School offers an amazing Czech culinary experience, elevated to an international level, and enhanced by the views of Prague Castle and the River Vltava. Be captivated by the fragrances and flavors of dishes made of fresh, top-quality ingredients, in this modern design environment that will enhance your enjoyment of the food. Cooking courses also available on site, hence the name.
|View of street car from our table.|
Craving vegetables again, I wanted to start with a salad, so I ordered the Baby Leaf Spinach Salad. It came with toasted goat cheese on toast, watercress, radish, cherry tomatoes, and walnuts tossed in a classic vinaigrette. Everything was fresh and satisfied my veggie craving, but it was a main entree size, so Keith ate half so that I wouldn't fill up and miss out on my intended entree.
Taking advantage of the asparagus season, I ordered the Asparagus Risotto with lemon-orange reduction. Topped with large slices of Parmesan and more orange zest, this dish was phenomenal and fresh. Chunks of asparagus and leeks studded the creamy rice and the sweet citrus twist was right up my alley.
The server convinced Keith to order the Grilled Argentinian Rib-Eye Steak. The steak was a bit overcooked and topped with coarse sea salt and lemon. It was served with rosemary potatoes and , roasted beans wrapped in bacon.
We had a much larger meal than planned for lunch at School, but it was satisfying. The prices were slightly higher than other locations, probably due to its prime location in the main tourist area. I appreciate the modern approaches this restaurant is taking, and the fact that they value the true culinary spirit is evident in the classes they offer.
Total Rating: 3.8
Food: 4, Price: 3, Service: 3.5, Ambience: 4, Accessibility: 5
What I ate:
Baby Leaf Spinach Salad
with toasted goat cheese on toast, watercress, radish and walnuts and classic vinaigrette
with lemon-orange reduction
Plus Keith ate: