Thursday, September 24, 2015

Prague, Czech Pepublic: Lobkowicz Palace Restaraunt, Zameka Restaurant (at Konapiste Castle), Cotto Crudo (Four Seasons), Lokal Dlouha, Lvi Dvur, Rybi Trh.

Lobkowicz Palace Resto

Bushed after viewing so many sights around Prague Castle, we had to stop for a spot of energy.

 Chocolate tarte.

 Cheesecake with forest fruits sauce.

Apple strudel with creme anglais.


Paccheri, sauteed broccoli, sea urchin and truffle.

Simple bruschetta.

Lvi Dvur

Lvi Dvur is a resto long known for it's suckling pig. We were not disappointed.

The presentation and carving of the pig. This one belonged to my neighbour's table.

Roasted suckling pig, prepared according to the original recipe of the court of Emperor Rudolph II, Accompanied by house made chips. There was quite a bit on the plate but hard to see because of the ambient light. Lots of crackling, rib rack, and other choice parts.

The sauces for the pig, spicy sweet red pepper sauce with lots of paprika and a sauce of grated horseradish and apple.

The side dishes that come with the suckling pig order. Boiled potatoes with fried onion and parsley, bread stuffing and dumplings flavoured with the pig's juices and fat and various pickles.

Crispy pig's ears and tender/juicy cheek from the big pig in the presentation above (the waiter gave me these).

This gives you a sense of the size of the rib bones on the suckling pig. My pig meat came from a much smaller pig than the one in the presentation which was reserved for the table of 12 seated next to us.

 The house salad.

A special off the menu pastry stuffed with caramelized apples, all surrounded by creme anglais.

King Solomon Restaurant

The Jewish community in Prague, particularly the cemetery and some synagogues, is visited by tourists from all over the world. It is most interesting, particularly from a historical perspective. This restaurant is in the heart of this community and considered it's best. It was very good.

House salad. 

Look at the wonderful ingredients for this delicious soup! A this vegetarian soup of mixed wild mushrooms of the season, beans and barley.

Carp pate ("gefilte fish"), accompanied by a freshly grated mixture of beet root, horseradish and honey. Unfortunately, just passable.

Steamed cabbage leaf stuffed with minced meat and rice with a sweet/sour raisin/tomato sauce. Very good!

Apple strudel with whipped cream and strawberry sorbet.

Lokal Dlouha

This resto is essentially a pub and very informal.

A variety of sausages from the in house butcher with mustard and creamy whipped horse radish. This is what really good sausages should taste like, mildly smokey, juicy and crunchy skin with a bight. 

Beef shin goulash with mashed potatoes. A terrific example of this dish. Very moppable sauce. 

Pork neck steak with fried onion and onion gravy. The meat was a bit tougher than it should have been.

Steamed cabbage.

Rybi Trh

This resto is reputed to be the best fish resto in Prague. However, fair warning to ask prices when prices are not given. This meal was extraordinarily expensive and unnecessarily so. We  asked what fish were fresh that day and after being told and after requested the scorpion fish, they brought us the fish to view. When we saw the whole fish, raw on the platter, I told the waiter that that fish was way too big for 2 people. The waiter insisted that it was "perfect" for 2. I should have asked the price, but servings of fish, even whole fish that quoted on the priced reasonably. So, I ordered the fish. The cooked and fileted fish was brought to the table. I have what is considered a "great appetite", and despite that, I could barely finish my portion. My eating partner finished less than a quarter of what she was served. We were least we thought that we were done, and then waiter said to me, "what about the other half of the fish"?? I was astounded! Clearly, this was a fish suitable for a minimum of 4 people! The bill for my meal, here in Prague, where even at the Four Seasons hotel, my meal was about $110.00 and the average meal in Prague was less than $80.00 with a bottle of wine, came in over $400.00 (and of course the fish was the main reason)!!!! I was shocked and price does not shock me at restaurants as I travel so much. You have never read a comment by me where I said I was "ripped off", but this was truly a rip off and an example of a waiter taking full advantage of the client. That being said, it was probably a very good fish resto for Prague, but on the scale of things, not worth the visit. You be the judge.

Very good house made gravlax styled salmon. Perfect texture, lightly smoked. 

Condiments for bread, chopped sun-dried tomatoes, creamed cheese with chives and flavoured butter, all quite ordinary. 

Seafood salad with razor clams, sliced smoked octopus, chicory and blood orange.

Bouillabaise Marseillais style with various fresh fish filets, mussels, and shrimp and with a dollop of aioli. Ok, but, better in Marseille.

That fish!!! Having enjoyed scorpion fishes of small to medium sizes, suitable for 1 or 2 persons at my favourite fish resto in Toronto, Josos, I understand relative size and I was not wrong when I told the waiter that I did not think this fish was suitable for 2 people, but, went along with her. 

Mixed grilled veg that accompanied the fish. 

The fish, plated with sauteed spinach (steamed was requested). It was reasonably well cooked although just a tad over. When it was first presented and the fileting begun, it was undercooked and the waiter took it back to the kitchen to be finished. Not too professional on the kitchen's part.

Zameka Restaurant (Konopiste Castle)

Konapiste castle is a must for anyone visiting Prague, a short 40 minutes drive south of the city. The castle interior is remarkably preserved. Furnishings, fixtures, armour collection (which in itself was special) and paintings are still there, despite ww2. But, the highlight that made the interior truly remarkable was the Prince's mounted collection of the result of his hunts. The Prince served as an Austrian diplomat and his travels took him all of the world and he hunted everywhere. He was a truly avid hunter and in his rather short life (he was assassinated, the shots the echoed arounf the world that led to ww1) a remarkable variety of 300,000 creatures (!!!), all mounted, catalogued, dated and numbered, the vast majority filing the castle walls or serving as the skeleton of many light fixtures. Truly, this interior must be seen to be believed. 

The castle restaurant is a hidden gem to enjoy very good country cuisine at a castle most worth visiting about 40k south of Prague. The Interiors were quite remarkable. If anyone reading this hunts you will find this castle experience, exceptional.

Venison pate "Ferdinand" with sliced almond and fresh berries. The texture and flavours made this pate truly good.

Venison (from the castle grounds) goulash with fresh shallots and the best potato pancakes I experienced in either Budapest or the Czech Republic. Perfectly cooked all the way through, ungreasy, with nice crispy edges and outer texture and very good flavour.

Mashed potatoes with smoked pork and fired onions mixed in. Delicious with a very pleasant chunky texture.

Grandma's apple strudel, which was really very good.

No comments:

Post a Comment