Let the natural flavour of the meat shine through, accompanied by a handful of basic ingredients. Try your hand at steak tartare, just like the one at Prague's Kantýna.
Kantýna: Temple of meat
Load your plate with Czech beef and pork from the fire, order a beer at the bar, and tuck in. Our chefs cook from what the butchers supply, meaning the menu is constantly changing – each time you visit, you'll taste something different. Pick up something for home at our butchers' counter, or pick out the perfect cut and we'll grill it on the spot.
We don't take reservations – thanks for understanding.
We don't take reservations – thanks for understanding.
Steak tartare according to Kantýna
- 1 kg of beef (top or bottom shawl)
- 12 g crushed green pepper
- 60 g finely chopped shallots
- 30 ml cold-pressed sunflower oil
- 5 egg yolks
- grated peel of ½ lemon
- pinch of salt
- watercress, garlic clove and toast to serve
Procedure:
Coarsely grind the beef. Mix with the other ingredients, garnish with watercress and serve with toast rubbed with the garlic clove.
