SIGNOR CONCEPT

Signor is a new and an ever-evolving concept of restaurants, bistros and apartments across Prague. Our concept is not just a combination of these entities; it is brand of quality and the symbol of a truly unique and memorable customer experience.
Whether you seek to relax, treat yourself with a gourmet meal, sip artisan coffee or enjoy carefully selected wine with terroir in mind, let Signor be the scenery to the experience you seek.

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SIGNOR IN CUCINA

Signor in Cucina is our first restaurant in the heart of Prague, located on the bustling waterfront, opposite the Žofín Palace, just behind the National Theatre.

Our Chef Matteo Fasanella embraces the finest elements of international cuisine. We invite you indulge in our impressive selection of wines, coffee, homemade pastries and desserts, all served in our warm and inviting dining room.

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Signor Bistro

Under construction.

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Signor Apartment

Our cosy Signor Apartment is located a few floors above of our Signor Bistro, in thriving and lively Prague 3, just five minutes by tram from the city centre. Our welcoming ambiance will make you feel at home the moment you step into our little haven.

Josef Rychlý

Manager

Josef graduated from the Vrsovická Hotel School in 2010. He completed his professional internships at the Hilton Hotel and the Sahara Café, during the course of his studies. After graduation, he travelled to Italy, where he fell in love with Italian culture and cuisine. His five years as a barista were followed by two years at the La Bottega Gastronomica bistro, before arriving to the Nostress restaurant in the heart of Prague. From this extensive background, Josef now presents his vision of hospitality and Italian cuisine through the Signor concept.

Matteo Fasanella

Executive Chef

Matteo was born in the province of Rome, although his culinary career began in London where he started off as a chef in the city’s cafes and small family restaurants. In 1999 he returned to Italy to begin his studies in a university, which unfortunately halted his gastronomical ambitions. In 2001, he decided to return to his passion, leaving his academic ambitions, to attend a cooking and catering school in Italy. Matteo’s rebirth as a professional cook came later that year at the Westin Excelsior and Sofitel hotels in the very heart of Rome.
Eleven years later Matteo’s journey took him to a restaurant in Prague called Casa de Carli. This is where he developed his experience in kitchens such as Pagan, Aroma and Etnosa. Now his food is inspired by nature and an array of seasonal ingredients. His mission is to preserve the taste, smell, colour and original balance of his ingredients.
With the Signor concept, Matteo wants to make the most of all of his experiences, and, together with his colleagues, he seeks to create a unique and an inspiring environment, into which guests will seek to return, over and over again.

 

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