Field Restaurant

Michelin Star Restaurant of Chef Radek Kašpárek

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Pralinky

Pralines

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Defrutum, slad, karamel, brusinka

Defrutum, malt, caramel, cranberry

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Švestka, nugát, maková zmrzlina

Plum, nougat, poppy seed ice cream

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Holub, morek, petržel, černý rybíz

Pigeon, bone marrow, parsley, black currant

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Jelen, kaštan, dýně, jalovec

Deer, chestnut, pumpkin, juniper

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Vepř, jelito, lanýž, hruška

Pork, blood sausage, truffle, pear

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Siven alpský

Char, snail, Jerusalem artichoke, whey

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Cibule, popelový sýr, malinový ocet, pažitka

Onion, ash cheese, raspberry vinegar, chives

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Candát, brzlík, ředkev, Granny Smith

Pikeperch, sweetbread, radish, Granny Smith

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Pstruh, uzený čaj, šalotka, kaviár ze síha
Další chod je finger food, jí se pouze rukou.

Trout, smoked tea, shallot, whitefish caviar
The second course is finger food.

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Černá čočka, šípek, houby, mandle
První chod našeho podzimního menu je čistě vegetariánský.
Black lentils, rose hips, mushrooms, almonds
The first course of our autumn menu is purely vegetarian.

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Our team is celebrating fifth regain of the Michelin star and chef Radek Kašpárek says: "We were closed for half a year and we managed to keep our great team, I'm proud of that.I am very happy with the star, thank you to all my colleagues, the star is for you all!"

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Lískový ořech, hnědé máslo, karamel, heřmánek

Hazelnut, brown butter, caramel, chamomile

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Daněk, foie gras, zelí, stroček
Fallow deer, foie gras, cabbage, black trumpet

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Trout, lardo, bell pepper, buttermilk

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Amuse bouche Nr.1 Curd, tomato, basil
Amuse bouche Nr.2 Fermented fish, fish emulsion, seaweed caviar
Amuse bouche Nr.3 Goose liver, cherries, brandy

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Our restaurant is closed due to Covid pandemic, so we again decided to cook free 160 lunches, this time for Prague's Motol University Hospital. We love top gastronomy and through it we want to thank all the medical staff. https://t.co/ZbWOIFXPd4

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Fermentation and ageing process

credit Dereck Hard/Red Bull

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Sturgeon, kohlrabi, wild garlic, begonia

credit Dereck Hard/Red Bull