As we\u2019ve done in the past,<\/a> the choice to do a longer lunch degustation was the right choice for numerous reasons.\u00a0\u00a0Walking 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).\u00a0 Although we didn\u2019t 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.\u00a0 Although our only negative interaction at Field was the woman who was taking reservations (it really, really, seemed like she didn\u2019t want to be there throughout our meal), everyone else was an absolute delight, knowledgeable and professional and not too formal.<\/p>\nAfter being quickly seated (and a bit surprised the dining room was half full before noon), the menus were presented.\u00a0 While there was a ten-course degustation available, we chose the five-course lunch menu.\u00a0 There are two different wine pairings available (generally, I love seeing this), and a non-alcoholic pairing as well.\u00a0 With a glass of Bollinger to start (yes, we are those suckers), we went for the cheaper wine pairing.\u00a0 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.<\/p>\n
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.\u00a0 Comprised of Char, Miso, Apple, and Cider<\/em>, the presentation was absolutely beautiful and was perhaps the most well-composed dish of the meal.\u00a0 While perhaps lacking just a bit of depth, it was the right plate to start the meal on.\u00a0 Hands down our favorite course of the meal was the second course, Chanterelles, Curd, Brown Butter, Yolk<\/em>.\u00a0 Creamy, moreish, savory – I would’ve been happy with seconds, or to eat this every day of my life.\u00a0 I’m still not sure what makes it resonate so much, but that’s the secret of the kitchen.\u00a0 Our next course was the heaviest, the Beef, Watercress, Artichoke, and Fava<\/em>.\u00a0 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.\u00a0 With a small, sweet interlude, we finished with the light Plum, Kefir, Sheep Cheese, and Tarragon<\/em>.\u00a0 While I realize it might not seem that this particular list goes well together, I can assure you; it does just fine.<\/p>\nOverall, Chef Radek Ka\u0161p\u00e1rek and his team have much to be proud of.\u00a0 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.\u00a0 Best of all?\u00a0 At CZR1300 (+CZR900 for the ‘B’ wine pairing), this was an extremely affordable degustation.<\/p>\n
Would I go back to Field?<\/strong> In a heartbeat. It would be my first booking after reserving tickets to the city.<\/p>\nWho is Field best for?<\/strong> First-timers for a Michelin meal. Those looking for an elevated lunch that’s not too formal.<\/p>\nWhere is your favorite fine dining in Prague?<\/strong><\/em><\/p>\n<\/a><\/p>\n