Mincovna: Czech Cuisine in Prague Old Town

Nestled in Prague's Old Town Square, Mincovna is named after the Prague Mint, the original coin factory, which was located in the building two centuries ago. Here, chef David Kalina and his team cook traditional Czech cuisine in a modern way. In addition to traditional ducks, goulash and sirloin, the Viennese schnitzel is exceptional. The wine list is dominated by Moravian and Czech wines, which are complemented by wines from other countries of the former monarchy. Martin made our first visit to this delightful restaurant an evening to remember.

Czech Pilsner Urquell beer, which is light and simply sensational

Goose Liver Paté with red wine jelly, pickled pearl onions and served with sourdough bread

Wiener Schnitzel fried in butter of course

Cold potatoes and green leaf salad are served with the schnitzel

Glass of Tady chutná "Grüner Veltliner

Traditional Czech Beef Goulash served with shallots and potato dumplings

Glass of local Czech Tady chutná “Blaüfrankisch“

www.restauracemincovna.cz/en

Prague Old Town & Famous Astronomical Clock

 

Prague's Old Town Square is one of the most famous in Europe. The oldest part of a very old city, excavations indicate that the area was permanently inhabited since at least the turn of the first millennium, and probably well before. The area started as a marketplace in the 10th century at the crossroads of European trade routes, but it would have to wait until the town’s subsequent expansion during a time of booming prosperity in the 14th century during the reign of Charles IV, to earn the name we know it as today — Staré Město or Old Town — the medieval origins can still be traced. Houses and churches sprang up around the square determining the random network of cobbled lanes spreading out from its ancient heart, many of which survive. With its ancient buildings, magnificent churches and architectural treasures, it's one of the most beautiful and historical squares in Europe and entirely free of traffic except for a few horse drawn carriages. 

With one of the best-preserved historic city centres and important UNESCO World Heritage Site, it's not long before the streets of Old Town begin to unveil some of the best preserved examples of Romanesque, Gothic and Renaissance buildings in Europe. Famous highlights include the Old Town City Hall which dominates the square and is most well known for being home to Prague's Astronomical Clock; there's also the iconic Gothic Church of Our Lady before Týn and breathtaking Baroque church of St. Nicholas. Jan Hus, a religious reformer who was burned at stake, is commemorated with a statue in the centre of the square and today is symbol of Czech independence. Perhaps the best approach to explore the area is to choose a direction, wander at will and lose oneself amid a largely undisturbed 14th-century townscape, in a bewildering state of astonishment and wonder.

Prague's Old Town Square with The Church of St Nicholas and monument to Jan Hus

The large monument of the reformer Jan Hus, one of the most important personalities in Czech history; a hundred years before the Protestant Reformation was started by Martin Luther, 

Jan Hus was burnt as a heretic for reformist ideas

Gorgeous Art Nouveau exterior of building on Old Town Square is now the Ministry of Regional Development

The twin Gothic spires of the 14th-century Church of Our Lady Before Týn 

is an unmistakable Old Town landmark

A culinary curiosity, a trdelník is one of the most common pastries to find on Prague's streets,

it's a sweet, fire cooked, cylindrical cake ofter filled with whipped cream

The famous and very beautiful medieval Astronomical Clock adorns the southern wall of the Old Town City Hall in the Old Town Square

The Luxury Four Seasons Hotel in Prague's Old Town

 

Nestled along the banks of the Vltava River, the Four Seasons Hotel in Prague is a luxury hotel, offering an unrivalled blend of historic charm and modern elegance in the heart of the Old Town. Just steps from Charles Bridge and Prague’s Old Town Square, places us at the crossroads of centuries-old architecture and contemporary elegance. From baroque and neoclassical influences to refined modern comforts, every corner of our Hotel reflects the timeless beauty of Prague’s most iconic landmarks with breathtaking city views, and exceptional fine dining, for an unforgettable stay during our four days in Prague. Splurging on the unique Four Season's Premier River Room, we had spectacular views of Prague Castle and the iconic Charles Bridge.

