On the first Sunday of Advent, Martin Štangl's team prepared an unusual five-course menu for the members of the Culinary Club.
It combined traditional and modern concepts of breakfast - eggs, ham and horseradish, fish and peel were waiting for the guests, but in a completely new tasting presentation of Štangl restaurant.
On the menu were:
- Potatoes in leaves
Roe, creme fresh, chives - Prague ham in bread
Horseradish, cucumber, herbs - Egg omelette
Mushrooms, sabayon, kale - Marinated trout
Potatoes, eggs, dill
or
- Pork head
Beans, tomatoes, quail egg - Breaded toast
Quince, hazelnuts, vanilla
