Fermentation, composting, and collaborations with farmers form the foundation of Štangl's approach. Operating from Tuesday through Saturday, the restaurant offers patrons three- or six-course seasonal dinners, complete with optional wine pairings. Each course highlights a key ingredient, with offerings such as snails with salty seed porridge, carp, and pigeon.
Newly opened Štangl Restaurant continues Eska's legacy of sustainability incorporating local ingredients - Expats.cz - Latest news for Prague and the Czech Republic
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