|Egg 63 with truffle Tuber Aestivum||395,-|
|Veal kidney with Portwine sauce||395,-|
|Breast of pigeon with fresh truffle and truffle sauce, seasonal vegetable||895,-|
|Beef entrecote, Black Angus, US Prime, sauce Bordelaise||795,-|
Restaurant Pot-au-feu was established in order to enable its guests to get gastronomic experiences in Prague of the highest level
We pay attention to the quality of our services in all respects. We always buy fresh raw materials from our proven local Czech and European suppliers. We cook seasonal dishes using French cooking methods, which are characterized by an emphasis on preserving the original strengths and flavors of food. The taste of the food will be underlined by one of our selected wines, which are supplied to us by top European winemakers and which are almost non-existent in the menus of Czech restaurants.