Summer Barbecue at Pinkas - U Pinkasu Restaurant

+420 221 111 152 Daily 10:00 a.m - 10:30 p.m
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Summer Barbecue at Pinkas

In our gothic garden we prepare great Pinkas grilled specialties for you all summer long, from June to September, on our outdoor grill.

Summer offerings from our outdoor grill and smokehouse

  • Grilled beer appetizers
  • Delicacies from our smokehouse
  • Summer grilled specialties

 Offer valid daily.

We wish you a good taste!

 

In our gothic garden, we have been preparing great Pinkas grilled specialties for you on our outdoor grill since June.

From our outdoor grill and smokehouse

 

Grilled beer appetizers

  • Dumpling-toast with poached egg and cucumber jam (1,3,7) 150g ... 119 CZK
  • Dumpling-toast with poached egg, bacon and cucumber jam (1,3,7) 150g ... 129 CZK

Delicacies from our smokehouse ...

  • Finely smoked sausage with mustard and horseradish (10) 2 pcs ... 99 CZK
  • Freshly smoked spicy sausage with mustard and horseradish (10) 200g ... 159 CZK
  • Boneless smoked knee with mustard and horseradish (10) 300g ... 199 CZK

... and grill

  • Bread patty stuffed with pulled pork, barbecue sauce and fresh vegetables (1,7) 150g ... 199 CZK
  • Bread pancake with grilled bacon, fried egg, lettuce, onion, cucumber and sauce (1,3,7) 150g ... 179 CZK
  • Chicken steak * marinated with rosemary and lemon juice - 200g ... 299 CZK
  • Pork steak * marinated in a secret blend of herbs - 250g ... 349 CZK
    * steaks are served with small cabbage salad, mustard, ketchup, tartar sauce and bread

Accompaniments

  • Pickled vegetables - 100g ... 65 CZK
  • Tartar sauce (3,10) 20g ... 40 CZK
  • Horseradish - 20g ... 40 CZK
  • Butter (7) 20g ... 40 CZK
  • Mustard (10) 20g ... 30 CZK

Offer valid daily.

We wish you a good taste !


Contract prices are inclusive of 10% VAT, valid from 1 January 2025.
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