Field Restaurant is located in the historic center of Prague at Milosrdné 12. The interior has a minimalist and elegant feel, combining light tones and thoughtful details. The dominant feature is the open kitchen and artistic ceiling, which create a relaxed and friendly atmosphere.
The concept is based on fine dining with a focus on local and seasonal ingredients. The direction of the cuisine is determined by the chef and his team, for whom the emphasis on taste, quality and aesthetics is a matter of course. The tasting menu changes regularly to reflect the best that the season has to offer.
The goal of Field Restaurant is to bring guests an experiential gastronomy in an informal setting. The atmosphere should be welcoming and relaxed, yet complemented by elements that draw the guest into a complex culinary experience. In Field, not only the taste and visual presentation of the dishes are combined, but also the energy of the team of chefs and waiters, their interaction with guests and the experiential form of serving.
Chef Radek Kašpárek comes from a family where food played an important role – his grandfather was a butcher and his mother cooked excellently, even in hell.
Since childhood, Radek has felt that quality food can be a joy and part of everyday life. Nevertheless, he emphasizes that everyone must choose the profession of chef for themselves, because only work that one enjoys leads to true success.
He trained in Ostrava, where after a three-year degree he also completed a supplementary course with a high school diploma. During his apprenticeship, he gained experience in good companies, but the turning point came after his military service, when he went to Prague. The greatest school for him was the Savoy Hotel in Pohořelec, where he worked under the guidance of chef Josef Štangl. There he understood that real gastronomy is much more demanding than he thought – and it was here that he gained a solid foundation and the path to top gastronomy.
Radek Kašpárek bases his philosophy on quality ingredients and honesty. According to him, the worst thing a chef can do is ruin a great ingredient with a shoddy execution. That's why it's important to him that the food is created with the utmost care and enthusiasm.
His creations often have a personal story. When he creates a new dish, he also prepares a presentation for the waiter so that guests understand the context. Each course should be more than just a dish - it should reflect memories, emotions and the chef's signature in a modern sense.