In February, we are preparing our dishes with Czech beef from Maso Klouda. You can enjoy soup, tartare and steaks. The new menu by chef Igor Chramec can be tasted not only throughout February, but it will remain on the menu for months.
We are the only fine dining restaurant to use aged beef from Maso Klouda. The firm was founded two years ago by Mr. Klouda, who has more than 20 years of experience as a butcher. Maso Klouda purchases the animals directly from Czech farmers and oversees the animals as they are raised. The meat is then processed in their own establishment in Olešnice, Blansko, according to traditional practices. The result is beef of exceptional quality and flavour.
Chef Igor Chramec's menu for February includes three dishes containing this great meat:
Aged-beef tartare with spiced beef broth and mustard mayonnaise
Beef oxtail consommé with ravioli filled with beef and vegetables
Dry-aged beef rib eye steak with potato purée, cider-braised carrots and jus.
Come and enjoy a menu starring the delicious and fragrant truffles of Piedmont. It will be served at our V Zátiší restaurant from November 13 to 30.
From 5 to 9 September, you will have the exclusive opportunity to taste the menu directly from the Michelin-starred chef of the Ochre restaurant in Paris. Only 32 years old, Baptiste Renouard won his first star in 2021.
Experience a summer full of amazing flavours at V Zátiší restaurant. From 1.7. to 31.7. we have prepared a delicious 3-course menu with a bottle of Gruet Champagne for 2 people for a unique price of 1 190 CZK.