This is a favorite spot of convention-goers staying at the Hilton, and the new chef Miroslav Hanzal is a great addition. Spying on his work through the window into the kitchen, diners can watch him add haute flair to Czech classics like svíčková (marinated beef with cream sauce) or experiment with dishes like white and green asparagus salad with egg yolk. Czech wines are similarly of a higher standard, though beer goes very well with most recipes. Hanzal is also a whiz
with the restaurant's wide selection of U.S. beef. Although those in the city center will have to hop on the metro to Florenc, the food and the excellent service are worth the trip.