Wednesday, September 14, 2016

Terasa U Zlaté Studně: Modern Czech Cuisine

One of the most beautiful terraces in Prague, Terasa U Zlaté Studně is located on the fourth floor of the luxurious Golden Well Hotel, with breathtaking views over the red-tiled rooftops of Prague's Malá Strana. During the summer, guests can arrive at the restaurant through a private gate leading directly from the Royal Gardens of Prague Castle, once used as a personal entrance by Emperor Rudolph II. Originally the residence of famous astronomer Tyco Brahe, the building dates back to 1528 and already had a small restaurant on the site around 1900. Terasa U Zlaté Studně is annually voted the best restaurant in the Czech Republic with Executive Chef Pavel Sapik who comes from a family of chefs, at the culinary helm, serving world-class modern Czech cuisine. Combining French, Asian and Mediterranean influences, Chef Sapik conjures up dishes such as Fennel and Saffron Velouté with mixed fish and shellfish, Duck Liver Terrine and Praline Foie Gras with marinated duck breast and pear jelly, to his signature dish Argentinian Angus served with foie gras rougié, potato purée with Piedmont truffle and incredible sauce from Sauternes Baron Philippe de Rothschild. A thoughtfully selected wine list complements the sophisticated menu, without a pork knuckle in sight. Perched atop a Renaissance mansion within a champagne cork’s pop of Prague Castle, Terasa U Zlaté Studně is the perfect place to enjoy a long leisurely lunch in Prague's most breathtaking terrace, especially on a warm afternoon.

The exterior of Terasa U Zlaté Studně in Prague

View over the red-tiled rooftops of Prague from Terasa U Zlaté Studně

The Luncheon menu

The Terasa U Zlaté Studně smaller business menu

Assortment of fresh bread hand presented and served by our waiter

Chilled butter with silver dome cover

Spectacular view over Prague from the restaurant

Amuse Bouche of cranberry jelly topped foie gras mousse with cranberry, creme fraiche and baby cress

Bottle of 2013 Czech Cabernet Sauvignon

Beef Carpaccio with artichokes, arugula and chanterelles with Parmesan tuile and garlic tomato oil

Bohemian Velvety Soup Kulajda with Creamy Potatoes, Mushrooms, Poached Egg and dill

Traditional Beef Bourgignon on root vegetable and fine potato purée poured by red wine glaze

Corn-fed Chicken Supreme with vegetable couscous and butter sauce

Butter Sauce in silver gravy boat

Chef Pavel Sapík

Chef Sapik putting the finishing touches on one of his desserts

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