Restaurant Na Spilce in Pilsen

My first feast in the Czech Republic would be in the town of Pilsen, a stones throw from the Pilsner Urquell brewery at their very own Restaurant Na Spilce. Many in my group hadn’t successfully slept during our redeye via London so as we each plopped ourselves at the table I couldn’t help notice that we looked like a “Zombie Last Supper,” a la Da Vinci. Moments after we were seated frothy pints of Pilsner Urquell magically appeared in our hands and without much thought, slipped between our lips with but a few glugs.

Slapping my face with a sharp thwack, this way and that, and I was for a moment alert and on my feet touring through Na Spilce’s cavernous beer hall which at capacity can seat 550. The restaurant originally opened in 1992 to mark Pilsner Urquell’s 150th anniversary. Diner’s today munch and crunch through traditional Bohemian fare in the breweries former fermentation cellar, known as the “spilka.”  I couldn’t help but gawk at the attractive Czech bartenders who did a little dance behind the bar, frothing up perfect pints with carefree whimsy. 

We spent the next two hours feasting on traditional Czech fare while sipping on a unique Urquell pairing with each dish. Chef started us off with a chilled duck breast complemented by tart orange puree and plum gingerbread paired with Pilsner Urquell and Dark Master, duality in the glass. Rabbit pate roasted in bacon was served with refreshing Birell Lemon and Pomegranate while a hearty plate of pork chop, houbovy kuba, sprout ragout and marjoram sauce was washed down with a glass of Pilsner Urquell unfiltered. With eyelids on the heavy, guests at the table marched through a final sweet treat featuring chocolate fondant, minty sugar raspberry coulis and vanilla ice cream which paired with a glass of Dark Master 18. Dusting off suds from my beard, I floated up the stairs and across the street. Without even a moment to toy with the idea of brushing my teeth I collapsed into bed, arriving in dreamland with a profound burp.

The Feast:

Duck Breast with Orange Puree and Plum Gingerbread

pilsner urquell and dark master

Rabbit Pate Roasted in Bacon

birell lemon – pomegranate

Strong Beef Broth with Tyrolean Dumplings

Grilled Zander Filet with Mashed Potatoes, Lemon Mousse, Fish Greaves

fenix

Pork Chop, Houbovy Kuba, Sprout Ragout, Marjoram Sauce

pilsner urquell unfiltered

Chocolate Fondant, Minty Sugar Raspberry Coulis and Vanilla Ice Cream

dark master 18

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