Too good to let go
Former Royal Norwegian navy Seal and Deputy Director of Austria’s premium casino chain got seduced by Prague’s charm in the 90’s. “It was a beautiful city, a total green field – just too good to let go,” Nils Jebens describes his decision to leave previous career and open his first successful restaurant.
The right combination
The art of cooking consists of two things. Premium raw materials and the right inspiration. Inventing new meals or transforming raw materials into finished dishes is my love affair and I try to pamper our guests as much as possible.
Executive Chef Kampa Group
Representative of the Chef of Kampa Park restaurant
Head Sommelier Kampagroup
Bar manager Kampa Group