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Štangl

@stangl_official

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Michelin star and green star restaurant in Prague 🌟
Come for a tasting menu that takes you through familiar ingredients presented in unexpected ways.

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Vychutnejte si to nejlepší, co se právě urodilo v české přírodě. Vybrat si můžete tříchodové nebo pětichodové menu. Obě varianty si můžete doplnit o vinné či nealko párování.

Těšíme se na vás od úterý do soboty každý večer od 18 hodin. V sobotu vás rádi přivítáme také na degustačních snídaních, které podáváme od 9 hodin.

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Enjoy the very best of what the Czech countryside has to offer. You can choose between a three-course or five-course tasting menu, both available with wine or non-alcoholic pairings.
We look forward to welcoming you from Tuesday to Saturday, every evening from 6 PM. On Saturdays, we also serve our degustation breakfasts from 9 AM. taken in Štangl by @stangl_official

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a year ago

Pro holuby má @martin_stangl_ slabost. Dokonce takovou, že už sám absolvoval pár pokusů o chov holubů. A kdo ví, jestli se k tomu v budoucnu nevrátí.

Grilovaný holub se na menu vrátil poprvé od otevření restaurace. Jeho maso je aromatické a skvělé v tom, že neobsahuje skoro žádný tuk. Nechte si ho s pyré z kořenové zeleniny, aronií a brusinkami naservírovat od sous-chefa @adam_nerad.

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@martin_stangl_ has a soft spot for pigeons. So much so that he’s even tried his hand at breeding them a few times. Who knows, he might give it another go one day.

Grilled pigeon is back on the menu for the first time since the restaurant opened. Its meat is rich in flavour and naturally very lean. Have it served with root vegetable purée, aronia berries and cranberries by our sous-chef @adam_nerad. taken in Štangl by @stangl_official

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3 days ago

Sobotní rána patří ve Štanglu dlouhým snídaním. Od 9. Bez spěchu.

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Saturday mornings at Štangl are made for long breakfasts. From 9. No rush. taken in Štangl by @stangl_official

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5 days ago

Óda na pozdní léto plné paprik od pana Hechta v podání @omarioone.

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Óda na pozdní léto plné paprik od pana Hechta v podání @omarioone. taken in Štangl by @stangl_official

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9 days ago

Sezóna lesních hub nás baví hlavně pro svou rozmanitost. Každá má jinou strukturu, vůni a způsob, jakým se s ní dá pracovat.

Třeba kotrč, který roste na padlých stromech, je výrazně aromatický a jeho struktura je pevná na skus, ale měkká uvnitř. V uplynulých týdnech jste u nás mohli houby ochutnat v rámci amuse bouche – lesní houby jsme doplňovali o fermentovanou papriku, houbové garum, prach a sabayon. Všechno v houbovém košíčku se šťovíkem. Aktuálně je najdete i mezi hlavními chody: lesní houby, košíček plněný mandlovým misem, sabayon a šťovík.

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We love wild mushroom season for the sheer variety it brings. Each mushroom has a different texture, aroma and a different way of working with it.

Take the cauliflower mushroom, for example. It grows on fallen trees, has a distinct aroma and a texture that is firm to the bite yet soft inside. Over the past few weeks, you could taste mushrooms in our amuse bouche – wild mushrooms paired with fermented pepper, mushroom garum, mushroom powder and mushroom sabayon. All served in a mushroom tartlet with sorrel. They are now also part of the main courses: wild mushrooms, a tartlet filled with almond miso, sabayon and sorrel. taken in Štangl by @stangl_official

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14 days ago

Tři sousta na závěr degustační večeře od šéfcukrářky @sabina.keltnerova. Servírované na talíři od @elismonsport.

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Three bites to round off the tasting menu, created by our pastry chef @sabina.keltnerova. Served on a plate by @elismonsport. taken in Štangl by @stangl_official

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19 days ago

Jsme součastí nové platformy @michelinguide Mindful Voices a máme z toho velkou radost. Udržitelnost je pro nás totiž způsob, jakým každým dnem přemýšlíme o vaření.

Snažíme se využít to, co nám příroda nabízí, co nejlépe a pokud možno bezezbytku. Zařazení do Mindful Voices proto vnímáme jako ocenění celého týmu Štanglu i našich farmářů a dodavatelů.

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We’re proud to be part of the new @michelinguide Mindful Voices platform.

Sustainability is, after all, the way we think about cooking every day.

We try to make the most of what nature gives us, using it as thoughtfully and fully as possible. That’s why being part of Mindful Voices feels like recognition not only of the entire Štangl team, but also of the farmers and suppliers we work with.

#mindfulvoices #michelinguide #sustainability taken in Štangl by @stangl_official

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24 days ago

Petit four? Nene, tímhle amuse bouche jsme se loučili s létem.

Zeleninový salát jsme v tomto AB rozložili do několika různých textur – křehké pusinky ze zeleninové vody, panna cotta z kozího sýra, rajčatový džem a gel ze zeleninového salátu.

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Petit four? No, this amuse bouche was our way of saying goodbye to summer.

We broke down a vegetable salad into several different textures – delicate meringues made from vegetable water, goat cheese panna cotta, tomato jam and vegetable salad gel. taken in Štangl by @stangl_official

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a month ago

Mezi naše letní cesty za dodavateli patřila i ta za Ondřejem Balatkou z @rodinnalisovnavpresu.

Od Ondřeje odebíráme nejen za studena lisované oleje, které běžně zapojujeme do tvorby jídel, ale baví nás i pokrutiny, které vznikají jako druhotný produkt při výrobě. To nás pak inspiruje k hledání možností využití jako tomu třeba bylo i mandlového misa.

Děkujeme @rodinnalisovnavpresu za návštěvu a za práci, kterou odvádíte 🙏

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One of our summer trips to visit our suppliers took us to see Ondřej Balatka from @rodinnalisovnavpresu.

From Ondřej, we source not only cold-pressed oils, which we regularly incorporate into our dishes, but we’re also fascinated by the press cakes left over as a by-product of the production process. They inspire us to look for new ways to put them to use – as was the case with the almond miso.

Thank you, @rodinnalisovnavpresu, for having us and for all the work you do. 🙏 taken in Štangl by @stangl_official

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a month ago

Tak to jsme my 👋
Celý tým v září 2026

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So, that’s us 👋
The whole team in September 2026. taken in Štangl by @stangl_official

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a month ago

Grilovaná cuketa s těstovinou plněnou mandlovým misem z rukou @omarioone.
Pro finální dílo doporučujeme dojet na konec carouselu ☝️

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Grilled zucchini with pasta filled with almond miso, made by @omarioone.
For the final piece, we recommend swiping all the way to the end of the carousel ☝️ taken in Štangl by @stangl_official

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a month ago

Letošní léto se snažíme vyrážet za dodavateli. Věříme v to, že suroviny nemají být anonymní a tak se snažíme je odebírat přímo od prvovýrobců.

Tímto postem skromně děkujeme všem našim dodavatelům, bez vás by to prostě nešlo 🩶

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This summer, we’ve been trying to visit our suppliers. We believe that ingredients shouldn’t be anonymous, so we try to source them directly from the producers.

With this post, we’d like to humbly thank all our suppliers. Without you, it simply wouldn’t be possible. 🩶 taken in Štangl by @stangl_official

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2 months ago