Ou food and drinks are available for take-away from 8:00 till 18:00, on weekend from 9:00 till 18:00. Cashless only. You can also order from Wolt, Dáme Jídlo, Uber Eats, rohlik.cz or rohlikbistro.cz.

The story of Myšák
František Myšák first opened his doors to customers in 1911. Soon the crowds lining up for his orange cakes spilled out into the street. But with the change of the political regime, the story of the pastry shop took a different turn.
František Myšák: confectioner by trade, inventor at heart.
One of his contraptions were ‘theater candies’, sold in special bags made of plant fiber so they would not rustle and create a disturbance in the middle of a performance. At the 1958 Brussels World’s Fair, his son caused a sensation with a basket of marzipan mushrooms that were impossible to distinguish from real ones.
Building on the Myšák founders’ legacy.
A creative approach, playfulness, quality ingredients and modern technology are the timeless principles of our head pastry chef Lukáš Pohl. And they are why he and his team of pastry chefs are honored to be in Myšák today.
Lukáš Pohl is not new to Ambiente. He was previously pastry chef at Café Savoy, Michelin-starred La Degustation, and Hospoda in New York.
“Masaryk loved apricots. For his 80th birthday, we literally crammed the cake with them.”
František Myšák Jr. recalls how he and his father baked a cake for the first president of Czechoslovakia.
The Myšák ice cream sundae has been famous for over 80 years.
Vanilla ice cream, caramel, whipped cream and crushed nuts in caramel form the original recipe of the Myšák sundae. We add some coffee to the caramel and serve the whole delicacy in a custom-made glass bowl.
The facade and ground floor are all that remain of the original building.
During reconstruction in 2007, the rest of the building was demolished and rebuilt. That’s why architect Tereza Froňková and the Olgoj Chorchoj studio installed new tapestries and crystal chandeliers on the first floor. You might be surprised by what you find when you take a closer look at them!
The building facade is an example of Czech Rondocubism, also known in Czechia as the “arched” or “national style.

As time went by

  • 1911
    František Myšák buys a building on Vodičkova street where he opens his pastry shop.
  • 1922
    The pastry shop is reconstructed according to the design of Josef Čapek and expands to three floors.
  • 1941
    František Myšák passes away and his son, František Myšák Jr., takes over the business.
  • 1949
    The new regime does not like business owners. Myšák Jr. is deported to a forced labor camp in Jáchymov.
  • 1950
    The business is nationalized. Myšák Jr. stays on as an employee.
  • 1958
    Myšák Jr.’s marzipan gets to the World’s Fair in Brussels.
  • 1959
    The newly-appointed director of the business dismisses Myšák Jr., but he gets hired as a confectioner in the neighboring company Tatran.
  • 1971
    František Myšák Jr. wins a gold medal at the International Festival of Gastronomy in Torquay, England.
  • 1992
    František Myšák Jr. passes away at the age of 85.
  • 2007
    During reconstruction of the building, a large part of it was demolished and rebuilt. Only the facade and the ground floor of the pastry shop were preserved.
  • 2017
    Ambiente takes over the premises on Vodičkova Street and builds on the First Republic tradition of the Myšák pastry shop.