A masterful creation. That’s how the first reviews of the new spring menu at Triton restaurant sound. Chef Tomáš Kohút, who has already earned applause in past seasons for his culinary artistry, has now prepared unique culinary masterpieces that combine Japanese minimalism with perfectly harmonious flavors.
Although the element of surprise plays a major role in visiting Triton, a restaurant located in an Art Nouveau cave on Wenceslas Square, we’ll still introduce you to the most interesting courses. Among the starters, two Asian variations stand out.
The presentation of Sea Bass in the form of an unconventional sushi roll is literally packed with umami flavor. Fire-dried seaweed, grilled sea bass, pickled ginger, Japanese mayonnaise, dried tuna, and trout caviar—all in one bite. An absolutely opulent experience.
There’s no shortage of surprises in the next appetizer either, which is done in Indian style. In the popular fluffy Indian puri balls hides juicy veal tartare flavored with smoked marrow. When everything “pops” in your mouth, your taste buds are filled again with fresh and delicious flavors. A splendid beginning.
When creating the new menu—partly aided again by artificial intelligence—Chef Tomáš Kohút certainly didn’t hold back on creativity. What’s more, the individual dishes beautifully follow one another, although guests may be surprised to find that the steak appears halfway through the L’Atelier tasting menu, which is the flagship of the experiential Triton restaurant. But there’s a reason for that.
The steak, prepared from sirloin, is accompanied on the plate by black garlic sauce, truffle purée, and balsamic caviar. A very clean and minimalist presentation is meant to “lull” guests a little before the culinary “wild ride” that follows. After the steak, it's time for an intermezzo in the form of black apple ice cream, which is presented in a popping-candy-inspired explosive version. Thanks to the blossom of the electric daisy, which causes a mild tingling or fizzing sensation in the mouth and on the tongue, eating the ice cream becomes an unforgettable experience—and, it must be said, slightly addictive.
Also surprising are the acorn tagliatelle, in a pleasant combination with vegan tomburi caviar and kombu sauce, or the butter-roasted sturgeon with caviar, fennel, and dill oil. And to conclude the entire menu, there’s another culinary “bomb” from local pastry chef Marc Le Breton. His Buddha’s Hand, combining pineapple sorbet with rice pudding, is again fabulous—perfectly capping off this exceptional culinary experience.
Information:
Praguest.com > Food and drink - 09 April 2025
