Restaurant Mlýnec — Restaurant in Prague

For our cherished anniversary, we embarked on a captivating culinary journey to Mlynec restaurant in the enchanting city of Prague – an esteemed establishment recommended by the renowned Michelin guide. We were accompanied by our precious 7-day-old newborn, snugly nestled in a stroller. Although the absence of an elevator posed a minor obstacle, the gracious staff went above and beyond to ensure the stroller's safe passage down the stairs. The moment we stepped inside, an air of warmth and assistance enveloped us. The absence of barriers between the dining area and the bustling open kitchen, in my humble opinion, was a delightful touch. It bestowed upon us a sense of intimacy and allowed us to witness the culinary mastery in motion. Our evening commenced with an inspired choice: two impeccably crafted Moscow Mules infused with the premium essence of Belvedere vodka. This cocktail bore particular significance, as it was reminiscent of the first drink we shared. With the connoisseur's touch, I requested a bottle of Familia Furlotti Malbec 2018 to grace our table. The staff, well-versed in the nuances of the wine, indulged me with eloquent insights. However, my familiarity with this splendid wine was not to be underestimated. Hailing from the hallowed vineyards of Argentina, the Malbec unfurled a symphony of flavors upon our palates. A medium-bodied marvel, it danced with opulent notes of dark fruits, a symphony that reverberated from aroma to aftertaste. Embracing a mellower tannin profile than its French counterpart, the Argentinian Malbec is a harmony of altitude-influenced terroir and meticulous craftsmanship. Originally an aristocrat of Bordeaux, this grape found its true calling in the high-altitude embrace of Argentina's mountains. It has evolved into an iconic varietal, distinct from its French roots yet equally revered. With a character that matures gracefully, this wine is a timeless investment for collectors, showcasing the potential to age for years before unfurling its full splendor. The culmination of art and terroir, this wine is a harmonious companion to robust red meat dishes, elevating them to an unforgettable crescendo of flavors. Our journey through flavors commenced with an array of starters that unfurled on our table: The DRY-AGED BEEF TARTARE BY KLOUDA, crowned with a luscious egg yolk, truffle-infused mayonnaise, and accompanied by golden toast. The opulent FOIE GRAS, harmonized with cherries, a symphony of sherry vinegar, buttered brioche, and a delicate crunch of pistachio. A reverent nod to Czech tradition, the 7-HOUR TRADITIONAL CZECH DUCK LEG CONFIT regaled us with its tenderness, served alongside a triumphant medley of dumplings, guanciale, and red cabbage. Our gastronomic odyssey culminated in a symphony of main courses that captivated our senses: The VEAL FILLET MIGNON Á LA SCHNITZEL, an exquisite orchestration of flavors, partnered with velvety potato gratin, a drizzle of balsamic, an ethereal aquafaba essence, and tantalizing bacon chips. The 40 DAYS AGED ARGENTINE BEEF RIB EYE STEAK, a masterpiece of aging, presented with a regal crown of potato purée enriched with truffle oil, delicate pickled shallots, a whisper of tempura, and the embracing arms of perigourdine sauce. As our senses indulged in the crescendo of flavors, the curtain fell on this opulent performance, leading us into the realm of desserts: The CHOCOLATE FONDANT, a rich crescendo of chocolate intermingling with the vibrancy of peach and lemon, held in a tender embrace by a paté sablée. The WHITE CHOCOLATE CRÈME BRÛLÉE, an elegantly executed creation, paired with the gentle allure of currants and créme fraiche, nestled atop an edible "clay." With dessert came an ethereal duet of dessert wines, a sublime harmony for the senses: PÁLAVA 2020, Výběr z hroznů, Morava – a wine that whispered tales of its Moravian origins. MONBAZILLAC 2017, BORDEAUX – a symphony of Bordeaux's finest, encapsulating the essence of...

Unprofessional Hostess:

We made a reservation online for a table at 1pm. We had plans to check the restaurant out before booking a dinner there for our travel group of 22 people. Upon arrival we were greeted and asked if we had a reservation. We stated that we did, however the hostess did not see our name on her list and immediately stated she did not have any tables available. Even though the restaurant was at most half full. Confused at what happened I left after the hostess again reiterated that she did not have any tables and could book us for dinner on another day. We declined because that wasn’t the purpose of our lunch there. I stepped out of the restaurant for a moment and returned to speak with the hostess about a possible table at a later time today. She was gone so I found a waitress and asked her if she could help and if they had tables available. The waitress confirmed she had tables for two available and took me to the hostess. The hostess was now back at her desk and the first thing she said was “I already told you there are no tables” with an elevated tone. This took me aback because I was not expecting this kind of an aggressive reaction, especially at a restaurant of this caliber. This was unacceptable. We left shortly after and crossed the bridge where we had an amazing meal at Kampa Park Restaurant which ended up having an even nicer view and will now receive our large group for dinner. It’s a win for them because of this unprofessional hostess. I would suggest management retrain the hostess or find a better fitting role for her where she’s not interacting directly with customers. Sadly I cannot recommend this restaurant even though it may have very good food due to the extremely poor...

A restaurant that suits all tastes.Truly a great vibe. There were 9 of us, friends , family and work colleagues celebrating the Masters degree Barry Mungus had just received from Prague university. The welcome we got from the local staff was friendly and fabulous. We were shown to our exceedingly comfortable table and seats and were recommended the house chutney and cheese paste rolls and the house wine, both of which were delicious and delectable.One of our friends,Peter Brambles,a local student whose hobbies include fishing and jumping, decided to order the fresh fish fillets in a creamy,cheesy spicy sauce , accompanied by organic beetroot, cucumber, gherkins,and pickled onions. His twin brother,Larry went for the fresh cheese platter and hot cheese fondue followed with a cheese board for dessert. One of our friends, Melissa O'Mason, the leader of the group who works in one of the local hotels, was happily getting tucked into massive slabs of pork. And Clarence,who was on vacation had spicy noodles served on a bed of bacon and butter bean sesame buns. The ambience was electric and fun. Some of the diners were enjoying the experience so much that they were clapping,singing and shouting most of the night. You must try the egg burgers and chives. The waiters are also only too happy to show you how they prepare the side salad dishes which are magnificent and stupendous. Try the cheese paste,too die for. The decor of the restaurant was phenomenal. We had a decent laugh and the night was truly magical and good. We are definitely coming back with a local group of villagers...