Le Grill Restaurant

Crispy roasted duck (traditional 'Moravian Sparrow') served with tender, sweet-sour braised red cabbage and delicate potato dumplings.

A refined terrine of slow-cooked Prague ham, layered with pistachios and served with a light, airy horseradish foam and pickled vegetables.

Flaky smoked trout, mixed with crisp greens, tart green apple, fresh dill, and a light crème fraîche dressing, accented with toasted walnuts.

Panko-crusted pork schnitzel, pounded thin and fried to golden perfection, served with a lemon wedge and traditional potato salad.

Light potato dough dumplings filled with sweet plums, gently simmered and served with a buttery poppy seed crumble and a dollop of vanilla cream.

Hand-folded pierogi filled with earthy wild mushrooms and creamy Bryndza cheese, pan-fried and drizzled with brown butter and fresh chives.

Succulent boar loin, expertly grilled and served with a tangy-sweet rosehip reduction, accompanied by caraway-infused potato gratin.