Restaurant Pod Věží

Velvet mushroom cream soup with dill, poached quail egg, and fresh forest mushrooms.

Crispy confit duck leg, slow-cooked, served with sweet and sour red cabbage and traditional potato dumplings.

Marinated sirloin in a rich cream sauce, adorned with cranberries and Carlsbad dumplings.

Roasted pike perch fillet, served with a delicate white asparagus ragout and buttered new potatoes.

Traditional warm apple strudel with walnuts, raisins, and a luscious vanilla bean sauce.