Who says
that Czech cuisine has nothing to do with modern cuisine? I admit that I am not
a fan of all kinds of sushi, tapas and other specialties. However, a visit to restaurant
TERASA U ZLATE STUDNE amazed me. It is pure Prague fine dining.
This
restaurant belongs to Sapík junior. Mr. Sapík Senior has the opinion that in 50
years, we will still enthusiastically eat dumplings, pork and other typical
Czech food. Another chef, Pohlreich, is emphasizing the fact that Czech cuisine
is too heavy and it will disappear by then. Well, I hope not. Grand Restaurant
Festival awarded this restaurant the first place.
The service
is very good and not too arrogant, as it sometimes happens. Couvert was the
best I've ever had. It was a choice of several types of bread: tomato, sesame,
sunflower... The picture below is a starter: Carpaccio of beetroot mousse
served with smoked eel and boiled quail egg. Then, I got beef, dumplings with creamy
sauce and cranberries, which was simply excellent. Well and a desert? Plum
dumplings served with nuts and melted butter. Everything was paired with wine.
This is the
creame de la creame of Czech cuisine and restaurants. I look forward to my next
visit!
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