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Our menu

The menu was prepared by our chef Jan Kaplan.

Starters

Homemade rabbit ham, purple mustard, bread crisps with coriander, shallots

235,-

Smoked catfish, asparagus salad with chives, buckwheat and horseradish emulsion

215,-

Spring salad with kohlrabi, radishes and goat cheese Soignon (V)

189,-

Soups

Hen broth with chicken liver dumplings, noodles and butter vegetables, herbs

89,-

Soup of the day

Main Courses

Freshly baked potato cake, caramelized onions, nettles and Reblochon cheese (V)

265,-

Variation of spring chicken, black lentils, potato purée and sauce with morels

295,-
Veal roulade in creamy vegetable sauce ‘Svickova’ with variety of dumplings, wild cranberries and whipped cream345,-

Grilled neck of Mangalica pork, peas, white onion purée and whole grain mustard sauce

445,-

Grilled fillet of beef (200g), roasted garlic purée, grilled asparagus, mixed salad and red wine sauce

655,-

Desserts

Egg nog espuma, chocolate ice cream, biscuit and tonka bean

189,-

Coconut meringue with frozen raspberry cream

179,-

Homemade pancakes with chocolate sauce, banana ice cream

179,-

Cheese and bread

Variation of farmed French cheese – selection of Mr. Hoffmeister with chutney

295,-

Selection of home made bread, salted butter (for 2 persons)

50,-

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