The Premier River Room with view of Prague Castle & Charles Bridge

The Beautiful Lobby Bar

A Four Seasons Martini in the Lobby Bar

www.fourseasons.com/prague

A Culinary & Cultural Journey to Europe

 

A Culinary & Cultural Journey to Prague, Germany & Austria

November 5 to December 5, 2025

Scrumpdillyicious will be touring Prague, Germany & Austria for a tantalizing trip featuring operatic performances, classical music, historic castles and national museums punctuated with sumptuous dining enjoying local dishes from Czechoslovakian schnitzel and Dresden stollen to Viennese sacher torte. Having toured Europe many times, we shall embark on a journey through time exploring the iconic landmarks and rich history of Prague, Dresden, Berlin, Bamberg, Nurmberg, Salzberg and Munich. Join me online each week as we journey through time, capturing the cultural and culinary pulse of these glorious cities, renowned for their architectural marvels, fabulous museums, sensational arts scene, regional cuisine and famous markets. So grab your appetite as we head to Europe for a month savouring hearty German fare and Austrian classics.

Cory's Delicious Roasted Leek & Potato Soup

 

A luscious soup made with potatoes and leeks from Cory and Richards vegetable garden made a heartwarming lunch as we stayed with them over a picture perfect five days, celebrating the last vestiges of summer.

Roasted Leek and Potato Soup

Serves 6-8

Recipe courtesy of Ina Garten

2 lb Yukon gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand

1/4 cup good olive oil

Kosher salt and freshly ground black pepper

3 cups baby arugula, lightly packed

1/2 cup dry white wine, plus extra for serving

6 to 7 cups chicken stock

3/4 cup heavy cream

8 oz creme fraiche

1/4 cup freshly grated Parmesan, plus extra for garnish

Preheat the oven to 400°F. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a purée. Pour the purée into a large pot or Dutch oven. Continue to purée the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan.

Kojo: Sensational Pan-Asian Cuisine in Sarasota

Inspired by Natalia and Mark Levey’s world travels, Kojo’s modern Asian menu, cocktail list and premium sake collection has attracted sophisticated diners since opening in 2021. "We’re thrilled to offer a splendid space and an exceptional menu that will become an integral part of Sarasota’s dining scene," says Levey. "We want our food, cocktails and hospitality to provide guests with a unique and memorable experience. Our team created this space because connection, especially right now, is more important than ever. KOJO is a place where patrons can come, relax, have fun and enjoy family and friends." Designed by BLOK Design Group and driven aesthetically by the concept of nature, all furniture, fixtures, and finishes were thoughtfully procured. Natural elements such as the Acacia wood imported from Thailand, cherry blossoms, greenery, and white oak all go into what make this space so unique and special. 

However, it's Tojo's food that takes top billing with an inspired menu that includes Chasu Braised Pork Belly Baos, Shanghai Noodles, Shrimp and Pork Gyoza, Crispy Nori Tacos, Wagyu Steaks, an extensive nigiri and sashimi menu and entrées that highlight flavours from China, Japan and Korea, all skillfully prepared and artfully presented. Being raised in a traditional Japanese household, Chef Ken Shiro Lumpkin’s take on age-old recipes comes with a worldly perspective to make the ordinary come alive. Friendly and attentive, the service is excellent, the ambiance warm and welcoming, and the cuisine sensational — Kojo is definitely our favourite and one of the best restaurants in Sarasota.

Place setting with napkin artfully folded as kimono

The beautiful modern interior of Kojo

Dassai 39 Junmai Daiginjo Sake

Shrimp & Pork Gyoza perfectly pan-seared and served with a flavourful miso sesame dipping sauce, fresh scallions and Kojo's signature house togarashi

Rock Shrimp Tempura with local Florida rock shrimp tossed in a spicy ponzu mayo sauce, 

topped with lemon zest and served over mesclun greens

Chashu Braised Pork Belly Bao Buns with roasted peanuts, jalapeño, cilantro and rock sugar

Shanghai Noodles with succulent seared pork, bok choy and shiitake mushrooms 

finished with sweet soy and fresh green onion

Wok Fired Chinese Gai Lan with choy sum, garlic and sweet soy

Bluefin Tuna Nigiri

Kojo Roll with spicy tuna, torched salmon, kabayaki, spicy mayo, cucumber and tempura bits

