Restaurants in Prague
Posted 16 January 2002 - 05:04 AM
Posted 24 January 2002 - 06:50 AM
Another terrific place is "Circle Line," a few blocks away, on the square near St Nicholas' Church. This is a somewhat larger restaurant (David's has 8-10 tables), but great food. Appetizers: salmon, duck breast w/parmasen, cold potato soup (great); entrees: duck breast w/apricot sauce; rabbit w/morel sauce; dessert: chocolate plate (four different chocolate desserts on a plate for one - delicous).
Both restaurants had wonderful service! For wine, ask the waiter to suggest a Morovian red. Dinner, including wine and tip ran ๖-75 for two. Unreal!
A place to avoid is U Modre Kachnichy; high recommended and the food was pretty good, but the service was the worst we've had anywhere. It made the meal unpleasant.
I'm salivating thinking about our meals in Prague. Enjoy!
(Edited by marty at 8:52 am on Jan. 24, 2002)
Posted 25 January 2002 - 04:58 PM
However, if you're looking for less traditional options, I highly recommend Pravda, which is located just around the corner from the Old-New Synagogue in the Jewish Quarter. Despite its name, Pravda is not Russian, but is more of a trendy international/fusion restaurant that defies borders. Although this type of menu can be dangerous, almost every dish we tried was incredible.
The best dish I tried was a filet mignon crusted in peppercorns. It was served on top of some fresh cranberries and topped with a bit of blue cheese. Some sort of red wine reduction was spooned around the plate. I know this sounds too "busy," but it was incredible. The bite of the peppercorns was balanced by the sweetness of the berries and the creaminess of the cheese.
Another terrific dish was mushroom blinis. I believe they were stuffed with chanterelles and herbs and served with a very light truffle sauce.
Although I only had lunch there (actually twice), it looked like the place might have a pretty active bar scene at night, which could be good or bad depending on what you're looking for.
Posted 06 February 2002 - 06:48 AM
A chef from Italy was brought in, the rest of the kitchen staff was Czech, many of the builders and craftsmen were German, a talented pastry chef from the Milan 4 Seasons (who trained under Frederic Bourse, one of the best if not the best pastry chef in Italy) was brought in to consult on the "Italian" desserts--and Douglas's job was to oversee, whipping the whole team into shape in order to set up a functioning system.
Somehow they all managed to communicate just fine (only Douglas spoke English) and Douglas feels that Czech beer was in part responsible--since all were able to gather around and bond over the mastery of the product, with even the Germans nodding in agreement.
As I said, I've never been, but I'd suggest it's worth a try if one were looking for a fine dining experience. (I hear the Ritz has plans to open a property as well in Prague.)
I have a very favorable impression of Douglas's thoughtful cooking--he's now heading up a revitalized team at the DC 4 Seasons Hotel and prior to that, garnered acclaim at the Vancouver 4 Seasons. Rocco DiSpirito once worked for Douglas, so too did the former pastry chef of Daniel Boulud, Thomas Haas.
And by the way, during his stay he didn't find any cooking of note in Prague worth a detour.
(Edited by Steve Klc at 6:41 pm on Feb. 8, 2002)
Posted 12 June 2002 - 08:40 AM
It is a great and beautiful city, and I can't wait to go back, but you do not visit Prague for the food. There may be a small handful of decent restaurants, but THAT IS ALL.
And by the way, during his stay he didn't find any cooking of note in Prague worth a detour.
-- State Senator John Burton, joking about
how the bill to ban production of foie gras in
California was summarized for signing by
Posted 15 August 2002 - 04:57 PM
Anyone have any news or links?
Posted 15 August 2002 - 06:12 PM
Posted 15 August 2002 - 06:36 PM
My friend is the head of the Czech tourist board. She has sent me some updates - most of the old buildings are okay - lots of cleanup necessary, but good prognosis...I'll get more information when she has time...
Posted 15 August 2002 - 07:51 PM
"Here's the story: The riverside part of the Lesser
Town area (left bank of the river in the center), esp.
the Kampa island, will probably not be fit for
visiting for a while. But the Old Town is standing,
they are checking for structural damage in the
foundations right now, and from what I've heard today
(I talked to maybe 10 different people over there this
morning) the Old Town will be reopened to residents
and visitors next week, with all the buildings in
place, of course.
