Mlýnec must have

We invite you to read an interview with our manager, Pavel Štěpánek, about his work at Mlýnec and about the new interior of the restaurant, in the spring edition of Zátiší magazine.

Interview with Pavel Štěpánek

You have been working at the Zátiší Group for 21 years. You have worked almost everywhere in the company and finally settled at Mlýnec. Were you there when it was established?
I started as a commis de rang at the V Zátiší restaurant. In 2002 I worked as a deputy manager at Mlýnec and from 2006 until 2010 I worked in different Zátiší Group divisions. After that, in 2010, I had the opportunity to become a manager at the Mlýnec restaurant and didn’t hesitate for a second. Well, I was not actually there when Mlýnec was established, but I was there to help with the restaurant’s concept. When Mlýnec was opened, I was a manager at the Bellevue restaurant and from that position I was able to influence the direction of the new restaurant. I started working there fully in 2010, when its management was changed.

You have remained at Mlýnec since then. Why it is so special to you?
Every day here is completely different and I enjoy that. I am never bored! The rhythm of the restaurant is different from that of the routine systems at many other restaurants, where the meals are served from an à la carte menu. One day we can have a large group of guests, the next day we have only individual diners and the next day we might close the restaurant and prepare it for a private event, which can include, for example, a cooking show. Our service is tailor-made for every occasion and we try to meet our clients‘ expectations. The restaurant’s appearance and service are changed for every event according to the wishes of the client.

What do you want to achieve there?
My dream is for it to become the best restaurant and the best location for events in Prague. Apart from à la carte service, we focus on different event types. Constantly facing different requests is not always easy, but I think we‘re pretty good at it. We know this from the positive feedback we get from our clients.

You managed to finish the restaurant reconstruction in a relatively short time. How did you achieve that?
Every reconstruction is a demanding project that needs to be closely supervised. All deadlines must be met, technical procedures must be adhered to and all the requirements need to be finalised on time. It creates really stressful situations, because you need to organise, coordinate and consult with suppliers. I have to admit that a big contribution was made by Pavel Kříž, our architect, who was also the project designer and who helped us meet all the deadlines. Of course, I must not forget to congratulate the entire Mlýnec team, which was able to prepare meals for the first guests even when working conditions were not yet ideal.

Were you absolutely sure what the interior should look like?
The priority was to make the restaurant more quiet, to divide it intelligently and to give it a new charm. All the rest was left to Pavel Kříž. I chose him for his creativity and professionalism and let him work freely. I wanted him to use as much of his imagination and ideas as he could, which I think really paid off. I decided to use him after visiting a few restaurants he had created. I was mostly influenced by the Entrée restaurant, which has a lovely combination of natural and modern elements and looks very harmonious. I was convinced that this type of concept could work for the Mlýnec philosophy, its food and the service.

Have you changed the traditional concept a bit, in unison with the new interior?
On the contrary. I had a feeling that, previously, the food we served did not correspond to the interior. We needed to change this so that guests could have a total experience of the restaurant’s vision.

The Mlýnec restaurant is now dominated by a big open kitchen. Is it the latest global trend?
I don’t know if it is the latest trend. I would only say that our restaurant now has an ‘open window‘ through which guests can look and where nothing is hidden. The open kitchen also changes the dynamics of the space, which is also positive for our guests. They can watch how their meal is prepared and see that we are proud of what we do and that the staff are doing their best to deliver top-quality food to their tables as efficiently as possible.

And do the chefs like the changes?
I guess it has been good for everyone. The chefs are calmer and have stopped complaining about having just a small ‘shop window‘ without any contact with the restaurant itself. Now they can enjoy direct contact with the guests. They used to say that they were cooking only for waiters, not for guests! That has changed now, since they get feedback directly from the diners. It is highly motivating and gives them a new incentive at work.

It seems that the reconstruction went smoothly and without any problems.
I have to say that I am really excited. Of course, there are still millions of tiny details that need to be finalised, but the major changes to the restaurant have been made. Thanks to the open kitchen and the new bar and winecellar, there is a completely different atmosphere. I think that we fulfilled our vision to have the best place for the best parties in Prague.

What can guests look forward to at the new Mlýnec restaurant?
My dream was to get a meat-maturing fridge for Mlýnec, to prepare steaks. This dream has finally been fulfilled. Meat remains an essential part of our menu. Guests just love it. I just wanted to show that meat is not merely produce or just a piece of an animal, but that we fully respect it. Our meat is perfectly stored, matured, prepared and served. I invite all our guests to taste it.