Gooseleg, Dumplings, and Cabbage: Perfection in Prague

Our first night in Prague began with a fabulous dinner at Hostinec U Kalicha:  “The Chalice Inn.”  DSC_0118The restaurant had been recommended by the bartender at our hotel, and we arrived later at night on Monday night. (My camera stamp says it was Sunday night, but I could have sworn it was Monday–you know, travel time exists in a fuzzy space–who can say exactly what day it was?)   Anyhoo, the restaurant was busy enough to feel welcoming and cozy,  but not too busy to be very relaxing.   It had the atmosphere of an old European beer hall, in the best possible way.

DSC_0117Not long after we sat down, we had our first taste of the wandering accordion player and bassoonist.  They would come through and play a song, then disappear back into the kitchen for a while, only to reappear in fifteen minutes or so and offer another song.  (Perhaps they were also our chefs–running back to cook between songs?  Perhaps they were just enjoying a tall Czech Pilsner between sets?)   They were very good and added so much atmosphere to the dinner.


Another nice touch–the folksy art drawn on the walls.  It relates to Svejk stories–soldier stories to come out of the First World War.

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The owner was friendly and eager to talk to us about Czech food.  Our waitress was a bit harried, but all was forgiven when she brought us the most delicious plates of food.  What did everyone else order?  Who knows!  I was so enamoured of my dinner that everything else after that plate arrived is a blur.  I had goose leg, dumplings, and cabbage–a perfect, crispy gooseleg, bread dumplings that are a Czech specialty, and cabbage that was fantastically tangy and sweet all at once.

So, the only thing I forgot to get a photo of?  The gooseleg, dumplings, and cabbage!  And there’s the testament to a good meal:  you don’t think about taking photos of it, you don’t ruminate on blogposts to come,  you just inhabit the moment.

It was a very fine moment.

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