Beskydy on the Grill

In late October, two chefs will meet at Asado Grill: Michal Göth, executive chef of the MIURA hotel, and local chef Milan Zdráhal. Together they will prepare a seven-course tasting menu inspired by the Beskydy Mountains, paired with carefully selected wines.

The evening opens with grilled pastry topped with whipped fresh cheese, beef carpaccio, and smoked pepper - accompanied by Forget Brimont Premier Cru champagne. Next comes a mosaic of tripe in its own aspic with pickled cucumber salad, grilled garlic and chilli, followed by pressed beef tongue terrine from the grill with potato vinaigrette, horseradish, and celery and green apple gel.

The fourth course features creamy sorrel with ginger and grilled offal, then grilled sturgeon fillet with brown butter, buckwheat, and fresh herbs. The main course is beef karabáček with grilled cauliflower, cauliflower purée with pimento, rosemary mushrooms, and capers.

To finish: plum compote with star anise, curd pastry with plum jam, and frgál ice cream - all accompanied by a twenty-year-old port wine.