In mythology, the deer is considered a sacred animal, the lord of the forest and animals. The antlers symbolise trees; the rhythm of their growth corresponds to the rhythm of harvest and sowing. We admire the power of natural resources and we hold them in the utmost respect.
Such are the dishes that we serve you on a plate.
We focus on the joy of cooking from fresh ingredients with as much intensity as we dedicate to current culinary trends. We aim to satisfy both lovers of game and the gifts of the forest as well as our customers that expect modern cuisine.
We use both traditional and unusual ingredients that will pleasantly surprise your taste buds.
The name of our restaurant and its location is no coincidence. The “House of the two deer and one head” in Michalská Street has been declared a UNESCO world heritage site as well as a national monument since 1958. You can soak up the atmosphere of the late Baroque building with its Gothic core, which also includes the magnificent hotel, the Iron Gate.
Lubomír Dolejš travelled a lot during his childhood. Thanks to his parents’ jobs as diplomats, he lived in New York and then in Vienna. When he returned home, he decided to study culinary art. His first important job was in the restaurant called Šípek Bistrot where a chef Miroslav Kalina worked at the time. It was him and a hosting Michellin star chef who mentored Lubomír to fully understand the beauty of culinary art. After that, internships in sound companies such as U Malířů or Obecní dům followed.
Now he anchored in the DEER restaurant and chan- ged the whole menu to his ideas. Venison has its place in both Czech and French cuisine and Lubomír Dolejš loves these culinary styles, so Venison dishes are still signatures and shape the entire profile of the restaurant. Our menu is complemented by modern dishes and unusual styling, which Lubomír has mastered during his many trips abroad, as traveling is his great passion. All menu items from appetizers to desserts have one thing in common, namely quality and fresh ingredients. Elegance on a plate with an extraordinary gastronomic experience in the DEER restaurant under the command of Lubomír Dolejš.