New Menu Curated by Chef Lubomír Dolejš Invites to Explore Culinary Symphony at Restaurant Deer

Restaurant Deer unveils its new seasonal menu as a testament to refined craftsmanship and a flair for flavor harmony. Crafted under the direction of Executive Chef Lubomír Dolejš, the menu celebrates honest ingredients and bold, yet balanced combinations that affirm Deer’s prestigious position on Prague’s fine dining map. The new creations are available since June 2025.

Renowned for its exquisite wild game dishes rarely seen in such quality, Deer continues to impress modern gastronomy lovers as well, ensuring a memorable experience for every guest. The new menu opens with a reinterpretation of a classic Vichyssoise: venison velouté - a velvety soup featuring roasted vegetables, salsify, and tender venison ravioli. The result is depth, sophistication, and a delicate nod to Czech culinary heritage. Served with fondant potatoes, seasonal vegetables, and silky vegetable purée, flap steak shines with the support of a rich green peppercorn demi-glace adding an extra layer of boldness and warmth. Tender duck leg confit is paired with potato roulades and smooth red cabbage purée, creating a balanced contrast of sweetness and gentle acidity. The grand finale comes in the form of Šiška: Deer’s signature dessert where texture and taste melt into a perfectly orchestrated harmony.

And that’s just a taste of what’s new. Guided by Chef Lubomír Dolejš, Restaurant Deer continues to push the boundaries, fusing traditional Czech ingredients with a modern culinary spirit. The new menu invites guests to experience a symphony composed to surprise, delight, and inspire.