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  • jeffrey zajac

back in prague

back to prague after two weeks in sicily. beer and bread now, as opposed to the calamaro, caponata, cannolli made from sheep's milk, and busiate pasta with clam sauce.


had this beer at kuchyn, a newish restaurant opened by the ambiente group, an italian firm that with its various restaurants in prague, has upgraded the food here significantly in the last ten years. this place, located on the prague castle grounds, presents an update (badly needed) on traditional czech food. rye bread was much better than the standard. the beer, pilsen from the "tank," a new thing in recent years, tasty.


nice view of Petřín Hill from here on the left

by way of sharp contrast, here are some pics of palermo and san vito lo capo

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