La Finestra presents: Meat
What we will cook / List of Wines
- Tartare with truffles and sour mushrooms
- Pasta all'amatriciana
- Lamb's comb with parsnip puree and roasted carrots
- Family style steak - veal Rib Eye, T-bone steak, seasonal vegetable as a side dish
4 200 Kč including VAT per person
The steaks are the signature dish of the Italian restaurant La Finestra in Cucina, where they specialize in the preparation of aged meats from selected farms and organic farms from Italy, Spain and the USA. Lukáš Pocnar, sformer sous chef of the La Finestra in Cucina restaurant, he has already prepared thousands of steaks during his culinary career, he is a great pro and will be happy to teach you how to prepare the best meat of all types and flavors at home. He now works as a chef of a restaurant from the network of the Italian gastro family LaCollezione, specifically at La Bottega Bistroteka. Lukáš will show you how to elevate meat to gastronomic heights and also how to avoid the most common mistakes when preparing meat.
For starters, you will prepare a tartare with truffles and sour mushrooms. A very confident and unconventional combination, what do you say? Have you ever tasted it? Lukáš loves it! It is fresh, sexy and unforgettable. Since Lukáš cooks in an Italian restaurant, of course fresh pasta cannot be missing from the menu. The next course will be pasta with all'amatriciana sauce. Amatriciana is a world-famous pasta sauce that belongs to the absolute Italian classics, it comes from the city of Amatrice and the Italians do not allow it, just like Lukáš. But back to the meat…
As a third course, you can prepare a delicious and juicy rack of lamb. How? You will learn more on the course, which will be crowned with a selection of delicious aged steaks under the name "Family style steak" - veal Rib Eye or T-bone. We're already salivating. And what about you? Don't hesitate and sign up now! Capacity is limited.
Lukáš has a lot of experience fe. in restaurants “Rybí Trh”, Les Moules and Renommé, where he participated in the opening of “Oblaca” where he worked as sous chef. In the Zizkov Tower Restaurant, he gained experience from Andrea Accordi, a Chef who brought the first Michelin star to the Czech Republic. After he came to work to La Bottega di Finestra under the leadership of chef Riccardo Lucque and Radek Hasman. Now he is the chef of the restaurant of the Italian chain of restaurants and bistros LaCollezione, specifically at La Bottega Bistroteka.