Perpetuum

Perpetuum Review

The country's greatest culinary resource—wild duck—gets a makeover here with culinary flourishes from the rest of the continent. Starters include an over-the-top pairing of duck livers and guanciale—two great tastes that taste great together—as well as hearty salads and soups with seasonal ingredients. That merely sets the stage for the main courses, with more duck like duck breast stuffed with mushrooms and even a duck confit with tomato risotto. As if they were competing for a medal in hedonism, Perpetuum also includes one of the city's best wine lists, featuring the country's best vintages, like the crisp whites from cult producer Dobrá vinice. The whole experience is sinfully, painfully rich.