Thursday, December 5, 2013

Brewsta's Burgers 2013

"I would rather be having a burger and beers with my mates, but I can't do that when I know I've got to dance." Michael Flatley
'Tis the season to read about burgers. My annual burger ranking list is here.

I've decked my arteries with loads of fat and cholesterol for the last 12 months. I've eaten many old favorites, skipped some from previous years, and added some fresh meat, so to speak.

This is the sixth year of Brewsta's Burgers. Last year's list was the most read article of 2012 on The hunger for burgers in the Czech Republic grows ever larger.

As always, I repeat my standard disclaimer: This is not a list of Prague's "best" burgers. It is a subjective survey of the ones I either liked or disliked the most, based on my personal taste.

What's my taste? I prefer beef flame-grilled or with a seared crust from a steel grill, cooked medium, seasoned with salt, perhaps light pepper, and classic, American-style construction and toppings. I like my bacon lightly crisp. I'd rather not have the toppings on the bottom, where they get hot and soggy.

I did my best, whenever possible, to compare bacon cheeseburgers or to keep the comparisons as similar as possible. I do not consider price as a main factor, but it does influence my thinking to a small degree.

The 23 burgers below are a record of what I ate over the course of the year. I did cram an unhealty number of burger "tastings" into the last two months. Some I had more than once, but if the burgers got better, worse, or changed significantly the week after I was there, that's too bad.

Here we go, from my worst to my first:

23. U Tří růží
I tried the U3R Burger (210 CZK) early in the year. Not a good start. The patty was dense and rubbery, with a bacon-like taste. There was way too much mayo. Not even half way through, the bun crumbled and fell apart. The ketchup was not Heinz, likely a Czech brand. Big. The toppings included raw onion, lettuce, and soft bacon. This was the first time I have ever eaten a burger with a fork and it was only because I had no other choice.

22. True Blue
I want to see this cute little Vrsovice diner-like spot with an American menu succeed. I really do. The True Blue Bacon Cheeseburger (159 CZK) has potential. Others have told me they enjoyed it. But the chef screwed it up every time I've been there. I always ask for my burgers cooked medium. The first time, it was well done, rendering the peppery ground beef dry and crumbly. The second time, someone suggested asking for medium rare, thinking it would come medium. Wrong. It was barely seared and pretty close to tartare. They used quality cheddar, and there was also lettuce, tomato, and smoky bacon with crisp edges. The generic bun was stale. I really liked the piquant chipotle mayo. If they get their act together in the kitchen, they'll jump much higher on the list.

21. Peter's Burger Pub
A number of dedicated burger restaurants have opened in the past few years. Being who I am, I think this a great thing. I went to Peter's with high hopes that there'd be another good place to stop for a bite in Karlin. In this case, I'll keep going. I had the Simply Classic Burger (106 CZK) shortly after they opened. The ground beef was the most dense I've come across. I asked for it medium, and indeed, it was pink in the middle. But even that part of the salty, peppery patty was rubbery. How is that possible? I found it challenging to tear off a piece with my fingers. The toppings were red onion, white onion, Gouda cheese, tomato, pickle, too much tartar-like sauce, soft, Czech-style bacon (otherwise known as Anglicka slanina), and two types of lettuce. Aside from the visual impact, I don't understand why they put so much lettuce there. It's just impractical. I found the bun too chewy. The best thing I can say is that they served Heinz ketchup and the price was low. I'll give it one more chance next year.

I really hated their burger last year. The management wrote to say they had a bad night when I was there and had made changes. The Fraktal Burger (185 CZK) I had this year was better, but not by much. The bun is still too big and too chewy. The bacon wasn't burnt this time, but it was soft and folded over on itself. I had to unfold it manually so it covered the patty properly. The ground beef was tasty, with a smoky flavor from their flame grill, but there was also gristle in there. It was cooked medium, as requested. It comes with lettuce, tomato, red onion, pickle, and garlic mayo.

19. Burger King
Every year, I include something from Burger King. This is my version of a "scientific control." It's a known quantity and quality that most people understand. But the main point of including this burger is this: if I like a BK burger more than yours, be ashamed. Be very ashamed. Although I like Burger King much better than McDonald's, this particular Steakhouse Burger was not enjoyable, with an overabundance of cloyingly sweet barbecue sauce.

