Inspired by French cuisine!

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20/10 - 24/12/23

EASTER AT ATELIER!

From Thursday, April 17th, we will be serving Easter specialties until Sunday, April 20th.
Exceptionaly we will also be open on Sundays for Easter lunch.

We will be serving veal, lamb or rabbit and lots of new spring vegetables and herbs.
And of course, best spring special won´t be missed - BABY GOAT ROAST WITH STUFFING.

Don't wait and book your dose of spring in advance.

Reservation: info@atelieratelier.cz +420 775 932 345
online https://atelier-restaurant.cz/cs/reservation

Gift vouchers

Daily fresh menu

LUNCH MENU

MONDAY - FRIDAY
17TH - 21ST OF MARCH

STARTERS
Goose soup with offals & vegetables 95
Salmon parfait, lemon compote 179
Smoked marinated bell peppers, sheep cheese, rucola 185
Seabream ceviche, red onions, hazelnuts, sepia 265

MAINS
Pulled duck meat in potato pancake, white & red cabbage 285
Pork loin sous-vide, pepper sauce, grilled vegetables 298
Grilled squid legs, corn puré, pak choi, salsa verde 325
Oven cooked whole seabream with vegetables, potatoes and white wine 395
Matured beef Striploin steak, Béarnaisse sauce, potato & sweet potato gratin, salad 445

DESSERTS
Créme brulée 165
Lemon tartellete, white chocolate, sorbet 185

We serve lunch menu on working days from 11:30 am untill 4 pm.
From 4 pm we serve A la carte menu (last order at 9,15 pm)

_Starters

Bell peppers 265
Marinated grilled bell peppers, sheep cheese cream, rocket salad

Ceviche 325
Seabream ceviche, red onions, hazelnuts, sepia

Salmon 295
Salmon Gravlax, beet root roast, chickpeas with peanut butter, Beluga lentils

Coloured carrots 265
Leek puré, violet, orange & yellow carrots, with orange & cardamon, spinach, saffron

Octopus 425
Grilled octopus, pumpkin puré, violet potato, lime sauce, coriander

Beef 345
Sliced beef carpaccio, cheese, mustard & cornichon cream, mushrooms & watercress

Foie gras 455

Duck foie gras "au torchon", mirabelles, brioche, pink peppercorn (warm version available too)

Shrimps 365
Shrimps fried in panko breadcrumbs, roasted lime créme fraiche, mango & peas

Falow deer 345
Warm fallow deer saddle, mushroom mayonnaisse, red wine reduction, ginger bread sponge

Soup 225
Sweet & sour mushroom soup with miso, quail egg & vegetables

Tasting platter 825
Chef´s selection of three starters

We serve a la carte menu
Monday - Friday 4 pm - 11,30 pm (last order 9,15 pm)
Saturday 11,30 am - 11,30 pm (last order 9,15 pm)

Mains_

Salmon 450
Salmon filet, sauce with vongole clams, grilled grenaille potatoes with vegetables

Papilotte 589
Oven cooked whole seabream with vegetables, potatoes and white wine (450 g for 1 person)

Tuna 565
Tuna steak, pumpkin, shitake mushrooms, fava beans, pomegranate & jasmine

Fish pot for two 1400
Fish pot for 2 persons with vegetables and saffron, small potatoes, garlic & olive oil toasts

Cannelloni 376
Cannelloni with Comté cheese, savoy cabbage, Sautéed chanterelles, red onion puré

Piglet 495
Pulled piglet knuckle roast, sour beet root & leeks, mashed potatoes with marjoram & garlic

Quail 485
Quail – breast & leg confit, cauliflower with morrels, kale, quail gravy with raisins

Beef steak 6384
Matured beef Striploin steak, Béarnaisse sauce, potato & sweet potato gratin, lettuce salad with balsamic

We serve a la carte menu
Monday - Friday 4 am - 11,30 pm (last order 9,15 pm)
Saturday 11,30 am - 11,30 pm (last order 9,15 pm)

If you aware of any dietatary restrictions of your guests, please let us know when booking the table.

Reservation

Desserts

Créme brulée Atelier 195
Our version of the classic

Lemon 225
Lemon tartellete, white chocolate cream, lemon sorbet

Ice cream 165
Ice cream of the day with liquor from Žufánek distillery

Chocolate 250
Chocolate cheesecake in glass, crumble, mirabelles, cookies

Daily dessert 180
Chef´s daily dessert

Cheese plate 285
Cheese selection with fruits marmelade

White Wines

Red Wines