07. April 2019
Introducing a new menu with the scent of spring. From every course you can feel the freshness of used ingredients, which were also an inspiration for the whole menu. After a long winter it is always a great pleasure to prepare a menu from spring vegetables and young meat. The menu of headchef Tomáš Juřík and his team smells of herbs - mint, sage, parsley and wild garlic. The menu gets your attention from the point of view. Let's introduce it.
From appetizers we will offer you foie gras terrine with raspberries, beetroot, strawberries, oranges, hazelnuts
and raspberry balsamic vinegar or egg 63° Celsius with wild garlic cream, rabbit livers and mushrooms.
Try also our Tuscan panzanella salad with prawns and classic Italian minestrone vegetable soup with herb pesto
and fava beans.
Gnudi with basil, light fluffy ricotta dumplings with parsley gremolata, pine nuts and cheese parmigiano reggiano.
Risotto with fried calamari, lemon zest and cacciucco foam is a modern fusion of Italian and Japanese cuisine.
And taste the veal ossobuco with roasted bone marrow, saffron arancini, sage tempura and Bagna càuda sauce, or lamb neck stew with celeriac, green pea purée, cipollini and mint.
And finally, we will introduce you main course poached zander in brown butter with cauliflower, potatoes, clams
and keto caviar.
We couldn't wish a better spring menu. Come and taste it. In La Finestra in Cucina this month we will celebrate not only the spring menu, but on April 10 it will already be 10years since La Finestra opened its doors to its guests. We will be very happy if you enjoy this beautiful anniversary together with us.
Come to La Finestra in Cucina to enjoy the new courses from our spring menu.