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Magic Bellevue

The Bellevue restaurant has again ranked among the 10 best Czech restaurants by the Maurer‘s Grand Restaurant Guide. Restaurant Manager, Tomáš Melich, keeps working on more innovations for the coming year and has shared how he spends the Christmas time.

Bellevue was listed as No 4 by the Maurer’s Grand Restaurant Guide. How does the restaurant win its guests over?
Our  new  chef,  Gilad  Peled,  deserves  the biggest  credit  for  this  wonderful  success.
He was able to improve the serving time of the individual dishes by changing the kitchen routine.  We  have  also  changed  the  restaurant’s inventory, most notably the plates and silverware.  We  now  spend  a  lot  more  time with  our  guests,  describing  the  individual meals  and  wines  in  a  more  thorough  and expert  way.  The  menu  extent  is  the  same, but when serving the individual courses, we always surprise our guests with some special treats prepared by Gilad, which they like.

What kind of information regarding the used ingredients do you share with your guests?  
Gilad  selects  the  ingredients  he  works  with very carefully and insists on supreme quality. We work with local suppliers and use only ingredients of the European origin, which also applies to the served wines.

This is connected with the new way of pairing wines with meals:
Until recently, our guests were able to enjoy one particular wine, selected by us, with each course of their menu. Now, we offer two wines to  be  paired  with  each  meal  –  one  of  the Czech or Moravian origin, the other of the European origin. This way, each guest has three options of pairing the meal tastes – with the local or foreign wine or with both. Currently, we  serve  some  40  kinds  of  extraordinary wines by the glass. Naturally, you can order all our wines by the bottle, too. 

Are there going to be any innovations to the menu?
I  think  that  guests  are  overwhelmed  with Christmas  meals  during  the  Advent  season. Therefore, we have included in the menu some new meals that are not traditional, Christmas dishes, but are very tasty – such as the grilled sea  bass  with  fennel  powder,  served  with couscous  with  chorizo  and  piquillo  peppers, and complemented by octopus, violet potatoes and light bouillabaisse sauce, and as a dessert, we  now  offer  tarte  tatin  from  caramelised apples with calvados icecream.

And how do you usually spend your Xmas?
Our  whole  family  always  gathers  together. This has been the tradition since my childhood. Both  my  wife  and I have  several  siblings  so there are usually about 12 people at the table. We take turns and spend each Christmas with one side of the family, but the menu is always the  same  –  traditional  fish  and  pea  soups, fried  carp  and  schnitzels  for  children,  the best potato salad ever (prepared by my wife) and fantastic Christmas Bread (baked by my Mom). Christmas is about family. It is a time we can enjoy one another and remember our  family traditions.