The concept: Moldovan cuisine as fine dining
We wanted to bring guests around one table at the end of the season, say goodbye to summer, and show Moldovan cuisine the way people rarely get to see it.
The dinner was built around a chef with experience in Michelin-starred restaurants. He reimagined traditional Moldovan dishes for an open-air table and kept their character and authenticity. The result was a seven-course menu, dessert included, served with Moldovan wine.
The chef presented every dish himself and told guests where it comes from and how it is prepared. The program also had a short culinary workshop, so people got the story of the cuisine along with the dinner.
The venue: nature inside the city
Finding the right location was one of the biggest challenges of this event. We wanted space, comfort and nature, but we didn't want guests to travel out of town. So we looked for a venue within Prague where people would feel in nature and still be in the city.
A kitchen was essential. Seven courses cooked on site need a fully equipped workspace for the chef. A natural setting, a location close to the city and a working kitchen rarely come together, but we found a place that had all three. Before confirming any venue, we always visit it in person.
Event logistics from Moldova
Preparing the props and equipment was a big task of its own. The atmosphere of the evening depended on details, so the tableware, cutlery, candles and decorations all came from Moldova. We needed tableware that matched the character of the cuisine and suited the way the dishes were presented.
The wine came from Moldova too. Its export is regulated, so it needed extra preparation. Everything traveled by car. In Prague we bought only the meat and other fresh ingredients.
Promotion: Instagram and targeted ads
We announced the dinner on Instagram and supported it with targeted ads. The event got a strong response from people in Moldova, and many wanted to come even though the dinner took place in Prague. For us that confirmed the concept speaks to people for whom Moldovan cuisine is part of their identity.
Planning an outdoor event around the weather
Weather was our biggest worry. It was the end of the season and the whole dinner was outdoors, and until the last moment we didn't know if it would be cold or rainy. That's why we set backup dates in advance. In the end the weather was perfect, and the evening went exactly as we had pictured it.
What we took from Fuera
A dinner like this is made of countless details that guests don't notice when everything is done right: the choice of venue, the tableware, the timing of every course. For us Fuera was a project where gastronomy, atmosphere and logistics worked together as one.
Planning a dinner for clients or your team in Prague? Tell us your date and we'll come back with a plan.
