Field
The menu at The Field is based mainly on authentic Czech ingredients prepared in a purely traditional style: oxtails, snails and rutabagas take pride of place. However, local production is not an absolute rule, and you will also find more exotic ingredients on the menu. Chef Kašpárek has gradually abandoned the original concept of 'free range dining', and now prefers to give free rein to his imagination. It's certainly not a bad choice, since this trend has already earned him a Michelin star. It should be pointed out, however, that this is also largely due to the company's marketing qualities. The Field, just a stone's throw from the convent of St Agnes of Bohemia, is a popular meeting place for business people. From the moment it opened, the restaurant has become a place where people come to discuss business while enjoying good food. To really appreciate the flavours on offer, try the gourmet menu: in addition to the dishes mentioned above, you'll find sika deer and reindeer meat.
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