Field Restaurant

Chef Radek Kašpárek built this place on a single idea. He calls it "Honest Cuisine." It means going back to the farms and forests of Central Europe. He lets the ingredients dictate the field restaurant menu. You won't see over-the-top molecular tricks here. He prefers a straight path to the flavor. He takes ingredients that people used to consider "poor" food—things like rutabaga, snails, or freshwater fish—and turns them into Michelin-standard plates. The menu changes with the Bohemian calendar. Spring brings whitefish caviar and young carrots. In the winter, you'll see heavy hitters like sika deer or wild fowl. They use wild herbs and black trumpet mushrooms found in local woods to anchor the dishes. Kašpárek isn't afraid of big, polarizing flavors. You might find the sharp kick of a chokeberry reduction or the deep umami of fermented garlic. It is an authentic connection to the Czech landscape.

Eating here is a choreographed event. The staff bring you into the final steps of the cooking. They finish many dishes right at your table. You might watch them flambé a rich demi-glace or release a cloud of smoke from a wooden box to reveal the signature duck-fat glazed brioche. It grabs your attention before the first bite. The tasting menu moves with perfect timing. You start with amuse-bouches like a cheese praline with lovage pesto or wagyu terrine. Then the flavors get deeper. Think fallow deer or rabbit served with veal head velouté. But the kitchen isn't just for meat eaters. They run a full vegetarian tasting menu with the same high-end sourcing. Even the desserts push boundaries. You might finish with a green tea macaron paired with marinated trout. The service is fast and efficient. It never feels like a stuffy ceremony.

Field turned the idea of non-alcoholic pairings into an art form. They call it "liquid alchemy." The team extracts flavors from raw vegetables and herbs to build drinks with the weight and complexity of wine. It means if you aren't drinking, you still get a full experience. You might have a blend of chokeberry and oak to stand up to a rich piece of venison. Or a mix of carrot and basil to match a dessert. The wine program is still world-class. Sommeliers pour rare vintages using advanced technology to keep the bottles fresh. But the juices are the real surprise. Start with the signature non-alcoholic welcome drink made of gooseberry, apple, and gin botanicals. It is balanced and bright. Every pairing is calibrated to the dish on your plate. It proves you don't need alcohol to have a complex meal.

The design of the room mirrors the food. You are in a historic building on U Milosrdných, but the interior is pure minimalism. Bare white walls and neutral tones act as a canvas. This ensures you focus on the plating. The ceiling is the main event. It features a huge installation of dried agricultural grasses. Subtle video art projects onto the straw to create the effect of wind moving across a field. It is a clever touch that brings the outside in. During the day, the space is airy and perfect for a business lunch. At night, it transforms. The lights dim and the projections become more visible. The room feels intimate and private. Every piece of furniture and every light is there to support the flavors coming out of the kitchen.