The iconic ALCRON restaurant celebrated the first anniversary of its new era. On this occasion, the favourite place of all gastronomy lovers has prepared a new interesting menu, that you can taste from 11th April. Its author is the new chef of Alcron restaurant, Richard Bielik, a personality with rich professional experience, who brings a fresh wind to the Czech gastro scene.
Richard Bielik is a graduate of the Hotel College in Prague. This innovative and creative chef began his professional career in his native Slovakia, and subsequently worked in leading Prague hotels such as Mandarin Oriental, The Grand Mark, Augustine and Le Palais. He has also worked at London’s Kitchen W8 with one Michelin star, La Bottega Tusarova, Café Lounge and Taro. His last position was at the Zem restaurant in the Andaz Hotel, whose concept and success he was involved in from the very beginning.
“I like creative environments and variety, which is why I decided to face new professional challenges as the chef of ALCRON restaurant. Alcron is an icon for me, a place with a huge tradition and history where many culinary stars have worked,” says Richard. “I like the way the place looks after the renovation and the direction it is taking. It’s a great source of inspiration for me, and there’s also a really wide space for me to develop further.”
After its reopening, the ALCRON restaurant has focused its concept in a plant-forward direction and offers modern cuisine consisting of flavour-rich, plant-based dishes. However, it does not strictly limit itself to this direction, so meat lovers will also find it to their liking. This focus will not change even under the direction of Richard Bielik, who is very close to this cooking philosophy. The new menu will be based on local ingredients, seasonality and mostly plant-based dishes. Richard plans to work intensively with proven local farmers whose quality products he would like to make visible to the general public.
“My aim is to present plant-forward dishes in an attractive form. So that they look appealing and people want to taste them. I will stick to my traditional concept – the dishes will be light, intensely flavoured, complex. The menu will be based on seasonality and momentary inspiration. It will be rotated regularly so that guests can enjoy variety,” explains Richard.
The new menu at Alcron combines seasonality with an innovative approach to local ingredients as well as global trends and the new chef’s favourite techniques. The resulting fusion results in dishes where diners appreciate not only the appealing appearance, but also the full flavour and sophistication – simply complexity in the true sense of the word.
In addition to the permanent menu, which will change regularly depending on the availability of ingredients and current inspiration, the lunch menu will remain on the Alcron menu. Richard’s main vision for this area is simplicity and lightness. The lunch menu should fulfil the attributes of easy-to-eat, easy-to-go and easy-to-prepare. At the same time, it will meet the highest gastronomic demands of Alcron’s guests. Seasonality will again play a key role here, which can be better grasped in this concept.
Richard’s mission is to offer Alcron’s guests interesting cuisine in a family friendly environment with an open atmosphere. An environment where they will love to return with their family, friends and business partners, and where meat lovers will enjoy tempting and tasty dishes side by side with those who prefer plant-based dishes.
Come and see for yourself!
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