{"id":718,"date":"2018-06-11T13:31:09","date_gmt":"2018-06-11T11:31:09","guid":{"rendered":"https:\/\/www.dvur-hoffmeister.cz\/?page_id=718"},"modified":"2026-05-04T13:07:14","modified_gmt":"2026-05-04T11:07:14","slug":"daily-menu","status":"publish","type":"page","link":"https:\/\/www.dvur-hoffmeister.cz\/en\/restaurant\/daily-menu\/","title":{"rendered":"Our menu"},"content":{"rendered":"

The restaurant at Dv\u016fr Hoffmeister is where Czech and French cuisine meet, rooted in seasonal ingredients and culinary tradition. Our menu changes with the seasons \u2014 every plate reflects the best of what nature has to offer.<\/p>\n

The kitchen is led by head chef Karel Rosenheim<\/strong>, who has shaped the gastronomic identity of Dv\u016fr Hoffmeister since 2022. His approach combines bold flavours, quality ingredients, and creative presentation. The restaurant is managed by Ada Hoffmeisterov\u00e1<\/strong>, a graduate of the \u00c9cole H\u00f4teli\u00e8re de Lausanne and the third generation of the Hoffmeister family.<\/p>\n

Below you will find our full offering \u2014 from the weekday business lunch through our seasonal carte to special events.<\/p>\n

Opening hours: daily 12:00\u201322:00 (kitchen until 21:30). Reservations: +420 604 14 24 38<\/a> | info@dvur-hoffmeister.cz<\/a><\/small><\/p>\nBook a table<\/a>\n\n

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Business Lunch \u2014 Monday\u2013Friday, 12:00\u201315:00 starting 4th May<\/span><\/dt>\n
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Every working day we offer a set lunch menu \u2014 choose from three courses at a fixed price.<\/em><\/p>\n\n\n\n\n\n\n\n
Asparagus velout\u00e9 with cow’s milk cheese and croutons (V) (1,3,7,9)<\/span><\/td>\n<\/td>\n<\/tr>\n
***<\/td>\n<\/td>\n<\/tr>\n
Veal paillard, carrots, asparagus and demi-glace (7,9)<\/td>\n<\/td>\n<\/tr>\n
***<\/td>\n<\/td>\n<\/tr>\n
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Mille-feuille, white chocolate cream, pistachios, strawberries and white asparagus ice cream (1,3,7,8)<\/p>\n<\/td>\n

<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
2 courses<\/strong> (starter + main or main + dessert)<\/td>\n495,-<\/strong><\/td>\n<\/tr>\n
3 courses<\/strong><\/td>\n595,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/dd>\n<\/dl>\n\n
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Weekly Specials - Asparagus festival \u2014 starting 1st May<\/span><\/dt>\n
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A rotating weekly offer that complements our seasonal menu. Updated every Friday, valid Fri 17:00 \u2013 Fri 12:00.<\/em><\/p>\n

Starter<\/h4>\n\n\n\n\n\n\n\n\n
Scallop ceviche, asparagus, tarragon gremolata and carp cracklings (4,7,14)<\/td>\n395,-<\/strong><\/td>\n<\/tr>\n
Honey-glazed ham, asparagus, egg and hollandaise sauce (1,3,7,9)<\/td>\n245,-<\/strong><\/td>\n<\/tr>\n
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Asparagus parfait, marinated egg, radishes and herb crumble (V) (1,3,7,9)<\/p>\n<\/td>\n

245,-<\/strong><\/td>\n<\/tr>\n
Asparagus gratin “Mornay”, new potatoes, cherry tomatoes, roasted garlic and buttermilk bread (V) (1,3,7,9)<\/span><\/td>\n245,-<\/strong><\/td>\n<\/tr>\n
Asparagus velout\u00e9 with trout (4,7,9)<\/td>\n165,-<\/strong><\/td>\n<\/tr>\n
Asparagus velout\u00e9 with cow’s milk cheese and croutons (V) (1,3,7,9)<\/span><\/td>\n145,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Main courses<\/h4>\n\n\n\n\n\n\n\n\n\n
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Grilled tuna, asparagus risotto and cracklings (4,7,9)<\/p>\n<\/td>\n

