A unique 1-Michelin star dining experience worth doing when in Prague: Restaurant Field (17. May 2025)

The Field restaurant is one of the two Michelin starred restaurants in Prague and I was quite excited to have dinner here. I started with their signature drink, which was made of “gin, gooseberry, granny smith” (395 CZK) and did not look super pretty, but was actually super enjoyable in terms of flavour combination – the smoothness of the drin, the creaminess, and ultimately the flavour profile made for a great start into the evening.

We decided to go for the “Short Degustation Menu” (3’100 CZK) and I took the “Wine Pairing B” (1’700 CZK), which was just perfect. If you want to be a bit more luscious, then I would definitely recommend you the large degustation menu too. The evening then started with bread and butter – and one of the breads was a black pudding bread, which is something I absolutely enjoy. Although I loved the idea (and that is a bread I would eat a whole loaf when in the restaurant Steirereck in Vienna), I must admit that it was a bit too dry for my personal gusto. In any case, the two different butters, which were served with the bread were absolutely amazing and went well with the bread.

Then it was time for the first of three amuse bouches – starting with a little tartlet …

… which you would then flush down with a shot. And I must say, already the first bite of the evening was something, which made me happy in terms of flavour combination and getting my taste buds started.

The second amuse bouche just followed right down that alley as it had a marvellous intensity, and a flavour profile, which would make your taste buds dance.

The combination with the little bread to dip up the sauce worked perfectly. You’d end up having a little bit oily fingers, but other than that, it was delicious.

Finally, it was time for the third amuse bouche in the form of a wagyu beef ball, and I must admit that this was absolutely exquisite. It was a huge chunk of meat in your mouth, but if you would chew slowly and savour every little moment of it, it would create happiness in your mouth – and at that, a lot of it.

Then it was finally time for the first official course of the menu in the form of “Caviar, Asparagus, Potato, Black Nut”. The caviar was a vegetarian option, so, I didn’t expect too much of it, but it actually turned out to be quite amazing. What they really excel in is the combination of different textures, temperatures, and flavours. Something which you don’t find too often. On top of that they make each dish look quite pretty – so, frankly, it’s a festival for the senses.

Next in line was the “Pike Perch, Crayfish, Fava Beans, Wild Garlic”, which looked a little small and lonely right there on that huge plate. However, it turned out to be exactly the opposite – the dish was absolutely delicious and ended up being fulminant in terms of flavour. The combination of different textures including the jelly layer on top of it was truly inspiring for the palate.

Then it was time for the “Foie Gras, Verbena, Apple, Mustard”, which did not only look very pretty, but was an absolutel delight to eat. The flavour profile of foie gras by itself is already something quite enjoyable, but if you combine it with the right other ingredients, you will eventually experience something even more unique. And one part of that is the fact that they put the Sauternes wine right into the reduction around it – so the sweetness you’d usually combine the foie gras with was already built in. A lovely idea.

And frankly, when they added a small soup made out of ‘pressed prawn head’ (in a bowl, which looked like the carcas of the prawn), then they really did everything right. The combination of flavours was fabulous and would make you quite happy.

Then it was time for the main course, the “Lamb, Kale, Watercress, Green Tea”. It looked superbly pretty, admittedly, …

… and with the side dish it looked even more interesting …

… and the result, with the reductino, which was prepared at the table, was just perfect. I mean, the lamb was tender and didn’t have any chewiness or taste like lamb. The portion size was a little small for my personal gusto, but other than that, it was great, especially that reduction for which I requested a spoon, so I could fully enjoy that reduction. The side dish was quite lovely too, as it also added to the intensity, so, overall, it was quite a lovely main course – size aside.

Then it was already time for the sweet part, which started with “Rhubarb, Strawberry, Pistachios, Roses”, and I must say that this combination worked actually quite fine. So, not a bad start as a dessert to finish up the evening.

But, the evening wasn’t entirely finished – there were still the friandises missing, which was a nice assortment of five different bites – ranging from super sweet to not so sweet. But a great wrap-up of a great menu!

On top of that, I quite enjoyed the interior – the place is lovely in terms of atmosphere, and there is enough space between the tables for you to enjoy your privacy.

Last but not least, the service is also on top of things, which isn’t a given – even if the restaurant has a Michelin star. They are superbly friendly and quite attentive. The only thing I would probably recommend them to improve is to be a bit more patient with people finishing up their conversation before they jump in and start explaining the dishes. I mean, get me right, I love extensive explanations of the dishes, but I also like to finish my sentence.

Overall, I absolutely enjoyed the dinner at restaurant Field. This is definitely a place I can highly recommend to anyone going to Prague – just make sure you book your table well in advance if you want to have a chance to score a table.

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Contact Details:

Restaurant Field

U Milosrdných 12

110 00 Staré Město

Prague (CZ)

Tel.: +420 725 170 583

E-Mail: info@fieldrestaurant.cz

Homepage: https://www.fieldrestaurant.cz/en/

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.