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Prague · 19–20 Oct
Waves ’26 Culinary Experience

Welcome to Make’s home. Get a taste of the best of Czech cuisine.

AI should be a glass box, not a black box. So should your plate.

At Make, we believe you should see what is happening inside the things you rely on. Food is no different. Every dish comes with its story, and allergens are listed in the menu. Nothing is hidden.

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Czech cuisine in a nutshell

Sauce, dumplings, and a lot of local pride.

Czech food grew up at a crossroads. Austrian, German and Hungarian kitchens left their mark, and the result is a cuisine built on sauces, dumplings and honest ingredients. Pork is the most-eaten meat. Mushrooms and berries are picked in the forest. Steamed bread dumplings are sliced to soak up every drop of sauce.

  1. 14th century

    Dinner with an emperor

    At the court of Charles IV, the table looks European, shaped by his years in France and his trips to Italy. Pike with almond stuffing, venison, wine and bread are favorites, and spices are used generously because salt and sugar are scarce.

    Medieval banquet scene with Charles IV in the foreground
  2. 1500s

    The carp ponds

    Fish ponds exist in Bohemia since at least the 12th century, but the 16th century is their golden age. Rožmberk Pond, finished in 1590, is still the largest fish pond in Czechia and was among the largest in the world at the time. Thanks to the Třeboň ponds, fresh fish reached tables that otherwise ate the same few things all year. Třeboň carp now holds a protected geographical indication.

  3. 1526–1918

    The Habsburg table

    The Habsburgs, the Austrian ruling dynasty, rule Bohemia for almost 400 years. Austrian, Hungarian and German influences settle into Czech kitchens. Meals follow the French order of soup, fish, meat and dessert, and flour-based sweets such as strudel, doughnuts and bábovka arrive via Vienna.

  4. 1758–1772

    The potato arrives

    Potatoes show up on the Schwarzenberg estates near Český Krumlov around 1758, a new crop people hesitate to eat, first grown as a garden curiosity. The Great Famine of 1770–1772 changes their minds: an estimated 15% of the population dies, and distrust of the new crop quickly fades.

  5. 1826

    The first Czech kitchen in print

    Magdalena Dobromila Rettigová publishes her cookbook in Czech. It is full of juicy sauces, soft dumplings and home-cooked recipes, including an early written recipe for svíčková, captured from her memories of family suppers. Her book shapes how Czech cuisine is pictured today.

    Portrait of Magdalena Dobromila Rettigová, author of the first Czech cookbook
  6. 1840s

    Two inventions for the table

    On 5 October 1842, Josef Groll brews the first pale lager in Plzeň. A year later, Jakub Kryštof Rad patents the sugar cube in Dačice. A cold beer and a sweetened coffee: two everyday pleasures with Czech inventions behind them.

    Pilsner Urquell delivery truck loaded with barrels, Plzeň
    Pilsner Urquell delivery truck, Plzeň, early 20th century.
  7. 1948–1989

    The austerity years

    Few ingredients and filling dishes define the kitchen. Chefs are expected to cook from a state-issued cookbook of about 500 pages. Out of this scarcity comes Kofola, developed in 1959 as a Czechoslovak answer to cola.

    Kofola, the Czechoslovak answer to cola developed in 1959
  8. 1989

    The turning point

    The Velvet Revolution ends communist rule in November 1989, and the kitchen changes with it. Borders open, new ingredients and products reach the shops, and chefs are free to cook beyond the state cookbook. Czechs also start to ask what was lost during the austerity years, and many set out to reconnect with pre-socialist roots, rediscovering old traditions lost in the dark times.

  9. Today

    The new Czech table

    Farmers' markets and organic farming take off, chefs rediscover old local breeds like the Přeštice pig, a Czech pig breed that almost disappeared, and old recipes meet modern technique. Prague wins its first Michelin star in 2008, and a Michelin Guide dedicated to Czechia launches in December 2025. The tradition did not disappear. It got a second life.

Czech classics, decoded

Our partners

Now, what you will actually eat.

Three kitchens feed Waves: one the conference floor, one the Happy Hour and one the Waves Party.

White Circus
White Circus chefs preparing before serviceBeef in sauce with a bread dumpling, topped with micro greens
Main conference · 19–20 Oct

Czech classics, served the Make way.

White Circus has fed some of Prague’s most demanding guests, from the Czech Philharmonic to events at Prague Castle, the seat of the Czech president. For Waves they take dishes every Czech grew up with and give them a modern twist. Add a coffee bar built around a local roastery, kombucha from the Krkonoše foothills, and lemonades made from homemade syrups. Brilliant minds run on brilliant food.

Breakfast, lunch and coffee breaks across both conference days.
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ZE MĚ projekt
ZE MĚ projekt chefs serving at an eventPlates of ZE MĚ projekt canapés and small dishes
Waves Party · 20 Oct · Martinický palác

Michelin-trained technique. Czech ingredients. Global flavors.

ZE MĚ projekt cooks with the discipline of a Michelin kitchen and the freedom of a street food crew. Their chefs have worked in some of Europe’s best restaurants and now build menus around local ingredients, from pork of old local pig breeds to wild-foraged herbs, with bold flavors from far outside Bohemia. At the Waves Party they bring that range to a standing reception, with a food story behind every dish.

Served at Martinický palác, with drinks that match the Make palette.
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Moon Club
The round central bar of Moon Club in Prague, lit in warm amber under large ring chandeliers.
Happy Hour · 19 Oct · Moon Club

Your first evening in Prague.

Join us at Moon Club in the Old Town on Monday evening. A Kir Royal in pink and purple welcomes you, and the signature cocktail Chelsea Rose follows: gin, elderflower, apple and raspberry. Beer, Moravian wine, Prosecco and soft drinks are served for three hours. Early birds get the best seats.

Moon Club, Dlouhá 26, Prague 1.
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The menu

Your day, course by course.

Filter by diet, allergens and the event you attend, for example Vegan + Tech Partners. Tap a dish for its allergens, and look for the purple i: it opens a fun fact too.

Filter by diet and allergens
Diet
Drinks
Avoid allergens

Dimmed dishes have no confirmed allergen information yet. Gluten-free items may contain traces of gluten, as the kitchens also work with flour. Guests with coeliac disease or a severe allergy should speak to the catering team.

Track
Sustainability and dietary information

Thoughtfully crafted and consciously sourced.

Our catering partners prioritize hyper-local Czech sourcing, wild foraging and old local animal breeds. Vegan, vegetarian, and allergy-friendly options are available throughout, and allergen numbers are indexed on every menu item to accommodate dietary requirements.

Bon appétit
Dobrou chuť.

We are serving you the very best we have: dishes every Czech grew up with, cooked by people who care about what they put on your plate. Enjoy your meal.

Our chefs love talking about their food.

If anything on the menu catches your eye, do not hesitate to ask them. They will gladly tell you the story behind the plate.

Seven chefs in black aprons standing in front of a forest
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Where it comes from
  1. 1PragueDoubleshot coffee, Kofola, Paukert’s chlebíček
  2. 2PlzeňPilsner Urquell, the first pale lager (1842)
  3. 3PřešticeHeritage Přeštice pork for the burger
  4. 4DačiceThe sugar cube (1843)
  5. 5ZnojmoZnojmo gherkins (since 1571)
  6. 6LuhačoviceVincentka mineral water
  7. 7NošoviceBirell, non-alcoholic beer brewed here since 1992
  8. 8PodkrkonošíKombucha from the Podkrkonoší region