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.

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6. - 10. 3.

6. - 7. 3.
Chicken leg baked in herbs with butter, young vegetables and spring stuffing

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8. - 10. 3.
Pea risotto, 63°C eggs, watercress and buckwheat popcorn

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6. - 10. 3.
LARGE PACKAGED SALAD: SPRING THASKA SALAD WITH SHORTED CHICKEN

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13. - 14. 3.
Stuffed chicken breast with wine sausage, baked leek with choziro crust, carrot and potato puree

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15 - 17 March
Pasta with spinach pesto, cottage cheese, cherry tomatoes

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13. - 17. 3.
LARGE PACKAGED SALAD: NEW YORK DETOX SALAD

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20. - 21. 3.
Pork tenderloin Wellington with roasted spring vegetables (carrots, turnips, parsnips, beets, leeks, herbs)

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20.3.
DAILY SOUP: Pea cream with mint

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20.3.
DAILY DISH: Spring rolls with shrimp, our sweet chili sauce

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22 - 24 March
Grilled trout fillet, watercress sauce, roasted carrots with sauce, grenache

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20 - 24 March
LARGE PACKAGED SALAD: CRISP SPRING SALAD WITH CHICKPEA CROUTONS

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27 - 28 March
Vegetable tagliatelle with peanut-coconut sauce

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29. - 31. 3.
Garlic chicken leg, spinach dumpling, buttermilk sauce

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27. - 31. 3.
LARGE PACKAGED SALAD: SPRING PROBIOTIC SALAD WITH SPROUT LEGUMES

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