If you only move around the tourist attractions in the absolute banh center, you

Prague expert is at once both a travel company and a person. Company Name you have probably already guessed. The person is Laus Sorensen, a Dane living in Prague. Here I work with and for Danish tourists and hope you would like to become one of them.
If you only move around the tourist attractions in the absolute banh center, you'll miss a lot - not least in terms of exciting places to eat and drink. In the district Vrsovice in Prague 10 shall example. the good and charming restaurant Osteria Da Clara. The style is rustic and honest Italian food with Tuscan tones, and the restaurant has a little the style of a small cozy local Italian trattoria. Chef Glenn Svarc with English roots have a long history in just Italy - and has driven restaurant on Funen (yes, Fyn) for many years. In fact, Glenn Svarc lived 18 years in Denmark, banh and his daughter Clara, who the restaurant is named after, is Danish. Osteria Da Clara has been around for six years and has gained a loyal followers, both among the local Czechs, but also among the many foreigners (like myself) who lives in Prague, and with the honest and consistent good perfectly complements combined with extremely fair prices, there is nothing to say that it is wise to book a table. Especially because there is not enough just "strolling" past the restaurant, located on the address Mexicka 7, Prague 10. Take tram no. 22 to stop Ruská. Sporgvognen running around banh the corner, you have to go back to the street, it came from and continue in the tram direction (away from downtown). Here is the fourth street on the right. There are a few hundred meters to go, but it's good for the appetite. Glenn will in turn make sure that you are COMPLETELY satisfied, and so you can always take a taxi back afterwards. I visit the restaurant banh often. This article will describe my most recent visit, but I will also show meals from previous visits. The decor is simple and unpretentious. It's not a big restaurant There is a small restaurant with a relaxed, upræntitiøs atmosphere and simple decor. An interior designer could well fresh place up, but the simple decor fits really well with all the honest attitude towards things as the kitchen and the chef is characterized by. The service is friendly and unpretentious. Not everyone is equally harsh in English, but there used to be good help. And you might need a little banh help, the menu changes daily and partly the current offer, which complements the small printed menu, written on a blackboard in the middle of the restaurant. Ask for help if you need it - there is a friendly banh atmosphere. There are fresh fish straight from the Adriatic midweek. Are you particularly fond of fish and seafood, Wednesday and Thursday the best evenings to visit the restaurant. There is no pizza on the map. It's not a pizzeria (perhaps most useful knowledge for families with children and adolescents). There is a small printed menus, complemented by daily specials from the board in the middle of the room wine list found in the printed menu. It is of course dominated by Italian wines, and I am impressed with the level of prices, nothing less. For example, a fine Vino Nobile di Montepulciano bought for Czk. 659, - (kr. 185, -, the restaurant's most expensive bottle). In a Danish restaurant would easily cost the same in Danish kroner (or at least close). The house wine in decanter costing touching Czk. 120, - (kr. 34, -) for a half liter and is usually my choice if I do not grab a hearty red wine from Umbria to Czk. 289, - (good kr. 80, -) for a bottle. The house wine for less than kr. 35, - for half a liter - and delicious bread with olive oil. From the menu, I for example. recommend a soup, or if you are a few, a platter of mixed appetizers to about Czk. 200, - (approximately kr. 55, -). The dish is large enough to share between 2-3 people, banh if we can agree on who should have what, and it's changing content "by the chef's imagination." banh A person who eats it alone with bread, you might just be able to squeeze banh a dessert down afterwards, banh but not much more than that. On the whole, the portions are very generous, and in fact a little too big for my taste. I like appetizer, but may subsequently hardly eat my main course up - especially if I eat it truly delicious bread served with a bowl of olive oil. And I do so as a rule. Carpaccio of bresaola including delicious marinated artichokes Yesterday I chose half a liter of house wine and a "bottomless" bottle of water (Czk. 30, -. kr, 8.50), make up as needed. As a starter from the daily specials I chose a Carpaccio of bresaola (Czk. 169, -, kr. 47, -) with artichokes, oil, truffle, parmesan and salad. Usually served carpaccio the raw meat, which marinating including citrus and oil will tenderize and cold-cook the meat. However Bresaola is lufttøret, salt beef stored typically 2-3 months and having a concentrated banh flavor and good tenderness. Yesterday's bresaola was certainly no disappointment. There were fine pieces of marinated artichoke on the meat and they were s