Since opening inside Sir Prague last year, Seven North has brought shared plates and seasonal Mediterranean recipes to the city. Inspired by hearth cooking, sun-soaked vineyards and fresh seaside ingredients, the restaurant is a vibrant space built around the joy of gathering.
We caught up with head chef Joni Cohen to talk about the spirit of Seven North inside Sir Prague, and what shared plates really mean to him.
What’s the spirit of Seven North?
For me, it comes from nature. From the sun, the ocean, the seasons, and the amazing ingredients our suppliers bring us. We take all of that inspiration and turn it into dishes meant to be shared by the people who come to dine with us.
What does it mean to be a chef today?
It means being many things at once – an artist, a creator, and someone who constantly explores ingredients and how they work together. But you also have to be a leader who can guide a team and handle the pressure of a busy kitchen.
Which dish is closest to your heart?
Shrimps in butter with tomato seeds and white wine. It brings together the sea, the sweetness of Mediterranean tomatoes, and a freshness that feels simple but very complete.
Why is cooking with your hands important to you?
Every ingredient has its own texture – fish, tomatoes, potatoes, flour. When you touch them, you understand them better. That energy passes from the chef into the dish, and then to the person eating it.
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