Field Restaurant — Restaurant in Prague

As a foodie, I love trying new restaurants and with La Degustation under my belt, I came here next. I ordered the 10 course Degustation Menu. I ordered their Sauvignon Blanc for the Amuse Bouche, the 2021 Chablis Grand Cru Valmur Jean Paul & Benoit Droin for the next four courses, and then the 2019 Les Pagodes de Cos for the six through ninth courses.

The amusement bouce dishes are usually an indicator of what I expect my evening courses will be and all three while good, two of them were tart which for me, set the tone of the evening.

The Eel was good and the smokiness of the dish was enjoyable, but the horseradish and dill in combination with the other ingredients were too tart. The wine I had did help to adjust the flavor and was good with the dish.

The caviar was good and a salty dish as one expects froma good caviar, but again, the dish for me was a bit heavy on the tart flavor. Again, the wine I selected helped reduce the tartness, but alone, is was decent.

The sturgeon was another dish where the sauce made the overall dish a bit to tart (a them with the first five or so dishes). The fish itself was good and without the sauce, I did enjoy this dish. The snails were good, but they were buried in the sauce which made the tart flavor unavoidable.

The last dish for my white wine portion of the meal was the foie grass which is a unique take on the dish. To me, it was eating a candied fatty duck liver. The liver itself tasted good and I enjoyed the concept of a candied foie gras, but by this time, my tounge was starting to get sensitive to the tartness.

The next dish and start of my red wine was the Hare. This hare was good and the sauce was not too bad, definitely not as tart as the previous dishes. They included a beat juice with the bone marrow (if I am not mistaken) but that was sweet and my tounge was starting to reject the tastes.

Next was the fallow dear which was the first dish where it had a nice savory feel to it. The truffle flavor complemented the sauce and the mushrooms were good. There wasn't any tartness to the dish and my tounge found some respite. The deer itself was slightly gamey, but overall a good dish.

The pumpkin dish was another hit as we entered the dessert phase of the evening. Overall, it had a nice, not overly sweet flavor that was not tart. My tounge was quite happy with this dish.

The second to last dish was the plum jam which was another hit. I enjoyed the balance of sweet and deep rich flavor of the toffee.

The red wine selection for these dishes was great and the flavor enhanced with all the dishes.

The last part was the petit four (had five bites), all which were good.

The service here was great, the staff explained everything to me and answered any questions I had about the food. The atmosphere is also great. The price to performance was a bit high for my tastes.

Overall, I had a decent evening here, but it would be hard to convince me to come back, at least with the excessive tartness...

Interesting food, ok service.

We called up on the day we arrived in Prague and fortunately managed to get a table for dinner on the same day.

The vegetarian menu is not displayed on the website, you have to call them and they will send it to your email address.

My wife got the 6-course menu, while I went for the 10-course menu with non-alcoholic pairing.

Some of the courses were simply outstanding, e.g the taco amuse bouche, the pea course and the ravioli course. The taste, the texture, the presentation, everything was there.

As with many such restaurants who decide to offer a vegetarian degustation menu, the cheese is overpresent. This brings some heaviness to the courses, which also incidentally lacked some texture, or variation thereof.

Offering a non-alcoholic pairing option is commendable to begin with. Mind you it is not a simple marketing stunt to follow the trend. The drinks are innovative, refreshing and pair particularly well with their respective course. It is rather unfortunate that the sommelier seems completely disinterested in presenting them, sticking to a basic enumeration explanation of the ingredients.

The place in itself does not stand out in any way. I’m guessing given the rather popular pursuit of the chef to present ingredients as is, this is on purpose. There are some graffiti decorations on the ceiling, Basquiat-style. Again, this type of decor-mix has perhaps become a bit too commonplace.

Service-wise, it is not on par with the Michelin star standards. The maitre d’hotel is rather cold, and the waiters need to be better trained. They explain the courses in a very mechanical manner, with little interest transpiring. We did however asked for the courses to be sped up, which they managed well.

We mentioned over the phone that we were coming to celebrate the start of our honeymoon/babymoon - granted it was only a few hours notice, but no mention was made of it from them. Not even a simple congratulations at any point during the dinner.

My wife also went to the open kitchen counter to thank the chef and the team - to which she was welcomed by a « they’re very busy right now » by the maitre d’hotel. We were also somehow surprised that the chef didn’t come out of his kitchen once.

Overall an interesting experience. One to be ticked off the list but perhaps not one to...

Amazing amazing (yes, I used amazing twice) restaurant. It's the exact kind of restaurant I love. Not pretentious but with relentless attention to detail. I was there with my wife and two daughters. It was a very hot day, so two of us were not really dressed for such a nice restaurant. (Thank you staff for not embarrasing us - I am eternally grateful.) They still accepted us with a smile. The window decorations and interior are simple yet sophisticated. There are farm tools everywhere which are ordinary, but the manner they are displayed was extraordinary. For example, in each window, you will see that there is a plaque underneath each agricultural tool telling you what it is. To me, this signified the philosophy of making simple ingredients into once-in-a-lifetime food (the ordinary into the extraordinary). The ceiling had a very subtle light display that looked to me like mother-of-pearl adding to the simple yet subtlety beautiful theme. The food and presentation were breathtaking. Three of us had the degustation lunch with non-alcoholic beverage pairing. Oh how divine! The chefs know you should start the course with a bang and we were impressed. I won't explain the food as I want you to be surprised, but the flavors, plating, and presentation were wonderful. The staff including our waitress and the manager were perfect. They made sure we were not lacking anything. One tip - check out the restrooms: you will see that they dry age their own beef. (Check out the photo) I did not add photos of the food as i didn't want to spoil your surprise. Don't look at photos of the food before visiting. All-in-all - I would say to make your reservation and enjoy the restaurant. Truly a masterpiece (even compared to some other Michelin starred restaurants I've been to.) I believe the highest level of skill and sophistication is to make things simple yet elegant at the same time (like the best sushi). This restaurant acheived that in the greatest form. It's more like participating in an art piece vs just eating. Don't think twice. Don't worry about the price. You won't regret it if there are reservations available. The reservations are easily done online. (Press like if you found...