18. Arriero Express
A South American steak delivery place near Náměstí Míru? This I had to see. Plus a good friend of mine just moved to southern Chile so I had try Arriero's Patagonia Burger. It's pretty porky. In fact, it's 60% beef and 40% pork. I'm not a fan of mixing, but this one was tasty and had a loose grind with good texture. The meat was cooked medium and actually had a light, spiciness to it. There was lettuce, tomato, and raw onion wilting under the hot meat. I prefer it on top or the side. The fluffy, untoasted bun was too large and quickly crumbled. Not good. It came with really nice pieces of fried potatoes.

17. La Bottega Di Finestra
The La Bottega di Finestra Burger (295 CZK) is an odd one. The burger was offered for just a couple of months early this year at my favorite Italian cafe. The flavor of the imported Marchigiana beef, cooked medium rare, was excellent. However, it was ground too finely, making the patty too dense. It came with an over-abundance of homemade mayo, capers, mixed leaf lettuce, tomatoes, pancetta that looked very much like bacon, red onion, and Asiago cheese. These top quality toppings sat on an amazing, toasted bun baked on the premises. It came with great crispy fries. There were so many terrific flavors in there. And yet... it didn't really work for me. This gourmet creation was just too far from the classic burger flavors to achieve a high ranking. I'm glad I tried it, but would stick to their usually impressive Italian fare on my next visit.

16. Domyno Burger
I don't generally like drive under the influence of burgers, but I got my car out and headed to Prague 4 to try the Domyno Burger Number 1 (139 CZK + 39 CZK for fries). The patty was salty, with a slight rubbery texture. I was wondering if there was some pork in there. The bacon was smoky and slightly crisp. The grilled red onion had very little flavor. I'm not a big fan of dark leaf lettuce on a burger. The "cheddar" was flavorless. There was too much mayo. The toasted bun was good, and the branded logo on it is a cute touch. The patty was juicy and cooked medium, as ordered. I had to order and pay for a side of ketchup.

15. Blackdog Cantina
Yes, this Beroun restaurant has a loyal following. It's very hard to get a seat in its tiny dining area. Many say it's the best. Once again, I'm gonna go against popular sentiment. Blackdog's burgers have the potential for greatness, but they have a major flaw as far as I'm concerned. Their menu specifically says all burgers are cooked medium unless otherwise requested. I always confirm that this is how I want it with my server. And every single time I visited (and I've been many times), the burger came well done. The thick, rounded patty was dried out to its core and hard to chew. If you haven't had this problem, well, I'm jealous. On the last visit, I had the 140 gram Black Dog Cheeseburger (105 CZK). But I had the same problem with their bigger patty, too. Their burger had lettuce, dull cheese, tomato, red onion, herb mayo, and ketchup on their bready brioche-style bun. Adding their soft, smoky bacon cost 20 CZK and fries were extra.

14. Krystal Mozaika Bistro
The Krystal Burger (189 CZK) dropped slightly in my esteem compared to last year. The salty ground beef was overcooked, but still juicy. But I'd definitely say it was chewier and I didn't enjoy it as much. It came with very good, semi-crisp bacon, and their homemade bun was lovely, as always. On it, there was lettuce, tomato, onion, pickle, and an abundance of mayo mixed with mustard seed. They served it with squeeze bottles of mustard and ketchup, which tasted like Heinz. Fries were not included, but I'm not a big fan of their thin, McDonald's-style fries anyway.

13. Jáma Restaurant
I had the Cheddar Burger (175 CZK + 40 CZK for bacon). The bun was different than last year, I'd say breadier, but sturdier. The thick patty of high-quality ground beef had a good, loose grind. It was not cooked medium as requested. Despite being well-done, it was moist and didn't dry out, but it was crumbly. I recall their cheddar being quite good in previous years, but this time, the cheese had a less pleasing buttery flavor. There was excellent crispy, smoky bacon along with lettuce and tomato. Fries were included.

12. Bohemia Bagel Holešovice
I've enjoyed the Bohemia Burger with bacon and cheddar (175 CZK) many times over the years. They can be maddeningly inconsistent, but I always appreciated the strong smoky flavor of their flame-grilled beef. The patty usually tastes like it just came off a backyard barbecue. They don't overgrind the meat either, which is a mistake many places make. It came with lettuce, tomato, and raw red onion. There was smoky, ham-like bacon, which they lose points for. The so-called cheddar was flavorless, processed stuff. There was no ketchup or mayo, so I ordered some ketchup. The sesame bun was softer and not as chewy as I remember. It was not cooked medium as requested. Cooking it all the way through left it dry inside. Fries were included.

