Pastva

Pastva specialises exclusively in modern vegan cuisine. The official website states that only purely plant-based products appear across all menus, daily-changing cakes, and drinks. HappyCow lists the restaurant as a Vegan restaurant, with over 180 community reviews all confirming plant-only food. The kitchen is structurally 100% vegan, with no animal products on the premises.

100% vegan kitchen by design; all dishes are vegetarian as a structural consequence. No meat, poultry, or animal flesh of any kind is used or stored on premises.

Pastva operates a 100% vegan kitchen. No dairy is present anywhere on the premises. The permanent menu uses cashew ricotta ('zauzenou kešu ricottou'), vegan cheddar, and smoked cashew dip in place of dairy. The FindMeGlutenFree community independently tags the venue 'Good for dairy-free'. EU allergen 7 (milk) is absent from all daily menu allergen listings.

100% vegan kitchen means no eggs on premises. Sauces and baked goods use plant-based alternatives only (herbal mayo, cashew-based products). EU allergen 3 (eggs) is absent from every daily lunch menu allergen listing, corroborating the vegan-only claim.

100% vegan restaurant means no shellfish or crustaceans on premises. All protein sources are plant-based (tofu, soy chunks, legumes). EU allergens 2 (crustaceans) and 14 (molluscs) are absent from all daily menu allergen listings.

The restaurant's 100% plant-based kitchen contains no meat or poultry and therefore structurally meets all pescatarian dietary requirements. EU allergen 4, fish, does not appear on any daily menu allergen listing, which is consistent with a fully vegan operation.

Pastva operates a shared kitchen where gluten appears in numerous dishes, including dumplings, halušky, bread, and pasta. On the daily lunch menu, EU allergen 1 (gluten) is marked per dish, which allows diners to identify gluten-free options among the lunch selection. Staff are reported as knowledgeable, with FMGF noting "Knowledgeable staff" and Atly noting "Trained staff." The cross-contamination risk is explicitly acknowledged. A FMGF celiac reviewer stated that the kitchen is "not sterile gluten free kitchen; all dishes can contain trace amounts of allergens," and Atly noted "some risk of cross-contamination." The permanent dinner menu, available from 16:00, does not display per-dish allergen markings in the available source.

Soy appears extensively throughout the kitchen, with soy chunks ('sójové kousky'), smoked tofu, and miso present in both permanent and daily menus. EU allergen 6 (soy) is marked per dish on the daily lunch menu; some daily dishes list no soy, such as Mediterranean vegetable soup, which carries only allergen 9. A shared kitchen with heavy soy use creates a meaningful cross-contamination risk for severe soy allergy.

Nuts are used across multiple permanent menu dishes: peanuts in 'Arašídový miso ramen' and 'Bún bò Nam Bô bowl' (arašídy); almonds and walnuts in 'Houbová pastika'; cashew throughout (ricotta, smoked dip); nut raw-parmesan ('ořechový rawmazan') in the risotto. No visible per-dish allergen marking on the permanent dinner menu. The EU allergen system used for daily lunch menus covers tree nuts (allergen 8) and peanuts (allergen 5), so staff should be able to identify nut-free options on request; however, the shared kitchen with pervasive nut use poses significant risk for anaphylactic nut allergy.