FIRE&FOOD restaurant tip: River’s Smokelab in Prague
High-level smoky experiments. Located directly on the Vltava River in a distinguished historic building, this place is a gem for anyone who loves the culinary interplay of smoke and fire—daringly experimental and bridging borders.
The River’s Smokelab is situated on the west bank of the Vltava in the Smichov district. It stands out visually from many other barbecue restaurants, underscoring its unusual style of cuisine. Hostess Lucie Dudáková is a passionate traveler who draws inspiration from interesting gastronomic concepts she encounters along the way. She is always eager to incorporate these experiences into the two restaurants she runs with her husband. Chef Michal Šorf is responsible for the culinary realization of Lucie’s ideas.
Elmar Fetscher with hostess Lucie Dudáková and chef Michal Šorf.
"I traveled to the Spanish Basque Country specifically for River’s Smokelab to try smoked octopus and ceviche made from smoked octopus," Lucie explains. "Both are now on our menu. Our summer menu features a smoked burrata salad—that inspiration came from my trip to Campania in Italy. Smoked gazpacho is an idea from Madrid," Lucie enthuses. "The idea for smoked pork comes from the Indonesian dish 'Babi Guling,' though we use different spices than the original recipe," adds Michal, "and the ribs are also Asian-inspired." The meat is smoked in a Southern Pride smoker, which holds up to 300 kilograms and was imported from the USA. "I love the flavors that develop when meat is cooked slowly in smoke until it is falling-apart, juicy, and tender. In Morocco, I was particularly impressed by the tagines. To me, the result from an original tagine is very similar to that of a modern smoker. You smell the smoke, you taste it, and you work with fire. It was a culinary experience I absolutely wanted to bring to Prague—albeit in a modern form. Although the original idea for River’s Smokelab actually came from my husband. Gardens, our first restaurant that we have been running for over 10 years, offers French and Italian cuisine and bears my signature entirely. My husband wanted something for himself! And it definitely had to focus on the theme of meat—but it couldn't be another steakhouse or a fast-food stand. That's why we decided to buy a smoker to experiment. It was, so to speak, the spark that led us to the final restaurant concept—and it thrilled our chef Michal, who was already head chef at Gardens and has been responsible for both restaurant kitchens since River’s Smokelab opened two years ago," says Lucie.
However, at River’s Smokelab, they don't just smoke meat; they also experiment with smoking vegetables and fruit. On the menu, you can also discover typical Czech flavors that you wouldn't necessarily expect to belong to a barbecue.
River’s smokelab
Janáčkovo nábřeží 1
150 00 Prague
Czech Republic
www.riversmokelab.cz
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