In seinen „Prager Stuben“ serviert das „Hotel Am Friedrichsbad“ dem Gast, der zu genießen versteht, kulinarische Köstlichkeiten der böhmischen Küche: mal zart, mal deftig, jedoch immer reichhaltig.
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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.