Traditional Pork feast in Prague

We invite you to a Traditional pork feast during February 2025. For evening times we recommend early reservation.

• 100g Large crackling with onion and garlic
• 100g Butcher's foie gras with coloured onions and vinegar
• 0,25 l Ovar soup with hail

Main dishes

• 200g Potato and hail roast yam with cardboard
• 250g Ovar knee with veymrda
• 350g Traditional plate
  (light and dark yarn, pork knuckle, mustard, veymrda)

• BONUS: 0,04 l BECHEROVKA FREE - when ordering two courses from this offer.

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