At lunch we serve a shorter seasonal lunch menu. In the evening, the carte and tasting menu follow the season and the day's arrivals; the team will guide allergies, dietary requests and pairings.
Section 02 · Food
Food
Oysters opened to order, freshwater fish, open fire and seasonal Czech ingredients. A precise kitchen built around what arrives at its best.
01
Oysters
Opened to order. Served simply with lemon and zest vinaigrette, or warm as the signature Chef Oyster.
02
Small plates
Cold and warm seasonal plates to begin the menu: vegetables, fish, smoke, acidity and bold sauces.
03
Main courses
River fish, carefully cooked meats and fermented accents from the kitchen. Freshness and responsible use of the whole product shape every plate: bones, skins and trim become stocks, sauces and crisp details.
04
Desserts
A quiet finish: fruit, dairy, herbs, acidity and texture, never more sweetness than the plate needs.
05
Tasting menu
For guests who want the kitchen to set the rhythm. The chef's tasting menu moves through oysters, fish, fire, a meat course and a seasonal finish.
06
Bar menu
A concise bar menu for oysters, champagne and precise dishes that can begin the evening or carry it all the way through.
Oysters
From the bar
Cook with what arrived this morning, and not before.