But will things be "normal"? No. The subway is in a
really bad shape (13 stations are still flooded,
actually), so that won't run for a few months. There
will be construction work and scaffolding here and
there. Two sidewalks in the Old Town (which was not
flooded for the most part) have collapsed. So there
will be inconveniences, but it won't be a warlike
scene. Plus the castle is still there, as well as the
other 90% of the city which was NOT flooded.
We are telling people to go in mid-September if
possible. By then most of the major sights will be
reopened, businesses ditto."
Posted 15 August 2002 - 08:01 PM
V Celnici 8
which is where I'm staying. Any idea of the area around there? I'm not sure it's in Old Town or not.
Thanks so much, it's a great help!
Posted 16 August 2002 - 07:10 AM
Posted 17 August 2002 - 04:57 AM
It is not the Old town, but close.
The Marriot is at
V Celnici 8
which is where I'm staying. Any idea of the area around there? I'm not sure it's in Old Town or not.
Thanks so much, it's a great help!
Ask for the 5th or 6th floor facing the street.
Posted 27 August 2002 - 01:20 AM
Posted 27 August 2002 - 01:41 AM
Posted 25 November 2002 - 06:36 PM
For one lunch I ate at U Zlate Sudne because reviews had mentioned a spectacular view and competent food. The view is incredible - looking out over the clay tile roofs of the Mala Stana towards Stare Mesto. Started off with a terrine de foies gras with apricot coulis, which was ever so slightly spiced with black pepper. The foie gras was silky smooth and luxurious on the tounge. The breast of duck was nicely prepared and for desert a vanilla panna cotta with strawberries. I had a couple glasses of bohemia sekt - overall a well prepared light czech meal.
http://www.zlatastudna.cz; email: email@example.com
I had dinner reservations at the Francouzska restaurace, located in the Obecni dum (The Municipal House). I had the menu de gustation (1750 Kn) - terrine de foie gras with apples and cumberland sauce, sea dog gnocchi with spinach and lobster sauce, chicken coq au van with grapes and couscous, veal with pearl onions and potatoes - all excellently prepared and presented. Finished with dessert, espresso and slivovice - a plum brandy - request the golden style, which is much smoother than the clear. The art nouveau dining room is a real treat - service was attentive and professional. The only thing that could have made the evening better was if it had been snowing outside - get a table next to one of the windows.
Cerny Kohout (The Black Rooster) which is located in the 5th district, is about a 10 minute cab ride outside central Prague. The Prague Post review: “ elegant and remote. The perfect place for entertaining hard to impress visitors.” The cab ride from the hotel cost 300 Kn - I was a bit concerned when the cab turned down a dirt road. This restaurant specializes in game done in modern preparation - contemporary czech. This was by far the best meal I had while in Prague. I had arranged in advanced an 8 course tasting menu. Started off with a salad of wild duck with strawberries, orange, frisee, cherry tomatoes - bright, beautiful presentation, perfectly balanced. Soup of roasted zander (sweet water fish) with garlic, asparagus and carrot - clean and light. White goose liver roasted with venison foam, served on stewed apple in sweet smelling muscatel, decorated with forest fruits and blackberry sauce - perfectly cooked and beautiful presentation. Roasted quail served on peas compote with dried plums - solid, on the mark. Baked zander with cucumber gnocchi and dill cream sauce - nice counterpoint to the meat dishes. Roasted venison with bacon gnocchi, roasted pear, glazed apricots, raspberry sauce - rich, dense and satisfying. Dessert consisted of home made pie with forest berries on cream foam and smoked czech cheese, camembert and goat cheese baked in puff pastry - both delicious. Add to that 2 bottles of wine. And incredible meal - I recommend this restaurant highly. And the bill, including tip, came to about $80. Also the cab ride back to the hotel only cost 300 Kn.
David’s, located in the Mala Strana, almost around the corner from the Hotel Constans. It is a small, intimate restaurant - probably about 12 tables max. You have to ring a bell to gain access. I had foie gras with wild berries marinated in Port wine, baked quail in armagnac with plums, marinated deer's back in smooth truffle cream sauce with fresh vegetables, served with gratinated bacon flavored potatoes and for desert, home made poppy seed gnocchi with vanilla-mint sauce and fresh fruits. The waiter recommended a Czech cabernet sauvignon 1994 - which was a nice compliment. This meal struck me as what traditional Czech is - each dish was delicious and a work of art. Afterwards, a complimentary glass of slivovice served in a special hand blown glass. My only quibble: I wish the owner would turn the lights down just a tad. I recommend this place highly - a real treat.
