Chef recommends

Ristorante Rialto Brno Chef recommends


Sashimi from St. Jacobs Mussel with Lime Sauce and Extra Virgin Olive Oil 280,–


Slices Portobello Champignon Baked on the Butter and Smoked Scamorza Gratinated 120,–

Main Dishes

Truffle Risotto with Mushrooms Foxes 220,–
Venison Rump on the Red Wine Sauce Served with Mushrooms and Foie Gras Mousse Stuffed Ravioli 540,–


Fried Plums in Coconut – Cinnamon Pastry with Dissolved Butter Grand Marnier 90,–
Variation of Five-Course Menu 875,–