11. Café Sladkovský
I had the Baconburger with cheese (165 CZK) at this popular Vršovice hangout. Fries were extra (35 CZK). This was another burger that falls into the home-style, hand-formed category. It came with soft but smoky bacon, lettuce and tomato. The cheddar had good flavor. The bun was over-toasted and became too rigid. The medium grind ground beef was cooked exactly to medium. I really love to see a pink middle. There was light mayo on it, but I added a touch of ketchup. The server brought me a Heinz bottle on request.

10. Brown Bag Burger
This Prague 6 place is new and I dropped by a week after it opened. I had the Gourmet Cheeseburger (135 CZK + bacon 15 CZK). Former Mood chef Jeff Cohen consulted on the menu here and it shows. The toasted, chewy bun was similar to Mood's. The lightly crunchy bacon was perfect. On top, there was red onion, lettuce, tomato, and the "cheddar" was a generic slice. It came with a relish more like chopped pickle that was less sweet than the American type. The main attraction was the obviously freshly ground beef. It was on the salty side and juicy, with a good medium grind. However, the patty, cooked medium, was fairly thin and the flavor of the beef was somewhat lost under the flavor of all the toppings. Fries were extra (35 CZK).

9. Mozaika
I had the burger at this restaurant years ago and didn't like it much. This year, the Beef Burger Mozaika (195 CZK) was much different, and I liked it much better. The simply seasoned ground beef was just right and cooked medium. They don't do bacon. It had a sweet onion-mushroom mix on top that I thought was quite tasty. There was also tomato, mustard, too much homemade mayo and too much lettuce. It was not easy to eat, but the dense, homemade onion bun held together well. Fries were not included.

8. TGI Friday's
Yes, it's a chain. But it's American and they have a firm and standardized grasp of the classic flavors and construction. The Bacon Cheeseburger had a perfectly circular patty of flame-grilled beef that was ground too finely, making it too dense for my taste. They have terrific crispy bacon. The cheese actually tasted like cheddar. It came on a classic, toasted bun that crumbled a little at the very end. There was red onion, lettuce, tomato, and pickles. I asked for medium, but there was only a small amount of detectable pinkness. It was 249 CZK when I had it, but the website now says it is 269 CZK. One side note. I have a habit of always ordering their excellent chocolate shake with my burger. And every time I do, the waitress gives me a funny look and comments on the "strange combination."

7. Hard Rock Cafe
Ditto what I said above about an American chain that understands burgers. I ordered the Classic 6 Ounce Burger (235 CZK) with added bacon (30 CZK) and added cheddar (30 CZK). You could clearly taste the smoky flame grill on the Angus beef patty. I love that charred flavor. It was cooked medium, as I had asked. There was really good, crispy, smoky bacon and the cheddar tasted like cheddar. The bun was soft but strong and there was lettuce, tomato, red onion, and pickles. It came with their good fries.

6. Bejzment
I'd been hearing a lot about this place over the years. I finally got to the restaurant in Smichov. The first time I had the 200 gram bacon cheeseburger (119 CZK) I was blown away. The medium-grind ground beef had a perfect char-grilled crust. It was cooked medium. The toppings -- tomato, pickle, onion, and Romaine lettuce -- were on the side where I like them. Other factors aside, it was one of the best patties of the year. What were the other factors? This was their large patty, but it didn't look too big. The waiter forgot my request for bacon, and I couldn't get his attention again so I went without. There was too much mayo. The cheese was crumbled unevenly. The ketchup in the squeeze bottle had an odd flavor and didn't not taste like Heinz. I liked the burger so much, I went back the following week. And, sadly, it was not nearly as good. I saw the owner in the kitchen the first time, but this time, I saw him out on the floor. This second burger was overcooked and dried out, knocking the overall rating lower on my list. It did have good bacon this time, though. Fries (35CZK) were extra.

5. Mood
Right after I picked this restaurant's burger as the winner last year, the American chef left. I went back and discovered the quality dropped. Pretty disappointing, and not just for me. I went back again a few months later, and it had improved. Each time I returned, it got better. I had the Mood Classic Burger with added bacon (225 CZK). It was made with juicy, peppery ground beef loosely ground and cooked medium rare. There were some chewy bits. It had great smoked cheddar, pickled onion, and quite savory, spicy chili mayo mixed with chives. The bacon had been crispy, but most recently, it was soft and hammy. The burger needed ketchup to get flavor where I wanted it. It came with fries. Here, I'll note that a number of other items on the menu are excellent. When I am not on a burger mission, I enjoy ordering their other offerings.

