Inspired by French cuisine!
SPRING SEAFOOD SPECIAL
The traditional spring special full of sea, seafood and seafood specials is coming!
From March 4th to 7th, we will be serving several mussel, scallop or oyster dishes in addition to the menu.
Book your table as soon as possible so you don't miss out on this great summer memory.
We are looking forward to seeing you.
Reservation: info@atelieratelier.cz +420 775 932 345
online https://atelier-restaurant.cz/cs/reservation
Gift vouchers
Daily fresh menu
LUNCH MENU
MONDAY - FRIDAY
2ND - 6TH OF MARCH
STARTERS
Roast tomato soup, basil pesto 95
Salmon gravlax, dill créme fraiche, toast 179
Bell peppers, fresh cheese with wild garlic, pine nuts, salad with miso dressing 185
Pulled duck rillettes & smoked duck breats, cabbage with raspberry vinegar, chanterelle puré 220
MAINS
Tagliatelles with gogonzola, walnuts & salsiccia 275
Beet roast, vegetable cream sauce, dumplings, cranberries 295
Nicoise salad with grilled fresh tuna 335
Red mullet filet,fennel & apple, fava beans, yellow beet, jasmine 375
Boneless duck leg with paprika & grilled duck breast, Beluga lentils, duck jus with raisins & marsala 395
DESSERTS
Créme brulée 165
Pear a.k.a. strudel, poached pear, whipped mascarpone 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, red onions, hazelnuts, sepia
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, mirabelles, brioche, pink peppercorn
Shrimps
365
Shrimps fried in panko breadcrumbs, roasted lime créme fraiche, mango & peas
Duck & duck
325
Pulled duck rillettes & smoked duck breats, cabbage with raspberry vinegar, chanterelle puré
Soup
225
Pumpkin & coconut milk soup, chestnut & banana bread, pumpkin oil
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)
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
Wild boar
555
Slow roast wild boar neck with dark beer, pumpkin dumplings, kale
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
Pear
225
Pear a.k.a. strudel, poached pear, whipped mascarpone
Ice cream
185
Ice cream of the day with "sauce"
Rhum Baba
250
Rhum baba, chocolate mousse, eggnog, orange
Daily dessert
195
Chef´s daily dessert
Cheese plate
325
Cheese selection with fruits marmelade
White Wines
Red Wines