Marie B is a restaurant that offers tastings in the form of carte blanche. The guest never knows in advance what will be on the menu - not even when the dish is already in front of them. Everything is revealed only after you finish eating and have a dialogue with the staff. Carte blanche isn’t for everyone, but if you embrace this concept, you’re in for a unique and powerful experience.
La Degustation Bohême Bourgeoise is a Prague Restaurant that, uniquely in the Czech Republic, has been awarded and has maintained a Michelin star for a cuisine based exclusively on Czech ingredients and recipes. Traditional Czech ingredients like Olomouc cheese, beetroot, or carp here take on surprising, modern forms and push the boundaries of Czech cuisine.
Saying goodbye to the old year at a table full of delicacies and stepping into the new one with a glass of premium sparkling wine, cava, or champagne - does that sound like a perfect plan? Here are my tips for great Prague restaurants that will be open on New Year's Eve, including prices and direct links to New Year's Eve menus.
Enjoying the magic of Christmas at a table full of festive delicacies and leaving the worries of cooking to top chefs is the best way to spend the holidays in peace. Here are my tips for great Prague restaurants that have prepared an exceptional Christmas Eve dinner for you, including prices and direct links to their menus.
Roast goose with cabbage and dumplings for St. Martin’s Day is one of the most popular Czech culinary traditions. Here are my tips for great Prague restaurants that will feature goose dishes on their menus, including prices, website links, and direct links to their St. Martin’s Day menus.
Masgouf is the Iraqi national dish prepared from a carp-like fish. It is slowly grilled over an open fire. This specialty has a history dating back to ancient Mesopotamia. The basis is an absolutely fresh fish cut along the back and rubbed with salt or marinade. The meat is skewered on spikes and placed vertically near the fire pit, where it bakes indirectly for several hours.
Guss is the Iraqi variant of the dish known as shawarma or döner kebab. The foundation is beef or lamb alternated with layers of mutton fat. Iraqis serve this delicacy in a traditional diamond-shaped bread called samoon. Guss is necessarily complemented by the spicy mango sauce amba, pickled vegetables, and fresh parsley.
Qeli is a traditional Kurdish meat dish created by long cooking and subsequent confit of meat in its own fat. This hearty specialty is inseparably linked to the Iraqi city of Akre. No complex spice blends are used in the preparation; the main flavor is provided by the meat itself. An essential accompaniment is qeysi, a warm sauce made from dried apricots. Its sweet and sour taste perfectly balances the richness of the meat.
Marag bamya is a hearty stew built on a combination of young okra, lamb, and tomato sauce. This Iraqi specialty distinguishes itself from similar okra preparations in surrounding countries mainly by its thickness and intense flavor. A key role is played by the slow stewing of the meat with the bone, a large amount of garlic, and an unmistakable acidity.
Timman sha’riyah is a traditional Iraqi side dish combining fluffy rice with golden-fried angel hair noodles, known as vermicelli. In other parts of the Arab world, this dish is called ruz bil sha’riyeh. In Iraq, it is served with stewed meats or vegetables with a rich sauce.
