Travel Reference
In-Depth Information
atmospheric restaurant in town but
food and service are excellent, and the
views will have you mesmerized. See
p. 110.
•
Krachma (Leshten, Bulgaria).
The
most charming restaurant in Bul-
garia, Krachma's tables are covered in
red-and-white gingham cloth and
spread out under the canopy of a
magnificent old tree. Beyond are the
rolling forested hills of the Rhodope,
backdropped by the snowcapped Pirin;
behind are a quaint collection of 18th-
century timber-and-stone houses,
surrounded by lush fecundity. From
the tree wine corks dangle; tug one
and a tinkling bell summons the
waiter. The “Kofte Leshten Style” is
superb—a single tender cut of pork
rather than the usual patty, delicately
flavored—order it with Ljutenitza
(mashed red peppers, leek, and spices)
and hand-cut potato chips—all
“hand-reared” on owner Misho's
farm. See p. 100.
•
Kampa Park (Prague, Czech
Republic).
This is the best bet for
summer outdoor dining in Prague.
The restaurant has a riverside view,
where you can dine in the shadow of
Prague's most famous bridge during
the high season. See p. 230.
•
Kavárna Obecní D
*
m (Prague,
Czech Republic).
This reinvigorated
Art Nouveau cafe at the
Municipal
House
has re-created the grandeur of
Jazz Age afternoons. See p. 233.
•
Kisbuda Gyöngye (Budapest, Hun-
gary).
The huge branches of a won-
derful old tree create a canopy under
which guests dine by candlelight in
an interior courtyard.
•
The Aristocratic Atmosphere at
Cafe Pushkin (Moscow, Russia).
Plunge into the refined opulence of
19th-century Russia as you spear a
bite of suckling pig or sip fine tea
from a silver samovar. See p. 581.
•
Fresh Fish at Staraya Tamozhnya
(St. Petersburg, Russia).
The spare
stone arches of this restaurant evoke
the building's history as an 18th-cen-
tury Customs House. The fish is so
fresh you can forget any fears and
indulge. See p. 595.
•
Karczma Jana (Olsztyn, Poland).
You'd expect to find excellent food in
Warsaw, Kraków, and Gda
^
sk (and
you do), but one place you wouldn't
necessarily expect it is in the small
city of Olsztyn. Karczma Jana is the
best of a new breed of distinctly Pol-
ish restaurants, with traditional decor
and local specialties done very well—
all at a fair price. The riverside loca-
tion doesn't hurt. See p. 415.
•
Le Colonial (Ko
s
ice, Slovakia).
There's something to be said for a tra-
ditional restaurant that's willing to
experiment a bit with the classics.
Too many Slovak chefs still follow the
old recipes by rote, but here they mix
it up a bit, to good effect. For exam-
ple, the lightly battered and fried
chicken breast is a staple on every Slo-
vak menu, but here it comes stuffed
with some of that tart sheep's cheese
instead and served with freshly
cooked string beans. The interior and
atmosphere are perfect for a romantic
meal or a fun group night out. See
p. 640.
•
Plan
s
ar (Slovenia).
This is a delight-
ful little pension and restaurant in the
bucolic village of Stara Fuzina, not far
from Slovenia's magnificent Triglav
National Park. Renata Mlakak serves
real, traditional Bohinj cuisine, so you
can try such delicious down-home
specialties as farmer's soup and Bohinj
cheese with mashed corn with sour
cabbage. But Renata's real talent lies
with her perfect homemade
s
truklji
—
dumplings made with cottage cheese.
See p. 667.
