Prague

Maze, Prague

On 1st November 2007, Gordon Ramsay opened maze restaurant at the newly named and substantially refurbished Hilton Prague Old Town (formerly The Prague Renaissance Hotel in Czech Republic) centrally located in the heart of downtown Prague.

Seating up to 138 guests, maze Prague is modelled on Gordon Ramsay’s acclaimed British restaurant of the same name which opened in London in May 2005. maze Prague offers an à la carte menu for both lunch and dinner alongside a more extensive seven-course Classic Menu of small plates served daily from 6pm-11pm. Please click on the link to Download Maze Prague sample menus

Gordon Ramsay is responsible for in-room dining offering a 24-hour room service menu that includes breakfast, lunch, dinner and small bites. Guests visiting the hotel for a meeting or event can choose from a variety of private dining menu options including customized menus and signature dishes. Jason Atherton of maze London oversees the standards of service and the creation of the menus. Phillip Carmichael, Head Chef at maze Prague, has two and a half years experience working in the Gordon Ramsay stable under Jason Atherton in London.

Dishes from the à la carte menu include: Poached lobster salad with apple and fennel; Pressed foie gras and poached chicken with fig marmalade and toasted brioche and Roasted loin of lamb with confit shoulder, garlic purée and sauce epice. The seven-course Maze Classic Menu includes dishes such as Roasted quail with celeriac remoulade and foie gras and Wild halibut, shellfish risotto and crab bisque. Finally, desserts at maze Prague include Pistachio and olive oil tart with pistachio ice cream and Carpaccio of pineapple with coconut sorbet and lime syrup.

maze Prague features a bar seating up to 71 guests which serves as a destination in its own right. Cocktails include Port & Blackberry Cobbler: Fresh citrus & blackberry muddled with blackberry liqueur, lengthened with Port; The Arbuz: vodka shaken with orange liqueur, fresh watermelon, lemongrass and apple juice and an Apple & Sage Martini. Lighter dishes are available in the bar such as Caesar salad with butter poached chicken and Ham and cheese ‘croque monsieur’.

David Collins, recognized for his innovative and visionary work on The London NYC, Nobu Berkeley Street, The Blue Bar at the Berkeley, Claridge’s Hotel and The National Gallery, is responsible for the restaurant’s design which takes much of its inspiration from the architecture of Prague.