Menu · written on Monday
Written on Monday, cooked until Saturday.
Two tasting menus served to the whole table, a short à la carte for the counter and weekday evenings, and a cellar you are welcome to walk through. Everything below is this week.
Tasting menus
Noir9 courses
3 900 Kč
The week, in nine courses. Served to the whole table.
- 01
Bread from the furnace
rye, cultured butter, ash salt
- 02
Vltava trout
smoked over birch, horseradish snow
- 03
Beetroot
roasted in embers, blackcurrant, goat curd
- 04
Langoustine
warmed on the stone, brown butter, dill
- 05
Pike-perch
bone broth, chanterelles, lovage
- 06
Venison
juniper, quince, charred cabbage
- 07
Aged cheese
from Vysočina, honey from the roof
- 08
Plum
slivovitz, brown sugar, cream
- 09
Honey, beeswax, chamomile
the last thing off the fire
Wine pairing 2 400 Kč · non-alcoholic pairing 1 320 Kč
Or12 courses
5 400 Kč
The Noir menu with three courses from the cellar kitchen and older wines. Fridays and Saturdays.
- 01
Bread from the furnace
rye, cultured butter, ash salt
- 02
Oyster
warm, elderflower vinegar
- 03
Vltava trout
smoked over birch, horseradish snow
- 04
Beetroot
roasted in embers, blackcurrant, goat curd
- 05
Caviar
Bohemian sturgeon, potato, chive oil
- 06
Langoustine
warmed on the stone, brown butter, dill
- 07
Pike-perch
bone broth, chanterelles, lovage
- 08
Duck heart
skewered over embers, black garlic
- 09
Venison
juniper, quince, charred cabbage
- 10
Aged cheese
from Vysočina, honey from the roof
- 11
Plum
slivovitz, brown sugar, cream
- 12
Honey, beeswax, chamomile
the last thing off the fire
Wine pairing 3 200 Kč · non-alcoholic pairing 1 760 Kč
À la carte
From the fire, by the plate.
To begin
Vltava trout
490 Kč
smoked over birch, horseradish snow
Beetroot from the embers
420 Kč
blackcurrant, goat curd, walnut
Bone marrow
460 Kč
roasted on the fire, parsley, sourdough
Oysters, warm
540 Kč
elderflower vinegar, three pieces
From the fire
Pike-perch
890 Kč
bone broth, chanterelles, lovage
Venison loin
1 190 Kč
juniper, quince, charred cabbage
Aged beef rib
2 600 Kč
for two, embers and smoke, bone sauce
Celeriac
720 Kč
salt-baked, brown butter, hazelnut
To finish
Plum
380 Kč
slivovitz, brown sugar, cream
Honey, beeswax, chamomile
390 Kč
the last thing off the fire
Aged cheese
420 Kč
from Vysočina, honey from the roof
The cellar
Nine hundred labels, most of them visited.
Nine hundred labels, most of them from growers we have visited. The sommelier pairs by the glass or opens something older from the vault for the table.
Riesling, Moravia, 2015
dry, from a terrace above the Dyje
240 Kč
Pinot Noir, Bohemia, 2018
light, from Mělník, a few barrels
290 Kč
Grüner Veltliner, Wachau, 2012
from the vault, by the bottle
3 400 Kč
Champagne, grower, extra brut
the house pour
320 Kč
- Menus change every Monday. Allergies and preferences are taken when you reserve and again at the table.
- The tasting menus are served to the whole table. À la carte is available at the counter and on weekday evenings.
- Prices in CZK, service included. Corkage 900 CZK per bottle, one bottle per table.