4. George Prime Steak
I had the GPS House Burger (375 CZK), which was only available in the bar at this new high-end American steak house in Old Town. It was made with broiled Wagyu-style beef, smoked, aged cheddar, spicy chipotle aioli, pickle, lettuce tomato, and sweet red onion jam mixed with red wine. The medium-grind beef had a nice charred-crust exterior. It was also delivered very rare. Luckily the meat was so fine, but it needed another minute or two on the grill. The homemade sesame brioche bun was slightly stale. It came with great fries. This was the most expensive burger on this year's list and should have been larger for the price.

3. Fish & Chips
The Beef Burger (215 CZK) at this place that does mostly fish really surprised me. The quality of the thick beef, with a good grind, was top notch. It was cooked medium rare and had a delicious, smoky exterior. The toasted sesame brioche bun was the best. It came with cheddar, sweet relish, tomato, chopped lettuce, and jalapeno mustard. Bacon was not an option. It wasn't large, but the enjoyment was big. Fries and cole slaw were included.

2. The Tavern
I've spent a lot of time in this beloved American-owned and operated restaurant. It's a big favorite among expats, but I've seen plenty of Czech people enjoying themselves there. I've had the Classic Bacon-Cheddar Burger (185 CZK) many times. They use very good beef and the burgers almost always came out cooked medium. The bacon was crisp. I really like their soft, lightly sweet homemade buns. To my mind, there were several factors that kept them from the top spot. The burgers had too much mayo, mustard, and ketchup. That masks some of the flavor and also makes them quite messy to eat, with the patty sliding around in the bun. The beef was ground too finely and compressed too tightly. This handy burger trouble-shooting guide, much of which I agree with, explains those issues. Fries were not included.

1. Dish {Fine Burger Bistro}
How do I know which burger is my favorite? Quite simply, it's the one that draws me back most often. By that measure, the Dish Burger (189 CZK) was the winner. It was made with 150 grams of hand-pressed, loosely ground beef, which is topped with with cheddar cheese, bacon, homemade ketchup, garlicky mayo, sweet pickles, and lettuce. Sometimes the bacon was crispy, other times it could be soft. It was not cooked on a flame, but their steel grill gave the patties a perfect, flavorful sear. They sprinkle salt on top as they grill it in their open kitchen. I really like their sweet, homemade brioche bun, which almost always holds together. They were well constructed and even nice to look at. The patty can sometimes have small bits of gristle. Some say it is too small, but it is just right for me. The owner told me he modeled his burgers after America's very popular small chain, Umami Burger. I went to an Umami Burger in Santa Monica, California two years ago, and I'd say he came pretty close. Dish's homemade fries cost extra. It was already almost impossible to get a seat in the very small restaurant and it was sometimes completely booked days ahead. Good luck.

If you don't agree with this list, make your own. Someone else may have to do it next year. I found it seriously challenging to eat this vast quantity of burgers. I'm not sure I'll survive if I keep it up.

And now is a good time to announce that for purely personal reasons, I'm stepping back from writing regular restaurant reviews. I'll still post about what I'm discovering and eating on my Czech Please Facebook and Twitter pages. But these days now, I don't have the time to give longer reviews the time and attention they deserve. It's been a great run, and when I have something I really want to say, I'll find the time to get it out there.

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Thursday, October 3, 2013

Ola Kala Bistro

"Virtue is more clearly shown in the performance of fine actions than in the non-performance of base ones." Aristotle
I used to play in an amateur rock band. From time to time, I'd play at big parties or small clubs. I was comfortable in front of an audience. Sometimes too comfortable. It was easy to fall into patterns and routines, to lose focus.

But if I knew there was a serious musician in the audience, I'd take it to another level.

I had a similar feeling when I struck up a friendship with Adam, an LA movie producer who lived in Prague for the past six months. He's a world traveler with a sophisticated and discerning palate. The man knows his food and drink.

When we started having regular dinners, I realized it's time to see how well Prague restaurants, based on my recommendations, played to a knowledgeable and discriminating audience. The set list of eateries was up to me.

I wanted to share the city's best and some gems off the beaten track. We hit Osteria da Clara, La Bottega di Finestra, SaSaZu, Chagall's Club, La Gastronomia, and even Letna beer garden.

Without me, Adam found Sansho, Ichnusa, La Finestra, La Degustation and many others. One day, as I was searching my mind for a place worthy of sharing, I walked up Korunni in Vinohrady and saw Ola Kala Bistro.
I'd passed by many times, but hadn't heard much buzz about it. The menu looked good, but it felt like a gamble, without much word of mouth to go on. It is connected to a cooking school of the same name, which I considered a positive. We decided to take a chance and give it a try.

