potato pancakes and truffle, Beef Picanha with pickled cucumber juice, Beef Bacon and confit onion puree, and dessert in the form of Chamomile Ganache with lemon ice cream and thyme.
Even after more than 20 years, La Veranda confirms that elegance in gastronomy does not have to be ostentatious. Its values are based primarily on quality ingredients, a strong team, respect for craftsmanship and a cuisine that naturally evolves with the season.
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