Posted 03 December 2002 - 04:39 PM
I went to U Petrske veze (Peter’s tower) for lunch - located next to one of the remaining towers of the town wall - very easy to locate. Started with a warm appetizer of goose liver with onions and armagnac on toasted points - really well prepared (and I don’t like cooked liver - seared foie gras I love). For the main course old-Bohemian style breast of wild duck in black sauce with Carlsbad dumplings - deep, rich and hearty, perfect for a grey drizzly day. Desert was traditional Czech pancakes with bilberries. Once again - I had a couple glasses of Bohemian sect and a terrific glass of Moravian cabernet sauvignon (unfortunately did not write down the name). I will come back to this restaurant for dinner next time I’m in Prague.
Being that the restaurant Kampa Park was closed due to flooding I went to the Alcron at the Radisson Hotel for dinner. The Alcron specializes in seafood - which I thought might be a nice contrast to all the meat dishes I was consuming. The hotel is near the Fred&Ginger building - not a particularly nice area. I started off with Dublin bay prawns with seared foie gras with carpaccio of mango and brown poultry stock. The foie gras was perfect - the prawns were average, too much work for too little meat. Then had lobster soup with shell fish oil, grilled artichokes and lobster meat. The soup was at a perfect temperature - it was velvety on the tongue. It was a chef’s speciality which made me decide to try another recommended appetizer: smoke eel with black truffles, scrambled eggs and potatoes. This was an incredible dish - the flavors were amazing - stop me dead in my tracks. Then had grilled scallops with mushrooms, summer truffles, fried cepes and pasta. The scallops were buttery smooth - the pasta was okay - the mushrooms firm. Desert was warmed blinis with strawberries and raspberries and warmed vanilla sauce - a nice ending. Had a very good Czech white - Veltlinske Zelene, Vinne Sklepy Vatice, 2000. My only quibble - the room had F. Scott’s Fitzgerald inspired 1920 NYC skyline murals on the walls - I could have been eating anywhere - the one problem with eating in a hotel environment. A very nice change of pace.
I had lunch at the Savoy Hotel, which is located near the castle. I decided to try the menu de gustation, which included wine pairings (2100 Kn): Salmon tartar with fresh blinis, tiger shrimp, creme freche and salmon roe w/ Chateau Radyn brut; foie gras with parma ham, figs and grilled endive w/ bohemia sekt prestige -demi sec; saddle of fallow deer with game farce, stewed white cabbage in champagne and herb-potato noodles w/ cabernet sauvignon, Moravska Nova Ves; mousse meringue with chocolate cream and vanilla sauce; Hennessy XO. All the dishes were excellently prepared. I would love to come back here in the late spring because the roof of the restaurant slides open. The chef also does a four course surprise menu for 1300 Kn using seasonal ingredients. As for the hotel itself- it’s suppose to be pretty posh.
I had reservations at Flambee - a czech french restaurant. It is a cellar restaurant and had just reopened 2 weeks ago. Numerous cellar businesses had been flooded even though they were not near the Vltava. If you’re looking for a swanky, elegant evening, this is the place. The restaurant is done in 1920 art deco style yet the barrel vaulted ceilings remind you that you’re in Prague. The food is international - the service is exceptional. I tried the menu de gustation: mousse of wild duck w/ grilled crepine of duck breast and foie gras with apple orange jam and brioche; roasted fillet of brittany turbot served with truffle jus, potato creme with fave beans; stuffed lamb saddle under pine crust, fricassee of provencal vegetables and polenta croquette stuffed with marscapone; campari blood orange sorbet; chocolate creation using Varlhona chocolate. The only dish that failed to impress was the dessert - everything else was wonderful. The service can be a bit intimidating - at one point I told the waiters to just leave me alone. Had a wonderful czech white wine: Rulandske Bile, 1999.
Posted 03 December 2002 - 04:50 PM
however, the biggest food and drink related treat in Prague had to be the cocktails at Bugsy's. £1.50 bought some of the best cocktails I can remember! Although the Daiquiris at £2.00 a shot were a little expensive
Posted 03 December 2002 - 05:55 PM
For one dinner I decided to try U Modre Kachnciky - reviews had praised this place for exceptional Czech cuisine. They have two locations - the Prague Post recommended the one in Stare Mesto. However when I went there the maitre-d insisted on sitting me next to a table of six eyebrow plucked, collagen-botox injected British queens. I was not in the mood to deal with that and went back to the one located in the Mala Strana. The meal, in comparison with the other meals I had in Prague, was mediocre. The first glass of bohemia sekt was flat - I insisted on a fresh glass, which they complied with. The duck liver in red wine sauce was over cooked and tasted like chicken liver. The fallow deer was okay - but once again, in retrospect, I had much better quality and preparation at other restaurants. I would not recommend this restaurant. I may try the one in Stare Mesto next time I’m in Prague but for lunch, not dinner.
