Sunday, May 18, 2014

Terasa U Zlaté Studně

Terasa U Zlaté Studně is located on the fourth floor of the Golden Well Hotel, with the view that will convince you that Prague is really the city of one hundred spires. The restaurant's new interior is the work of Italian architects Lorenzo Carmelini and Katrin Herden, in which they have again used their typical style that consists of interesting combination of modern design with the elements of the Renaissance era. Terasa was also awarded the title of  "Best Czech Restaurant" in the Maurerův výběr Grand Restaurant 2012 booklet.


We attempted to  make reservations for Terasa before our arrival in Prague, but did not get a confirmation back.  We were not sure if there was a glitch with the email - since we were traveling overseas, and decided to just show up and see if we could still be seated.  Graciously, they seated us with no problem on the terrace and we had the amazing view as shown above.  It had rained earlier in the day, so the sky was still a bit gray and the temperatures on the cool side.  The restaurant provided strong overhead heaters and warm blankets though, so sitting on the open terrace was comfortable as ever.


We decided to splurge to celebrate our anniversary with Chef Pavel Sapík's incredible tasting menu with wine pairings, featuring new dishes for the spring season. The price for 7 courses of the degustation menu with wine pairings was 3500 CZK per person, which roughly converted to $173 at the current rate. Without wine cost 2200 CZK or $109, so it seemed like a deal to get the wine.  I noticed one of the courses was a veal dish and asked the waiter if the chef would make a substitution for me.  They obliged without hesitation.  As soon as the waiter took our menus, another server brought us warm monogrammed towels with mint fragrance to wipe our hands, followed by a selection of fresh breads and rolls.  An impressive start.

Another shot of our table with the amazing view of Prague.

For the first course, we were presented a Goat Cheese Mousse "Buche Affinne"with marinated green asparagus and spicy honey sauce.  This delectable first bite was served with a glass of Taittinger Brut Resérve – Champagne/France.  The goat cheese ball was creamy and subdued by the fresh Spring vegetables.


Second, we were treated to Canadian Lobster marinated in lemon scented oil, served with tiger prawns carpaccio and "Ossetra" Caviar atop diced mango.  This dish was served with a glass of Chardonnay – late harvest, Vinařství Reisten – Czech Republic 2012.  The white wine was stellar and from the southern Moravia part of the country.  It paired perfectly with the sweet lobster and mango.  The prawn carpaccio was so delicate and lovely with a hint of sea salt on top.



We continued with our third artfully plated dish; this time with Duck Liver Terrine "Foie Gras" served with a piece of marinated duck breast bacon, brioche toast and cubes of saffron-orange jelly.  This decadent dish was paired with another Moravian wine, Hibernal – selection of berries, František Mádl – Czech Republic 2009.  I am not normally a duck fan, but one would not think so after seeing my cleaned plate.



Since we were in peak asparagus season, the chef presented an intermezzo of Velvety Asparagus Cream with milk foam.  This tiny cup of soup was seductive and delicious.  Both Keith and I wanted more.


Let's break with one more shot of our view before the sun fully set.  The orange tiled roofs were different than Spanish tiles, and added to the old town charm.


Next, we entered the main courses and first enjoyed a Poached Halibut in "Lakudia" Olive Oil completed with cuttle fish risotto and poured over with lobster bisque.  The risotto and lobster bisque added extra richness to the fish.  Another beautiful dish that was paired with a light Frankovka rosé - cabinet, Vinařství Kořínek - Czech Republic 2012.



Next, Keith enjoyed the Milk Fed Veal "Sous Vide"with fresh morels a la créme, green asparagus and homemade spaghetti.  His dish was also poured tableside for an elegant presentation.  This veal was one of his favorites and paired with a perfect deep red Moravian wine, Pinot Noir "Ben´s Reserve", Springer&Stapleton - Czech Republic 2011.


My substitution was another spectacular fish - Wild Scottish Salmon "Label Rouge" atop of spring vegetables, with "La Ratte" potatoes poured over with a Bordelaise sauce.  The fish was expertly cooked, and I was feeling very happy by the time I finished my plate.  Not sure if it was from all the wine, the food, or the view - most likely a combination of the entire experience so far.


With the sun set for the night, we closed our  meal with a dessert of Cheesecake with oat "crumble", marinated rhubarb and thyme sorbet.  This dessert was not very sweet and a great way to end our meal.  It was served with a glass of Sauvignon Blanc - selection of berries, Vinařství Lahofer - Czech Republic 2011.



Finally, we were treated to one more sweet of Homemade Chocolate Praliné with Passion Fruit.  This was served with a sweet dessert wine, Metaxa Private Reserve – Greece.

While an expensive meal, the service and experience at Terasa was high-class with impeccable food highlighting fresh seasonal ingredients and stellar local wines.  If you are in Prague and looking to celebrate with an amazing meal, look to Terasa, as they will make your evening a memorable one.

Total Rating: 4.35
Food: 5, Price: 2, Service: 5, Ambience: 5, Accessibility: 4

What I ate:
Goat Cheese Mousse "Buche Affinne"
with marinated green asparagus and spicy honey sauce
Taittinger Brut Resérve – Champagne/France

Canadian Lobster
marinated in lemon scented oil, served with tiger prawns carpaccio and "Ossetra" Caviar
Chardonnay – late harvest, Vinařství Reisten – Czech Republic 2012

Duck Liver Terrine "Foie Gras"
with marinated duck breast bacon and saffron-orange jelly
Hibernal – selection of berries, František Mádl – Czech Republic 2009

Velvety Asparagus Cream
with milk foam

Poached Halibut in "Lakudia" Olive Oil
completed with cuttle fish risotto and poured by lobster bisque
Frankovka rosé - cabinet, Vinařství Kořínek - Czech Republic 2012

Wild Scottish Salmon "Label Rouge"
atop on spring vegetables, with "La Ratte" potatoes poured by Bordelaise sauce
Pinot Noir "Ben´s Reserve", Springer&Stapleton - Czech Republic 2011

Cheesecake
with oat "crumble" with marinated rhubarb and thyme sorbet
Sauvignon Blanc - selection of berries, Vinařství Lahofer - Czech Republic 2011

Homemade Chocolate Praliné with Passion Fruit
Metaxa Private Reserve – Greece

Plus Keith ate:
Milk Fed Veal "Sous Vide"
with fresh morels a la créme, green asparagus and homemade spaghetti
Pinot Noir "Ben´s Reserve", Springer&Stapleton - Czech Republic 2011

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