Long-time friends and really anyone who has spent time with me will know that I am a planner. For everything. Every detail. Any moment. Which is why I challenged myself to do little to no planning on our recent visit to Prague. Honestly, it worked out great. I don’t feel that we missed anything, and had the trip we wanted. When soliciting advice for my visit to Prague, it was my amazing followers who did ALL the heavy lifting when it came to planning our vacation. Literally, all I had to do was glance at my DMs, and all my food options came quickly together, including Michelin starred Field.
As we’ve done in the past, the choice to do a longer lunch degustation was the right choice for numerous reasons. Walking out of the Beer Spa (which might be a post for another day), the weather was a bit wet and overcast (not something two kids from the desert minded one bit). Although we didn’t have reservations — rude, yes, but there wasn’t an option to book the day of on the restaurant’s website — we were fortunate to arrive early and be a party of two. Although our only negative interaction at Field was the woman who was taking reservations (it really, really, seemed like she didn’t want to be there throughout our meal), everyone else was an absolute delight, knowledgeable and professional and not too formal.
After being quickly seated (and a bit surprised the dining room was half full before noon), the menus were presented. While there was a ten-course degustation available, we chose the five-course lunch menu. There are two different wine pairings available (generally, I love seeing this), and a non-alcoholic pairing as well. With a glass of Bollinger to start (yes, we are those suckers), we went for the cheaper wine pairing. With a bit of freshly baked bread, accompanied by a beautiful selection of homemade butter(s!) and other accompaniments, we were more than ready to begin the meal.
Although there was no amuse bouche or snacks — nothing really untoward, I just wish there had been a small bite of two — the first course started on a high note. Comprised of Char, Miso, Apple, and Cider, the presentation was absolutely beautiful and was perhaps the most well-composed dish of the meal. While perhaps lacking just a bit of depth, it was the right plate to start the meal on. Hands down our favorite course of the meal was the second course, Chanterelles, Curd, Brown Butter, Yolk. Creamy, moreish, savory – I would’ve been happy with seconds, or to eat this every day of my life. I’m still not sure what makes it resonate so much, but that’s the secret of the kitchen. Our next course was the heaviest, the Beef, Watercress, Artichoke, and Fava. I feel that some sort of meatier protein is always going to be on a Czech menu, and the tender beef was well balanced with the other elements on the dish. With a small, sweet interlude, we finished with the light Plum, Kefir, Sheep Cheese, and Tarragon. While I realize it might not seem that this particular list goes well together, I can assure you; it does just fine.
Overall, Chef Radek Kašpárek and his team have much to be proud of. While I think perhaps maybe a bit less could be done at the table (each of our five courses had some element of the dish completed in front of us), this is a place where I’m in complete agreement with the designation of one star. Best of all? At CZR1300 (+CZR900 for the ‘B’ wine pairing), this was an extremely affordable degustation.
Would I go back to Field? In a heartbeat. It would be my first booking after reserving tickets to the city.
Who is Field best for? First-timers for a Michelin meal. Those looking for an elevated lunch that’s not too formal.
Where is your favorite fine dining in Prague?
