Inspired by French cuisine!
MUSIC SPRING atelierLIVE!
Our series of music nights continues, friends.
Live music after dinner or just a glass of wine and tapas.
You can enjoy and hear all this according to the program below,
so don't hesitate and reserve your place now.
20. MAY Tibor Žida - kytara
Reservation: info@atelieratelier.cz +420 775 932 345
online https://atelier-restaurant.cz/cs/reservation
Gift vouchers
Daily fresh menu
LUNCH MENU
MONDAY - FRIDAY
25TH - 29TH OF MAY
STARTERS
Oyster mushroom & marjoram soup 95
Gratinated Brie with raspberries, salad with balsamic 175
Bell peppers, fresh cheese with wild garlic, pine nuts, salad with miso dressing 185
Seabream ceviche, pickled radish, coconut & yuzu, macademia nut 245
MAINS
Chicken wings roast, grenaille potatoes, carrot salad, yoghurt & chive dip 275
Veal roast with paprika sauce, rice with asparagus 325
Fresh tagliatelles with grilled squid, tomatoes & basil pesto 345
Boneless duck leg with paprika & grilled duck breast, Beluga lentils, duck jus with raisins & marsala 375
Tuna pot-au-feu, violet potatoes, carrot, chickpea, poultry & tomato broth 435
DESSERTS
Créme brulée 165
Watermelon sorbet, rosemary crumble 165
Reservation
: info@atelieratelier.cz +420 775 932 345
online
https://atelier-restaurant.cz/cs/reservation
_Starters
Bell peppers
265
Bell peppers, fresh cheese with wild garlic, pine nuts, lamb´s lettuce with miso dressing
Ceviche
365
Seabream ceviche, pickled radish, coconut & yuzu, macademia nut
Mackeral
325
Mackeral filet gravlax, dill buttermilk, beet root ketchup
Octopus
425
Grilled octopus, tomato salad, garlic croutons, bell pepper sauce
Veal
345
Sliced veal roast, anchovy & capre dressing, radish, cheese chips
Foie gras
455
Grilled duck foie gras, rhubarb with apple, brioche, pink peppercorn
Shrimps
365
Shrimps fried in panko breadcrumbs, pineapple salsa, pak choi salad, sesame oil
Duck & duck
325
Pulled duck rillettes & smoked duck breats, cabbage with raspberry vinegar, chanterelle puré
Soup
225
Vegetable consomé, sheep cheese gnocchi, marinated vegetables
Tasting platter
885
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_
Red mullet
550
Red mullet filet, fennel & apple, fava beans, yellow beet, jasmine
Cod fish
625
Oven cooked cod fish, fregola pasta, wild broccoli, artichoke, shrimp bisque
Papilotte
595
Oven cooked whole seabream with vegetables, potatoes and white wine (450 g for 1 person)
Lobster
650
Homemade ravioli with lobster & ricotta, wild garlic cream sauce, burnt cauliflower
Tuna
595
Tuna pot-au-feu, violet potatoes, carrot, chickpea, poultry & tomato broth
Fish pot for two
1600
Fish pot for 2 persons with vegetables and saffron, small potatoes, garlic & olive oil toasts
Ravioli
435
Mushroom stuffed ravioli with truffle oil, lemon butter with sage, savoy cabbage, mushrooms
Milkgoat
555
Slow roast kid (milk goat)
with herbs & white wine, green pea flan, spinach, super gravy
Duck
535
Boneless duck leg with paprika & grilled duck breast, Beluga lentils, duck jus with raisins & marsala
Beef steak
744
Beef striploin steak, cauliflower & potato fritata, burnt onion, veal & port wine gravy
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
225
Our version of the classic
Pavlova
225
Light Pavlova, lemon cream, fresh strawberries
Ice cream
185
Ice cream of the day with "sauce"
Chocolate
230
Millefeuille with chocolate crea, orange sorbet
Daily dessert
195
Chef´s daily dessert
Cheese plate
325
Cheese selection with fruits marmelade
White Wines
Red Wines