Throughout MarchLarge salads, rolls and much more according to the recipes of our chefs.
In every week of March, you can find specialties from our Creative Chef Martin Staňek and chef Martin Kallasch. From smaller to larger meals, from ethnic to traditional. Believe that you will definitely choose.
6. - 7. 3.
Chicken leg baked in herbs with butter, young vegetables and spring stuffing
8. - 10. 3.
Pea risotto, 63°C eggs, watercress and buckwheat popcorn
6. - 10. 3.
LARGE PACKAGED SALAD: SPRING THASKA SALAD WITH SHORTED CHICKEN
13. - 14. 3.
Stuffed chicken breast with wine sausage, baked leek with choziro crust, carrot and potato puree
15 - 17 March
Pasta with spinach pesto, cottage cheese, cherry tomatoes
13. - 17. 3.
LARGE PACKAGED SALAD: NEW YORK DETOX SALAD
20. - 21. 3.
Pork tenderloin Wellington with roasted spring vegetables (carrots, turnips, parsnips, beets, leeks, herbs)
DAILY SOUP: Pea cream with mint
DAILY DISH: Spring rolls with shrimp, our sweet chili sauce
22 - 24 March
Grilled trout fillet, watercress sauce, roasted carrots with sauce, grenache
20 - 24 March
LARGE PACKAGED SALAD: CRISP SPRING SALAD WITH CHICKPEA CROUTONS
27 - 28 March
Vegetable tagliatelle with peanut-coconut sauce
29. - 31. 3.
Garlic chicken leg, spinach dumpling, buttermilk sauce
27. - 31. 3.
LARGE PACKAGED SALAD: SPRING PROBIOTIC SALAD WITH SPROUT LEGUMES