Restaurant Le terroir @ Prague, a guest blog post

On Earth as it is in Heaven...

The wine expression terroir is the perfect name for this restaurant; Terroir meaning the various factors within a specific area which, in combination, make each wine or vineyard absolutely unique.

The Czech restaurant Le Terroir in Prague is itself one such unique combination of factors and it is guaranteed to make your evening worthwhile :-)

The dynamic here is a love of wine (hence the name), and the wine selection is vast. You catch a glimpse of it while you descend to the dining area, and according to the venerable Velkoski, it contains 'some serious shit':-) I loved the cellar for its expression; dusty bottles stacked nonchalantly here and there and everywhere. Another cool detail is the soil sample laid into the restaurant floor as a kind of statement.

After several hours trying to swim against the current of mass tourism, it was a relief to enter a place true to itself. We were welcomed like private guests, and attended on by the most loveable waiters ever. They were relaxed yet at the same time extremely passionate and dedicated to the values of the restaurant. They love what they do, and it shines through. Definitely one of the factors that contribute to the unique quality of Le Terroir.

The chef changes the menu every 2 weeks and swears to seasonal produce only. Wise choice. The food was heavenly, and all the courses were balanced and complemented each other perfectly. I have only praise.

And the wine ... let me just say that Prague and its surrounding regions have absolutely delicious and prizeworthy wine! Being in Prague, we asked the sommelier to spoil us with the best local wine.

As I was having fish for my main course, he offered us a white wine, a special reserve made especially for the restaurant.. well what can I say except that I sincerely hope they start producing it for us lesser mortals, so it would be possible to buy a few bottles myself! The wine is a blend of 4 varietals of traditional grapes and aged 12 months in Slavonian oak barrels.

We also tried two red wines, the best one being from Moravia.



...never before has a cave been so appealing



A small gift from the kitchen: Mushroom and shrimp soup... yes, it was a surprising combi for me, but really tasty!



mmmm :-)


Octopus terrine on a bed of red lentils, with cucumber and red pepper. Delicate, fresh and a beautiful balance of texture and taste.


Beef tenderloin with a salad of figs and chestnuts. The meat melted on my tongue like butter. I have never in my life had meat that was SO tender. Wow. With just the right hint of pepper and grill.


So Velkoski was happy to get his ravioli today. This is a class of its own, filled with creamy tallegio, cloaked in a soft pumpkin sauce and garnished with proscito and roasted pine nuts - a wonderful salty, almost bitter twist.


Zoran's main dish: Venison with a cranberry sauce, brusselsprouts on a base of chestnut and pumpkin puré. Pure and rich in taste.


Ahhh my main dish.. Sea Bass basking itself in a crab sauce and topped with roast potatoes. The fish was moist, moist, moist; a fresh and fantastic backdrop for the crab sauce which must have been done by magic. This dish now ranks very high on my list of 'best ever..', and pushed at least 4 of its competitors aside in a single elegant gesture.

Could I have a second helping please....

Matured French cheese Mâitre Affineur G. Waltmann



And the best way to end a meal: sweet and light. Nectarine dessert with traditional Czech dougnuts on top of silky marscapone pillows.

Zoran, thanks for yet another memorable experience. Did I forget to say, that of all the factors working together to create a unique experience, you are the most important one!