The inspiration for the new menu came from many directions — especially from travels. “I drew from previous work experience, literature, and notes from my trips,” Adam explains. Stops in Thailand, Mexico, the Middle East, and Europe have been transformed into dishes with an authentic base but crafted in Werk’s unique style. For example, the Massaman curry comes straight from a cooking course on the Thai island of Phuket, at the prestigious Blue Elephant school. From another part of the world comes the coconut-battered shrimp with banana dip, which brings back Adam’s flavor memories from Germany. Brand Chef Tomáš Falb also recommends trying the avocado tartare, empanadas, shrimp risotto, beef burger or the pistachio lava cake. “We wanted to make Werk even more international, yet still authentic. We’ve been inspired by typical dishes from different parts of the world, but we always give them our own twist,” he adds. We’ve kept two classics from the original menu — dishes that have been among the most popular and best-selling since day one: Pil-pil shrimp and slow-cooked beef with potato gnocchi. “They deliver exactly what our guests love,” says Tomáš. New features include a weekend menu and a kids’ menu, so even our youngest gourmets can enjoy something special. The weekend menu changes regularly and is always inspired by a different country’s cuisine — right now, you can enjoy a gourmet trip to Asia.
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