TRITON Restaurant

One of the four oldest buildings on Wenceslas Square is home to the Adria Hotel, with a history dating back to the early 19th century. In its basement, you will find the TRITON Restaurant 1912, set in the unique surroundings of a replica stalactite cave with mystical motifs. The cuisine here is not ostentatious, but perfect. Chef Tomáš Kohút has mastered food preparation techniques and has a wealth of creative ideas. The service is very pleasant, striking a balance between formal and friendly communication, and the composition and presentation of the dishes is perfectly executed. A wider selection of wines and pairings would further enhance the restaurant. Four tasting menus are offered, including an imaginative vegetarian option and à la carte. From the very first amuse bouche, it is clear that they know their stuff in the kitchen. Among the appetizers, the very delicate pigeon liver pâté, humorously served in a ceramic replica of a pâté can, caught our attention, as did the local variation on the classic herring – delicately marinated sea bass with the acidity and freshness of kefir sauce and cucumber caviar – excellent. All the appetizers were complemented by a glass of wine – the local wine list offers a diverse selection. The main course included the pigeon with semolina gnocchi, fresh fruit, and a rich sauce, followed by sturgeon – pleasantly firm white meat complemented by a light fennel foam and peas. They also pride here on modern confectionery under the guidance of pastry chef Marc le Breton. Excellent desserts adapted to summer fruit – without a dense corpus – based on different textures, complemented by sorbet made from complementary ingredients, guarantee a complex gastronomic experience.