The story
Field Restaurant in Prague operates as a destination for modern tasting cuisine, where Executive Chef Radek Kašpárek applies a philosophy of stubborn cooking. He strips away unnecessary decoration to let ingredients speak in their rawest form. His background spans high-end hotels across Switzerland and Prague, which informs a style that favors strong flavors over theatrical presentation. This straightforward method aligns perfectly with the seasonal tasting menus he designs.
Guests navigate through a ten course option or a shorter six course menu that shifts with harvest cycles. Early plates often feature trout paired with rhubarb and spruce shoots, while later courses bring together veal bone marrow, shiitake mushrooms, and Wagyu tallow. The sommelier matches these combinations using wines available by the glass or bottle, with select pours served via Coravin technology to preserve freshness. Contemporary Czech cooking at this table relies heavily on precise ingredient selection.
Restaurant Manager Miroslav Nosek cultivates a relaxed environment where formalities take a backseat to genuine hospitality. An infinitely variable ceiling anchors the space, allowing the room to adjust its mood throughout the evening. Gault & Millau has granted the venue a fifteen point rating, highlighting how the comfortable layout pairs with exceptionally attentive and friendly service. Every course arrives on distinct porcelain and cutlery, reinforcing the focus on deliberate pacing.
Recognition
Ambience
Details
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