Our team
Tomáš Medo, Chef Executive
I come from a gastronomical family, so my decision to go into cooking was an easy one. After finishing gastronomy school in Teplice nad Metují, I worked at the Hotel Horizont in Pec pod Sněžkou. After my military service, I had the opportunity to work abroad, for example at Hotel Rinaldo in Caorle, Italy, Hotel Bergers in Saalbach, Austria, Hotel Elch in Germany, and Cruisinc Catering in the Netherlands. After returning to the Czech Republic, I returned to my favorite mountains in Špindlerův Mlýn and I worked at the Hotel Harmony Club and the Hotel Erlebach’s Lodge. After that, I had the opportunity to work as Executive Chef in the restaurant U Fořta in Saxon-Bohemian Switzerland, where I cooked Czech food with a focus on traditional, regional, and wild game dishes. In 2018, I got the opportunity to lead the ARRIGŌ project as Executive Chef, which I enthusiastically accepted. Every day at ARRIGŌ, I will prepare the best food that I have learned throughout my life from both Czech and international cuisines for you, and oversee the operation of the kitchen.
Mirek Kalina, Chef Ambasador
I first encountered good gastronomy during my summer job at the restaurant U Zlatého Hada on Karlova Street, and that was during the Velvet Revolution. After that, I purposefully sought to gain inspiration from all of Europe. I completed a number of internships abroad in places such as Germany, Norway, and France, where I cooked alongside three Michelin star artists at Les Prés d’Eugenie. In Prague I worked at a number of renowned restaurants such as Bazar, Aqua, Kampapark, or at the Hotel Hoffmeister‘s restaurant. Eventually, I opened up my own restaurants Kalina Kampa and Kalina Anežka. One of my interesting experiences was being a judge on the cooking competition MasterChef Czech. The gastronomical project ARRIGŌ impressed me with its originality and people who are passionate about work; that is why I decided to work with them. As Chef Ambassador, I contribute my experience to creating the menu. In our open kitchen, I will prepare for you nearly every day great dishes that we have chosen, whether it be Czech cuisine enriched with my ideas, well-prepared fish, or game.
Marek Šterner, Chef de Cuisine
I graduated from Hotel Management High School on Ondříčkova Street in Prague. After my studies, I started working at Hotel Ambasador, where I worked for 2 years and gained valuable experience, which helped me later move to the best companies in Prague. I worked in the restaurants Flambé, Bellevue, and also in the Hotel Palace. In 2002, I started working as Chef de Partie at the Square restaurant, belonging to the Kampa Group Corporation, where I met Riccardo Lucque. It wasn’t long before I was promoted to Sous Chef. In 2005, when Riccardo Lucque opened his restaurant Aromi, I became the Head Chef. With my team at the restaurant Aromi, we received the Michelin Bib Gourmand Award seven times. Under my leadership, in 2005, Aromi was ranked among the top 50 best newly opened restaurants in the world in Zagat’s guide. I regularly visit, for work, the Michelin restaurants Alceo, Il Piastrino, Urbino dei Laghi, Madonnina del Pescatore in Italy, and Ottolenghi in London. Currently, I work as Executive Chef for the La Collezione group. I am the co-owner of the Amano restaurant and I am a partner on the new project La Cuccina in Prague. At ARRIGŌ, I will gladly share my experience of Italian cuisine and prepare Italian specialties, homemade pasta, fish, and seafood for you as part of our special menus.
Radek Hasman, Chef Ambasador
Vystudoval jsem střední hotelovou školu v Ondříčkově ulici v Praze. Po zakončení studia jsem nastoupil do hotelu Ambasador, kde jsem působil dva roky a získával cenné zkušenosti, abych se posléze mohl přesunout do nejlepších podniků v Praze. Pracoval jsem v restauracích Flambé, Bellevue a také v Hotelu Palace. V roce 2002 jsem nastoupil jako Chef de Partie do restaurace Square společnosti Kampa Group, kde jsem se setkal s Riccardem Lucquem. Netrvalo dlouho a byl jsem povýšen na pozici Sous Chef. Když v roce 2005 Riccardo Lucque otevřel svou restauraci Aromi, stal jsem se jejím šéfkuchařem. Se svým týmem v restauraci Aromi jsem získal sedmkrát po sobě ocenění Michelin Bib Gourmand a v průvodci Zagat byla v roce 2005 restaurace Aromi pod mým vedením označena za jednu z 50 nejlepších nově otevřených restaurací na světě. Pravidelně pracovně navštěvuji michelinské restaurace Da Alceo, Il Piastrino, Urbino dei Laghi, Madonnina del Pescatore v Itálii a restauraci Ottolenghi v Londýně. V současné době pracuji jako výkonný šéfkuchař skupiny La Collezione, jsem spolumajitelem restaurace Amano a partnerem v novém projektu Ĺa Cuccina v Praze. V ARRIGŌ budu s potěšením sdílet své zkušenosti z italské kuchyně a připravovat pro vás italské speciality, domácí těstoviny, ryby a mořské plody v rámci speciálních menu.
Klára Bucková, Ambassador Confectioner
Today, I use my original profession as a glass painter extensively to paint cakes, create desserts, and decorate. After 1995, I started to work in Italy in the confectionery and bakery trade. My passion to discover and increase my knowledge of the confectionery profession led me to modern confectionery, as we know it today. From cake to mousse, Bavarian cream to ice cream. For several years I have worked in my own studio, where we fulfill sweet wishes for those who want quality and not commercial products. I also partly devote my time to sharing my experiences and knowledge with others. In 2019, I received an invitation to collaborate on the ARRIGŌ project, which I enjoy. I am glad that I can pass on my knowledge of confectionery and take part in the production of sweet pleasure for all the guests.
Where can you find us?
Duchcovská 827/6
Děčín 405 02


+420 412 152 811

We are part of
ARMEX LiveCentrum

Opening hours
Restaurant with terrace:
Sun-Thu 11:30-22:00
Fri-Sat 11:30-24:00

Café with terrace:
Sun-Thu 7:30-22:00
Fri-Sat 7:30-24:00

Shop and Bakery:


Lunch menu:
From 11:30

Á la carte menu:
11:30 – 21:30