Field
A Michelin-starred modern restaurant near the river blending Czech ingredients with playful contemporary plating.
The call
Worth it if you only have one day and you are traveling as a couple.
Why
- 01
Bright, design-forward and a touch theatrical, with dishes that lean on Czech farm and forest produce.
Our read - 02
More relaxed in mood than its star suggests, but still a proper tasting-menu evening.
Our read
Is it a fit?
Go if
You only have one day
Even on a tight schedule, Field earns the hours.
You are traveling as a couple
As a couple, Field works.
You are traveling solo
Solo, Field works.
Food is a reason to travel
For food & drink, Field delivers.
Think twice if
You are traveling with kids
With kids, give Field a miss.
You are watching the budget
On a budget, weigh it — Field isn't cheap for what it is.
You prefer local life to spectacle
For local authenticity, Field is hit or miss.
History and culture matter to you
For history & culture, Field is hit or miss.
The plates that decide it
- Duck liver with beetroot and blackcurrant — a longstanding Kašpárek signature on the degustation
- Smoked eel with dill and horseradish — the dish people remember
- Fallow deer or rabbit with veal-head velouté — the kitchen's confident game-and-offal register
- Duck-fat-glazed brioche bread course — consistently strong
Plan it well
- Cost
- €€€€ — tasting menus, à la carte at lunch
- Allow
- 2.5–3 hours
Sources and method (3)
- Holds one Michelin star, held continuously since 2016 and retained in the 2025 Czechia guide; chef Radek Kašpárek, opened 2014 on U Milosrdných near the river. guide.michelin.com ↗
- In 2025 most dishes are finished tableside; owner/maître Miroslav Nosek received the MICHELIN Service Award that year. jidlonacestach.cz ↗
- fieldrestaurant.cz ↗