Tafelspitz - slow-cooked beef

Enjoy Imperial Tafelspitz in the heart of Prague. Tafelspitz is a traditional Austrian dish made from slow-cooked beef (specifically from the tip of the flower), which is served in two courses: first a thick broth with side dishes, and then sliced meat with sauces and vegetables. The dish is known to have been loved by Emperor Franz Joseph I. and is renowned as a traditional Viennese gastronomic classic.

• Tafelspitz - slow-cooked beef leg with marrow bone, fresh vegetables, finely chopped spinach, potatoes, creamy horseradish and chive remulade (300g for 2 persons) ... 699 CzK

Contract prices are inclusive of VAT.
Grammages for hot dishes are given in raw state.
Recipes used, including nomenclature, are taken from 18th and 19th century cookery books.
Restaurant manager: Frantisek Novotny | Chef: Robert Koura