March dégustation menu

Chef Marek Šáda has chosen three sumptuous meals for the March dégustation menu, which ends with a marvelous dessert. Come any time in March to taste brook trout with avocado, lentils and sour cabbage, Veal sweetbread with estragon sauce, guinea-fowl confit and breast. After this rich feast, you can enjoy a wonderful „Větrník“ with dulce de leche and vanilla from Madagascar.
 

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