Inspired by French cuisine!
Lunch menu
Tuesday 23rd of April - Friday 26th of April
Cauliflower soup with rabbit, coriander oil 75
Spaghetti Aglio olio, parmasan 178
Veal livers, tartar sauce, sautéed potatoes 194
Lettuce salad with asparagus, trout filet, citrus dressing 230
Grilled pork filet mignon, courgettes and mushrroms, gravy 245
_Starters
Grilled bell peppers
185
Marinated grilled bell peppers, sheep´s cheese and lamb´s lettuce, olive oil
Shrimps
235
Shrimps fried in spicy batter, garlic aioli sauce, small salad
Pork belly
195
Slow roast „Přeštík“ pork belly, Beluga lentils, sweet and sour glazé with chilli
Tuna
245
Tuna Nicoise - creamy eggyolk, onions, olive puré, mustard dressing, potatoes
Tartare
255
Knife chopped beef tartare, truffle mayonnaisse, chips, tomato chutney
Foie gras
278
Pan-seared goose foie gras, apple jam, brioche, almonds, brown butter, camomille
Seabass
235
Marinated seabass, fava beans, frissé salad, roasted bell pepper dressing
Soup
165
Creamy fish soup, lemon mousse, parsley oil
Tasting platter
585
Chef´s selection of three starters
Mains_
Octopus
484
Grilled octopus, romanesco, courgettes and wild broccoli, light mussels sauce
Pike perch
388
Pike perch, trout roe, jerusalem artichoke confit and onions, fennel puré
Papillote
449
Oven cooked whole seabream with vegetables, potatoes, white wine and fresh herbs
Tuna
465
Tuna steak, mangetout, grenaille potatoes, sun-dried tomatoes, béarnaise sauce
Cacciucco for two
794
Owen cooked fish pot for two – fish, seafood, vegetables, tomatoes, croutons and potatoes, fish sauce
Pasta
296
Ravioli with forrest mushrooms, pecorino cheese, rosemary oil (v)
Quail
388
Quail confit, glazed vegetables, red wine reduction, pan-seared goose liver foie gras
Pork chop
425
"Přeštík" pork chop, potato gnocchi with marjoram, savoy cabbage, kohlrabi and pear
Duck
398
Duck breast, chickpea, pak-choi, orange glaze, shimeji mushrooms, coriander
Beef steak
434
Beef maminha steak (rump tail), homemade fries, herb mayonnaisse
Wild boar
395
Shredded wild boar shank roasted with red wine, spinach and mushrooms, mashed potatoes, gravy
Reservation
Desserts
Créme brulée Atelier
145
Our version of the classic
Ice cream
130
Ice cream of the day with liquor from Žufánek distillery
Lavender
145
Lavender – sour cherry tart, cookies and lavender pavlova
Millefeuilles
145
Lemon mille feuilles, orange, raspberry powder, caramel
Chocolate
155
Chocolate brownies, green tea, raspberries, vanilla ice cream
Cheese plate
220
Cheese selection with fruits marmelade
Chef´s choice
140
Daily special chef´s selection dessert
White Wines
Red Wines