Jiří Eberl, chef
comes from Karlovy Vary (Carlsbad) where his love for cooking was born. The art of cooking has been passed down his family for generations, and so it was not hard for him to decide he wanted to be a top chef one day. He studied gastronomy at the Grand Hotel Pupp before travelling abroad and trying his luck elsewhere. After two years in Germany, he went on to work at the renowned restaurant Flambé, although so far his best experience as a chef was at Palfy Palace and in the legendary restaurant u Malířů. He loves precision and has a genuine knowledge of all ingredients. As a result, his menu in Deer will satisfy even the most demanding customer.
Deer is unique in the fact that all we serve you with love, we try to make by ourselves. In our meals we let the traditional cuisine of our ancestors come to life, with just a touch of modern age. I believe you’ll fall in love with Deer and return to us.
JIŘÍ EBERL, CHEF
Jiří Eberl, the chef, with his team prepares renowned dishes from unique seasonal ingredients and pays close attention to a precise execution of the menu consisting of both Czech and international cuisine. The restaurant is a venison specialist and is well known for its high quality cuisine, modern and artistic serving, professional service and a beautiful setting.
Ingredients are carefully selected, some of them are collected and imported by the restaurant alone and many of them are produced right here. The restaurant‘s originality is provided by its own bakery and pastry.
