Field Restaurant
Prague
Consider booking in advance, especially for weekend dining, as it is a popular spot among locals and tourists alike.
Field Restaurant, located in the historic Staré Město area of Prague, offers a dining experience that emphasizes a modern culinary approach. Guests are greeted with a minimalist and contemporary interior that aligns with its focus on creative and inspired dishes. Known for its innovative cuisine, Field Restaurant approaches ingredients with a fresh perspective, aiming to surprise and delight diners with every plate. The atmosphere is relaxed yet sophisticated, making it suitable for both intimate dinners and gatherings with friends. With a commitment to high-quality service and inventive food presentations, the restaurant appeals to both local food enthusiasts and international visitors. While specific dishes may change, the emphasis remains on a dynamic and evolving menu that showcases seasonal produce. Patrons can expect to indulge in a dining experience that is both memorable and unique.
Reviews
Exceptional gastro experience through the discovery of authentic Czech products complemented by some exotic additions, such as arctic chard. We were left impressed by the non-alcoholic pairing that enriched the full-fletched sense of Czech taste. Amazing service taht accompanied the whole evening and guiding the serving performance. Highly recommended place if you want to elevate you perception of Czech food.
I visited this Michelin-starred restaurant with high expectations, as I truly enjoy dining at places of this level. The concept is clearly very well thought out, and you can tell that a lot of work has gone into every detail. The presentation of the dishes was beautiful, and the space itself is elegant and well designed. The staff were extremely friendly, attentive, and communicative throughout the experience, which I really appreciated. However, the flavors were not to our taste. While the dishes were technically well executed, I personally felt that the flavor combinations didn’t always come together in a way that made sense or created balance. One small downside was that the sommelier left before the end of our meal, so the wine service was continued by the rest of the staff. While they handled it professionally, in a Michelin-starred setting I would have expected a more consistent presence throughout the entire dining experience. Overall, it’s a place with a strong concept and excellent service, but the cuisine didn’t quite match my personal expectations.
Exceptional from beginning to end! The staff were so friendly and welcoming. The food was outstanding. It was sophisticated, beautifully presented, and tasted sensational! What a treat and absolutely worth the money paid. The menu also caters for vegetarians and pescatarians. They have a Michelin star and it's obvious why they've earned it.
Went for the ten-course tasting menu in November 2025. The bread course sets the tone for the entire evening. Onion brioche, a herb-oil roll, and then a langos served with farmer’s cheese and spices. Langos. At a Michelin-starred restaurant. I asked for a second plate of the farmer’s cheese and the server brought it without comment. The eel course (quince juice, cucumber, plum vinaigrette, horseradish) and the caviar with Gran Moravia foam were beautifully composed, but the menu really finds its voice at course five: sturgeon with fish tripe, snail, and Noilly Prat. Kašpárek strips the tripe of its usual paprika armour (if you know dršťková polévka, you know) and lets the ingredient speak. It’s slippery, mineral, and weirdly compelling. Course seven is the standout. Hare with cabbage, blood sausage, and bone marrow, served alongside a cup of cold beetroot bacon juice. The server instructs you to alternate bites and sips. The blood sausage (jelito) is dense, ferric, saturated with caraway, and connects unmistakably to the zabijačka tradition. This is Czech grandma food on Michelin porcelain; the respect for the ingredient is total. The fallow deer course comes with a ritual: you choose your steak knife from a wooden box of artisanal handles (I picked deer antler). The server explains the significance of your choice after you’ve committed. Dessert features a Štramberské ucho, an 800-year-old gingerbread from North Moravia with an EU Protected Geographical Indication and an origin story involving Tatar invaders and severed ears. It arrives alongside pumpkin ice cream in a cloud of gingerbread smoke. Petit fours include a raspberry chocolate filled with chamomile tea water (the bite floods your mouth), honey cake with Norwegian brown cheese, and poppyseed cake. The interior is deliberately spare: wooden tones, agricultural tools behind glass, the “infinitely variable” ceiling. Service was precise, warm, and unhurried. Kašpárek’s argument is clear across every course: Czech ingredients belong at this level. The tripe, the blood sausage, the langos, the gingerbread. He is right. ✍️Substack “Pretty Girls Eat Guts” for full article! Title: “Ass Soup at Czech Celebrity Chef’s”
It was a nice experience as our last dinner in Prague, the food is original, made with attention and creativity, we really enjoyed the deer and the duck dish, the starter and dessert are also nicely made and presented. The service is welcoming, the waiters always served us with a smile and were patient to answer our questions. However, the only default is that the food was a bit too salty, which can be unpleasant for people who are not used to it.
