Your café has been attracting  more and more customers. Do you ever struggle with lack of room?
I do, but this is the way I wanted it. I like the space and I think it’s just about suitable for a beginner. In addition, you get to know who is who pretty well. Some people can easily make space for others without anyone having to tell them to, others don’t even think about it. You might call it school of tolerance.

One of the dominants of the space is a beautiful old coffee machine from Italy. Does it serve rather as a design feature, or is it something that helps make your coffee famous as well?
Faema E61 is significant because of its technical innovations it was constructed with in 1961 and those have influenced manufacture of other coffee machines ever since. Our machine has a tag with the date of production 17.3. 1967. Of course I had loved what it looked like and when I was looking for it online, I came across an ad offering this beauty I have. As for coffee, it is a bit ambiguous. I like the simple mechanic principle with no electronics, where the careful manipulation of a barista is extremely important. On the other hand, it doesn’t make the preparation of coffee for us any easier, as the entire setting has to be done manually, often with the assistance of a technician. Anyway, during the two years the café has been open, I think we’ve managed to tune it up and we are not afraid of dismantling it ourselves from time to time. Sometimes I think it was designed for women - it is round, logic, we like working with it.

The concept of the interior states your name and the result seems like the work of a professional architect. Have you had any prior experience dealing with interior design?
I have quite a few friends who are architects. That’s a great thing which happened to me during my short studies of clothing design at VŠUP. I dedicated around 10 years working at fashion brand Leeda, which I co - established, until I realized that I was making too many compromises and eventually it stopped making sense. So I dusted off an old vision of a café and immersed myself in it. I confess it was great therapy, a large portion of freedom that I had needed, where the result depended just on me. Luckily, I completely fell for running of the place too, caring for customers, pampering the employees and great human discoveries among providers of coffee and colleagues from the field, whom I value highly. The interior debut I later successfully defended, I hope, by the reconstruction of the EMA espresso bar, that I did in cooperation with architect Pavel Griz from The Molo Architects.

What is your stance on alternative methods of coffee preparation, as for instance the French press? Is it actually possible to make oneself good coffee at home?
I’m in love with aeropress. Totally. For me it is definitely the best and simplest way to prepare coffee. Great at home, on travels, everywhere. When you climb mountains with a backpack, you don’t carry around any extra weight, when you heat up water and the wind blows, you can’t control the temperature, when it’s cold, you don’t care about setting the grinder, the water you use is different each time. Only that way you’ll know all the tastes possible from one sack of coffee.

Your café is supplied with sweets from various bakers and food bloggers. How did you discover them?
For example blog Chez Lucie I had found about a year before we opened. I contacted her and during our meeting we talked just about food and sweets. I thought her overall enthusiasm was absolutely awesome and that, by the way, is also evident on her blog. I don’t think I know anyone else with such attitude. Detached view and honesty are indeed rare. So Lucie Dvořáková was the first. Another phenomenon at our place are kremrole. They come from a normal candy shop. I tasted it the first time at the farmer’s market at Dejvice and they were almost boiling, that is how hot it was, but they tasted amazing. The supplies are a little hard to rely on, we’ve wanted to change them several times, but there is not a place that has better kremrole and our customers love them. Currently, after a year of tuning, we’re starting to co-operate with a talented ice-cream maker of Tři kopečky. Her fantasy of flavours is infinite. The way I found her was just long searching, testing and waiting. It is worth it.

It is sometimes also you who prepares coffee behind the bar. Do you consider it a duty or is it what you enjoy about your work?
I really love this kind of work. It is important to me. I learn to  know what the customers want, and thanks to that, I know what to request from my employees. A lot things I can’t budge with for days get miraculously solved during the shift. Also I Need Coffee! has, regardless of a few dramatic exceptions, incomprehensibly stable atmosphere, which is good. As soon as I walk in, I feel better.

