Fish Kulinář at Štangl

Chef Martin Štangl's team has prepared a unique six-course menu

Menu full of fresh fish from the nearby Chabrybárna, with which they have been cooperating for several years. Each course combined a variety of freshwater fish with ingredients that are close to the water.

Sturgeon in shiokoji, salad beetroot, mirin, brook trout
Catfish anduja, donut, black root, miso
Catfish liver, cabbage, bacon, garum
Carp bolognese, tomato essence, spelt, chamomile
Grilled pikeperch, turnip, birdseed, yeast
Rum Baba, Jerusalem artichoke, elderflower, salted caramel