My favorite places to dine always involve a chef that has an acute love for healthy, organic ingredients raised by small farms with oodles of affection. Chef David Šašek at the Coda Restaurant Prague represents the quintessence of this. Coda is located in the resplendent Aria Hotel, which boasts a classical music theme permeating throughout the property. The hotel is located on the northern side of the Charles Bridge by Prague Castle. The splendid cuisine, devotion towards ingredients, marvelous art & architecture, as well as the live pianist, created a symphonic ambiance for all of my senses.

Coda Restaurant Prague

The name Coda is derived from its dedication to music, it “means a special, separate part of the composition played only once at the very end. Our idea of CODA means an extraordinary dining experience in the unique interior of the ARIA music hotel.” Like the hotel, the restaurant was designed by Italian architects Rocco Magnoli and Lorenzo Carmellini, who worked with Gianni Versace. Coda is like a museum with a number of original paintings, sculptures and statues by artists Dali, Chagall and Picasso.

Chef Šašek prepares his meat dishes Sous Vide, which entails warming the meat at moderate temperatures in a water bath for several hours. This is a great method to preserve the natural taste, texture and juice of the meat and is reflective of the Chef’s dedication to keeping the cuisine as pure as possible. You can even tell just by the photo below how incredibly succulent the meat is.

While the entire meal was gratifying, the Farmer’s Smoked Trout Ravioli was beyond comparison. It was immersed in a well balanced Light Horseradish Sauce that you will want to drink from the bowl. The trout had a perfect and profound smoke that was amplified by the tame horseradish sauce and fried parsley leaves. The soft pasta purses were beautiful envelopes for this magnificent fish.

Chef Šašek met me after dinner and, like a proud father, told me about the trout he served through a book written about these special fish. The Chef had a warm, humble and endearing energy that makes you want to give him a huge tight hug. The trout are grown from baby to adult with a boatload of love and care on a small farm in the Czech Republic. They are then smoked in an old school wood-fired smoker and delivered to the restaurant a couple times a week to ensure freshness. This was by far not only the best trout, but also smoked fish I ever experienced.

The second dish that drove my mouth wild was a traditional Czech “Kulajda” Soup with dried wild mushrooms, fresh dill, cream and a poached egg. This soup was an utter revelation, with flavors that were intense, yet so smooth. The cream was a mixture of 30% cream and sour cream that left your mouth craving more after each spoonful. I could have swallowed a bucket of this magnificent soup.

During the summer months the terrace on the roof is open with breath taking views of Prague, the majestic city of 100 spires.

Coda Restaurant Prague is a unique haven that will stimulate all of your senses. Your mouth and nose will be captivated by the luscious cuisine; your eyes by the famous gorgeous art; your ears by the sounds of the classical music; your touch by the exquisite decor; and most importantly, your heart by Chef David Šašeky’s warm, endearing personality and his dedication to pure ingredients.

Photo Credit – Aria Hotel