I had dinner reservations at Belleveu. I had read numerous reviews praising this place - I was looking forward to an exceptional evening. Unfortunately, this restaurant was a let down. While the food was competent nothing stood out as exceptional. I had foie gras, breast of french duck and a dessert. The restaurant struck me as a tourist haunt. The room seem a bit dusty and dowdy. Even the view of the Castle, while nice, didn’t really add much to the evening. Don’t get me wrong - the food was solid but in comparison to other meals, not unique. By the time I had finished dinner it had stopped raining - I stopped off at a bar in the Mala Strana for a night cap of Becherovka.
As for David’s - the night I went the place was full. The food I found to be a notch above many of the meals I had throughout Central Europe.
Posted 04 December 2002 - 02:21 AM
I enjoyed David but then I had the traditional roast duck with red cabbage and my wife and I were the only ones there, although it was lunchtime.
Bellevue was the most disappointing of the restaurants it was pleasant enough but not as good as David or V Zatisi and more expensive.
Posted 26 December 2002 - 12:57 PM
I had dinner reservations at Sarah Bernhardt, located in the Hotel Pariz, next to thew . It is an elegant, restrained art nouveau space - dark turquoise mosaic tiles with highlights of gold, a piano player, a staff waiting to please. I started off with a poultry terrine with foie gras served on a honey sauce - beautifully presented. Next dish was wild duck salami, with marinated plums and balsamic dressing. Main dish was doe medallions with hot cherries and almonds brocollli with creamed potatoes. For wine I had a Svatovar Inecke Barrique, 1999 - competent, nothing extraordinary. Desert was fine. As I sat next to the window I watched couples walk by, the leaves blown about by the wind.
Posted 28 December 2002 - 02:08 AM
We did enjoy a meal in a Kosher Morrocan restaurant in Praha 1.
Edited by anil, 28 December 2002 - 02:09 AM.
Posted 28 December 2002 - 11:12 AM
Also, here is a restaurant listing with brief reviews by the Prague Post (which I found very helpful):
Posted 31 January 2003 - 12:06 AM
Posted 05 February 2003 - 01:03 PM
Appetizers * soups
Home made pork paste with five herna, cognac and white goose liver,
baked in sesame crust and served with stewed pears with clove flavour 148,-
Smokem mosaic andouille sausage flavoured with „garni bouguet“
served on salad made of fresh cabbage with horse radish and Apples 110,-
Rosette made of home made andouille sausage and blood sausage,
served with horse radish, mustard and bunch of salads 110,-
Fine home made brawn with onion vinaigrette, decorated with vegetables 110,-
Soup made of blood sausage „Le Bougras“ – stark pig-slaughtering
broth with vegetables, garlic and seasoned blood sausage 89,-
Old Bohemian pig-slaughtering soup with
leafs of fried onion and crumbled marjoram 89,-
Sauerkraut soup with home made sausage and cream 89,-
Specialities from home farm
Alsace stewed cabbage with juniper berries and wine, latex with smoked
meat, sausage, pork fillet, blood sausage and andouille sausage, served
with home made bread 350,-
Roasted lean home made andouille sausage with blood sausage served
on sauerkraut with potato-pasta balls with onion 240,-
Boned filled knee marined in dark beer with garlic, served with spinach
potato with smoked scrap, decorated with horse radisch salad 280,-
Pork steak filled with sausage cabbage with goose liver, served on green
sauce with roasted eggplants in mustard and garlic 340,-
Pork sirloin baked in pig-slaughtering paste and herb dough,
served with horse radish apples and leaf salads 320,-
Baked in pork liver with savoury pork tatar with Boletka mushrooms,
served with ham pancakes, interlaid with green beans 340,-
The chef prepares for you the meatless dish according
to the momentary offer of raw materials.
