The team at Bellevue, headed by Chef Marek Šáda, has decided to enrich the menu with several new dishes, appetizers and main courses. The Bellevue cuisine is famous for its innovative combinations of ingredients, which may surprise you at first, but the dining pleasure they provide is always convincing.

The new starters include foie gras with smoked celeriac, apple and goat cheese with turnip, pear and nuts. And the sturgeon with horseradish, white cabbage, and violet potatoes is not only a delight to behold. It tastes wonderful, too.
 
The new main courses are cream of Jerusalem artichoke with foie gras, apples and coriander, sea bass with chickpeas and venison with red cabbage and hazelnuts.
 
A pear tarte tatin with lemon crème fraiche is the sweet and happy end.