Postpone New Year's resolutions about losing weight, moderation, and diets until spring. They go against your DNA. Although we no longer live in snow-covered cottages and the warmth is provided by central heating, we are not able to erase centuries of harsh winters and the relentless struggle for survival from our DNA. In our latitudes, it was essential to survive the short days, long nights, and cold weather in good health to make it to spring. Therefore, any efforts to lose weight should be postponed until the time when nature begins to awaken, and you'll naturally feel a surge of new energy.

So, what to do now in winter? Make it more enjoyable with indoor activities. It was only natural that during Carnival, which lasted from Epiphany (January 6) until mid to late February, people would gather, rejoice, and dance. There were pig slaughters, weddings, and various masquerade parades. The table was often filled with meat, roasts, sausages, blood sausages, cakes, donuts, and potato pancakes—everything that recharges your energy.

Genius loci, creating cozy interiors with plenty of privacy and familiarity with desire for surprise, that's what the Chef Daniel Bureš cherishes at V Zátiší restaurant the most. At first glance, Chef Daniel Bureš creatively prepares traditional ingredients in a way that makes every bite a slow indulgence. Even deciding between the fish or meat options is not an easy task. As a starter, Chef Bureš offers goat cheese with beetroot and cocoa or a sturgeon with pickled onions and fish fumet (a rich broth). 

Thin, long tajarin pasta swimming in lobster bisque with shrimp, with a citrus to note balance the earthiness. Or are you going to choose a chicken breast with mushrooms and potatoes?

The menu is completed with a cheesecake made with pumpkin, orange, and anise designed to support digestion and boost your mood.

Right by the Vltava River, with a view of Charles Bridge, at Mlýnec restaurant, you can enjoy a smoked starter, Arctic char with barley risotto and winter vegetables, or an Argentine steak with marrow sauce and a chocolate fondant. The chef Láďa Vaníček has combined both local and exotic winter ingredients, along with signature dishes from Mlýnec.

For the starter you can choose from Freshly smoked veal tartare with buckwheat, cornichon pickles, and yuzu mayo or vegetarian smoked celeriac cream with black truffle, Granny Smith apple, and hazelnuts.

The wonderfully rich flavor of the Argentine striploin steak is enhanced by a strong marrow sauce and confit garlic, with a subtle hint of fresh horseradish flashing in the buttery mashed potatoes. Fish lovers will appreciate the unique combination of the fattier Arctic char with a roasted pumpkin sauce, barley risotto, miso, and red beet.
To finish, indulge in a chocolate fondant that will enchant everyone, with a winter trio of gingerbread, salted caramel, and orange.