Portfolio restaurant — Restaurant in Prague

We had the five course tasting menu with the wine pairings. We chose wine pairing A, which is the less expensive of the two options. All of the courses and the wines were excellent. My favorite course was the second course, the duck liver fois gras pate. A few comments on some of the wines. The prawn course comes with a pinot grigio. Usually I’m not a fan of that wine because they are typically too light. But the one served here had lots of body and was surprisingly good. The pate course comes with a hibernal. The traditional pairing with pate is a sauterne, which is sweet. However, the hibernal grape is a cross of two grapes, one of which is riesling, and that gives it some sweetness so it went well with the pate. The third course, a red fish filet, comes with a white rioja. This wine is an inspired choice because it is full bodied but yet does not overpower the fish. The fourth course is duck breast, and it is served with a cabernet sauvignon. I thought this wine would be too powerful for the duck, but it turned out to be a rather light, but flavorful wine that worked well. Our server/sommelier explained that the colder central European climate in which it is grown makes the cabernet less powerful than the Napa cabs I usually drink. He was very enthusiastic about the dishes and about how the wines paired up which greatly added to our experience. A wonderful meal, I highly recommend...

Outrageously expensive: had the Truffle Tasting menu (10/15/2022) and was inexplicably charged 2x the degustation menu price for unlisted "grams of shaved truffle." Total 6000 kcz with over $70 usd in "shaved truffle" additional cost from the fresh truffle offered at each course (not that I realized the offer was an extra charge to begin with). All for a menu built around.... truffle.

Plates were overall flavorful and straightforward: salt, fat (olive oil, egg yolk, butter) and truffle (white truffle, black truffle). The truffle was heavy handed, as would be expected I suppose.

The aged beef tartar was quite "fresh" in effect and the best portion of the evening. Staff also prepared a half portion of the venison (on their a la carte menu -- I'll try anything recommended) and it was pleasant. Both pictured.

Wine pairings were sufficient. Like with like, unsophisticated and decent. Complex wines served too new out of the bottle, though.

Would have given 4 stars (3 for food, great staff) but for the insane cost: literally 1700kcz more than my actually Michelin star menu (with pairings) the next day.

Recommended? Sure, if you can't get in elsewhere.

Also note: I was sent here from the Grand Mark just down the street. Thought it was a genuine recommendation, learned later there is a kickback between hotel...

wife and i had a first rate experience at portfolio. a nice place to be, spacious, quiet, fresh air, comfortable seats great service, friendly, passionate, knowledgable food was very good, i had a starter of blue fin tuna followed by a wagyu rib eye. my only slight criticism here way too much sauce and vegtables with the tuna i didnt agree with the balance here. the medium wagyu was perfectly grilled, just delicious, came with baked potatoes and a nice reduction personally the thing i am most excited about in a fancy restaurant like that is the wine, the resources and the expertise of the sommelier, and boy did they deliver... the tuna was paired with a riesling by eva fricke, very highly rated label at the moment and apparently not so easy to get, they were evidently pleased to have that on their wine list. the meat came with a 10 year old red which was also quite special. added bonus i loved to findjapanese nikka whisky on the menu which i like a lot, and which concluded the dinner. thanks portfolio for a wonderful...