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The distant chants of medieval chorales caress the ears of the visitor upon descending the metal staircase into these intimate 14th-century cellars. The highly polished black marble floor gives the impression of depth and reflects the rough, exposed stone-vaulting of the ceiling. At the heart of this space three small, black dragons guard a cauldron of bubbling spring water. Light, shone from the underside of the cauldron, playfully flickers across the ceiling, while an erie, blue glow emanates from the lobster aquarium. Given the luxurious and sophisticated surroundings, there is really no other way to start the meal than with a choice selection of three oysters ‘Fine de Claire’ with nut vinaigrette and pine nuts, fresh baked croissants and limette. A pinch of lemon, a twist of the knife and you can feel the sensual texture of the oyster. Three menu selections (chef, seasonal and gourmet) showcase the best of regional produce in traditional and eclectic dishes that linger in the memory. As their slogan dictates Flambee is ‘truly a place to come back to’.
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