We opened a summer gardens
With warm spring days, we are opening not only the gardens in Průhonice, Brumlovka and Vinohrady, but also the upper board at Grosseto Marina. Come and enjoy the first spring sun rays in any of our restaurants…
The star of Roman cuisine in Grosseto Marina
In the past days, namely from 18th to 21st January, there was a possibility in our restaurant Marina to taste the dishes prepared by the youngest cook in Rome awarded with the Michelin star, owner of the prestigious All´Oro restaurant, Mr. Riccardo di Giacinto. This sympathetic chef prepared special degustation menu for our guests, designed of the most popular dishes from his restaurant. It was the second Italian chef over the past few months, who showed you his culinary art in Marina, and definitely not the last one…
Grosseto Marina New Year’s Eve Party
Special New Year River Party
Come spend your New Year´s Eve on the Vltava River watching the sparkling image of Prague Castle, the Charles Bridge and the magic reflection of the Small Quarter towers in the rippled mirror of its surface. Savour our four-course New Year´s menu and accompany us in welcoming the New Year…
Welcome drink, menu of your choice and all-night DJ music are included in the price of CZK 1990 / 2390 per person. Tickets are available on-site.
We are looking forward to seeing you !
Option No I. – CZK 2.390
Prosecco Borgo Molino Brut / Rosé
*******
three-color fish carpaccio with lemon sauce and giant capers
with lettuce leaves
gratinated scallops flavored with cognac, parsley and garlic
roasted sea crayfish with salad of red lentil
*******
creamy risotto with saffron, small tomatoes and tiger prals
*******
cupcake of sea bass with seafood and pumpkin puree
*******
mint pannacotta
Option No II. – CZK 1.990
Prosecco Borgo Molino Brut / Rosé
*******
duck foie gras with crispy toast and pear mousse
fresh figs flower with prosciutto, basil and walnut pesto
grilled eggplant with smoked ricotta and half dried tomatoes
*******
creamy risotto with veal sweetbreads
*******
beef meat stewed in Barolo wine (Piedmont traditional recipe)
with vanilla puree and emulsions of wild berries
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mint pannacotta
Christmas menu of Grosseto Marina
Like every year, also this year we have prepared “Christmas degustation menu Grosseto Marina” for you. This menu will be served on Christmas Eve from 11:30 am till 3 pm. The space is limited, so do not wait and book your table in advance…
Price for person: 490 CZK
Option No I.
Trittico di salmone
variation of salmon (smoked salmon, salmon caviar and salmon tartar)
Carpaccio di pesce spada
slices of marinated swordfish with vegetable concasse
Triglie al pomodoro
triglie with tomato sauce flavored with garlic and parsley
Insalata di granchio
salad of crispy vegetables and fresh crab meat
Canestrelli gratinati
gratinated baby scallops of St. Jacob with homemade bread
Sorbetto di limone
lemon sorbet
Option No II.
Risotto alla zucca e mango
delicate risotto with pumpkin and mango flavored with parmesan
Involtini di zucchine ripieni
slices of grilled zucchini with sun dried tomatoes and goat cheese
Paccheri ripieni
pasta stuffed with smoked ricotta gratinated with tomato concasse
Insalata di bufalla
salad of tomatoes, mozzarella and red beets with basil pesto
Cestini di lenticchie
parmesan cupcake with a salad of red lentils
Sorbetto di limone
lemon sorbet
Crema di zucca
We are often asked how to prepare the pumpkin soup from the last offer in our menu; therefore we bring you the recipe for its preparation. If you try it, you will find out how easy and simple it is.
Crema di zucca (4 portions)
800g of peeled pumpkins – scooped out and without skin – i.e. only the flesh,
150g of ricotta, 80g of butter, 4 slices of pancetta, sprig of thyme, 120g of frozen boletuses, salt, pepper, nutmeg to taste
Cut the pumpkin to cubes about 2×2 cm, place into a buttered pan and cook in the oven for approximately 20 minutes at 180°C. Fry pancetta on a frying pan, remove and on the oil from pancetta, fry the mushrooms with thyme. Slightly fry the pumpkin removed from the oven on butter, pour with broth and cook shortly. Then mix to smooth cream and season to taste with nutmeg, salt and pepper. Stir ricotta in the smooth cream with cut chives, season to taste with salt and pepper.
Serve in a soup plate – place one spoon of ricotta on the bottom, pour with pumpkin cream and decorate with fried mushrooms and slices of pancetta.
Restrictions of opening hours
We would like to inform all our customers that from 1 – 10 July 2011 is the Brumlovka restaurant open only until 3:00 PM.
Mr. Fulvio Siccardi, awarded by a Michelin star, is cooking…
Come to taste the unrepeatable combination of Piemonte region flavours…
The chef Fulvio Siccardi, awarded by two Michelin stars, has prepared a special four-course degustation menu that will be presented in our restaurant Grosseto Marina on 28th-31st March. Moreover, you can enjoy this menu with typical wines from this region.
PRAGA 2011 MENU’ CUCINA PIEMONTESE
Antipasti
- salad from young cock with celery and Toma cheese sauce
or
- poached eggs served in glass with cheese cream and artichoke
Primi
- pasta filled with poultry with black truffles and marsala sauce
or
- chickpeas soup with ravioli filled with spare rib meat
Secondi
- boned quail filled with duck Foie gras and poultry with steamed artichoke
or
- grilled veal tagliata with potato cake flavoured with Ligurian olives
or
- three variations of lamb (leg steamed on ginger, roasted shoulder on vegetables and coated cutlets served with grissini and Toma cheese sauce)
Dolci
- chilled Italian desert with Turkish delight and chocolate salsa
or
- vanilla cream with sponge biscuit and raspberry gelatine
Price of the degustation menu: 720 CZK
Please book your seats in advance; we are looking forward to seeing you…
Reservations only on tel.: +420 605 454 020
We celebrate the 15th birthday!!!
15 years ago, exactly on the 15th February 1996 we opened our first business – Grosseto Dejvice. After three months of intensive preparation, interior renovation and construction of the first wood pizza oven in Prague, we sold our first pizza Grosseto.
The fact that you enjoy our delicious pizza, we know from your daily visits.
Thank you …
The new Průhonice…
On Thursday 10th February 2011, after one month reconstruction, we have again opened for you our restaurant in Průhonice. We have reconstructed not only the interior of the restaurant, but we have completely modernised especially our kitchen that now meets the strictest requirements for modern gastronomic operation.
Come to visit us, we are looking forward to you…
Tagliata di manzo
The next recipe according to your wishes is Tagliata di manzo, slices of grilled beef sirloin served at rucola and small tomatoes nest.
Ingredients for 4 portions:
800-1000 g of beef sirloin, 280 g of small tomatoes, 200 g of rucola, 30 g of rosemary, 20 g of aceto balsamico, 80 g of garlic, 300 g of olive oil, 80 g of Parmesan cheese, salt, fresh pepper.
Procedure:
Put salt and pepper on the meat and marinate in a marinade made from olive oil, fresh rosemary, aceto balsamico and cloves of garlic. Marinate for 3 hours at least, ideal is to marinate the meat the day before preparation. Then roast the meat quickly from all sides, put it aside and let it rest. Slice the meat (make thicker slices) and finish roasting on both sides, using high temperature. Serve on rucola leaves with small tomatoes and decorate with shavings of Parmesan cheese.