Field & Social

I was quite disappointed with the food here, unfortunately. The presentation was amazing and there were some good dishes, but I felt the food was unbalanced. Every dish just hit you in the face with flavor, but much of it was far too rich or too salty. I left some courses unfinished. I had gone to La Degustation a couple of nights before and that was far superior. I found myself trying to convince myself I was enjoying the food for how much we were spending.

I have no idea what the negative reviews here are on about. We had the 10 course with wine pairing. The food and service was impeccable. One of the best fine dining experiences I have had in a long time. I have worked in fine dining kitchens for just over a decade. There is something to be said about the precision, technique and capacity for excellence in this restaurant. Field does not disappoint, they deserve their star and I can sense they are hungry for a second. Would absolutely recommend. To anyone taking the bad reviews seriously, just look at the reviewers other reviews. It's evident they have no class or taste.

It is a beautiful restaurant with fantastic dishes. There are many different cooking techniques, and all are beautiful to look at. And, of course, eating is not unimportantly delicious too. Excellent service & beautiful wines. A wonderful evening.Food: 5/5

Michelin restaurant highly recommended!!! It is not cheap so visit for a special occasion but it is worth it!!! Service is impeccable, food is unique and delicious. Place is simple in interior design but what an evening!!Food: 5/5

The whole experience was amazing. The welcoming, knowledgable and friendly staff. The atmosphere - and the food. Oh, the food! It was a lifetime experience that my partner and I will never forget. I was worried that I might be hungry at the end of the evening, as I'm a big eater. But the amount of food was just perfect. Three amuse bouches, two types of homebaked rolls. Two homemade butters, before the next nine courses including five different petit four and amazing coffee! We chose the B wine pairing which was great and the somellier explained everything - and the wines were well chosen and delicious. It was truly a visual and gastronomic delight! The combination of flavours and textures was adventurous and exciting on the palate - truly exquisite. The pacing of the meal was perfect at three and a half hours. The only comment would be is to ask the waiters to slow down a little when explaining a dish in English. Very highly recommended!

Field is truly a high-end restaurant where they think of everything. We have been in Field for lunch and several times for dinner. Lunch was excellent, very sufficient courses for a business/couples lunch. Dinner was very interesting, we just didn't hit our taste buds in a few dishes. However, it was still very tasty, absolutely gorgeous serving. The atmosphere in the evening is magical, we really liked the glowing details on the ceilings. The staff are very professional, the way they can talk about food or wine is sometimes breathtaking. And we also love to watch Masterchef and our favorite chef Radek Kašpárek!:

Excellent. As expected. Great food, great wine, great service and a little bit of theatre every now and then. Not much change from £500 for two people though.Food: 5/5

What an incredible experience, the food is so deliciuos, with a lot of flavours and nice presented - just how you would expect from a one star Michelin restaurant. The staff are very kind and present both food and wine very entuastic.Food: 5/5

We arrived at Prague and found Field just 140m away from our accommodation and was ranked 2nd best restaurant in Czech. Felt very lucky to get a table without booking! Service was exceptional, wines are lovely! Some dishes though was a bit controversial. We chose the 10 courses set menu, all went well until the yogurt dish was served… it really killed our appetite with its overly heavy sweetness & sournesses. - The fish borne source overpowered the sturgeon favour. - The attempt to serve Foie Gras with a bit of sweet and sour food was good, but failed with the execution especially after our best Foie Gras experience in Paris just the night before - Lamb tartare was good, but by now we were so over the sourness and couldn’t face up to try the side dish came with it. Tongues were all numbed! We were all ready to leave the restaurant at this stage . Thank god the rest of dishes veal and deserts were wonderful and saved the night a bit. I think most of dishes were good by themselves apart from the yogurt dish, but the head chef probably did not eat all dishes combined end to end himself to realise this combo doesn’t work perfectly together. Appreciate the creativity & efforts, but wasn’t a perfect food journey as it should be…

Interesting food, ok service. We called up on the day we arrived in Prague and fortunately managed to get a table for dinner on the same day. The vegetarian menu is not displayed on the website, you have to call them and they will send it to your email address. My wife got the 6-course menu, while I went for the 10-course menu with non-alcoholic pairing. Some of the courses were simply outstanding, e.g the taco amuse bouche, the pea course and the ravioli course. The taste, the texture, the presentation, everything was there. As with many such restaurants who decide to offer a vegetarian degustation menu, the cheese is overpresent. This brings some heaviness to the courses, which also incidentally lacked some texture, or variation thereof. Offering a non-alcoholic pairing option is commendable to begin with. Mind you it is not a simple marketing stunt to follow the trend. The drinks are innovative, refreshing and pair particularly well with their respective course. It is rather unfortunate that the sommelier seems completely disinterested in presenting them, sticking to a basic enumeration explanation of the ingredients. The place in itself does not stand out in any way. I’m guessing given the rather popular pursuit of the chef to present ingredients as is, this is on purpose. There are some graffiti decorations on the ceiling, Basquiat-style. Again, this type of decor-mix has perhaps become a bit too commonplace. Service-wise, it is not on par with the Michelin star standards. The maitre d’hotel is rather cold, and the waiters need to be better trained. They explain the courses in a very mechanical manner, with little interest transpiring. We did however asked for the courses to be sped up, which they managed well. We mentioned over the phone that we were coming to celebrate the start of our honeymoon/babymoon - granted it was only a few hours notice, but no mention was made of it from them. Not even a simple congratulations at any point during the dinner. My wife also went to the open kitchen counter to thank the chef and the team - to which she was welcomed by a « they’re very busy right now » by the maitre d’hotel. We were also somehow surprised that the chef didn’t come out of his kitchen once. Overall an interesting experience. One to be ticked off the list but perhaps not one to come back to.