It will come as no surprise to anyone who’s ever dined at Field in Prague that Michelin has anointed chef Radek Kašpárek’s modern, seasonal, straightforward cuisine with its first Michelin star. But it’s not just the food (although it is delicious) that earned such praise; the whole experience at Field is firmament-worthy. The dining room is an artistic jumble of wooden tables – round ones here, rectangular ones set at an angle there – with delicate coloured lights dancing on the ceiling. The service is just right. And the wine list is superb.
You can pair dishes with glasses of wine from a shortlist of options. For example, perhaps a 2013 or 2016 Reisling to accompany an amuse bouche of frog, razor clam, pea, and rhubarb? Or with a dish of Sika deer, pumpkin, cabbage, and rowan berry, maybe a 2001 Vieux Château Certan or a 2011 Marquis de Calon 2nd wine Château Calon Ségur GCC? There are non-alcoholic options to boot, with a chock berry and hazelnut concoction suggested for the latter. It’s this attention to detail, and flavour, that serves Field so well. And, in turn, its guests.
On the a la carte menu, meanwhile, earthy flavours and gamey meats – like pigeon, salsify, apple, and truffle – are combined with grace and skill. Suckling pig is served with hearty, yet elegant, blood sausage, beetroot and mead. Even something as seemingly simple as yoghurt is given a Field-spin, with the delicate, but flavour-heavy sweet-nuttiness of caramel, oat flakes, and brown butter. It’s a reservation devoutly to be wished – and therefore a table booked in advance.