Štangl restaurant offers a sophisticated world inspired by Nordic cuisine with a straightforward focus on local ingredients. Right at the entrance you will be greeted by smiling and friendly staff. Their culinary-philosophical concept is developed on three kitchen tables and in three “fridges” with temperatures even +70 ºC. Fermentation, aging, localness or naturalness find their essence here. The hydroponics resembles a large terrarium, the dominant green color behind the glass is soothing. Besides others, the menu offers six items containing the great wheat-rye-potato loaf 33 and the local butter enriched with Koji mold. The perfectly presented glazed celery leaf with the acidity of pickled linden offers the flavors of freshness and work that pays attention to detail. Chef Martin Štangl combines local ingredients with all flavors, including umami, with real passion. This was reflected in the flavor intensity, not only in the black root with a delicious peanut butter aftertaste. The precise preparation of Přeštice pig ham with a beautiful fatty edge guaranteed the juiciness of the lean meat, while the texture of the pork head was uplifting and divine. The dessert was a great ending, perfectly combining sorbet, pearl barley and bitter wafer. All can be accompanied by carefully selected, mostly natural, wines or non-alcoholic pairing. Also worth mentioning are the hand-carved spoons, original porcelain or a hunting dagger as a meat knife. Martin Štangl and his team have reached an original expression, which will hopefully be supported by consistent quality proven over time.
