An easy 7 minutes’ walk north from Prague’s Old Town Square is a Michelin-starred restaurant, Field.
Field is an award-winning free range dining restaurant that desires people to be comfortable while serving Czech dishes featuring innovative techniques – one that is truly evident to anyone lucky enough to have a wondrous meal here in Prague. The concept is quite simple, it’s spectacular cuisine in a modern and laid-back setting. This Michelin-starred restaurant welcomes the smart casual atmosphere thoroughly.
After being seated shortly upon entering the restaurant, we ordered a delicious dose of homemade raspberry lemonade. A bread basket featuring a variety of dips and flavors was served which were also quite refreshing. It highlighted distinctive lavage salt, smoked butter with marrow, fermented white cabbage salt, bacon crumble, Lucina cheese, watercress, and root and truffle butter puree. Who doesn’t love a warm and toasty bread, kept warm in the basket? It was fun playing with the available flavors. I enjoyed mixing them together delighting the palate.
The first course recommended by our server was goose liver with wine spirit, cherry and pistachio. The goose liver was marinated in salted caramel for a full 24 hours, served with sweet bread on the side. Apparently it was so popular it stayed consistent in their menu since last season.
The brioche was incredibly soft, sweet and seared to a nice crunch. It was a light bite while my palette enjoyed the sweet foie gras. The dish came in a small fun-looking glass that allows for an easy balance between the essences of foie gras, cherry and pistachio.
Style Details
Dress | TOPSHOP
Bag | LOUIS VUITTON
Shoes | VALENTINO
Sunglasses | CELINE
Jewelry | c/o LILIES AND CROWN
Location | Michelin-Starred Field Restaurant
The next appetizer was aged beef with endive, marrow, and black garlic. The ice cream was made of black marrow. Ever heard of that? Well, it tastes amazing! It was a wonderful balance, between the beef and ice cream. The ice cream in the center and everything surrounding it smells so heavenly. The beef was very soft and decadent. The black garlic and truffle went incredibly well together. Clearly, a joyous combination of textures and flavors.
The next course featured was a wild turbot with marrow, kale and buttermilk. The turbot is from the Nordic sea. It was prepared, again, with beef marrow. But this time, the marrow is baked. It was dressed with buttermilk puree and kale chips topped with soy and lemon balm oil. The beef marrow deliciously jumps out at first flavor from the turbot, and sauce follows shortly after. What was so delightful about this dish was that the marrow’s richness is maintained in the palette. This came with a delectable wine pairing and it certainly accented the turbot.
The last appetizer we enjoyed was tartare lamb tenderloin with mayonnaise and aged Gouda cheese. This was a surprise dish from the chef. My kind of surprise… more delicious food! The tartare was held up by a captivating crispy bird’s nest. This was so delicious and fun. The presentation created that sort of excitement when two servers poured liquid nitrogen that further created a dramatic, enchanting, white fog over the dish. Truly fascinating!
It was certainly quite a palette party so it was definitely time for a palette refresh. The sorbet was served in an entrancing little egg as part of the presentation decor. Inside there’s ice cream Tonka beans. I found myself delectably digging in, using the spoon scoop all the way to the bottom. I satisfyingly enjoyed this with a side biscuit made with cheese. What a congenial way to clear the palette.
Now, on to the main courses. The first is veal with chanterelle, Jerusalem artichoke and shallot. The pleasurable sauce is a combination of cognac, truffle, with goose liver. The veal was wrapped lovingly in scrumptious ham and looked gratifyingly rich. The veal was so endearingly soft and pleasantly rich, while the sauce accentuates the veal and ham. If you love meat, you will be pleased with this. My husband hasn’t looked up from his plate, eating the veal ravishingly since it arrived. Clearly, this plate was a meat-lovers heaven.
The next main course is duck breast from a local farm served with white cabbage, mustard, and gooseberry. Its luscious sauce consisted of duck shallot and a combination of five spices. The sauce and puree are so bewitching and flavorful together. The duck was very soft and tender, not oily at all. The ambrosial duck flavor was evident but not overpowering. The clever combinations just focuses on the duck’s texture making this dish an engaging and delicious meal!
Dessert came with cappuccino and an iced latte. Such proper coffee. If you’re ever in the area and want a refreshing iced cold latte or a wonderful hot cup of coffee, this place won’t disappoint. The restaurant is already charming with its award-winning cuisine, it gets even better with its wide variety of drink offerings.
The first dessert served was rhubarb yoghurt with caramel. I used a spoon to smash the top then eat it bit by bit all together. This dessert has a light tart, while being quite sweet and crunchy. A nice, pleasing ending.
The other dessert is Jerusalem artichoke with truffle, almond, rosehip and wild tarragon ganache. The top part is a sweet ice cream truffle with shaved truffle on top. Yes, not one level of truffle, but two! The almond milk was a great, last touch. If truffle came as a dessert, this would be it. It featured a very light crunch, but definitely all creamy. The truffle flavor is evident in every adorable bite. The ice cream is a darling touch. This makes it feel like a true truffle dessert.
I’m so grateful for discovering Field Restaurant in Prague and witnessing their award-winning culinary concoctions!
Thanks to Michelin-starred Field Restaurant | U Milosrdných 12, 110 00 Staré Město, Czechia | +420 222 316 999 | All views, posts and opinions shared are my own.
