The country's greatest culinary resources—wild duck and goose—get a makeover here with improved culinary techniques from France and Italy. Starters include one of the city's best duck rillettes, a deliciously greasy spread of slow-cooked duck meat, as well as gratifying salads and soups using seasonal ingredients. But that merely sets the stage for the main courses, such as goose breast with ginger and the stir-fry-like duck fricassee. As if they were competing for a medal in hedonism, Perpetuum also includes one of the city's best wine lists, featuring Czech's best vintages, like the crisp whites from cult producer Dobrá vinice. If you want to see how good Czech food and drink can get, this is it.
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