Many restaurants are making the most of the season, as described in this week’s rundown of fall menus and events around town. The Festival of Tastes, organized by Alakarte.cz, is also celebrating fall flavors, for the second year in a row. Starting yesterday and running through Nov. 20, restaurants in Prague, Brno, Liberec and Mariánské Lázně are offering three-course specials, hand-picked by the lead chefs, for the price of 290 Kc. It’s a good deal considering the quality of the restaurants involved, which include 2 Pazzi in Vršovice, reviewed this week, as well as many longstanding favorites throughout the city such as Mozaika, Perpetuum and Fluidum. 
Pavel Suchánek, the director of Alakarte, explained to the daily Pražský deník that this is the season that is best for both celebrating food (think harvest festivals) and experimenting with a new array of ingredients.
“Come autumn, the fruit ripens, the forests are full of mushrooms, and there are berries and game hunts. Dinner menus came make use of mushrooms and game, and even apples, pumpkins and chestnuts. It is literally a paradise for cooking,” Suchánek told the paper.
Fifteen restaurants across the four cities are taking part, 12 of which are in Prague. Reservations can be made directly through the Alakarte.cz website. Here’s a list of those participating and what they are contributing to the festival:
2 Pazzi, Prague 10
Appetizer: Risotto with pumpkin and taleggio cheese
Main course: Wild boar “brasato” marinated in red wine and served with panfried porcini mushrooms
Dessert: Homemade fig ice cream
Amade, Prague 1
Appetizer: Creamy venison soup with mushroom dumplings
Main course: Deer saddle Wellington with chestnut puree and honey shallots
Dessert: Poached pear in red wine sauce with cinnamon ice cream
Ambroisie Caffé, Prague 1
Appetizer: Duck liver paté with almonds and wild cranberries
Main course: Roasted venison medallions with fresh rosemary and Chanterelle sauce served with homemade potato pancakes
Dessert: Pumpkin soufflé served with lime sorbet
Campanulla, Prague 1
Appetizer: Pirogy with beef and mushrooms
Main course: Pork tenderloin nuggets with caramelized onions and apples, garlic mashed potatoes
Dessert: Chocolate cake with homemade raspberry sauce, fresh mint and raspberry
Chagall’s Club, Prague 1
Appetizer: Cream of chestnut with Brussels sprouts and almonds
Main course: Slowly braised neck of fallow-deer, autumn vegetables and creamed potato
Dessert: Marinated pClums with nuts and sabayon
Chateau St. Havel, Prague 4
Appetizer: Strong venison broth with julienne seasonal vegetable and ravioli stuffed with chanterelles
Main course: Wild boar roulade stuffed with nuts served on vegetables lasagna with strong nut demi-glace
Dessert: Warm apple cake served with mint curd and rum ice cream
Fama Grand, Prague 1
Appetizer: Homemade duck foie gras garnished with leaf salad, served with cranberries and homemade whole-wheat pastry
Main course: Grilled rib-eye steak with mashed potatoes with bacon and freshly chopped parsley with a caramel glaze with onions and Bordeaux wine
Dessert: Vanilla panacotta with Absolut Currant vodka and poached pears
Fluidium, Prague 3
Appetizer: Game terrine with almonds and plum and pear jams
Main course: Baked leg of venison with plum sauce served with dumplings
Dessert: Crispy apple pie with cream
Krystal Mozaika Bistro, Prague 8
Appetizer: Spicy pumpkin soup with sour cream
Main course: Neck of deer with chanterelles mushrooms braised with cream, homemade herb dumplings
Dessert: “Tarte Tatin,” classic upside-down cake with caramelized apples
Mozaika, Prague 3
Appetizer: Creamy mushroom risotto with morels and fresh Parmesan cheese
Main course: Breast of pheasant baked with Italian pancetta, mashed potatoes with chestnuts, red wine and rose-hip sauce
Dessert: Hot foam of semolina with butter, Belgian chocolate and chopped nuts
Perpetuum, Prague 6
Appetizer: Variation of duck liver: mild duck paté with cranberry compote, steak of foie gras with chocolate gingerbread and ice cream of foie gras
Main course: Ragout of quail breast and chanterelles with blueberry stuffing and confit quail legs with ice cream of chanterelles
Dessert: Chocolate pancakes with balm foam and ice cream
Restaurace Austria, Prague 5
Appetizer: Game paté with caramelized onions, honey and balsamic vinegar, grilled toasts
Main course: Venison confit with pear sauce and homemade dumplings with bacon
Dessert: Homemade pear cake with chocolate and caramel sauce
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