 |
| meat in the kitchen at cestr |
i wonder how a city like prague with beautiful and delicate architecture can produce such hefty cuisine. my abiding memory of eating in prague is of meat with veins of fat running through it, accompanied by large coins of bread dumplings that tasted like untoasted toast. it was the kind of food that endears itself to discomfort resting in the belly like stone. but there is one dinner worth talking about and that was at cestr. cestr is a modern czech canteen and is a mecca for red meat lovers. it is about uncomplicated and simple food executed to near perfection. the menu is cleverly designed like an invitation. when you lift the sticker to reveal it, there is a postcard detailing the ethos of canteen along with a cattle shaped guide detailing twenty-seven different cuts of meat. o chose the three course and i picked two first courses. to drink we had a czech wine called zweigeltrebe cepage that o had picked. it had a peppery bouquet that mellowed as it breathed.
