The Field restaurant in the center of Prague is one of those establishments that can transform an ordinary evening into a culinary experience. Under the leadership of Chef Radek Kašpárek, original combinations of flavors and textures are created here, which are reflected in the tasting menu. The individual courses are carefully composed to reflect the seasons and current seasonal ingredients. Each course stands out for its emphasis on flavor details. Sometimes there can be so many sensations that it is difficult to notice all the nuances. Each dish is carefully paired with a wine or non-alcoholic drink, and each course is served on different porcelain and with different cutlery, which adds a unique character to the whole experience. The service is exceptionally attentive, friendly, and professional. The menu we tasted started phenomenally. Caviar, Gran Moravia cheese, Jerusalem artichoke, sour cream – all beautifully decorated, full-flavored and intense; accompanied by ice cream, Jerusalem artichoke sauce, almond slices and seaweed caviar. The course was subtle, elegant and very tasty, served as it should be. This was followed by pea velouté – a delicate combination of peas and mint that brought out the quality of the ingredients and was also pleasing to the eye. The main course was lamb, which this year was not tough but tender and juicy, more aromatic, with kale as a superb side dish. The Czech tradition and autumn-inspired dessert of plum jam, cranberries, cottage cheese, and toffee offered two desserts – a chocolate tartlet with cranberry cream/jam and a cookie, and cranberry jelly with caramel cream. Cottage cheese mousse, popping balls, pepper, caramelized hyssop, rum ice cream. And plum jam. Excellent! Wine is one of the restaurant’s strengths. You can taste bottles from all over the world, from well-known brands to natural wines with a local character. Bravo!
