High-end Hotels Are Stepping Up to Tackle This Big Sustainability Crisis
"Jan Horák admits he was initially skeptical of the brand-wide push for sustainability, but after MAD he embraced it and redefined what 'local' means for him; when I sat down for a dinner he prepared, it began with warm sourdough and butter topped with an electrifying Marmite twist made from bread left over from the breakfast buffet, included a vegetarian cavatelli made by repurposing cast-off items, and culminated in fallow deer and parsnips baked in a crust of leftover coffee grounds—an unexpectedly luxurious demonstration of waste-conscious cooking." - Christine Muhlke
Christine Muhlke
Christine Muhlke is a former editor at both The New York Times and Bon Appétit. She is the co-author of "Wine Simple," also written by Le Bernardin's Aldo Sohm, and Phaidon's "Signature Dishes That Matter." Christine is the founder of culinary consultancy Bureau X and the creator of the Xtine newsletter.
Travel + Leisure Editorial Guidelines
Amazing restaurant with a superb service, great food, nice garden and intimate atmosphere!😍 do recommend to visit🤗
Veronica Derevyanko
Google
Celebrated our Christmas Eve here. Very good food and service. During the day it’s the hotel breakfast restaurant.
Jim Alford
Google
Very meh.. for the price and hotel/location we had much higher expectations. The service was pretty awful, we were served flat champagne that had a stopper in it but and clearly been open to long. Not a lot of menu education spent on the servers. The food was good but almost non existent. I probably paid $100 for 2 slices of beef. The place was dead, vibe was dead, and it just wasn’t working.. we finished our dinner and got out of there quick!
Emin Keleş
Google
We had high expectations because we read very good reviews, but we encountered an almost mediocre restaurant that was far below our expectations. The cocktails are an absolute disaster. The food was of mediocre taste. Also, it was the first time I witnessed him folding napkins in front of his eyes for hours in a fine dining restaurant. It was a bad experience. I do not recommend.
Omar Awan
Google
I stayed in the adjacent hotel and enjoyed a dinner here as well as breakfast every morning. The food was very good, though for the cost and compared to to the quality of the hotel and price, it was nothing to write home about. Still, I have no regrets. Service was exceptional, staff were all very attentive and accommodating.
Thomas Hofstaetter
Google
Probably the best duck I ever ate. The restaurant is located in a Marriott Hotel. Atmosphere could be a little better but food and service is very good and you can also get cocktails delivered to your table from the nearby bar.
Expect a bill of 4,000+ CZK
Kenji Kaya
Google
In comparison with other buffet brunches in Prague, Augustine's pales in comparison. Absolutely mediocre quality of food and very limited food selection invite us never to go back. Yes, service is very nice although some professionalism is lacking - you don't bring water with gas in a bottle without a lid. We tried almost all buffet items and the conclusion is inescapable - the intent is to maximise profitability by cutting costs with buying mass produced food items from some catering company but increase attractiveness of the place by deceiving advertising that creates an upscale impression. How else can one interpret carrots or smoked salmon that are devoid of any taste or cheesecake that tastes like moist paper? We expected much more out of the place and were highly dissapointed. Never again.
Stephen Nosalik
Google
Though far from inexpensive the Augustine prepares outstanding quality food with care and precision. Each course was an absolute culinary delight. We celebrated our 10 year anniversary and it was amazing. It is what you would expect from a restaurant bearing a Masterchef judge as an executive chef.