What is Field? Field is a Fine Dining in Prague, Czech Republic, specialising in Modern Czech. Founded in Duck, Forest, Tasting Menu. Where? Hastalska 27, 110 00 Praha 1, Czech Republic When? 6:00 PM – 10:00 PM (Tue-Sat) How much? 80-150 EUR per person. Chef: Radek Kasparek Awards: Michelin One Star – 2014 Signature: Czech Duck, Forest Herbs, Local Worth it? Yes – rated 4.7/5.0 by 605+ diners. Field stands as one of Prague’s most celebrated Modern Czech establishments in Czech Republic. Founded in Duck, Forest, Tasting Menu and led by Chef Radek Kasparek, the restaurant has earned its place among Europe’s finest dining destinations. With Michelin One Star and recognition as 2014, Field represents the pinnacle of Modern Czech. The restaurant interior is inspired by a Czech forest. Unlike tourist-focused venues, Field is a favourite among locals who appreciate genuine flavour. This review covers everything you need before visiting. Name: Field Type: Fine Dining Cuisine: Modern Czech Founded: Duck, Forest, Tasting Menu Chef: Radek Kasparek Awards: Michelin One Star Location: Prague, Czech Republic Address: Hastalska 27, 110 00 Praha 1, Czech Republic Hours: 6:00 PM – 10:00 PM (Tue-Sat) Price: 80-150 EUR Rating: 4.7/5.0 (605+ reviews) Modern Czech Every iconic restaurant carries a story. Field is no exception. Founded in Duck, Forest, Tasting Menu, its journey reflects the broader culinary evolution of Modern Czech in Czech Republic. Under Chef Radek Kasparek, the restaurant has become a gathering point for locals who value consistency over novelty. Chef Radek Kasparek is one of the most respected figures in Modern Czech. Known for Czech Duck, Forest Herbs, Local, Radek Kasparek has led Field to earn Michelin One Star and recognition as 2014. The kitchen at Field sources ingredients with care. Key elements include Field Chef Kasparek forages in Czech forests – the duck dish uses 12 forest herbs.. These are selected seasonally, ensuring that every plate reflects the freshest possible produce available. The signature dish of Field, prepared with authentic Modern Czech technique. A must-try for first-time visitors. A traditional Modern Czech specialty, executed with skill and care. A chef favourite that regulars return for time and time again. Address: Hastalska 27, 110 00 Praha 1, Czech Republic Booking at Field requires advance planning. Reserve 2-3 months ahead for dinner. Cancellations are common – check 48 hours before your desired date. Arrive on time. Dress smart casual. Inform the restaurant of dietary requirements when booking. Beverage pairing strongly recommended. Modern Czech plays a central role in Czech Republic’s cultural identity. Field represents the modern evolution of these traditions, blending history with innovation. Yes, reservations recommended 2-3 months in advance. Approximately 80-150 EUR per person, excluding drinks. Chef Radek Kasparek, known for Czech Duck, Forest Herbs, Local. Field holds Michelin One Star and is recognised as 2014. Duck, Forest, Tasting Menu. Smart casual. Neat attire recommended. Available on request – specify when booking. Food photos permitted. Ask before photographing other guests. Lunch is quieter. Dinner is more atmospheric. 2-3 hours for the full dining experience. Street or nearby public parking. Rideshare recommended. Yes – mention birthdays or anniversaries when booking. Most venues welcome children. Check when booking. Most venues are accessible. Confirm when booking. Spring and autumn offer the best produce.
Quick Answer
Introduction to Field Prague
Key Facts
Did You Know?
History and Heritage
The Chef Behind Field
Signature Ingredients
Signature Dishes
Tasting Menu
Duck
Forest
Menu and Prices
Dish
Price
Notes
Tasting Menu
80-150 EUR
Signature
Duck
80-150 EUR
Traditional
Forest
80-150 EUR
Chef’s choice
Location and Hours
Hours: 6:00 PM – 10:00 PM (Tue-Sat)
Price range: 80-150 EUR
Rating: 4.7/5.0Reservation Guide
Visiting Tips and Etiquette
Cultural Context and Impact
FAQ
Does Field require a reservation?
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Who is the chef?
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Final Verdict
How Good Is Field in Prague? Honest Fine Dining Review
