Why people don't order fish at restaurants
Let's be frank: in a Czech restaurant, people reach for svíčková, schnitzel or a grilled steak. Fish comes somewhere after fried cheese. And there are reasons for that.
First: bad experiences. Many people remember fish from the school canteen – overcooked, tasteless and full of bones. Or the one from a seaside holiday that arrived so dry it could have doubled as a coaster.
Second: fear of bones. For many people, eating fish is an unpleasant exercise – constantly hunting for tiny bones and feeling like you're performing surgery instead of having a meal.
Third: price. Fish tends to cost more than meat, and people feel they'll get a small piece that won't fill them up.
We understand all of these concerns. And we've learned how to deal with each of them.
What matters most
With fish, freshness is everything. Fish that hasn't spent days on ice doesn't have the fishy smell people are afraid of. It smells clean – of water and fresh meat.
When the chef has good fish to work with, there's nothing to hide. No heavy sauce, no overpowering spices. Salt, lemon, herbs, butter and the right temperature are enough. The result is tender flesh that flakes on your fork and skin that is crispy, not rubbery.
What we do about bones
The biggest barrier. We know. That's why we serve most of our fish as fillets – clean meat on your plate and no surprises. The bones are removed in the kitchen, not on your plate.
If, on the other hand, you love a whole fish and know how to eat it the traditional way, you'll enjoy our gilt-head bream prepared Mediterranean style.
Here with children? Tell our staff the fish is for a child and we'll gladly adjust the portion. We understand that putting fish in front of a six-year-old takes trust – and we want to earn it.
Our favourite fish dishes
Salmon trout fillets. Baked in herb butter, with mashed potatoes topped with fresh chives. Juicy, tender and a good choice even for people who don't usually eat fish.
Fried carp. A classic, done properly – with our homemade potato salad. We serve it all year round, not just at Christmas. A good carp deserves more than one month a year.
Gilt-head bream. As a fillet baked in herb butter with leaf salad, or whole, Mediterranean style. Delicate white fish for those who want something lighter.
Norwegian salmon. As a fillet baked with garlic and rosemary, as tartare with warm baguette, or in a salad with seasonal vegetables.
The selection changes with the seasons – in autumn, for example, sea bass fillet with pumpkin and potato purée. You'll find the current offer on our menu.
Why it's worth the money
Yes, fish costs more than schnitzel here. There's a reason: good fish is a more expensive ingredient, filleting takes extra work, and good herbs and sides cost more than ready-made products.
But here's the thing: once you've tasted really fresh fish – properly prepared and properly served – you won't go back to frozen supermarket fillets. It's like the difference between instant coffee and freshly ground beans from a good roaster. Both are "coffee", but only one makes you want another cup.
What to order on your first visit
If you're not sure, start with the trout – it's boneless, delicate and appeals even to people who aren't keen on fish. If you want a classic, go for the fried carp. And if you really don't eat fish, the menu also has honest Czech cooking, so everyone at the table will be happy.
Fish goes wonderfully with a draught Pilsner Urquell. And if you want to be sure of a table by the water, book online or call 734 655 433.