After less than a year, I was happy to revisit my favourite restaurant V Zátiší for the lunch menu. Between one and two o’clock, the restaurant was packed with diners who, very likely judging by their clothes, had come here for a “business lunch”. But even if you are not into ties and jackets, don’t be afraid to visit the restaurant.
I chose goose pottage called “kaldoun” as an appetizer. Kaldoun is a dish made famous by Magdalena Dobromila Rettigová. It is a soup made from poultry giblets and offcuts (liver, heart, neck or wings), and it used to be often prepared at the same time as St. Martin’s goose in order to process everything from the animal. The typical spice for kaldoun is nutmeg. The soup was made with carrot and parsley noodles and was delicious.
The main course was served with goose breast and confit leg, cream of red cabbage, truffle stuffing and a thick sauce made from the fat. I am a lover of the taste of truffles and I literally could not get enough of the stuffing. The brisket was served in a minute preparation, the thigh on the other hand was slow roasted and was already boneless.
Chocolate mousse with flambéed marsmallow, dried orange and fresh blackberries were served for dessert. The taste of the dessert was not a bit behind the very nice food-styling.
You can go to the V Zátiší Restaurant every working day for the lunch menu, the three-course menu costs CZK 595 (about 25 EUR) and you can choose from two options for starters and main courses. Despite the 100 CZK increase in price, I still think it’s a great value for money, the food tastes great, the service is impeccable and the premises in the centre of Prague are cosy. The restaurant is listed on Michelin guide.
If you don’t know the restaurant V Zátiší, try visiting it for the first time, perhaps for a more festive lunch. I recommend booking in advance.
More information can be obtained by clicking on the map link:
