"Goulash can spill, but not the Frankfurt roast! And what about the strudel? Admit it, you filthy beast, where have you put the strudel? "
Classic Czech recipes prepared with the latest technology and enhanced by modern cooking methods.
Cold buffet:
Chicken roulade with sage, garlic and crispy bacon
Gourmet sausage and salami meat platter
Pig-kill platter with light and dark brawn, aspic, marinated pork belly with chopped onion and vinegar
A selection of quality Czech cheeses garnished with fruits
Main course:
Fried escalopes with mustard, garlic and lovage
Brewery goulash with a chilli pepper
Off the bone warm ham sliced at the table with a selection of mustards, horseradish cream and pickled vegetables
Perch with dill sauce and egg yolks in warm chive oil and roast potatoes with broccoli
Dessert:
Curd cream gnocchi with plum merenda Pancakes with strawberries and strawberry sauce
Combination of food and beer from private breweries across the country compiled by both renowned brewmasters and our chefs.
Starter:
Rillettes from young duck with homemade sourdough Lanbert 13 °, Brewery: Pod Lípou, top-fermented wheat lager, 5.5% Marinated and lightly beechwood smoked salmon with honey sauce, light potato salad pilsner beer 12 °, Brewery: Joe's Garage Beer, unfiltered pilsner beer, 4.5%
Main course:
Dark beer and honey braised pork knuckle of a suckling pig and potato mash with buckwheat groats Californian ALE 12 °, Brewery: Joe's Garage Beer, top fermented ale, 5.5%. Fried stuffed farm chicken wing , cauliflower puree with parsnip Pilsner Indian Pale ALE P.I.P.A. 14°, Brewery: Joe's Garage Beer, top fermented ale, 6.5%
Dessert:
Ginger bread dumpling stuffed with marinated plum with rhubarb sauce and chocolate mousse Stout 12 °, Brewery: Permon, top-fermented dark beer, 5.1%
Our bio quality Angus cattle, Galloway cattle and Higland cattle meat comes from our farms in Železny Újezd on the edge of Brdy forests.
Cold buffet:
Aberdeen Angus steak tartare with crispy garlic toasts Juicy roast rib eye steak with roast garlic sauce Braised beef tongue with plum coulis Smoked chuck and blade from our farm in Zelezny Újezd and horseradish espuma.
Main course:
Slowly roasted leg of ox in dark beer with root vegetables sliced at the table Top round steak sous vide with hazelnut and parmesan crust Beef bourguignon
Dessert:
Chocolate tart with sour cherries, whipped cream and blackberry jam
Cold buffet: ‘
Louzne farm’ chicken pate on apple and celery salad A croquette of goat cheese with sun-dried tomatoes and honey on rocket salad ‘Pradlo hatchery’ rainbow trout tartare with dill dip and beetroot caviar served on a potato bed
Main course: ‘
Louzne farm’ chicken roulade stuffed with spinach leaves and crispy bacon Pilsner goulash with bread dumplings Homemade spaetzle with Brdy forests-grown wild mushroom ragout Braised perch in herb oil with pumpkin puree, lamb chops with rosemary, caramelised and buttered farm vegetables
Dessert :
Plum cake with butter crumble and cotton candy Fried apples with curd cheese mousse and apple pearls
