Czechgardenparty Czech Garden Party 2 Part 5 Exclusive ((install)) -

Food and drink as narrative The menu was a short essay in regional identity. A local charcuterie plate highlighted Moravian smoked cheeses and thinly sliced kulen. Seasonal salads with elderflower vinaigrette and rye croutons felt modern without betraying traditional flavors. A pastry course reinterpreted trdelník as a flaky, delicate roulade filled with plums macerated in Becherovka—a playful wink to Czech taste history. The bar offered craft beer from a small Bohemian brewery alongside a bespoke cocktail that mixed slivovice with a light chamomile tonic.