Amano

I was here for dinner at a Saturday evening. I ordered lamb chops with a small salad. It took one hour to get the food prepared even the restaurant was not fully packed. At least the meat quality seemed to be very good and the taste was great. But I paid in the end with water and tea 50 EUR, which was more expensive than in Germany. It seems to be kind of a ripp-off, maybe a tourist trap. This restaurant is run by an Italian, the chef is coming from Czech republic. He did a good job except for the waiting time. The service was friendly and considered special requests regarding food sensitivities, for example they offered toasted gluten free buckwheat bread and coconut oil for a free starter. The atmosphere is due to the concrete walls and kind of hallway not so warm and cosy. At least the lighting made a good atmosphere.

Modern Italian cuisine has already found its next place in Prague, this time it is represented by an ambitious business near Florence, which makes it a good name in connection with a "steakhouse". As soon as you sit down, a whole bottle of filtered clean water is placed on your table, where with the help of a label placed on it, you will be introduced to their attitude to sustainability (in Czech and English), which is noble. After ordering, an “Amuse Bouche” in the style of tallow candles arrives on your table before the ordered items on a plate surrounded by sea salt crystals. The staff will tastefully light it with a "torch" right before your eyes. It also includes sliced ​​bread for dipping in the gradually melting tallow. Normally I wouldn't consider this an Amuse Bouche, but the restaurant here doesn't charge a couvert so it can be considered as such. For me, this is one of the best thought out steps. Thanks to the gradual dissolution, it allows the customer to dip and therefore eat the amuse bouche gradually and slowly, which gives the company the opportunity to prepare an appetizer without the guest eating everything quickly and feeling that he has been waiting for him for some time and is starving. Furthermore, it is another functional element that attracts the attention of less experienced diners who have not yet encountered tallow candles. The bread itself smells really nice. So I don't know where it's from or if it's made by them, but as a side bread to a meal it's absolutely delicious. But I didn't have to wait long for the turkey bone with veal tartare representing the appetizer. The plate is tastefully filled with straw and on it is beautifully placed a roasted bone full of warm turkey with tartare on top, decorated with Parmigiano "crackers", and toasted bread is placed next to it. The presentation is simple yet imaginative. The taste is excellent, the tartare is perfectly sliced ​​and only modestly seasoned, which gives you room to enjoy the taste of the meat itself. Although it is veal, it is distinctive enough. But the whole thing may seem too salty for some people - salted turkey, salted tartare and salty parmigiano... but for me it's fine. Be careful that when mining the turkey from the bone, it doesn't end up trapped in the straw under it along with the tartare. It would be a great shame. The main course in the form of Taglietelli with Morels was wonderfully seasoned and complex. It is not overloaded with too many ingredients. Everything selected complements each other beautifully. So the pasta in itself does not offend at all...they are tasty, you just feel that the dough was kneaded by machine and not processed by hand (as the staff herself confirmed to me after consulting with the customer). It's not exactly a sin, as almost everyone does it these days, but I would expect more from an authentic restaurant focusing on Italian cuisine. If you do not finish the dough by hand at least in the final stage, the gluten will not be activated in it as it should due to several factors... they are not as flexible, you will not achieve such a bite and firmness even with lower cooking... the machine will not replace you in this. Overall, the main course was excellent and I enjoyed it. The dessert headed by the chocolate fondant was surprisingly the highlight of the evening for me. Not that it overshadowed the company's previous courses..no, we also enjoyed those...but rather how much it put to shame/surpassed the pieces prepared in other companies. The beautiful presentation is an added bonus. The fondant remains beautifully liquid inside, with an intense chocolate flavor. Pistachios and gelato complement it beautifully and refresh its heavy monotonous chocolate taste. The biggest surprise for me was the bill at the end, when I had a much lower expenditure than I expected. As I mentioned above, the bill did not include the item "couvert" and did not even charge for filtered water. In fact, they don't even understand such a low rating here (for me, anything below 4.6 is low and I always consider a visit after that) because everything was almost perfect. Polite and attentive service, tasteful decoration and interior. I also like the interactive elements... even if you just go to the toilet, the environment will immerse you more in the running of the business. In the display case near the kitchen, a demonstration of steaks, the possibility to sit directly at the bar with a view of the kitchen and grill, a large table in the middle of the restaurant where the bread is cut. Splendor. 9/10