(Lucie Trnková, I Need Cofee! owner)


You’ve been in the fashion environment for 8 years. How would you describe the development of your brand? What situations were of cardinal importance?
It’s been a game for me the whole time. Something that I love, something I’m keen on. I’ve moved from sporty colourful street style fashion to the fashion that is more feminine and minimalistic. Although saying that, it’s still based on sporty and comfortable design and functional materials. The moment of cardinal importance for me is when I manage to establish a relationship with some of the local companies or a nice boutique.

You’ve managed to get orders since your studies of fashion design. But you left school before your graduation. Retrospectively, do you consider it as the right move?
Everything has its reverse and obverse side. I think that my learning process by the method of try-fail helped me gain a lot of experience, albeit making a lot of mistakes and odd decisions :) Nobody paved the way for me how to do fashion and, therefore, I found my own, which I consider as an advantage. However, at the end I graduated from Multimedia and Design at Tomas Bata University in Zlín, which I studied long-distance.

Today you have a team of people helping you with ODIVI. What was the first time you realised you need more people? Do you surround yourself with your friends only at work?
I didn’t realise it for a long time. I thought that I had to do it myself. Wise advice from my friend made me realise that I need assistants and interns. My family and friends used to help me in the first instance but today I have interns from abroad and new people who joined us through our call on social media. They can gain experience, we share our contacts with them, barter and at the end they get an opportunity to create their own project.

What was the main inspiration for your spring collection? How long do you work on one collection? What is the most exciting phase?
SS14 DUBIK collection was like the end of one sentence and the beginning of a new one. SS15 and AW15 come from my passion for travelling. They are about the moments when I have the feeling that I can do everything, about extreme contrasts, sea, mountains, timelessness, moments, and superheroines. A collection like this takes about a year and a half to realise. From the first thoughts and designs, through a pattern production, photographing, fashion show, to its final stage of delivering it for customers. I enjoy most the moment of unpacking a new freshly-printed catalogue.

Do you design models for yourself too? What do you feel the most comfortable in?
I do and in the end the models usually end up in our Essentials collections. Variable dresses are made for me as they can be worn in every situation. Most of the time you will see me wearing leggings, oversized t- shirts, men’s second hand shirts, and sweaters. Coats are my weakness – I tailor a colourful ODIVI one for myself each year. Instead of a purse I prefer an ODIVI backpack or fanny pack.

What Czech or foreign fashion brands have interested you recently?
I enjoy Local Icons in the Czech Republic - the connection of young designers, traditional brands, and production makes sense to me. I love Polanka, enjoy Petra Ptáčková, and laugh the most with LaFormela. If I was looking to expand my closet I would shop in Slovakia at Drevená Helena. Nanushka and Dori Tomcsanyi from Hungary fascinate me with their readiness and world-wideness.

Do you plan to promote ODIVI abroad? Which city do you consider to be the main fashion centre? What about Prague?
Not only with ODIVI. I would generally love to travel more often and at the moment I’m determined to achieve it. I see cities in a more complex way than only from the fashion perspective – I enjoy the energy, people, architecture, food, and everything around. This also forms how I perceive fashion in a city. I’m after the undiscovered: young designers, hidden studios, concept stores, or flea markets. All those cities have something about them and they are all different – I can’t choose one. The same goes for Prague.

(Iva Burkertová, founder and creative director of ODIVI)


Spud. is an unconventional Prague city guide, that highlights its interesting spots and local businesses that are really worth visiting. With a Polaroid camera, we’re mapping four different areas: food and drinks, shops, workplaces of creative people and architecture. Spud. is focused on fresh places with unique atmosphere, cafés with the best coffee, shops with the finest goods, workshops and studios of the most skilled designers and architectural attractions with the greatest charm. Spud. is also mainly about people, who stand behind these projects. Without their invention and courage to fulfill their dreams Prague would be a much poorer place. That’s why we’re so grateful to all of them!
Tereza a Michal / 728 764 380

Price: 330 CZK

Cost of delivery: 70 CZK (in the Czech Republic)

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EMA espresso bar, Na Florenci 3, Prague 1
Funbikes, Bořivojova 108, Prague 3
I Need Coffee!, Na Moráni 7, Prague 2
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