In the Prager Stuben of Hotel
Am Friedrichsbad" we serve culinary delicacies of the Bohemian cuisine,
sometimes tender, sometimes rich and always satisfying.
We serve the old-Bohemian Tafelspitz,
based on the recipe of the priests cook Rosinka. She pampered
Consistorial Counselor Povondra with this dish and earned his affection
until his 108th birthday. Our Prager Beinschinken is as juicy and
tender as the dish Schwejk prepared with love for First Lieutenant
Lukaschs second breakfast. It is served with spicy almond sauce and
Bohemian dumplings. Almost irresistible is the half a pheasant prepared
by the beautiful Lady of the Castle Bozena, who loved the art of cooking
as much as the knights. The breast is covered with transparent bacon
strips; the legs cured with aromatic herbs. The noble piece of game,
flambé with golden Apricot Brandy Jelinek, is served on a flavorful bed
of lentils surrounded by soft pillows of dumplings. Connoisseurs can
enjoy an authentic Pilsener Urquell, a unique beer with a 600 year
brewing tradition; or a Budweiser Budvar, the drink of Ferdinand I, King
of Bohemia. Both are available on draft in the Prager Stuben.
With
these old-Bohemian culinary delicacies guests are carried back to the
cradle of occidental culture which was Prague at its zenith. Here, one
will understand the significance of ancient guesthouses, whose
guestbooks are filled with names that made history.
