Two friends run this stylishly understated 1 MICHELIN-starred restaurant called FIELD done out in a chic, minimalist vein. Radek Kašpárek completed an internship at Swissôtel The Bhosphorus. He worked at Savoy Hotel and Hotel Aria for several years. Miroslav Nosek gained experience for example in the United Kingdom at Mandarin Oriental Hyde Park and The Berkeley Hotel, in the United Arab Emirates at Cavalli Club Dubai.
The Czech dishes present a fusion of classic and modern elements and some are finished tableside by the dedicated team. They serve a tasting menu (a vegetarian version of which is available) comprising either 6 or 10 courses. There is also a shorter set menu at lunchtime one variation on weekdays and another on weekends). Seasonality is the key here, with preserves playing an important role all year round. In addition to wine pairings, they have an interesting selection of alcohol-free drinks. My favourite is the one with rose water.
As for the interior of this 1 MICHELIN-starred restaurant, it was refreshing to see that they returned to their roots and placed the most basic tools of agriculture in the dining area. A plough, a rake, a sickle, pruning shears, a spade, a pitchfork and even rubber boots were displayed. They paid attention to the smallest details, for example, the letter “L” in the name of FIELD resembles a scythe, which appeared on top of the butter. I felt comfortable at the restaurant, as I come from the Hungarian countryside, plus my family works in agriculture and we also have such tools.
The menu built up from these dishes:
1. Zucchini, caviar, cheese in ash, almond, exclusive caviar FIELD Bester Beluga
2. Sturgeon, cauliflower, mushroom, lovage, hazelnut
3. Veal, shallot, Jerusalem artichoke, bone marrow
4. White rose, bergamot
5. Apricot, blackberries, white chocolate, linden
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