"Haute Cuisine, Czech Style At this Michelin-starred restaurant, food is a performance art and the results deserve a standing ovation. That said, this is Prague, so although the food and presentation arecomparable to other first-class dining experiences in Europe, the vibe and the service isn’t stuffy at all. AtLa Degustation Boheme Bourgeoise, theingredients sourced from local producers, are based on the recipes penned by the famous 19th-century cookbook writer, Marie B. Svobodová, author of Cookery School . The eight-course menu ispunctuated by interstitial amuse bouches and paired with Central European, French, and Italian wines, as well as cucumber, sour cherry, and red currant juice; recent menu courses include beetroot with licorice goat kefir, kohlrabi with whey and nutmeg, and duck with pear and cinnamon."
