The menu has been prepared for you by Executive Chef Marek Raditsch and his team. Bon appétit!
Chicory with Löjro caviar, sour cream, chives, and lard
Taittinger, Brut Réserve, Champagne, France, 0.1 l
Scallop carpaccio with winter black truffle and brown butter
Domaine Gueguen, Chardonnay – “Côtes Salines”, Burgundy, France, 0.1 l
Langoustine with smoked celery puree and tarragon sauce
G.H. Von Mumm, Riesling, Rheingau, Germany, 0.1 l
Veal tenderloin with glazed carrots, Jerusalem artichoke pavé, and morel sauce
Bodega Numanthia, Termes, Toro, Spain, 0.1 l
Forest strawberry sorbet with rose water and pomegranate
Yogurt Panna Cotta with sea buckthorn coulis and almond granola
Château Fontebride, Sauternes, France, 0.05 l
Price for the menu 3,150 CZK
Price for wine pairing 1,695 CZK