As a member of the Zátiší Club—membership is free—you enjoy a 10% discount at both sister restaurants, V Zátiší and Mlynec. Another perk is receiving a “Wowcher” for a Sunday champagne brunch at V Zátiší after booking three times within a year. Having frequently dined at these establishments during the recent Winter Festival, I earned one of these Wowchers. Valid for only two months, I decided to book a table this weekend to ensure it didn’t go to waste. After all, no one from Jutland, Denmark, lets a free meal slip away!
Disclaimer: While I didn’t pay for this meal, this isn’t a special privilege—anyone meeting the criteria receives the same reward.
The standard brunch price is CZK 1,595 and includes all food, hot and cold non-alcoholic beverages, plus a bottle of R&L Legras champagne for every two diners.
Initially, I was apprehensive about dining alone at a gourmet restaurant, where a solo diner can sometimes feel less welcome. However, my concerns proved unfounded.
Upon seating, a smiling server brought a bottle of champagne, assuring me they’d handle the half-bottle serving gracefully. Throughout the experience, the service was friendly and impeccable.
The menu changes weekly and features tasting portions of three starters, two mains, and two desserts. It began with a selection of fresh, delicious bread accompanied by whipped herb butter—possibly flavoured with wild garlic, an ingredient also present in the meal.
Note on “Brunch”: While termed as such, the meal is more akin to a luxurious lunch. This should be considered if you’re seeking a traditional brunch experience. Personally, I found the opulent lunch format perfect.
Starters:
- Venison Tartare, Celeriac, Mushrooms: The delicate tartare was surrounded by a foam of celeriac, mushrooms, and sherry—so exquisite it was heavenly. The subtle celery flavour mingled with tangy and sweet notes, making the foam the star of the dish. Complemented by celeriac purée, pickled chanterelles, and crispy tuile shards, the tartare itself was finely chopped and perfectly seasoned.
- Burrata, Tomatoes, Wild Garlic, Focaccia: A modest portion of stracciatella was accompanied by a fresh salad of tomatoes and crispy focaccia croutons. The dish was uplifted by a dressing flavoured with wild garlic, which also evoked hints of truffle.
- Foie Gras Parfait, Pumpkin, Kiwi: A delicate slice of sumptuous foie gras pâté was served in a small pool of kiwi. The fruit’s sweetness and gentle acidity provided an ideal counterbalance to the richness of the pâté, with small dollops of kiwi cream and pumpkin adding further harmony to the presentation.
The overall impression of the starters left me anticipating what might well turn out to be one of the finest meals I have experienced in my 18 years in Prague – a sentiment in which the term ‘perfection’ seems almost understated.
Mains:
- Pike-Perch, Potato Rösti, Wild Garlic, Carskaya Caviar: Pike-perch, a freshwater fish commonly served in Czech restaurants, was flawlessly cooked with crispy skin and tender meat, delicately seasoned. The rösti, made from thinly sliced potatoes, was crisp and aromatic, perhaps with butter. An exceptional sauce—reminiscent of a silky hollandaise but better—accompanied the dish. Hidden in the sauce were a herbal wild garlic oil and caviar, adding depth. I’ll admit I discreetly indulged in spoonfuls of the sauce!
- Wild Boar Loin, Salsify, Brussels Sprouts, Elderflower: Though enjoyable, this dish didn’t quite reach the heights of its predecessors. Highlights included charred Brussels sprout leaves, creamy salsify purée, and a gelatinous sauce infused with elderflower and likely veal stock. However, the small piece of steamed salsify was more tough than crisp, and the wild boar loin bordered on undercooked, resulting in a slightly chewy texture and flat flavour. Not a failure, but the only element of the meal that fell short of excellence.
Desserts:
- Yuzu Crémeux, Puff Pastry, Mandarin, Ginger: Featuring mandarin sorbet and a miniature mille-feuille, this dessert was refreshing and palate-cleansing. The Yuzu cream, paired with pickled kumquat slices, contrasted beautifully with the richness.
- ‘Větrník’, Salted Caramel, Raspberry: A modern take on the traditional Czech choux pastry, baked with a crisp craquelin topping. Filled with sweet, salted caramel and complemented by tangy raspberries, it was simply divine!
Service and Timing: Arriving at 11:30 am, I observed the staff’s impeccable timing. Each table’s service was tailored to its pace, ensuring neither rushed nor overly long intervals between courses. My two-hour dining experience felt perfectly balanced.
Despite the numerous tastings, the portion sizes were just right—I left satisfied but not uncomfortably full.
In conclusion, this was an extraordinary dining experience. It might even be the best meal I’ve ever had in Prague—or at least among the top three. An unforgettable treat!
V Zátiší
Liliová 1, Prague 1,
Website: https://www.vzatisi.cz/en/
Menu: https://www.vzatisi.cz/en/menu/brunch
Opening Hours
Monday — Saturday
lunch time 11:30 — 15:00
dinner time 17:00 — 23:00
Sunday
brunch time 11:30 — 15:00
dinner time 17:00 — 23:00