- Posted March 1, 2013 by
Prague, Czech Republic
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Amade Restaurant in Prague
The Pachta Palace was rebuilt in 1765 by Johann Josef Wirch, architect of the Archbishop's Palace, on the an older palace owned by Ferdinand II. In 1787, Wolfgang Amadeus Mozart was invited to Prague by a group of Prague aristocrats including Jan Josef Philipp Count Pachta to see a performance of Nozze at the Estates Theater. According to legend, Count Pachta had previously commissioned dance music from Mozart but never received it. One night, Mozart was invited down for dinner, he was led into a room where he was locked in with a desk, manuscript and a pen. The result was K 509, the German Dances. During the stay, Mozart also produced the Prague Symphony.
Count Pachta was influential in Mozart's other visits to Prague as one of his hosts and a member of the group which commissioned the La clemnza di Tito, composed on the road between July and September 1791 for the Coronation of Leopold II. Count Pachta belonged with a group of Prague aristocrats to the Masonic Lodge of Zu den gerkroenten Sternen und Redlichkeit, The Lodge at the Crowned Stars and Sincerity, which employed Domenico Guardesoni to contract Mozart. Because Mozart was finishing Zauberflote at the time in Vienna, time was extremely short. Guardesoni approached Salieri the official Court Composer of Leopold II first and then Mozart. The contract had an escape clause allowing Mozart to substitute the libretto of La clemenza di Tito over an original work. Mozart was familiar with the libetto by Metastasio and earlier opera versions, composed by his former friend, Josef Myslivecek in 1774 and Christoph Willibald Gluck in 1752. The Coronation Opera was based on the histories of Suetonius of the Lives of Caesar as allegory of the Emperor acting benevolently to his unruly subjects.The opera remained popular in Prague, but forgotten elsewhere.
The atmosphere pleasantly matches the delicate artistry of neo-Classical Baroque architecture. If you close your eyes, you can see shadow figures dancing to Mozart Minuets under the dainty arches. Food is served in dimpled plates which frame the culinary artistry.
Amade offers a daily menu. Today it is Dill or Kulajda Soup, Beef Stroganoff and a dessert of Fruit Cream Pie. The kitchen produces its own freshly baked Onion Bread made with olive oil and seasoned delicately. The bread is made of fluffy clouds from heaven. If all you eat here is the bread, you won't forget it.
The soup is a frothy light cream with subtle hint of dill with powdery potatoes. Czechs are particular about potatoes. In a supermarket, you find potatoes marked for baking, steaming and optimal uses with neatly typed instructions on 5 and 10 kilo bags. The soup is smooth, but not heavy or silty, satisfying for a cold wintry day of sliding about on icy cobblestones. Combined with the delicious bread, it makes for a comfortable midday meal.
The Beef Stroganoff is neatly served with a scoop of sculptured rices and spicy sauces with thin slices of tender beef aligned on edge. Beautiful food is always enticing and quantity is not an issue. The beef breaks apart easily with a knife and melts deliciously in my mouth. It's filling, but not overwhelming with undue heavy fats. The restaurant serves healthy meals that are devoid of heavy saturated fats and unnecessary salt. It's something that I deeply appreciate as I am a light eater. A small portion is filling and I savor every bite.
The waiter parades the dessert and I sigh. It's too big for my eyes and far too much for my filled stomach. I beg only for a wee taste. I dead that it might be heavy whipping cream that will cause me to stumble on my way out the door. He returns with a schnibbling for a nasch. Like a mouse, I prefer to nibble. I make a test and am surprised. It is airy, creamy and frothy as egg whites almost-- not at all what I expected in way of heavy cream. The tangy flavor of raspberry and blackberry are mingled together. I am extremely pleased with the discovery. I rush off to the kitchen to find out the ingredients to quell my curiosity. It's Tvaroh, whey cream rather than heavy whipping cream, whipped until it is frothy. Whey is high in protein and calcium and low in fats and sodium, so a definite healthy food benefit which justifies indulgence in a substantial serving of cream pie.
The menu is well balanced, healthy and prepared. The food is tasty and enticing, but not overwhelming in portions and the price in comparison to the size of portions and quality is modest. The service at the Amade is courteous and hospitable and the atmosphere is as elegant as Mozart.
Karolíny Světlé 34
110 00 Praha 1
420 230 234 316\
Accepts credit cards
Radek Subrt (pronounced Schubert) owner, Amade Resturant