Garden open even for lunch menus!
Czech cuisine is the foundation we build upon. We prepare it honestly, modernly, and with the personal touch of our head chef Marek Šáda, who brings experience from both Czech and international restaurants into classic recipes.
We prepare traditional Czech dishes to be contemporary, lighter, and at the same time faithful to the original recipes. We place emphasis on our own broths, demi-glace, and meat from high-quality farms.
Our signature dishes include beef tartare, traditional talián sausage, pork goulash with dark beer, roasted duck, or homemade apple strudel. These are dishes that our guests have come to love and that have become symbols of our cuisine.
We prepare our beef tartare from Czech beef, specifically from the top round, which we freshly grind before each service. Thanks to this, it retains its natural color and full flavor. We season it with brown butter, fresh chives, and Kikkoman soy sauce to bring out the natural taste of the meat. We serve it with crispy toasted bread and a bone marrow emulsion.
Our homemade talián is a traditional Czech boiled sausage with a delicate flavor, which is among the classics of Czech cuisine. We prepare it from high-quality veal spider steak and pork jowl, stuff it into beef casings, and slowly cook it in broth at 80 °C to maintain its juiciness and full flavor.
This traditional Czech sausage is typical for its tenderness and balanced flavor without smoking. We serve it with homemade Dijon mustard and freshly toasted bread.
We prepare the pork loin using the sous vide method to keep the meat beautifully juicy and tender. Subsequently, we coat it in panko breadcrumbs and fry it until golden brown. We serve it with potato puree with brown butter and butterhead lettuce leaves with a vinegar dressing.
We slow-cook our pork goulash from Czech pork on a rich onion base and dark beer. The sauce is full-bodied, distinct, and naturally thick due to a long reduction, traditionally thickened with bread. We serve it with homemade Carlsbad dumplings, which perfectly complement the intense flavor of the meat and sauce.
We confit the duck legs in lard to keep the meat juicy and tender. We crisp up the skin with every order so that it is perfectly crunchy. We serve it traditionally with red cabbage and homemade potato dumplings.
We prepare our strudel from thin puff pastry, from which we also bake crispy sticks. We caramelize the apples in butter with cinnamon and finally top them with a raisin puree, crunchy caramelized walnuts, and vanilla curd. A simple dessert that concludes the menu with an honest sweet touch.
