SVATOMARTINSKÁ HUSA & VÍNA

Saint Martin's holiday has become primarily a holiday of gastronomy. The connection between a well-fed and baked goose and a Roman saint can already be found in legends, and it perfectly complements the tradition of opening the first wines of the new year. Chef Jan Holouš has put together a festive menu for the guests of the OBLACA restaurant, which combines tradition with elements of modern gastronomy. Only juicy goose legs are served, served with cranberry cabbage and a variation of homemade dumplings.