John Mariani

"Foie gras is widely served in Prague (it usually comes from Hungary), and the Bellevue's is very fine."

10Best

"The multicourse tasting menus includes crisp roasted duck in honey-lavender sauce – true adventures for the taste buds."

Gina Tarnacki

"Bellevue didn’t disappoint. For once, foie gras didn’t taste like a more sophisticated version of SPAM to me; instead it had a hint of sweetness from the strawberry and rhubarb and the gingerbread brought out the duck flavors without it being overpowering. So Bellevue finally got me to like foie gras after all these years and as someone who loves trying new foods, I’m happy to say I now understand the allure of foie gras."

LT Tan

"The only traditional Czech item on the list of mains, this was pretty decent and authentic. The execution was very good indeed - with nice crispy skin, fork-tender meat, fragrant sauce with a good sweet-savoury balance, and dumplings with an appealing bite."

The Dining Experience

"I love foie gras anyway but the combination with the berries and especially the elder flower jelly was absolutely amazing."

Libor Budinský

"If you like French classics, you should not forget this local's foie gras, which is perhaps the best in Prague and surprising with both the quality of the foie gras itself and the fairytale accompaniments."

Petr Holec

"The foie gras with red cabbage, apple and coriander risotto are probably the best I've ever eaten. Or definitely the finest and bravest, because they literally dissolve in your mouth."

João Oliveira

"A dish with a strong French nature, both in the ingredients and the presentation, with a well prepared tureen, served at the right temperature and working well with the acidic notes of the citrus, and the texture and flavor of the smoked duck. The hibiscus sauce gave some sweetness and connected all the elements. Accompanying was a good brioche."

LT Tan

"This was an excellent dish! The generous portion of rich and succulent foie gras, with a delightfully charred outer layer, was aptly matched with accompaniments that brought out the best in its taste: a sweet and velvety date marmelade (with real pieces of dates for garnishing), infused with vanilla for an even more luxurious mouthfeel, and a dessert wine sauce that had the perfect balance of sweetness and acidity. The flavours of this dish were as bold as its striking presentation."