Field has long been one of the most prominent restaurants on the Czech fine dining scene. Under the leadership of Radek Kašpárek, it offers an experience that is sophisticated to the last detail, yet remains human, accessible, and fun. The new spring menu brings seasonal ingredients, distinctive ideas, and perfect technique—simply what you expect from Field, and perhaps even a little something extra.
A Visual Introduction, Honest Pastries, and the First Notes of Spring
The evening at Field begins in the spirit of an established ritual: a welcome glass of champagne and an iconic box of ingredients that visually foreshadows what's to come. Lilac tomatoes, young carrots, kale, three types of fish, unripe almonds, rhubarb, and strawberries—all carefully presented by the staff.
"Today you will taste the cabbage in our main course combined with lamb loin. The second course will be based on white asparagus; you will find potatoes and also black walnut, or carob," the waiter points out the individual ingredients and moves smoothly through the other items in the box to the dessert.
Traditionally, pastries are served with the tasting, and not just any pastries. Lamb buns and fire-roasted potato pancakes with fermented kale are almost a staple at the establishment. There's butter with hazelnut miso and oil made from bear garlic and spring onions. Additionally, there's whipped cottage cheese with pepper jam, pepper bitter, and horseradish crumble. It's already clear here that dinner will be about details and taste.
The amuse-bouches at Field are thoughtful and imaginative. The beetroot tartlet with crème fraîche candy is spectacular finger food, balanced by a subtly sour white tea kombucha. This is followed by a combination of whitefish caviar with iced gazpacho and a mousse of roast trout served in toasted timbales—still in the spirit of lightness and spring freshness. The third amuse-bouche is more substantial—a terrine of Japanese wagyu with chanterelles, confit yolk, and black garlic gel. Serving 'by hand' is common here, making it all the more natural.
From Tomato Crème Brûlée to Foie Gras with Elderflower Foam
The first main course is lamb marinated in dessert wine and apple cider vinegar. Fermented gooseberries, unripe almonds, trout caviar, tomato water with citrus—all this makes for a light but incredibly flavorful combination. Tomato crème brûlée—a great idea with perfect execution. The pairing of Suavia's Soave Classico wine and the non-alcoholic juice of cucumber and tarragon only confirms that drinking at Field is not just an accessory but an equal experience.
The next course is dedicated to Ossetra caviar from the Czech brand Perla Kaviár. It is combined with potato ice cream, fermented white asparagus, Gran Moravia foam, and sour black walnut. Everything is connected by a sauce made of roasted yeast and vegetable broth. It is recommended to run a spoon across the plate through the layers—and indeed, this combination of flavors is one of the most powerful moments of the evening.
The main fish course is pikeperch poached in butter with crayfish phasso, fava beans, and carrot emulsion, accompanied by a distinctive crayfish sauce. Flavor-intensive yet still elegant. Prior to this course, guests receive a "crayfish shot" of pressed heads with butter, sake, chili, and tarragon—a smile-inducing yet highly functional insert that sets the palate up for the ultimate experience.
Foie gras comes in the form of a delicate paté with yuzu chocolate, verbena gel, pickled mustard, and a strong duck reduction. It finishes with an essence of lemon thyme that brightens the whole table. A non-alcoholic pairing called "Expo" is more mousse than drink—made with elderflower, blue grapes, and lemon balm. Everything is perfectly balanced.
And then there's the complex thymus in three forms—roasted in butter with onion emulsion, a ragout with a foam of bacon, a crispy kettle with a dusting of chervil and emulsion. Accompanied by a lettuce drink. An incredibly sophisticated course that shows the strength of Field's teamwork and the courage to combine mushroom flavors across textures.
Handwriting by Radek Kašpárek
For the main meat course comes lamb loin, served with a sauce that is finished in front of the guests. Dried herbs, strong lamb broth, butter, beef morek. The loin is marinated in shiokoji, fire-roasted, accompanied by kale chips, gel, green tea foam, and lamb crackling. Then on the side, kale bonbon, chanterelle mayo, and marinated lamb. A beetroot and nettle drink elegantly grounds the whole bite. A course that has depth, expression, and form—a worthy finale to a savory menu.
Before dessert comes a light cheesecake ice cream with aronia, chamomile, and poppy seed oil. The main sweet course is a tribute to strawberries and rhubarb—rhubarb sorbet, strawberry gel, pistachio financier, white chocolate cream with kaffir lime, and citrus chip. Pairs with Parigot's Crémant de Bourgogne. "For me, it's Parigot that makes the best bubbles in Burgundy," notes the sommelier, and we have no reason to disagree.
At the very end comes a selection of small desserts—pralines, jellies, tartlets, chocolate-covered macadamia nut with salted caramel. A delicate, playful, beautiful farewell to the evening that doesn't feel like a showcase for confectionery, but a thoughtful punchline.
An Original That Goes Its Own Way
The spring menu at Field shows once again that Radek Kašpárek has a signature that is still exceptional for the Czech scene—clear, consistent, not bound by fashion or the desire to please. The raw materials and the season change, but the style remains and matures.
Field is undoubtedly a gastronomic institution, but it is not a temple of silence. It's a place where you can not only have a great meal, but also relax, laugh, and really enjoy the evening. And that's still a rare combination in the Czech Republic. Many places lack some of that, but not Field.
