Famous specialties

Steak tartare

STEAK TARTARE ‘chopped by hand’ made since 1994 (Served with raw egg-yolk, onion, salt, ground pepper, paprika, mustard, ketchup, 4 1 slices of fried bread and garlic. Everything should be served separately, exactly as can be seen in the picture. It’s a truly heavenly dish! A delicacy which the guest can mix together himself.

In terms of taste, steak tartare is a true delicacy. If it is prepared from bad-quality meat or eggs, you can be at risk from salmonella, listeria or infection by tapeworm. But we were the first to serve steak tartare in Prague after the revolution and we’ve been doing so every day since 1994. That’s more than 15 years. We only use sirloin from young bullocks.

Dishes of gnocchi

Awarded and recommended by the Slovakian magazine KORENE in 2002. Further information here. We prepare our authentic Slovakian halušky from special potato varieties, which give our halušky the best possible taste. We’ve been making our own halušky since 1994. We do not use, and nor have we ever used, any pre-prepared mixes to make our halušky.

What is bryndza?

Bryndza is a soft, crumbly and salty sheeps cheese produced from lumpy sheeps cheese. It is made in Slovakia, Poland, Romania and Ukraine. It is also eaten in Austria, Bavaria and the Czech Republic. Bryndza is a wonder food. Because of its high nutritional value, Bryndza is almost considered as a medicine. Did you know that Bryndza even walks over yoghurt in health terms? Made from raw milk, it contains about twenty different kinds of lactic bacteria, while yoghurts only contain two kinds. One gram of bryndza contains about a billion organisms which are beneficial to our body. It contains animal protein and fat as well as calcium, phosphorous, enzymes and vitamins A and D. It even lowers the cholesterol content of your blood, despite being an animal product. All you need to do is consume 100g bryndza every day for a period of eight weeks.

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