So, you want to have a Wienerschnitzel and don’t want to travel to Vienna… Well, no problem, Vila Kajetánka is ready to help. This restaurant is located in a charming building in this not very busy park with a pond full of fish.
Originally a vineyard, later a monastery and finally a tiny castle, it was renovated in 2010 and turned into a restaurant capable of hosting big group functions. But you don’t have to worry—it is usually a very quiet place. I strongly recommend sitting outside enjoying the kind of environment you would not expect to find about 100 meters from a major road.
It probably helps that to get here you have to take a bus (180 to station Kajetánka) or tram (22 or 25 to the station Marjánka) and walk a little. From the tram go straight downhill and cross the major road at the traffic lights.
Once you see the nice old yellow building in the park, you are in the right place. Get your schnitzel (almost certainly you will have to take half of it home) and enjoy the cold glass of beer.
Author: Michal Lebl. You can find the original article here
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This little shop serves up modern takes on chlebičky (small open-faced sandwiches), the “treasure” of the Czech gastronomy. It’s popular for its creative versions of the classic snack, all made using fresh, locally-sourced ingredients from a small farm about 30km from Prague.
Vegans, vegetarians, and meat lovers could find their favorite among the variety. Classic chlebíčky could also be found with egg, goat cheese with beets. However, the bistro also provides distinctive sandwiches with duck and cabbage or pork with cabbage. At this instance, Hawaii Poke is the potential best-seller, made with a special recipe including avocado, mango, cucumber, seaweed, and wasabi.
One of bistro’s main objectives is to keep the Czech tradition alive. “When making sandwiches, I often kept Czech classics in terms of raw materials, but their adjustment and texture is quite different than what Czechs are used to. For example, cucumber is a jelly in the case of ham sandwiches, the egg is dried in salt, and diced ham is spread over the whole bread length,” says chef Vladimír Čech.
The individual recipes and ingredients are prepared in cooperation with some of the top chefs of the Together.
Chlebíčky are very prominent in the country. However, it is because of its convenience and availability. What can grab your attention is that you will certainly see people with chlebíčky in their hands. Almost every street in Prague has a place with those classics.
Chlebíčky are beautifully served, though very simple ingredients are used. That probably connects to their history. Jan Paukert, a Czech chef wanted to create something easy and lovely for starters besides canapes. Thus, in 1916 represented the first chlebíček, which was a slice of white bread with potato salad, a slice of Prague ham, Emmental cheese, Hungarian salami, a piece of boiled egg, and a slice of tomato.
Notwithstanding, the changing of the season would also enhance the diversity of Sisters’ menu. The cooking process can be seen by customers because the kitchen is open in front of them. “We want to avoid a situation where the customers eat ham in one bite and then eat just bread and butter,” says the new owner David Petřík.
Bistro Sisters is open from Monday to Friday (8:00–20:00); on Saturday and Sunday from 10:00 to 20:00.
Bistro Sisters was founded in 2014 by Hana Michopulu, food writer and former editor-in-chief of the Apetit magazine. She is one of the most visible and popular personalities on the culinary scene in Prague.