A quick online search of: ‘fine dining, Prague’ prior to an end-of-year business trip led me to The Field. The tantalising online menu then led me to book a table and I was glad that I had done as all tables were taken on the night we visited.
The Field is one of Prague’s three Michelin-star restaurants and I found it to be intimate yet modern and very welcoming.
The restaurant is close to the Vlatava river, in the medieval cobblestoned Old Town, where there were a lot of road works at that time, towards the end of 2018. If you can walk there, then do so as we were held up a fair bit in the taxi, and besides, Prague always makes for a pleasant stroll.
Being December, I was looking forward to the winter seasonal menu and my wife and I went for the extravagant ten course Degustation menu paired with the ‘B’ selection of wines. The menu can be found here: www.fieldrestaurant.cz/en/menu.
The Field’s website tells us that executive chef Radek Kašpárekis “a big fan of modern cuisine, putting an emphasis on a straightforward and simplistic presentation of the ingredients.”
This was very evident, with a concoction of exotic food presentations, a variety of ingredients and food illusion. The menu also says he is not afraid to serve strong flavours and likes to surprise you with his versions of the otherwise well-known dishes.
Again I can corroborate this, having tasted the delightful 45-days-aged beef, veal brain, celeriac and morel main course, which left a familiar but pleasantly but foreign aftertaste. Personally, I felt their style was very experimental and I see Radek as the Czech answer to Heston Blumenthal.
Given the almost overwhelming thought of digesting ten courses, they were cleverly well spaced, delicious and would make a proud addition to your Instagram library. Importantly the taste was mesmerising on each dish.
The wine pairing was en-pointe, with a brief, interesting explanation of the nature and reason behind each glass given by the friendly, knowledgeable waiting staff.
The service was not rushed but attentive enough to wait for an empty wine glass, a break in conversation or the natural passage of time between courses before topping up your glass, plate, or as the final course showcased, a mini picnic basket with drawers.
An interesting art point was the upturned wheelbarrow in the gentlemen’s toilet, an amusing talking point, clearly referring to the farm theme.
If your thing is classic Czech food with a modern twist, served as art and entertainment with taste and class, then when in Prague I highly recommend The Field as a culinary must.