Seasoned restaurant-goers used to sophisticated dining with white tablecloths down to the floor maybe surprised by the informality of Sansho. Guests share space at long tables, and the atmosphere is relaxed and casual. The menu is inspired mainly by Asian cuisine, but chef Paul Day tries to make the most of produce from local farmers. Sansho is a whole animal restaurant, which basically means that no parts of the pig or cow, go to waste. The menu thus features unusual Asian-Czech combinations, such as belly of Přeštice Pork with watermelon, steamed turbot with pig’s feet broth, belly of Přeštice pork with oysters, and goose with breadfruit.
What makes Sansho stand out is that the kitchen is run by a man with flair and imagination, who also has many years of experience as a butcher and chef. His ideas aren’t merely random attempts but culinary creations that have been thoroughly though out – and the end results work. Such dishes appeal to all lovers of good food, whether gourmets or not.
Sansho is one of the Bib Gourmand Michelin award winners in Prague. The menu has been held in high regard among the inspectors of the prestiguous guide scheme for several years, for the combination of high quality and reasonable prices. The best way to experience Sansho is the six-course degustation menu.Alicia