Tasting 3 to 7-course menu of popular Czech cuisine

In the restaurant Talíř, designed by award-winning Czech architects and located in the very centre of Prague on Wenceslas Square, you can enjoy all the popular flavours of Czech cuisine in one evening.

On tasting plates, we will serve you traditional Czech appetizers, soups, main courses, and desserts, all with unlimited consumption of selected soft drinks, Czech and Moravian wines and Pilsner Urquell beer on tap. 

The ingredients we use come from Czech organic farms, which guarantees excellent quality and freshness of the dishes. 

We combine tradition with modern design, which creates a unique atmosphere of the restaurant Talíř. 

Our Chef prepares the dishes in the open kitchen, which you will find on the ground floor of the restaurant. It includes a modern and stylish bar. 

A visit to the Talíř restaurant will be not only a taste but also a visual experience.

You can choose from a 3 to 7-course menu.

3-course menu without drinks

• 1. course: Duck pate, passion fruit, cranberries, pumpkin and almond chips, brioche
• 2. course: Old Bohemian potato soup with forest mushrooms and marjoram
• 3. course: Venison leg roasted on vegetables with rosehip sauce, parsnip puree and chestnuts

3-course menu with unlimited consumption of selected drinks

• 1. course: Duck pate, passion fruit, cranberries, pumpkin and almond chips, brioche
• 2. course: Old Bohemian potato soup with forest mushrooms and marjoram
• 3. course: Venison leg roasted on vegetables with rosehip sauce, parsnip puree and chestnuts

4-course vegetarian menu without drinks

• 1. course: Goat cheese foam with vanilla honey, nuts and marinated pear, pomegranate
• 2. course: Grits risotto with pumpkin, thyme, roasted beetroot and parmesan
• 3. course: Mixed salad with pear, nuts and roasted chicory buds in honey
• 4. course: Cheesecake with forest fruit coulis and lemon dust

4-course vegetarian menu with unlimited consumption of selected drinks

• 1. course: Goat cheese foam with vanilla honey, nuts and marinated pear, pomegranate
• 2. course: Grits risotto with pumpkin, thyme, roasted beetroot and parmesan
• 3. course: Mixed salad with pear, nuts and roasted chicory buds in honey
• 4. course: Cheesecake with forest fruit coulis and lemon dust

5-course tasting menu without drinks

• 1. course: Beef tartare, caper, cucumber cornichons, truffle mayonnaise and toasted sourdough bread
• 2. course: Chicken broth with meat, julienne garden vegetables and celestine noodles
• 3. course: Duck confit, cinnamon-scented red cabbage, potato pancakes and duck crackling
• 4. course: Beef with cream sauce served with Carlsbad dumpling, cranberries and candied lemon peel
• 5. course: Apple in puff pastry with white chocolate sauce

5-course tasting menu with unlimited consumption of selected drinks

• 1. course: Beef tartare, caper, cucumber cornichons, truffle mayonnaise and toasted sourdough bread
• 2. course: Chicken broth with meat, julienne garden vegetables and celestine noodles
• 3. course: Duck confit, cinnamon-scented red cabbage, potato pancakes and duck crackling
• 4. course: Beef with cream sauce served with Carlsbad dumpling, cranberries and candied lemon peel
• 5. course: Apple in puff pastry with white chocolate sauce

Tasting 7-course menu without drinks

• 1. course: Marinated arctic char in beetroot with black currant, dill, grapefruit and mustard seed
• 2. course: Goat cheese foam with vanilla honey, nuts and marinated pear, pomegranate
• 3. course: Chicken broth with meat, julienne garden vegetables and celestine noodles
• 4. course: Farmer‘s salad with lamb‘s lettuce and baby spinach, poached egg, croutons and bacon noodles, grenaille
• 5. course: Venison leg roasted on vegetables with rosehip sauce, parsnip puree and chestnuts
• 6. course: Roasted pork knuckle with cabbage and horseradish cream
• 7. course: Cheesecake with forest fruit coulis and lemon dust

Tasting 7-course menu with unlimited consumption of selected drinks

• 1. course: Marinated arctic char in beetroot with black currant, dill, grapefruit and mustard seed
• 2. course: Goat cheese foam with vanilla honey, nuts and marinated pear, pomegranate
• 3. course: Chicken broth with meat, julienne garden vegetables and celestine noodles
• 4. course: Farmer‘s salad with lamb‘s lettuce and baby spinach, poached egg, croutons and bacon noodles, grenaille
• 5. course: Venison leg roasted on vegetables with rosehip sauce, parsnip puree and chestnuts
• 6. course: Roasted pork knuckle with cabbage and horseradish cream
• 7. course: Cheesecake with forest fruit coulis and lemon dust