Vepřová panenka v úpravě „Sous-vide“, bramborový gratin se smetanou, dip z pečených červených paprik
CZK 299≈ €12.26
Potrefená husa Vaňkovka · Brno · 0,20 kg
Nutrition
≈ 600 kcalper portion of about 350 g
- Protein23%
- Fat60%
- Carbohydrates17%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Pork tenderloin cooked using the sous-vide method, typically served with creamy potato gratin and pepper dip.
- Cuisine
- Czech
Typical ingredients
- pork tenderloin
- potatoes
- cream
- red bell peppers
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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