News

Hilton Prague restaurants presented their new autumn menu

Hilton Prague hotel restaurants, CzecHouse Grill & Rotisserie and Café Bistro presented their new autumn menu.

The menus are updated twice per year, in spring and in autumn with a main focus on the enhancement of the regular offerings with seasonal, freshest ingredients.

Hilton Prague Chef de Cuisine Leon Malík says: ”When we discuss the seasonal touch to our menus with chefs we must be aware of what raw ingredients are at their best for us to exploit to full advantage with dishes that suite the season. 80% of ingredients we use for starters, salads, soups and desserts are seasonal. The menu dishes will be enhanced with fresh mushrooms, spinach, beetroot, Brussels sprout, broccoli, zucchini, pumpkin, figs, pomegranates, pears, apples and other seasonal vegetables and fruits.“

CZECHOUSE GRILL & ROTISSERIE

Menu of the restaurant CzecHouse Grill & Rotisserie will include very popular US organic prime beef Black Angus. „This prime beef is typical for its tenderness and taste. We have included four different cuts of meat prepared on the grill: sirloin, tenderloin, rib-eye, T-bone steak and ribs,“ describes the offer Miroslav Hanzal, Chef of the CzecHouse Grill & Rotisserie restaurant. Additionally, the offer also includes Irish lamb, veal and sea food.

CzecHouse Grill & Rotisserie sample menu by Miroslav Hanzal, CzecHouse Chef:

• Hand-chopped Ikarimi Salmon served on Fennel Salad and Ginger Vinaigrette
• Salad of Baby Spinach, Beet Root and Warm Goat Cheese Bruschetta 
• Pumpkin and Chestnut Cream with Roasted Pumpkin Seeds
• Radicchio and Parmesan Organic Carnaroli Risotto and Beef Tomato Oil

The full menu can be downloaded on the below link:
http://www.hiltonprague.cz/catadmin/UserFiles/File/CH_EN_winter_2009.pdf

CzecHouse Grill & Rotisserie also organizes Fish Market traditionally every Friday offering fresh fish and seafood, such as whole sole, monkfish, turbot, oysters, shrimps, prawns or mussels. All meals are made to order and can be poached, grilled on the lava stone grill or simply sizzled a la plancha.

CzecHouse Chef Miroslav Hanzal started his career in Ceske Budejovice restaurant Masne kramy. He joined the Hilton Prague team in 2002, worked as a Chef de Partie in CzecHouse since 2006 and as CzecHouse Chef since spring 2009. Miroslav has been awarded as the absolute winner of the competition The Best Chef of South Bohemia 2007 organized by the Association of Chefs and Pastry Chefs of the Czech Republic in the Gastrofest Ceske Budejovice 2007 fair.

CAFÉ BISTRO

Café Bistro sample menu by Valerio Bussandri, Café Bistro Chef:

• Rucolla and Cherry Tomato Salad with Parmesan Shavings, 12-years aged Balsamico Vinaigrette and Virgin Olive Oil Valentini 
• Seasonal Vegetable Soup with Aromatic Herb Pesto
• Penne with Spring Vegetables, Cherry Tomatoes and Pecorino Cheese
• Peach Pudding with Nutmeg Syrup and Mint Sorbet

The full menu can be downloaded on the below link

Café Bistro is popular especially for business lunches both among hotel guests as well as local clients, it is open round the clock with a large selection of dishes available during night.