BURGER
How we make it
Five steps, every time.
A ball of beef. A plate at 220 °C.
We smash it into a thin patty. Where the meat meets the steel, the crust begins.
Ninety seconds.
The edges crisp up before the centre does. That's why the patty is thin.
Flip. Cheese on top.
A slice of cheddar melts into the hot patty in half a minute.
Two patties, two slices of cheese.
No sizes to choose from. ONE is always a double.
Potato bun, ONE sauce, caramelised onion.
Nothing else goes in. Nothing else needs to.
When you can have anything,choose one.
ONE is a new restaurant concept. Each location does a single category of food — and aims to be the best in town at it. All the buying, all the training and all the attention go into a single thing. First category: burger.
One burger
All the attention on one thing.
Fresh beef. Never frozen.
Our meat lives in the chiller, not the freezer.
An open kitchen
Everything happens in front of you.
A fair price
Held by simplicity, not by cutting corners.
The first ONEopens in Prague.
We'll announce the address and the opening day right here. See you at the grill.