Augustine Restaurant
In the chic five-star hotel of the same name, you'll find the Augustine, whose head chef Marek Fichtner is a member of the jury for the Czech cooking championship MasterChef show. At lunchtime, you can organize your business lunches here and take advantage of the well-priced "business lunch" offer, which consists of two or three dishes paired with selected wines of the same quality as the evening menu. The dishes are based on seasonal produce and change from month to month. And the works that adorn your plates are as aesthetic as they are gastronomic: morel chicken with foie gras, parsnips and polenta, wild boar cheek with cabbage and potato strudel, beef flank steak with lightly smoked Jerusalem artichokes and parsley mousse... At L'Augustine, we're not afraid to flaunt an ambitious conception of world cuisine, and here a simple risotto is enhanced by the combination of sage, two varieties of squash and a little Roquefort. And while the chef's dishes are resolutely modern and progressive, he doesn't get caught up in any of the current trends. At the heart of all these dishes are quality ingredients prepared with great skill.
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