NEWS IN MENU
11. January 2019
We are very pleased that the La Bottega di Finesta menu tastes to our guests and the like it. That is the reason why we didn’t want to change it radically. But we still lacked some flavor combinations, so our Chef Lukáš Pocnar prepared for you three fine-tuned winter courses.
Come to taste our homemade pasta with octopus, chilli and cherry tomatoes. Simple food, but here is true that less is more. This course is great, just the taste of South.
If you love fish, then we have a tip for you, this combination of tastes will get you. Try monkfish prepared in sous-vide with buckwheat and cauliflower pureé with black truffles. You will not regret a minute..
In recent years, the chefs have returned the glory to the cheeks. Our veal cheeks are so delicate and tasty that you can hardly find the right words for them. We serve them with baked shallots and topinambour puree. We prepare it from topinambours, butter and then drop of Riesling CLEMENS BUSCH.
Lukáš was based the creation of new menu on his feelings, experiences and especially seasonal raw materials. In the winter he likes topinambours, black truffles, buckwheat that warm your body. Onions and shallots are beautifully suited for the winter, they have special vibe for him.
Come and taste our new menu options