The best new recipes are often born on the go...

The best new recipes are often born on the go...

How do new pancake recipes come to life at our bistro? Marta gives us a glimpse into the entire process—from the initial spark of an idea to the final flavor on your

1. Which of your bestsellers was originally a "mistake"? Have you ever messed something up only to find the result was paradoxically better than the original plan?

We mainly draw inspiration for our combinations from everyday eating. Pancakes are a very neutral base, which makes them easy to pair with various flavors. Because of this, we can experiment with new variations, but they usually don't come from an outright mistake—rather from a natural search for what tastes good together.

2. How do you recognize an idea worth developing from a fleeting trend that people won't want to eat?

For us, it's a very natural process. We don't plan too much in advance or force anything. When a certain dish or combination catches our eye, we immediately start imagining how it could be adapted for pancakes. We also take a lot of inspiration regarding ingredients and pairings from the pros—for example, from Michelin Guide restaurants, where they often combine ingredients that wouldn't even occur to an average cook. 

Our simple rule is: if we like it, our customers will like it too.

3. What does the tasting of a final recipe look like? Do you taste the pancake alone at 5 AM in an empty bistro, or do you have a circle of "guinea pigs" you trust more than yourself?

It usually happens at home within the family circle. Our loved ones always taste new combinations first and have to "approve" them. 

They are actually our first and most honest critics—if they like it, we are usually certain that our guests will too.

4. Which recipe looked like a brilliant breakthrough in your head but ended up being a total, inedible flop in reality?

There have certainly been several such attempts, but fortunately, we haven't made anything completely inedible yet. Rather than flops, they were combinations that were perhaps unnecessarily overcomplicated or, on the other hand, lacked flavor. I can't recall a specific example right now, but it's all part of the process—sometimes you try something and realize that less is more.

5. Which pancake do guests order most often, and what is the weirdest combination a guest has ever asked for?

Besides pancakes with scrambled eggs, one of our long-term favorites is the combination of avocado, bacon, feta, basil, and lime. It's a very well-balanced pairing that guests often come back for. As for unconventional combinations, guests do surprise us sometimes. For example, when someone orders scrambled eggs and bacon with whipped cream on the side. At first glance, it sounds strange, but sometimes these unexpected pairings work surprisingly well.

6. Which pancake do you regret being so popular at the expense of others? What did the fact that people still most often go for the scrambled egg pancake reveal to you about Czech tastes?

Probably the salted caramel—that's a hit pretty much everywhere. Sometimes it's a bit of a shame that because of it, people don't try other, perhaps more interesting combinations. But otherwise, it's actually a bit the opposite of what one might think. Czechs often go for more interesting or traditional flavors and like to try something new. On the other hand, foreigners tend to be more cautious with their choices and often stick to the classics, like pancakes with scrambled eggs.

7. And which pancake is your personal favorite and the one you're most proud of?

Among the savory ones, I love the combination of halloumi, hummus, avocado, sesame, honey, and tomatoes. It's beautifully balanced—salty, sweet, and fresh flavors all in one. From the sweet menu, I really enjoy the pancake with peanut mousse, strawberry jam, and fresh fruit. It's simple but flavorful and always works.