Benjamin14 is a small, cozy, tastefully decorated restaurant dominated by a large horseshoe-shaped table for ten guests. The staff consists of two cooks, waiters, sommeliers, and creative minds, all rolled into one. The approach to guests is individual, the atmosphere informal. A uniform eight-course menu focused on modern Czech cuisine in a fine dining style is served. The service is smooth, accompanied by commentary on the composition of the courses and the idea behind the wine pairings. The menu is thoughtfully composed, from tomatoes with lovage and bryndza balls to speckled trout gravlax with sorrel to fallow deer tartare as part of the appetizers, culminating in a very delicate duck liver pâté with various imaginative corn textures. The main courses were very well done, whether it was the delicate zander in crayfish bisque or beef tongue with a delicate horseradish sauce. Not to mention the two pleasant amuse bouches. The pleasant evening was rounded off with a variation on the theme of honey and beeswax – mousse and ice cream. At Benjamin, they are not afraid to experiment with unusual flavors, which can sometimes surprise you with their bitterness, but it is definitely a great experience.