Caked bluefish in shrimp shell with herbs, served on asparagus risotto
with sauce made of morels and grilled tomato with anchovy foam 420,-
Roasted duck breast with pears and plums on armagnac,
served with potato souflée with white goose liver 450,-
Grilled chicken barbecue with pork fillets and shallots,
served with roasted potatoes with cheese and garlic, cold cream
sauce with tomatoes 350,-
Deboned venison saddle packej into bacon shell on the rose-hip
sauce with cranberries, served with potato soufflé with almonds
and roasted pear with forest berries 480,-
Griled beef-steak made of true sirloin larded with roasted crispy
vegetables with roasted filled potato 380,-
Baked apple with dried plums stewed with drop of plum brandy,
served with gnocchi made of apple sorbet and strawberry sautee 120,-
Chocolate bonbone foam with sour cherries in white shell
with almond crust on sauce „Grand Marnier“ 140,-
Basket made from poured lemon dough with vanilla flavour,
filled with fresh forest berries and cognac chocolate cream 160,-
Ice cream terrine with fresh fruits and oran_e ice cream 120,-
Hot raspberries with vanilla ice cream 120,-
Sorbet – pear, lemon, raspberry 80,-
Pear baked in with French cheeses 130,-
Palette of Czech a French cheeses with fruits 280,-
Vegetable salad with home made brawn and onion vinaigrette 120,-
Lettuce with horse radish dressing 120,-
Mixed leaf salad – Lola biondo, rosso, oak, Frissé 98,-
Mixed vegetable salad (with cheese) 110,-
Posted 05 February 2003 - 02:34 PM
The specialty is wild game. It's at the end of the metro line. I remember walking about a half mile, up a hill. There was an entrance to an express way along the walk. Then turned left, down another road to the restaurant which was in a small hotel.
Had garlic and dill soup, and fallow deer with berries. It was excellent. There was a large aquarium in the dining room. I remember this because I was sitting a table away as they were refilling it and replacing the plants and fish. Maybe I should post that on the pet pet peeve thread, - a restaurant working on it's aquarium in the middle of dinner service. But actually it was all in good fun and as I was on my own it was good to have a project to watch between courses.
Posted 15 February 2003 - 09:53 AM
Also - I have additonal posts to my trip to Prague that I've debated posting because it's really not food related but would defintely enhance your visit to Prague.
I had read that the views from Letna Park - across the Vltava from the Jewish Quarter - are superlative - they were right. From the plateau overlooking the city you can see all the bridges spanning the Vltava - the view is a must do. There is a restaurant located in the park - Hanavsky Pavilion - “a impressive structure in luxuriant Dutch pseudo-Baroque style , all made of cast iron complemented with masonry” . The food was nothing special. I would recommend getting a table outside, weather permitting, ordering a bottle of moravian white and just sit for a few hours. The longer I sat the more I began to see that Prague really is the city of 100 spires. The sunlight streamed across the rooftops casting the city into high contrast - the wide expanse of the sky and the rolling clouds - the silvery green of the Vltava - trams and people crossing the bridges. The second movement form Dvorak’s New World Symphony kept coming to mind. Occasionally other tourists would appear but overall I had this incredible vantage point to myself to enjoy. I was able to pin point various buildings the longer I sat. It was definitely one of the highlights of my trip. The restaurant also serves dinner.
Had reserved a space for the tour of the Municipal House one morning. Be sure to reserve in advance - spaces are limited. If you love art nouveau architecture - take this tour. The only way you’ll be able to see the galleries upstairs is by taking the tour. The tour also includes the concert hall - which you can also see during a performance. Each gallery is unique. It cost about $40 million to restore the Municipal House. Beautiful interiors. The tour lasted for about an hour. Be sure to check out the various rooms in the basement also.
Decided to have lunch at the Pilsen restaurant one day - which is located in the basement. The Pilsen restaurant was originally named “Folk Restaurant” - it’s a large brasserie with folk type motifs from the Slavonic countryside - dark blue green tiles, dark woods, ceramic pictures - definitely more peasant tone. Lunch: potato soup with wild mushrooms; prague ham with horseradish, mustard and pickled gerkins; piquant sausage from Davle with mustard and apple horseradish; assorted czech cheeses and a large glass of Pilsner (the only time I drank beer while in Prague). It was a simple, nice, moderately priced meal.
One afternoon I had reservations to tour the Mullerova Villa. If you’re an architecture buff - this is a must do.The house was designed by Adolf Loos. You must make a reservation to take a tour - group size is limited to 7. Tour cost 400 Kn. To make reservations: vila.muller@muzeum.
Posted 16 February 2003 - 05:06 PM