The dining room is filled with light, cream-colored fabrics and wood, with brick walls adding some contrast.
It had a somewhat feminine feel to me, though the lighting was a little bright for romance.

Our waiter brought a bread basket with softened, salted butter.
The small white baguette slices were fairly ordinary, but the darker bread had more character and was quite enjoyable.

We ordered a bottle of red wine, the 2008 Côtes de Bourg from Château de Croûte (779 CZK).
On the first tasting, it was on the thin side and rather tannic. After 10 minutes catching some air, it opened up and was more enjoyable. The Aquila still water (80 CZK) we ordered with it was room temperature.

We both received an amuse bouche. The chef was thoughtful because Adam had informed the waiter that he did not eat pork, so his was different than mine.

I had a lightly cooked zucchini slice rolled up with bacon cream, which was salty but a decent way to wake up the taste buds.
Adam had a slice of duck breast filled with apple and horseradish puree. He said the duck was somewhat dry, but he still liked it.

For a starter, Adam had the duck parfait (168 CZK).
It came with ginger chutney, fruit coulis, a slice of fresh fig, and two small pieces of toast.

Underneath the cool layer of white fat, there was smooth, rich, fatty duck liver pâté.
We thought it was great, spreading it on the toast and, when that ran out, on the bread from the basket. The chutney tasted of sweet rhubarb, but it was harder to detect the ginger.

I had the monkfish starter (320 CZK), which was a special.
The small piece of fish tasted fresh, but it was slightly overcooked, toughening the texture. It sat on top of julienned carrots and coriander.

The dish came with mango-coconut sauce. It was sweet, but neither flavor in the sauce really stood out. The chili "gel," which I liked, tasted quite similar to the red pepper and garlic relish, ajvar. Overall, I thought the dish was overpriced and underflavored.

For a main course, Adam had the flap steak (397 CZK). The very tender cut (by Prague standards) was cooked rare and was one of the best steaks I've had in a while.
It was lightly salted on top, and if the meat would be unaccompanied, I'd have added a bit more.

However, it came with a delicious red wine "gravy," something of a demi-glace, that added a savory richness. Adam particularly enjoyed the lightly-cooked red onions. The potatoes were competently cooked, but also fairly flavorless. The little celery-Zucchini "salad" on the side had too much mayo.

I had the veal cheeks in a red wine sauce (357 CZK). This I loved.
It came with pearl onions, bacon, champignons, and the creamiest, silky parsnip purée. The meat was fork-tender and melted in the mouth, with the lightly sweet and tangy sauce. I'd go back just for this dish.

For dessert, I had the 64% Manjari chocolate "mousse" (165 CZK).
It sat on a warm, chewy almond cake and orange coulis. I was a fan of the smooth intensity of the chocolate, which was cut by the acidic sauce. Adam thought it was OK.

He was more impressed by his dessert, the chocolate fondant (165 CZK).
It came with sour cherry "ragout" which was a terrific contrast with the warm chocolate. Crème fraîche was also on the plate to add a cool balance.

The meal ended with even more chocolate -- creamy, intense handmade truffles.
Unfortunately, we ate three of the four before I remembered to take a picture. I did not mind the extra cocoa buzz at all.

The service was friendly and smiling, but not always well-informed. The bill came to 2551 CZK without tip. It would have been closer to 2000 CZK without the bottle of wine.

While not perfect, there were plenty of hits, and we both felt pleased with our choice of Ola Kala Bistro. I'd compare it favorably with restaurants I've enjoyed in Prague's historic center like Kalina and Chagall's Club.

I'd recommend you stop in for a performance.

Ola Kala Bistro
Korunni 48
Prague 2 - Vinohrady
Tel. (+420) 222 540 400

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Thursday, August 15, 2013

La Gastronomia

"How I wish that somewhere there existed an island for those who are wise and of good will." Albert Einstein
Not long ago, I jumped into my trusty four-wheeled vehicle and headed off into the leafy, craggy wilds around Nebušice. I was on the hunt for a fine meal.

Actually, the area I'm talking about is not that far from bustling Evropska street and easy to get to on a weekend by car. There is also bus service. But for a lazy guy like me, it takes a good push to get me over to that side of town.

A well-told tale about tasty Italian food is the kind of push I'm talking about. Friends who live in the area said I had to try La Gastronomia.
It's a relatively new restaurant and food emporium run by chef David Lagomarsino. Previously, he worked at one of Prague's best Italian restaurants, Aromi.

