La Bottega Linka bistro is part of Riccardo Lucque’s chain of gourmet businesses. The temperamental Italian began cooking to a high standard in the Czech Republic even when the local culinary scene was in its infancy. Today, like La Finestra and Aromi restaurants, La Bottega Linka focuses on being a place where people can eat well and quickly.
The atmosphere is slightly industrial, and the technological elements give the interiors a sparkle. Underneath uncovered wires and naked light bulbs, lavish breakfasts are served with homemade croissants and eggs straight from the farm. Later during the day, lunches are served, and tasty pasta always features. The regular menu favourites include sophisticated variations on risotto and fresh seafood. Desserts form another strong point of this bistro: the chocolate fondant is to die for.
One of the most noteworthy features and a talking point of the restaurant is the X-Oven charcoal furnace, which reaches temperatures of up to 400°C and allows meat, fish and vegetables to be cooked while retaining their authentic flavours and aromas. La Bottega Linka makes an ideal place for a quick lunch from top-quality ingredients.
Gourmets are lured among other things to La Bottega Linka by the Altamura bread, which takes its name from a town in the southern Italian region of Puglia and is made from semolina usually used for pasta. The bread has a distinctly crunchy crust, with a yellow-coloured crumb.Ana, Avantgarde Prague