The Artisan restaurant in Prague is kicking off the spring season with a menu that combines traditional Czech ingredients with a modern culinary approach. From 30 March to 4 April, guests can enjoy a special Easter menu, followed by the restaurant’s popular festive brunches on the weekend of 5 and 6 April.
“For us, Easter marks the start of a new season. The first spring herbs and traditional ingredients are returning to our plates, prepared in a modern way while respecting their origins and Czech cuisine,” says head chef David Rejhon.
A spring menu inspired by tradition
The seasonal menu is built around ingredients that are inextricably linked to Czech Easter—nettles, wild garlic, lamb and rabbit all feature. The menu opens with lighter starters, such as rabbit rillette with mazanec crisps, a salad of young nettles with wild garlic, or eggs with herb sauce and sourdough bread crumble.
The main courses offer a modern take on festive classics. The menu features lamb shank with mashed potatoes, rabbit wrapped in bacon with nettle stuffing, and zander with creamed spinach and corn polenta. The vegetarian option is wild garlic risotto, which highlights the flavour of fresh spring herbs.
The sweet finale follows Easter traditions, featuring grilled Easter cake with vanilla ice cream, carrot cake and a light moss cake with lemon and mascarpone.
Festive brunch
Easter brunches have long been among the restaurant’s most sought-after gastronomic events. The concept is based on a combination of a lavish buffet and live cooking stations. Guests are welcomed with homemade sourdough bread served with pork pâté, pickled vegetables and small tartlets with egg spread.
This is followed by a varied selection of cold and hot dishes—from Prague ham with horseradish to spinach pancakes with goat’s cheese, rabbit rillette and a salad bar, all the way to a tartare station. The hot section is complemented by wild garlic risotto prepared live, a carving station featuring lamb shank, specialities from the Josper grill and traditional dishes including rabbit with bacon or nettle stuffing.
The sweet section offers Easter classics such as mazanec, carrot cake, moss cake and traditional lamb cake, complemented by ice creams, sorbets and a live doughnut station.
The Easter brunch is available for CZK 1,545 per person, including soft drinks, coffee and tea, or for CZK 1,745 with a selection of wine and beer. A children’s play area is also available for families with children.
Source: Prague Marriott Hotel