The interior is gorgeous.
It would not look out of place in the center of Prague or any other capital city. In fact, I wish it was in the center of Prague.

Much of the floor space is devoted to the food shop. There is a selection of Italian wines.
They have freshly-prepared salads.
There's a wide variety of cheeses and cured meats.
The man handling those foods is the highly knowledgeable Italian gentleman who worked at La Bottega di Finestra since it opened. They bake their own focaccia in a sparkling new kitchen that you can see through glass from the shop.
They do cooking classes back there.

In front, there are tables where you can sit and eat. There is also a back room with more tables that can be pushed together for a party.
You can look out the window and see the Mercedes, BMWs, Audis, Porsches, and Volvos (all these were there when we visited). In warmer months, it is nice to sit out on the newly-built rear deck, where they also have a grill.
I sat in the back with a bunch of friends. We started with several carafes of still and sparkling water (45 CZK each).
We also got a few baskets of their delicious, super-moist focaccia.
There was plenty of olive oil in those salty, bready cubes.

I was sipping Il Selese Soave from Verona (1.5 liter/110 CZK).
It was very drinkable, with lightly tart citrus notes. A friend and I thought it had more character than their smooth Pinot Grigio by the glass.

We all ordered two or three courses. I started with what the menu called vegetable terrine (187 CZK).
It was a creative but not perfectly descriptive name for rich, warm, mashed pumpkin topped with a portobello mushroom, rucola, shaved Parmesan, and a balsamic reduction. I thought the lightly spicy dish was an earthy and inspired combination of flavors.

One friend got the slow-braised octopus with shaved Grana Padano and baby spinach (214 CZK).
The tentacles had a beautiful, smoky char on the exterior and a soft, tender interior. There was also rucola, balsamic and olive oil mixed in. We agreed this was excellent.

My neighbor at the table had the linguine with clams (259 CZK).
The pasta was al dente, and the shell fish was as fresh and tender and tasty as could be. It was done just right, but I felt the portion was small for the price.

Someone else had the passatelli with Argentinian prawns (215 CZK). The thick homemade pasta was lightly coated with Parmesan and bread crumbs.
There was a light, peppery sweetness with the flavor of dill clearly coming through. Datterino tomatoes provided bursts of brightness. As sweet and fresh as it was, there was really only one prawn though.

For my next course, I had the agnolotti filled with pears and gorgonzola cheese (199 CZK).
These gorgeous pillows of pasta were coated with a butter and sage sauce.
The sweetness of the fruit mixed with the tangy cheese made for a marriage that I approved of whole-heartedly.

Another neighbor went for the milk-fed veal T-bone (496 CZK). It was the best veal I've ever had in this country.
I've never had a more tender cut here. It was simply grilled with salt and pepper to a mostly rare state. Medium rare was requested, but we were happy with it just the same.
The meat was so good, I barely remember the basic, grilled vegetables on the side. I saw raw cuts of this veal on sale in the shop. I'm still sorry I didn't buy some.

For dessert I tried the chocolate amaretto cake (99 CZK).
The dense, moist slice was studded with dark chocolate and infused with the essence of the sweet almond liqueur. It was topped with fresh cream.

Someone else had the crème brûlée.
It was nice and light, though I'll say I prefer denser, creamier versions.

Service was excellent. Our waiter was very friendly and accommodating for customers with small children. One small issue was that several items on their relatively new menu were not available. I wanted to try the lamb chops, the tuna, and the almond and pistachio cheesecake, but none of those were available when we visited.

Even if the quantities on the plate were not always large, the quality of every offering was always high. They know what they are doing in the kitchen.
Everyone had a good feeling about this restaurant and shop. And to keep feeling good, I took some of their food home with me. I bought portions of the eggplant lasagne (140 CZK) and the meat lasagne (179 CZK).
Both made for rich, gourmet lunches at work on the two days that followed.

I'm only pleased that there are such great Italian places like this in and around Prague. In Smíchov, I can get quality Italian foods, wines, and prepared meals at Wine Food Market. In the center, I stop by La Bottega di Finestra. In Vinohrady, there is La Bottega di Aromi. And now in Prague 6, I know where to go.

I'm sure I'll make a special trip to visit La Gastronomia again. It is an Italian island of quality cuisine that makes you feel like you've left the city behind.

La Gastronomia
Horoměřická 2337/8
Prague 6
Tel. (+420) 702 074 677

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