The story
Owner and Chef Jan Kracík runs the kitchen with a focus on preserving the natural flavors of fresh ingredients. He sources produce from trusted Czech and European suppliers, ensuring the menu shifts daily with the seasons. Kracík stays present during service, overseeing every plate before it leaves the pass. This hands-on approach defines the restaurant's commitment to quality.
The menu balances classic French techniques with local availability. Standouts include veal cheeks braised bourguignon style alongside vegetable ragout, and black angus rib eye paired with truffle jus. Seafood lovers might choose the bouillabaisse, a rich broth featuring zander, tuna, octopus, and shrimp. Starters like marinated octopus with herb vinaigrette or onion soup gratinated with raclette cheese provide robust opening courses. For dessert, crêpes Suzette arrive with Grand Marnier sauce and fresh raspberries.
Accessible through the Burzovní Palác passageway, the interior offers a quiet retreat divided into intimate zones. Leather chairs and a combination of wood, stone, and original paintings create a harmonious environment. This dedication to atmosphere contributed to a Gault&Millau rating of 15. Regulars often order the terrine de campagne or egg meurette as warm welcomes. A curated selection of rare French wines rounds out the meal.
Recognition
Ambience
Details
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