Konirna Restaurant: Two Meals, Two Experiences

The formal entrance to the restaurant--note the horses' heads

The formal entrance to the restaurant–note the horses’ heads

Prague’s Konirna Restaurant: Two Meals, Two Experiences

Entrance to the outdoor terrace, and through to the apartment stairs

Entrance to the outdoor terrace, and through to the apartment stairs

Konirna Restaurant, at Maltezske nam 10, on a small old square (ca 1257) in Mala Strana, very close to the famous Charles Bridge (Karlov Most).

This restaurant was right below our apartment, so we were very happy to try it the first night we were in the city, after we’d explored the immediate neighborhood a little. It was mild enough to sit outside under the red umbrellas that first night, and that night we found the place very good, as was the food. They offer traditional Czech and international cuisine, and it appears to be a bit more up-market than many other places around this area. It’s an exciting menu and the chef, Martin Slezak, seems to have a lot of good ideas.

A selfie of the 4 of us---everything diffused with a reddish light under the umbrellas

A selfie of the 4 of us—everything diffused with a reddish light under the umbrellas

Nath and Sonya about the enjoy their meal---also tinged reddish by the red umbrellas!

Nath and Sonya about the enjoy their meal—also tinged reddish by the red umbrellas!

First they brought out really good bread with a wurst spread while we chose our dishes. I had smoked trout on white asparagus with fennel mashed potatoes; Sonya a roll of lamb leg stuffed with bacon and mushroom; and Nath and Rod leg of wild boar with vegs and gingerbread dumplings. We each had a beer (Nath bottled water) and shared a bottle of wine, and the total was 1868 Czech koruna (about US$ 75). Note that in Czech Republic, service is not included in the bill and about 10% tip is customary.

The service was good and it was a quality meal for a really good price, compared to what we’d pay in USA.

Viv enjoys a fairly rare (for her) beer

Viv enjoys a fairly rare (for her) beer

wineHowever, we came another night and it wasn’t nearly such a positive experience (although not actively bad). We sat inside as it was a little cool and damp outside, but the room was rather too hot we thought, and the service a bit indifferent.

Rod had pig cooked in a vacuum, which was 2 smoked pork steaks, served with various dumplings, red cabbage and sauerkraut. We couldn’t figure out what the vacuum meant!

Nath, Sonya and I had goose legs, also served with dumplings, red cabbage and sauerkraut. Unfortunately my goose leg was very over-cooked/reheated, so we weren’t happy at all. Nath and Sonya said theirs were fine.

So, on a rating, I’d have to say the service and food are very variable. Might be hard to predict if you get a good or poor day.

www.konirna.eu (click on the British flag for English)

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About viviennemackie

Avid traveler, travel writer and photographer. In an earlier life I was a psychologist, but now am an ESL teacher. Very interested in multiculturalism, and how travel can expand one's horizons, understanding and tolerance.
This entry was posted in Czech Republic, food, Prague, restaurants and tagged , , , . Bookmark the permalink.

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