U Modré Kachničky — Restaurant in Prague

A great disappointment.

After observing the glowing reviews about the traditional great quality food, I have to say that it is not true.

First, the service. We were treated very well by the waiters, nothing to complain there, but expect to receive a typical show and exaggerated and unnecessary small talk from waiters trying too hard to create a lively atmosphere. Given how the place is trying to serve high-end food, I would have appreciated a bit more decorum and restraint. But this is mostly personal.

The food. The tasting is 890 koruna. A decent price for five course. But first, one course is an out of place lemon sorbet that should not be properly called a course, more an amuse-bouche, between the two meats.

The first starter was a venison paté, quite delicious, with a fresh flavorful salad (rare).

Second course was a seared foie gras served on gingerbread. Foie gras was ok, but I have had better. Gingerbread was slightly stale and not quite full of flavors of spices like it should be, plus a bit too sweet.

The duck was good but nothing to write home about for a restaurant that prizes itself on its duck. Was expecting some more unique combination of flavors. It simply did not pack a punch. The coriander potato purée was, however, good and fresh.

The next meat dish was a venison saddle with rose hip sauce. The venison was perfectly cooked, the carlsbad dumplings were airy, flavorful with herbs, some of the best I have had. But the sauce, once again, did not really surprise. Tasted similar to a svickova sauce, did not really detect the subtlety of rosehip. In sum, the dish was good, but one would expect to discover something slightly more out of the ordinary, something that you remember as you fall asleep in the evening. Not the case here.

The chocolate cake dessert was the least interesting and worst dish of the evening. It was dry, too rich, a plain cake that tastes like the ones you can buy industrially. The plating of it looks cheap too. It is overdone in an effort to make something bad look good.

The wine pairings for 590 koruna or so were OK. Sparkling czech wine to start (OK), sweet czech wine for the foie gras (great), white for duck (ok), red for venison (ok), port for the cake (meh - nice spiciness but an intensity that is overwhelming and lacking in balance). Overall, not worth the money.

I had very high expectations going into this place, almost certain to be pleased, and I turned out to be wrong. I am saddened to say that I would not recommend this...

It's a blue house close to the Vltava, the river that runs through Prague, and that you all know by its German name: the Moldau.

Our Czech friends, fond of Kafka, first gave the same name to their two restaurants, dislocating them only by their address. Even the presentation on the website is confusing. The original, the one I tested, is in Nebovdska and the other in Michalska, more in the center. It is slightly more upscale in dishes and menu suggestions while the second has a slightly wider choice in vegetarian dishes.

The executive chef is the same. But if he has a face, he has no name! Indeed, even though he has worked for the kings of Sweden and Norway and many celebrity people, he does not wish to develop his personal fame. A beautiful lesson of humility for many.

Finally, our landlords have actually acquired a block of houses that they linked together. This forms a labyrinthine space all the more delirious as the decoration oscillates between an Austro-Hungarian baroque, a Viennese nineteenth century, a mezzanine of intertwined colored paintings and a multitude of objects, photos and paintings. Nevertheless, an elegant harmony detaches itself.

Having been able to browse all the rooms (I think!), I advise you either the very first room or one of the last two, after a few doors and many steps. The tables are rectangular and spacious. We are not here to squeeze the client, he must feel comfortable.

If I had to invent a term to name the kitchen, I would call it elegant-rustic. Our chef having made beautiful classes, he found us the way to lighten the famous knedliky, these incredible quenelles of potatoes. Beware of it like a plague! In many tourist restaurants, they are a cheap piece that will make you feel full without having eaten well.

Then, if I tell you that the name of the restaurant means "blue duck", you will immediately feel a strong inclination for hunting. And it is true that deer fillet, saddle or deer hock, feathered game and any hair, duck form the bulk of the map.

As you can see in the photos, we are on a cooking with sauce! I adore!

And an Apfelstrudel for the end.

Very nice wine list giving a good place to local wines.

If your knowledge is limited (as much as mine) in Moravian or Bohemian wines, let yourself be carried away by the wise advice of the sommelier.

Check of 200 euros for 2.

More restaurants on my blog...

We had the pleasure of trying both the "Roast Duck" and the "Grilled Duck Breast." As we awaited our main courses, we were treated to a delightful starter of salted butter and fresh bread. The bread was perfectly fresh, and the salted butter added a delicious touch.

The Roast Duck was served with chestnut stuffing, cabbage, and potato dumpling, presenting an inviting and appetizing appearance. The duck's skin was wonderfully crispy, offering a pleasant contrast to the rich flavors within. Although we found the interior slightly overcooked for our taste, it remained flavorful and enjoyable.

On the other hand, the Grilled Duck Breast was cooked to perfection, boasting a juicy and tender texture. The accompanying sauce was a perfect match, enhancing the overall taste and creating a harmonious combination.

For wine, we chose the Svatovavřinecké (2020). Though we are not wine experts, we appreciated its initially dry taste that evolved to reveal a more complex flavor profile as we continued to enjoy it. It was a successful pairing with our meal.

The ambiance of the restaurant is simply enchanting. The decor and atmosphere transport you to a different era. We were seated near the entrance on the right side, but both the back salon and the upstairs area also offer unique and charming settings.

Service was exceptional. The gentleman who attended to us was incredibly polite and patient, answering all our questions with great detail and offering helpful recommendations. His attentiveness added to the overall positive experience.

The live piano music further elevated the dining experience, adding a layer of sophistication and enjoyment to the evening.

While the prices might seem a bit high, we view it as paying for a complete dining experience rather than just a meal. The quality of the food, service, and atmosphere made it worth every penny.

A minor point for improvement would be the availability of paper towels in the restrooms, as the hand dryer is not the most hygienic option.

In conclusion, we highly recommend here to anyone looking to savor traditional Czech cuisine. It is particularly well-suited for a romantic fine dining experience. This place is definitely...