Territory, culture and traditions


Ichnusa Botega Bistro was born in 2009 from the dream of a visionary firm’s manager (Antonello Pranteddu) who decided to bring his land’s tastes and flavours in Prague, where the sea is about 1000 km distant. Antonello travels around sardina for a few months looking for the best producers inside great environmental contexts. Exclusive products like Cabras’ bottarga, Aritzo’s and Tonara’s nougat, Morgongiori’s lorighittas or goat’s and sheep’s hams give the raw material for a fresh gastronomy like fish. Pastas are made by hand and sweets are prepared on a daily basis. Without forgetting the great wines.


Ichnusa doesn’t just make high level food, but also a comfortable ambience thanks to a lot of continuously renewed details, that gives a Sardinian atmosphere to central European spaces: from little details like nice cork tablecloth or Sardinian tissue chairs to phots by Francesco Bencivenga and artwork such as the original “Dea madre” sculpture by Roberto Ziranu, and the tapestry made form a Patricia Urquiola’s drawings, by famous Samugheo weavers with “pibiones” technique.