Restaurant
Take a taste of the whole range of tastes of our country in the variety, ingredi-ents and multiplicity of the previous generations. The old Czech cooking is not represented only by the traditional roasted pork, bun-dumplings and sauerkraut. The old Czech recipes are equal to the world cooking ones, and in some cases even better.
It is the highest time to put an end to the myths about how our cooking style is, and always was, unwholesome. Hardly anybody knows that many foodstuffs con-sidered now as other country meals come from here, from Bohemia. Do you know that the Meissen apples are Czech by origin, truffles were abundant in the Jeseník Mountains and salmon living in our rivers in past was so plentiful that the servants did not want to have it more frequently than once a fortnight? Do you also know that the Czechs used to finish their lunch with fruits in the same man-ner as the French do with cheese?
In order to keep fit, they used all the sources of mineral and trace elements available. Early in the spring, they used to add to their meals vitamins from blos-soms, spring shoots, various rootlets, fruits and vegetables. They used game and domestic animal meat but also various delicacies such as sausages and smoked meat, milk and dairy products, poultry fish, freshwater crayfish, frogs, snails, truffles, mushrooms, beer, honey, maple syrup, cereals and all other things you may imagine.
Our offer involves a trip to the past, spreading from ordinary people meals to the famous treats of the nobility, from the baroque era to the present days.
Appetizer
Cold
with caviar in horseradish cream
with fine toasts
Warm
with baby potatoes and roasted snails
on salad with truffle
on hot salad of red lentils
Soup
asparagus tartare and sweet basil emulsion
with truffle oil and poached quail egg
and quail egg
Anti angin
with warm salad from spinach, radicio and sweet basil
and sauce from eggplant and hemp
with chicory and mushrooms with hemp oil
and hemp milk
Steaks
with crisp young pea, roast apple and goose liver
on potatoe with red wine, parmezan sauce and baby pepper stufed marrow
Fish
on stewed spinach leafs with chanterelles and shallot
with baked baby potatoes mustard sauce horseradish apple and crisp letucce
Meat
on shallot with salad from potatoe young cabagge and wine leaves
with soft semolina dumplings
with shallot cream and grilled red pepper
with cheese sauce and herb potatoes
with home-made black erry dumplings and hot pear compote marinated in red wine and honey
Venison
on wine and bacon in fine pear-pea pyre
Salad
with goat cheese
and pepper goat cheese
with letucce and marinated olives
with dried ham and egg
and grilled duck breast garnished with parmezan
with honey and almond
Dessert
with vanilla cream
with wood fruit
with fresh strawberry and cinnamon cream
daily offer