465,-<\/strong><\/td>\n<\/tr>\n
Lamb cutlets, asparagus ragout, new potatoes and P\u00e9rigord sauce (7,9)<\/td>\n695,-<\/strong><\/td>\n<\/tr>\n
Smoked duck breast, creamy pearl barley, asparagus and cardamom sauce (1,7,9)<\/td>\n445,-<\/strong><\/td>\n<\/tr>\n
Veal paillard, carrots, asparagus and demi-glace (7,9)<\/td>\n395,-<\/strong><\/td>\n<\/tr>\n
Honey-glazed ham, asparagus, egg and hollandaise sauce (1,3,7,9)<\/td>\n365,-<\/strong><\/td>\n<\/tr>\n
Asparagus gratin “Mornay”, new potatoes, cherry tomatoes, roasted garlic and buttermilk bread (V) (1,3,7,9)<\/span><\/td>\n395,-<\/strong><\/td>\n<\/tr>\n
Asparagus risotto with cow’s milk cheese and nuts (7,8,9)<\/td>\n395,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Desserts<\/h4>\n\n\n\n
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Mille-feuille, white chocolate cream, pistachios, strawberries and white asparagus ice cream (1,3,7,8)<\/p>\n<\/td>\n

245,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/dd>\n<\/dl>\n\n
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Seasonal Menu \u2014 \u00e0 la Carte<\/span><\/dt>\n
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Spring Menu<\/h3>\n

Current seasonal carte \u2014 valid from 16th March.<\/em><\/p>\n

Starters<\/h4>\n\n\n\n\n\n\n\n
Piglet meat jelly, bacon crumbs, horseradish mustard, pickled vegetables and beer bread (1,3,7,9,10)<\/td>\n245,-<\/strong><\/td>\n<\/tr>\n
Croquette of smoked carp, sorrel, radish, blackberries and red cabbage mayonnaise (1,3,4,7,8,9)<\/td>\n265,-<\/strong><\/td>\n<\/tr>\n
Duck ravioli, stuffed morels, brown butter cream and sage sauce (1,3,7,9)<\/td>\n285,-<\/strong><\/td>\n<\/tr>\n
Gnocchi with sheep cheese, buckwheat and walnut sauce (1,3,7,8,9) (V)<\/td>\n265,-<\/strong><\/td>\n<\/tr>\n
Chef’s plate \u2014 variation of six mini appetizers by the chef \u2014 for 2 people<\/td>\n525,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Soups<\/h4>\n\n\n\n\n
Chicken broth, liver croquette, vegetables, lovage and roasted garlic aioli (1,3,7,9)<\/td>\n165,-<\/strong><\/td>\n<\/tr>\n
Onion soup (1,7,9) (V)<\/td>\n185,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Main courses<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n
Fish of the day \u2014 see weekly specials<\/td>\n<\/td>\n<\/tr>\n
Veal hanger steak, potato terrine, asparagus ragout and hollandaise sauce (3,7,9)<\/td>\n595,-<\/strong><\/td>\n<\/tr>\n
+ extra grilled slice of foie gras 80 g<\/em><\/td>\n299,-<\/strong><\/td>\n<\/tr>\n
Beef heel of round, corn cream, glazed vegetables and rosemary sauce (7,9)<\/td>\n425,-<\/strong><\/td>\n<\/tr>\n
Pork chop, creamy groats, spring onion and morel sauce (1,7,9)<\/td>\n445,-<\/strong><\/td>\n<\/tr>\n
Roulade of guinea fowl, semolina gnocchi, broccoli and roasted pepper sauce (1,3,7,9)<\/td>\n395,-<\/strong><\/td>\n<\/tr>\n
Rabbit leg, herb sp\u00e4tzle, smoked bacon, kohlrabi and tarragon sauce (1,3,7,9)<\/td>\n425,-<\/strong><\/td>\n<\/tr>\n
Veal schnitzel with light potato salad and lemon (1,3,10)<\/td>\n425,-<\/strong><\/td>\n<\/tr>\n
“Sv\u00ed\u010dkov\u00e1” \u2014 Veal roulade in creamy vegetable sauce with variation of dumplings, wild cranberries and whipped cream (1,3,7,9,10)<\/td>\n425,-<\/strong><\/td>\n<\/tr>\n
Chive risotto, hazelnuts and cow’s cheese (7,8,9) (V)<\/td>\n365,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Desserts<\/h4>\n\n\n\n\n\n
Rhubarb dumplings, strawberries, vanilla and basil (1,3,7)<\/td>\n245,-<\/strong><\/td>\n<\/tr>\n
Chocolate variation (3,7,8)<\/td>\n265,-<\/strong><\/td>\n<\/tr>\n
Variation of sorbets with Prosecco<\/td>\n215,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Cheeses, charcuterie and bread<\/h4>\n\n\n\n\n\n
French farm cheeses \u2014 selection by Mr. Hoffmeister with almond fig bread (1,7,8)<\/td>\n385,-<\/strong><\/td>\n<\/tr>\n
Assortment of charcuterie, cornichons and pickled onions<\/td>\n365,-<\/strong><\/td>\n<\/tr>\n
Homemade pastries with whipped cheese (1,3,7) \u2014 for 2 people<\/td>\n75,-<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n