The Štangl restaurant now serves breakfast

A tasting dinner at Štangl

The Štangl restaurant works with local ingredients from the field and the wilderness, cultivated moulds and fermentation. From Tuesday to Saturday, Martin Štangl and his chef team serve their guests three- or six-course tasting menus, with an optional wine pairing. Each course is centred around a single ingredient.

The idea of weekend breakfasts was born from the history of the place where the Štangl restaurant is located. Breakfast has naturally belonged to this space since the opening of the Eska bakery. At the same time, we wanted to give our guests a breakfast experience that was in line with our philosophy and our standards. As with dinner, we offer exceptional service and locally sourced food - seasonal, from small farmers and in the best possible quality," explains Rudolf Herman, the restaurant's general manager, explaining the concept.

Breakfast at Štangl consists of three courses. Smaller shared starters are served first, which change according to the season. These include fresh cheese from Krasolesi and vegetables, pate, fish rillettes, homemade butter or fruit marmalades. Everything is complemented by fresh pastries from Eska and bread, which guests of Štangl know from the evening service.

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The main course is chosen by each guest. The choice is between free-range eggs, porridge made of oatmeal, and grilled meat. You can choose how you would like your main course to be prepared, and together with the staff you will then come up with the ideal combination.

"The uniqueness of our breakfasts is that they are very much made on the guest's request. Therefore, there are no ready-made dishes on the menu, but rather a selection of basic ingredients. The guest has the space to tell the server what they like, and we prepare it," explains chef Martin Štangl, adding that the dialogue between the server and the guest is crucial.

"If you choose eggs Benedict, for example, we will be happy to add slices of beef tenderloin. We can prepare steak with an omelette, or porridge savoury with scrambled eggs and pickled vegetables," adds Štangl.

Quality and season come first

As with dinner, the breakfast menu reflects what's currently in season. The ingredients are local and come from domestic farmers and growers. The aged beef tenderloin and salsiccia are sourced from Amaso, while the eggs come from a small regenerative farm in Štamberk, on the border of the Central Bohemian Region and Vysočina.

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"As a tasting concept, we have the great advantage that we can work with really small producers and offer guests ingredients that are of the best possible quality," adds Štangl.

The breakfast is rounded off with a sweet course. The guest chooses between two desserts: pancakes with cream and grilled apples on the fire, or a traditional Czech dessert. The latter will also change regularly according to the season.

Breakfast can be complemented with a choice of coffee, fruit fresh juice, kefir or kombucha. "We have also prepared alcoholic cocktails, sparkling wine from Czech winemakers or champagne," explains Rudolf Herman.