Radek Kašpárek and Miroslav Nosek, the minds behind the MICHELIN-starred Field Restaurant, have launched their second venture in Prague’s Old Town. Situated in a stunning 15th-century building directly opposite the Astronomical Clock in Old Town Square, 420 – named after the country’s telephone code – offers a unique twist on traditional Czech cuisine.
Despite the opulent setting, which includes a soaring atrium with a beautiful glass ceiling and an 18th-century statue of Jan Nepomucký (who was a saint of Bohemia), the dining atmosphere is refreshingly unpretentious. This new addition to Prague’s upscale restaurant scene is poised to attract both tourists and locals seeking a memorable culinary experience. The ceiling is adorned with dozens of lightly-lit swallows, giving the impression they are dancing mid-flight, creating a breathtaking visual.
The main dining hall resembles a spacious courtyard, featuring copper storm drains along the walls, terraced windows and a balcony. An open kitchen allows guests to witness the impressive behind-the-scene efforts from the street as they enter. Overall, it was an unforgettable experience in the heart of Prague, where history merges with modern cuisine in a stunning interior.
The menu consisted of the following dishes:
1. Duck and sweet bun: duck pâté topped with cherries, apple marmalade with onions, hazelnut ice cream and a bun baked in duck fat with cracklings
2. “Our vitello”: veal marinated in buckwheat tamari with bread crumble, capers, 420 dressing and blue cheese ice cream, served with lettuce, lovage oil and lukewarm veal consommé
3. Crispy duck and mushrooms: grilled duck from a local farm with mushrooms and strong duck jus served with little gem salad and Gran Moravia cheese foam, mushroom pure and oyster mushroom cracklings
4. Szegedin special: crispy pork belly with wild garlic and Szegedin sauce served with leavened egg dumplings and white pickled cabbage salad with crispy smoked meat crumble (I appreciate the Hungarian influence in this dish, inspired by the Szegedi paprika.)
5. Aromatic strawberries: marinated strawberries in aged apple vinegar served with white chocolate cream with brown butter and curd cream with butter wafer, Timut pepper ice cream, bee pollen powder, rhubarb and hibiscus dressing
6. Katowice cigar: Katowice roll filled with chocolate whipped cream, cherry jam, baked ice cream, pink pepper glaze, cherry granita and edible ash
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