John K.

The food was meh at best. Maybe it's because I went with their weekly lunch menu? My first thought was this is what over priced, pretentious food tastes like. The ambiance was quiet and had a clean upscale farmhouse vibe, which I actually liked. Service was good, attentive enough, but definitely a distant second to La Degustation (the other Michelin spot in Prague). Maybe an unfair comparison b/c I had a full on dinner at La Degustation and they were just too good in every aspect.

The food was some of the best I've ever had. If you're a foodie who wants the experience and the flavor, this is a good place to visit. It's is a Michelin starred restaurant (one of two in Prague), so expect a high price, but you are getting what you pay for. Though I was very full when I left, if you are looking for a large hearty "meat and potatoes or pasta" type of meal, this might not be the place for you. The service was also great. Lots of explanation of the food and wines served which helped to enhance the experiences

Gerald N.

This was an excellent 1 star Michelin restaurant! Came with a reservation and service was fantastic. Timing of dishes were 9/10 with only 2 times it was a tad too slow or fast. Restaurant is not too big but not small either. There were plenty of waiters to keep the flow going and it was a pleasure watching them work and work hard. I will attach a few pictures (not all of them as I took too many) and not name them as it is more about the taste and senses. Each dish has unique ingredients and especially how they mix and interplay. I had the 10 dish degustation menu which I highly recommend. There were other reviews that said that all the dishes were too salty but this was not my experience. Overall, I highly recommend this experience if cost is not an issue (total with tip was about USD $270 for myself, 10 course menu, 2 glasses of wine) and you are looking for a Michelin restaurant.

Irene E.

This review is only for the front desk - Maitre D' and their reservation system. Freshly off the plane , I googled restaurants in Prague. Field and La Degastation showed up. The later is being more prestigious but we chose Field because they open an extra hour for lunch than La Degastation, which we could make. The chance to dine at a Michelin star restaurant without a reservation might be slim. But Cafe China New York seats you no master what, for example. And it was a little pasted lunch time. We might have a good chance. Worst of all, we can just have a drink there. So we went. The deco is simple. Window decor is silly. The noise level is low, or might be they're listening to our conversation. There are empty tables. The smiling Maitre D' asked for reservation upon seeing us. "Oh we don't have." Oh I can't seat you. We're fully booked. "How about other time?" She looked at her book briefly, "we're fully booked tomorrow and Sunday." Note: I didn't give her a time frame. She went on to say "can't put you on the waiting list because it's already so long." "Can we sit at the bar have a drink?" "No you can't." "That's fully booked too?" I asked. The bar is totally empty. For some reason, I thought about another New York restaurant Da Dong, which made its name in Beijing and elsewhere in China for serving decent Beijing Ducks. They opened to a much anticipation but folded within a year or two. I wrote a long review ... It was three months out for reservation but when I went, the entire 2nd floor had only two tables with total four dinners that included us. Their bars were always first come first serve, and lively. ... Ultimately, the meal we've at a peasant eatery Lokal literally one step away from La Degastation, two blocks away was satisfying. Ultimately, this sour grape made a reservation easily at La Degustation for Sunday without any effort. Ultimately, we've a great lunch at La Degustation that Sunday - check out my review there. ... Ultimately ... we also dined at Mikla @ Istanbul, watching the sunset and savoring a great meal with wonderful wines - as walk ins. La Degastation said 70% costumers are foreigners - my gut feeling: the % is higher. Thanks Field for the experience!

Joshua M.

Michelin Star Review Overall Score 4.0 out of 5 I got the 10-course menu with the caviar. Over everything was good but nothing blew my socks off. The last 3 things they served was a bunch a sweats which I literally declined the last one. Just for $300.00 i would've expected more flavor. The staff was amazing Inside vibe was chill Location great

Michael B.

This is a wow meal and well worth the price. Food, wine and service all impeccable. Right up there with top restaurants in NY.

In this one Michelin star restaurant we have the 6 course menu and the food was amazing. The playing was great,the taste was even better however nothing beats the service there. The waiter that we had was so kind funny and honest. The atmosphere was chatty but not loud. In all this was a great experience and I would recommend.

Naren C.

