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Potrefená husa Platnéřská

only a few steps from Charles Bridge

Potrefená husa Platnéřská warmly welcomes you

Modern interior design

Thanks to its segmentation, the restaurant gives visitors a feeling of privacy, but at the same time allows them immediate contact with other guests.
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Broad selection of meals

The pleasant and willing staff will surely recommend to you a gastronomic treat.
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Seven types of draft beer

With Staropramen at the fore, you will not find such a selection anywhere else. We believe that you will find something to your liking.

Chef’s Recipe

Sausages in dark beer

One of the most popular starters at Potrefená Husa Platnéřskáin Prague is sausages in dark beer, which go great together with our beers. The chef at Potrefená Husa Platnéřská,Ondřej Strnad, would like to share this recipe with you.


    Cut the sausages in half lengthwise and make small cuts in them. Roast them on both sides and place them in a baking dish.Add a touch of lard to the fat from the roasted sausages, heat it and add a finely chopped onion, and allow the mixture to foam. Add catsup and ground pepper and pour in the dark beer. Add salt, pepper and chili pepper to taste and bring to a boil. Pour the prepared sauce over the sausages and bake at 180 degrees for approximately 20 minutes. Serve the sausages with shallots and freshly grated horseradish.

We believe that you will enjoy the sausages in black beer from Potrefená Husa Praha 1, Platnéřská.

Chef’s recommends - HALLOUMI CHEESE SALAD

HALLOUMI IS A TRADITIONAL CHEESE FROM CYPRUS. ITIS UNUSUAL IN THAT NO ACID-PRODUCING BACTERIUM IS USED IN ITS PREPARATION. AS IT HAS A HIGH MELTING POINT IT CAN EASILY BE GRILLED. OUR CHEFS PREPARE THE SALAD WITH GRILLED PEPPERS, GARLIC AND POTATOES ON WHICH THEY PUT GRILLED HALLOUMI CHEESE.

QUINOA

THIS PLANT IS AN ANCIENT CROP ORIGINATING IN THE ANDEAN REGION OF BOLIVIA, PERU AND CHILE.

QUINOA FLOUR CONTAINS NO GLUTEN AND IS SUITABLE FOR THOSE SUFFERING FROM COELIAC DISEASE. ITS SEEDS ARE A GOOD SOURCE OF SOME VITAMINS –THIAMINE, RIBOFLAVIN, FOLIC ACID, BETA-KAROTEN, ALPHA-TOCOPHEROL AND VITAMIN C.THEY CONTAIN 60% STARCH, 23% ESSENTIAL PROTEINS, 5% SACCHARIDES, 4% TO 9% FATS. THEIR ENERGY VALUE IS 374 KCAL/1566 KJ PER 100 G.

QUINOA IS CURRENTLY PRIZED FOR ITS HIGH NUTRITIONAL VALUE AND THE UN HAS CLASSIFIED IT AS A CROP CONTAINING A HIGH PERCENTAGE OF PROTEINS. NASAHAS INCLUDED IT AS A SUITABLE CROP IN A SPACE PROGRAM WHOSE RESULTS WOULD MAKE IT POSSIBLE TO SUPPORT AND MAINTAIN HUMAN LIVES DURING LONG MANNED SPACE FLIGHTS.

THE INCAS VENERATED QUINOA AS THE MOTHER OF ALL SEEDS GIVING STRENGTH TO WARRIORS AND LITTLE CHILDREN. AS A RESULT OF ITS FANTASTIC PROPERTIES IT HAS BEEN ENORMOUSLY POPULAR IN THE MODERN WORLD.
IN OUR RESTAURANT WE SERVE GLUTEN

IN OUR RESTAURANT WE SERVE GLUTEN-FREE QUINOAWITH BONED CHICKEN LEGS MARINATED IN YOGURT AND CHILLI.