The spring menu of La Bottega di Finestra has undergone great changes, and we admit we are immensely pleased with it. We hope you get the same feelings when you visit.

We thought about this menu for a long time, and carefully fine-tuned the final look. Chef Lukáš Pocnar not only consulted Riccardo and Radek, the creative chef of the network, but Ondřej Rákosník also joined in the creative process. Lukáš wanted the menu to contain more classical Italian dishes, creating a menu that best represents La Bottega di Finestra. A tasty menu that features traditional Italian dishes, combined with modern Italian cuisine. We enjoy this connection. It breathes a freshness to the food, it is a diverse menu, and everyone will find something they love. Come taste it with us!

First, we invite you to try the refreshing pea cream with mint soup, or the stracchino cheese and beef broth with parmesan gnocchi.

We make our own fresh pasta daily at our sister bistro in Tusarova, and the results are wonderful. Fusilli alla puttanesca, a classic Italian recipe made with the best ingredients which are in our DNA. Or come taste the delicious ravioli stuffed with veal in a leek sauce with mozzarella straciatella. 

Another novelty on the menu is the tagliolini with artichokes, tomatoes and mint. This pasta is prepared according to Riccardo’s recipe, a classic way that allows the beauty of each ingredient to stand out. And if you like Italian risotto, then try the risotto cacio e pepe with smoked shrimp tartare.

Guinea fowl roll with green peas, radishes and pickled onions. As chef Lukáš says, this is spring on a plate. The course is quite laborious to prepare, but the resulting taste is worth all the effort.

Lamb with carrot purée and roasted celery is an exciting main course. We prepare the lamb in sous-vide to 54 ° C, then roast it to keep in the juciness and flavor. Because of the high quality of meat we use, the normal aroma that lamb usually has is not pronounced at all.

Octopus with lentil ragout and dried tomatoes is the latest novelty on the menu, and we’ve saved the best for last. This vies for first place on this very competitive (and delicious) menu. 

Come and enjoy the spring menu. We look forward to you.