U Matěje Kotrby Restaurant and Bar

Traditional Czech bread served with butter and chervil salt.

Mashed tvarůžky with apple slices, red onion, mustard seed, chervil and bread.

Roasted duck pâté with pears, almonds, crowberry and bread.

Beef tartare with shallots, chives, brown butter, soy sauce and bread.

Crackling spread with fried onion, cucumber, marjoram and bread.

Salted pork tenderloin with marinated kohlrabi and black garlic.

Italian cured meat and Dijon mustard served with bread.

Onion broth with sautéed onion, gouda cheese, breadcrumbs and parsley oil.

Mushroom špecle with chervil, Gran Moravia cheese and wild garlic capers.

Pork schnitzel with herb butter, potato puree and lettuce.

Fried gouda with chive mayonnaise, pea shoots, buttered potatoes and mustard seed.

Pork goulash prepared on dark beer, served with Karlovy Vary dumpling and marjoram.

Siven roasted in butter with butternut squash, sugar peas and parsley sauce.

Roasted pork knuckle with horseradish, apples, pickled vegetables and bread.

Confit duck leg with špecle, red cabbage and thyme jus.

Tomahawk pork steak weighing 400 g.

Rib Eye steak from grass-fed beef weighing 300 g.

I-bone steak from Czech beef Čestr weighing at least 800 g.

T-bone steak from Czech beef Čestr weighing at least 800 g.

T-bone steak and tartare from Czech beef Čestr weighing at least 1200 g.

Tomahawk steak from Czech beef Čestr weighing at least 900 g.

Tenderloin from Japanese Wagyu A5 weighing at least 150 g.

Lettuce leaves with vinegar.

Roasted plums with ice cream, sour cream, plum jam, hazelnuts and crumble.