BEST MICHELIN RESTAURANT EXPERIENCE WORLDWIDE!!! This is hands down my favorite Michelin Star Restaurant to date! Incredible Food. Excellent Service. Great Ambiance. My Recommendations: (*) Consider going for lunch to get the cooking staff's full efforts ;) (*) Get the Full Degustation Menu with Wine Pairing A. The Sommelier, Jan (Yan), does a great job! THE FIELD Ceiling Art: Czech Artist Matushka portrays a Garden from Life to Death. Amuse Bouche: (!) Crispy Cod! 1. (!) Trout, Cabbage, Gooseberry, Caviar (made exclusively for Field) ! 2. (!) Strawberry, Basil, Yogurt ! 4. Fois Gras, Plum, Tamari, Hazelnut - This was best spread on the Brioche. 6. (!) Main: Veal, Gran Moravia, Morel Mushroom, Lettuce (*) (!) Palate Cleanser with Apple and Grenita (Apple, Pear, Curd, Chamomile) 7. (!) Dessert Main with Wine Pairing! I had the Sous Chef when I went and he was excellent! My server, Milan, was great too!

absolutely amazing....the food was very good and the service was among the best ive ever encountered out of any michelin restaurant ive been to....definitely recommend to anyone visiting prague

Iryna C.

It's absolutely amazing place, very creative chefs, great ambience and very attentive stuff. The food is also great! We loved ever bite of it!

Shirley L.

My first 1 start Michelin. We reserved this place in advanced and tried their tasting menu. Some food were delicious and some are interesting. Presentation of the food hit the spot.

Heidi M.

I have no words; I was blown away, not just by the food, but the attention to detail, atmosphere, and pleasant staff. We were the only ones in the restaurant for a good portion of the meal, so at times I felt as though I was being watched as I ate, drank, and spoke. The food was brought out a little too quickly for my taste; we hadn't even tasted all of the spreads for the bread before our appetizers were carried out. But, the food was more than excellent. The meal started out with a glass of Prosecco, followed by freshly baked bread. Each dish was presented gracefully. The pikeperch appetizer played with taste and texture, offering a sweet and slightly sour taste which complimented the cool, smooth texture of the fish. The guinea fowl was cooked to perfection, resting in a light, flavorful sauce accompanied by a silky eggplant purée topped with mushrooms. The dessert was the perfect balance of sweetness; the cheese was mild and worked beautifully with the ice cream. I couldn't have chosen a better restaurant and am already hungry for more.

Christina M.

Went to Field this past weekend with one person. We were visiting Prague and had heard amazing things about this restaurant. I was very excited to try it out. The restaurant is very beautiful, with high ceilings, light wood, and a very open and airy environment. There were interesting design features around the restaurant, including an axe hanging in the window and somewhat surrealist depictions of nature projected onto the ceiling. The service was excellent. Our servers were incredibly attentive, polite, and had ample suggestions. The restaurant offers a tasting with alcoholic or non-alcoholic pairings, which I thought was really interesting. Because we both do not eat red meat or poultry, we opted for a la carte. The meal started off with three separate amuse bouches, which was unexpected and very wonderful. I tried the following dishes: Amuse bouche 1 (pastry crust with goat cheese, carrot gel, pickled spring vegetable served with a shot of anise, celery, and plum) (4/5): Absolutely wonderful. The pastry crust was thick but not tough or stale, and the carrot gel added a little sweetness to the overall savory flavor of the dish. Amuse bouche 2 (trout with caviar and dill) (4.5/5): Came in a pastry dough cone. Very good, fresh trout with caviar on top. The caviar was very light, not too salty, and the trout was excellent. Amuse bouche 3 (tofu butter with a cherry glaze) (3.5/5): My least favorite of all of the dishes, but still good. The tofu was very creamy, in a paste-like consistency, and surrounded by a sweet and light cherry jelly. Homemade cheese, radish, hazelnut, ash (4/5): Amazing. The presentation was so interesting, as they poured hazelnut essence combined with dried ice over the dish (see picture). The cheese was very fresh and had a delicate flavor that paired well with the hazelnut. Snail, caviar, leek, truffle (paired with cabbage, parsley non-alcoholic drink) (5/5): This dish was absolutely perfect. The snails were cooked perfectly, not tough at all, and had a wonderful savory flavor. The drink enhanced all of the flavors of the dish so well. I loved this dish. Potato, curd, egg yolk, radish (paired with celery, dill, fennel, hazelnut non-alcoholic drink) (5/5): Another winner. The potato was soft, very umami, and its flavor was very well-enhanced by the drink. Pike-perch, cod tongue, savoy cabbage, broccoli (4/5): The pike-perch was soft and buttery, very minimally cooked. The cod tongue added a salty and chewy aspect to the dish. The cabbage and broccoli were overlaid with a creamy sauce and mixed well with the fish. Aubergine ravioli (4.5/5): A special option for vegetarians / non-meat eaters. The ravioli was fresh, cooked very well, and was accompanied by a dill sauce and garlic. This was very tasty. Rhubarb, sheep cheese, fennel (5/5): For dessert, rhubarb sorbet with cheese. This was a truly amazing dessert that I would love to have again. My experience at Field was amazing: food was excellent, service was excellent, and environment was beautiful. I would absolutely, 100% return again on my next trip to Prague.