Three cheetahs, a tiger, lion and an Orangutan were kept by Emperor Ferdinand I in the compound of this Renaissance building – on the Northern entrance route to Prague Castle.
Although the animals are no longer around their memory is kept alive by means of detailed zoological watercolours. The tastefully decorated interior uses the hunting theme to great effect. Upstairs a mustard colored, rectangular space with timber floor and tables is lit from both sides by a series of cottage-size windows.
The elegant terrace is also accessible from here, adjacent to the Castle gardens, with a view to the St. Vitus spires and the Castle Towers. There is also a large dining space on the ground floor.
In reference to the historic setting the menu features the Roast Suckling Pig on a Spit (5,500Kc for the whole 4.5Kg pig). The remainder of the menu features Czech dishes prepared with a Continental flair.
Cold Appetizers: Portuguese dried ham from Porco Preto with honey melon (350Kc), Carpaccio of beef fillet in crushed pepper with Parmesan, olive oil and garlic toast (260Kc). Bufalla Mozzarella cheese with tomatoes, basil, extra virgin olive oil (250Kc).
Warm Appetizers: Grilled duck liver with roasted bacon and almonds, green asparagus (160Kc).
Soup: Fish soup with cream and salmon strips (100Kc).
Fish: Pike-Perch fillet in butter served with various warm vegetables (295Kc). Baked Green-land cod in polenta crust, filled with dried ham, on potato puree with black olives, fried onion, cherry tomatoes and virgin olive oil (440Kc).
Meat: Grilled piglet cut into 300g and served sliced with hot spicy sauce refined by white wine, with fried potato chips and fresh lettuce leaves (495Kc). 1/4 Grilled duck served with traditional dumplings and red cabbage (330Kc).
Dessert: Royal walnut cake in strawberry sauce (110Kc).
LVI DVUR
U Prasnego mostu, Prague Castle