The story
Black Horse Irish restaurant in Liberec builds its daily offerings around fresh proteins and rotating vegetable selections. The service team actively guides guests through the available side dishes before recommending a matching main course. This collaborative ordering method keeps the kitchen focused on balanced plates rather than rigid formulas. The current culinary direction emphasizes straightforward Irish cooking built on careful seasoning and wood smoke.
The dining room recently earned a 11.5 rating from Gault&Millau for dishes that balance rich flavors with precise technique. White radish tartare arrives dressed with truffle mayonnaise alongside roasted garlic purée and fried capers. Lamb shank rests on potato pancakes filled with sheep cheese, while sweet finishes feature vanilla couscous topped with macerated pear in caramel and Irish whiskey. These preparations show how the kitchen respects traditional Irish cuisine while refining their execution.
Guests gather on a large partly covered terrace during warmer months to enjoy items from the house smoker and outdoor grill. The seasonal menu expands to include charcoal grilled pork chops and delicate seafood like red curry salmon. Behind the bar, a dedicated list highlights premium Irish whiskeys such as Jameson, Bushmills, and Paddy. This setup allows visitors to pair smoked meats with classic spirits while watching the square unfold below.
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