La Veranda
Radek David, head chef at the La Veranda restaurant, combines remarkable qualities: the discipline of a great professional and the cordiality of a man who likes to treat his guests as if they were his own family. This former member of a team of chefs responsible for representing Czech gastronomy at international competitions concentrates mainly on Mediterranean cuisine at La Veranda. This does not, of course, prevent him from cultivating his passion for local produce, which the chef already used when it was not yet fashionable. He is delighted to prepare garnishes with seemingly common vegetables: salsify, kale, Jerusalem artichokes, tuberous parsley, beetroot and cauliflower. And he doesn't hesitate to combine these rustic ingredients with noble flavours, such as truffles, roast octopus, foie gras or the tender flesh of sea fish. The gourmet menu offers a good overview of the wide range of tastes on offer at La Veranda, from the sweetness of ceviche marinated with passion fruit, grapefruit, coriander and bergamot, to the most original combination of all: venison with gingerbread sauce.