Seafood & Spring Vibes at Portfolio
Seafood season in the heart of Prague – limited tasting menu from April 7 to 18, 2025
Our dear guests
We invite you to a special culinary experience where fresh seafood, seasonal spring ingredients and refined flavours inspired by global cuisine come together.
“Seafood & Spring Vibes” is a tasting experience curated under the direction of Head Chef Tomáš Císařovský.
Tomáš Císařovský,
chef
He passed through the fire hardened in the restaurants V Zátiší and Bellevue, where he had the honor to work with the best chefs. These include Jacques Auffrays, Petr Bureš, Carlo Bernardini, and Gilad Peled and Nicolas Sale, who were awarded the Michelin star. What has he learned? How creative and precise can he be? He is here to show you. Come and taste for yourself.
MENU
Fresh oysters Gillardeau no.2 & Ostra regal no.2,
cucumber yuzu granita, virgin Bloody Mary, lemon
395 CZK
Champagne Gruet, Blanc de Blancs, Brut
St. Jacques scallops ceviche,
avocado-lime cream, asparagus
475 CZK
Riesling 2023, Prinz, Rheingau
Sautéed red prawns and calamari,
wild garlic butter, hazelnuts, cognac
425 CZK
Grüner Veltliner Weissenkirchen, Federspiel 2023, PAX
Turbot fillet,
ricotta ravioli, wild broccoli, anchovy sauce with Keta caviar
845 CZK
Chablis Saint Pierre 2022, Le Domaine ď Henri
Gooseberry tartlet,
buttermilk cream, red currant
265 CZK
Ryzlink Rýnský 2019, Výběr z bobulí, Sůkal
Tasting Menu
4 courses (without oysters): 1 890 CZK
5 courses: 2 290 CZK
Wine pairing: 1 250 CZK
Why Enjoy Seafood Right Now?
In winter and early spring, seafood and fish reach their highest possible quality. Thanks to the cold water, which slows down the metabolism of sea creatures, their meat is firmer, tastier, and holds its structure better. At the same time, they are outside of their breeding season, which means they are full, juicy, and free of the undesirable "milky" texture typical of summer months. But they have one more thing in common – they pair perfectly with white or sparkling wines. Let’s take a closer look and discover why they’re the best choice right now.
Gillardeau No. 2
These oysters are among the most renowned in the world. The Gillardeau family has been cultivating them since 1898 on the French coast of Marennes-Oléron. By maturing in brackish ponds called claires, they develop a mildly salty flavor with a nutty finish and a meaty texture. Genuine Gillardeau oysters are marked with a laser-engraved "G".
Ostra Regal No. 2
These oysters are the result of careful species selection and breeding, combining French know-how with Irish conditions. They are grown on the west coast of Ireland and boast a rich, meaty texture with intense sea saltiness and a sweet aftertaste.
Scallops
These shellfish, known for their fan-shaped shells, mostly come from the cold waters of the North Atlantic. They offer a delicate, sweet flavor and a firm yet tender texture. In addition to being a culinary delicacy, scallops are also a symbol of pilgrims traveling to Santiago de Compostela – their shells were traditionally worn as a sign of the pilgrimage to the tomb of St. James, which is how they got their Czech name (mušle sv. Jakuba).
Red Shripm
Known for their vivid red color and subtly sweet, almost buttery flavor, red shrimp are considered one of the most luxurious types of seafood. They come from the deep waters of the Mediterranean Sea, and their heads, with an intense marine aroma, are often used as a base for sauces or foams.
Squid
These cephalopods with tender, slightly sweet meat are a popular and versatile ingredient in the kitchen. Most commonly caught in the Mediterranean Sea or Atlantic Ocean, they cook quickly – just a few seconds on a grill or pan with a splash of lemon and herbs makes them a favorite among seafood lovers.
Turbot
A sea fish with delicate, white meat, prized for its refined flavor, low fat content, and almost buttery texture. Turbot belongs to the flatfish family – fish with flattened bodies that, in adulthood, live near the seabed and have both eyes on one side of the body. It is caught in the northern Atlantic waters and pairs beautifully with herbs and citrus.