"Since you cannot do good to all, you are to pay special attention to those who, by the accidents of time, or place, or circumstances, are brought into closer connection with you." Augustine of HippoWe all know it's important to have good connections. But I'm not just thinking about the kind that help you get ahead in life.
I'm talking about the simple act of sharing good things with good people and feeling a connection. Good food is a big part of that for me.
Speaking of which, a childhood friend, Mr. Hollywood, passed through Prague last week. He was staying at the Hotel Josef. When he suggested dinner, very quickly, I knew where we should eat.
"Let's try an Italian place called Divinis," I said.

The deal was sealed. I made my way there, walking through Old Town Square on a chilled, misty evening, enjoying, as always, the night view of the Týn Church.


I'd describe the interior as chaotic-eclectic-rustic. Along with the brightly colored butterflies and roosters, there are dark wood-planked floors, homey lampshades and bookcases with books, bottles of wine, and magazines.



The forks, knives, and spoons on the ceiling are an interesting design touch.

We found it generally good, efficient and friendly. The only issue would be that our waiter had trouble answering my friend's questions in English about the menu. The one-page document is quite terse in its descriptions.
While we talked and caught up on life, I had a .33 liter bottle of Pilsner Urquell (65 CZK).

For a starter, I went for the warm octopus salad (265 CZK). I wouldn't describe it as a salad, but I thought it was incredibly good.

It sat atop potatoes, terrifically intense tomatoes, and baked fennel that gave the dish a light anise flavor.
Mr. Hollywood got one of the specials, a pumpkin soup with lobster ravioli (190 CZK).

We wanted a bottle of wine with our meal. I selected the 2005 Sella & Mosca Tanca Farra Alghero from Sardinia (660 CZK).

We also had a liter bottle of Lauretana mineral water (115 CZK).
For a main course, Mr. Hollywood ordered the veal tagliata with parmesan sauce and rucola (395 CZK).

When it was delivered, he felt it was still too pink for him and asked for it to be cooked a bit more. The dish was whisked away and returned quickly after a few more minutes on the stove.
Mr. Hollywood said the meat was tender, with a mildly sweet flavor that paired well with our wine.
I went for the braised veal cheeks with Marsala wine (395 CZK).

The waiter suggested a side of mashed potatoes (80 CZK). It was super-rich, decadent and creamy.

Speaking of comparisons, I've occasionally come under criticism for always selecting chocolate desserts. My rationale for doing this has two components.
First, given my extensive experience in this area, I do consider myself perhaps the foremost expert on the chocolate fondants of Prague. Achieving this level of knowledge requires a singularity of focus and purpose. Second, there are few desserts I'd rather have.
So, at this dinner, I carefully scanned the menu and duly considered each dessert. Then I ordered the chocolate fondant (180 CZK).

The fresh-baked, delicate little cake was topped with a dark berry compote. A poke with a fork released a torrent of some of the most intense, thick chocolate you'll find.
To add to the pleasure, there was an intense, sweet-sour mango sorbet on the side. It was frozen, and yet it was smooth and could be scooped up on the spoon like a pudding. Another miracle of texture from the kitchen.
We finished off the meal with a cafe latte (65 CZK) and a cappuccino (65 CZK).


I'm not going to spend that kind of money on a regular basis, but based on this experience, I'm adding this restaurant to the recommended list I keep in my head.
In the end, we both agreed: Divinis connects.
Divinis Wine Bar
Týnská 1053/21
Prague 1 - Old Town
Tel. (+420) 222 325 440
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