The restaurant La Degustation Bohême Bourgeoise, run by Marc Christov and Oldřich Sahajdák, reflects the nature of Czech cuisine, whether in terms of ingredients, their origin, preparation, or combinations. The kitchen clearly strives for creativity and a contemporary take on traditional recipes with excellent perfection. This effort is also moderate, not overly exaggerated, and leaves a perfect impression of respect and humility towards tradition. The first course of the tasting menu, made from tomatoes and melon, showed originality and playfulness in working with textures and temperatures – the soup, ice cream, and frozen currants together created an original effect. The second course, fish, namely trout with three sauces, reflected the technical perfection with which they know how to work here. The taste combined the intensity with the delicacy of the dill-based sauces. The rabbit schnitzel with mustard emulsion and pickled zucchini salad evoked sentiment and memories of this childhood classic. It worked great, even though it was more of a familiar experience than a surprise. The beef tongue with cucumber sauce and dumplings elegantly reinterpreted the Znojmo roast beef – tender meat, subtle and clear cucumber sauce as a departure from the classic creamy version of Znojmo roast beef, and the additional texture in the form of fried spring onion straws created a dish that was contemporary yet firmly rooted in tradition. A dessert of elderberry, blueberry sorbet, and basil oil provided a light and pleasant end to the tasting. The restaurant offers a powerful taste experience based on certainty and quality, not on shocking. If you are looking for respect for Czech tradition in a modern setting, this is exactly what you will find here in the best possible form.