Aji Amarillo Snapper with Peruvian pepper vinaigrette, cara cara oranges, 

micro cilantro and finger limes

Nikkei Shrimp Tempura Roll with aji amarillo, yuzu leche de tigre, avocado, 

cucumber and pickled red onion

Hawaiian Sunrise made with coconut custard fresh tropical fruits and passion fruit foam

eatkojo.com

Kojo Wasabi Caesar Salad

Serves 2

Recipe courtesy of chef Ken Shiro Lumpkin

1 cup baby greens, washed and dried

2 cup napa cabbage, washed, dried, and cut into thin slices

1/2 cup Wasabi Caesar Dressing - see recipe below

2 parmesan crisps

10-12 milk bread croutons

4 tbsp parmesan cheese, grated on a Microplane

2 tsp toasted white sesame seeds

2 tsp freshly squeezed lemon juice

1/4 tsp fresh cracked black pepper

Wasabi-flavored crispy seaweed, to taste

2 tsp fried garlic

Wasabi Caesar Dressing:

3 tbsp salt-packed anchovies, rinsed of salt, minced

2 tsp fresh garlic, grated on Microplane

10 tbsp wasabi, prepared according to package directions

10 tbsp rice wine vinegar

2 large eggs

2 2/3 cups grapeseed oil

12 oz aged parmesan, grated on Microplane

2 tbsp Maldon sea salt

1 tsp fresh ground black pepper

Place the anchovies and garlic into the bowl of a food processor and process until smooth. Add the wasabi, vinegar, and eggs, and process again until smooth. In a slow steady stream, with the machine running, slowly drizzle in the grapeseed oil. When all of the oil has been added, you should have an emulsified sauce. Add the aged parmesan, sea salt, and fresh ground pepper, and pulse to combine. 

Using a rubber spatula, transfer the dressing into a storage container. Toss the salad in a mixing bowl with the dressing, croutons, sesame seeds, lemon juice, and black pepper. Plate the dish and garnish with fried garlic, seaweed, and finished with a parmesan crisp on top, and serve.

Dry Dock Grill on Longboat Key: Local Seafood

 

Overlooking Sarasota Bay, Dry Dock Waterfront Grill is known for serving one of the freshest grouper sandwiches on Florida 's West Coast and starts with sourcing the very best and freshest grouper. To make it Dry Dock style, executive chef Hector Torres take fresh-from-the-boat red grouper filets and grills them to perfection. While still hot, chef Torres brushes the cooked fish with a mixture of white wine and Worcestershire sauce, then serves it on a toasted brioche bun with sweet chili sauce on the side. An enormously popular waterfront dining destination on the south end of Longboat Key, the Dry Dock Waterfront Grill has been a favourite among locals and visitors since it opened in 1989.

Dry Dock Grill menu features fresh locally sourced seafood

Iced cold Stella Artois

Dry Dock Fish & Chips featuring Atlantic haddock served with french fries and cole slaw

Locally caught Florida Grouper Sandwich

drydockwaterfrontgrill.com

Shrimp Bisque

Serves 4

Recipe courtesy of chef Hector Torres

12 oz cooked shrimp, peeled deveined and chopped

Bisque Base:

4 oz shrimp base

2 gallons water

1 large onion

3 stalks of celery

2 carrots

1 tbsp finely chopped garlic

2 bay leaves

8 oz tomato base

Additional:

1 tbsp paprika

1 tsp white pepper

6 oz shrimp brown seasoning

1 quart heavy cream

1/2 tsp nutmeg

Roux:

1 cup flour

1/2 lb unsalted butter

Place all of the base ingredients into a stock pot and boil until reduced by half, then strain the liquid into a separate container. Add the 'additional' ingredients to the liquid, combining them in the stock pot and cook on medium heat for 15 minutes. 

Prepare the roux by heating the  butter until melted and add the flour slowly until thickened. Add the cooked shrimp followed by the roux, and serve with additional shrimp and sprig of cilantro to garnish if desired.