Daily menu - delivery and takeaway

You can order a quality lunch from first-class ingredients, until 13:30, by phone at 00421 911 606 112.

Payment possible in cash, payment card or DOXX meal vouchers (please report in advance). You can also come to pick up the ordered lunches directly at the hotel car park.

 

You can choose from Classic, Light or Business menu, we also offer the option of exchanging the side dish for a vegetable salad free of charge.
Daily menu Classic 6,10 € | Daily menu Light € 6,10 | Weekly menu Business € 7,90 | Dessert of the week 1,90 € | Soup - included | Delivery and packaging - included

 

 

Current opening hours of Restaurace Dubná Skala

We currently provide restaurant services only in the form of delivery or takeaway of the daily menu.

Monday 01.03. takeaway

SOUP: 0,25 l Spinach creamy soup with egg 1,3,7

CLASSIC 150 g  |  Chicken breast Sweet and saour and jasmine rice 11

LIGHT 300 g  |  Spaghetti carbonara with bacon in cream sauce 1,3,7

BUSINESS 150 g  |  Duck breast on beetroot risotto, with pieces of orange 1,3,7

DESSERT: Panna cotta, forest berrie sauce 7

Tuesday 02.03. takeaway

SOUP: 0,25 l Traditional Bohemian soup "kulajda" with fresh dill 1,3,7

CLASSIC 150 g  |  Pork loin schnitzel with American potatoes and homemade tartar sauce 1,3,7

LIGHT 300 g  |  Baked zucchini stuffed with vegetable rataoulle with a spicy pepper sauce gratinated with cheese 1,7

BUSINESS 150 g  |  Roast beef with baked baby potatoes, broccoli and black pepper sauce 1,3,7

DESSERT: Panna cotta, forest berrie sauce 7

Wednesday 03.03. takeaway

SOUP: 0,25 l Lentil sour soup 1,3,7

CLASSIC 300 g  |  Chicken quesadilla with vegetables, cheese and guacamole dressing 1,3,7

LIGHT 300 g  |  Penne with cream-blue cheese sauce with broccoli and turkey fitelties 1,3,7

BUSINESS 150 g  |  Pork tenderloin on oaks with Carlsbad dumplings 1,3,7

DESSERT: Panna cotta, forest berrie sauce 7

Thursday 04.03. takeaway

SOUP: 0,25 l French soup 1,3,7

CLASSIC 150 g  |  Chilli con carne with hot chocolate and coriander with steamed jasmine rice and grilled corn on the cob 1,3,7

LIGHT 300 g  |  Caesar salad with chicken breast and bacon and parmesan 1,3,7

BUSINESS 150 g  |  Slowly stewed beef cheeks with mashed potatoes, root vegetables 1,3,7

DESSERT: Panna cotta, forest berrie sauce 7

Friday 05.03. takeaway

SOUP: 0,25 l Chicken broth with meat, vegetables and noodles 1,3,7

CLASSIC 300 g  |  Stuffed buns filled with strawberry jam, covered with chocolate cream and butter 1,3,7

LIGHT 300 g  |  Rice noodles with marinated tofu in soy sauce and vegetables 6,11

BUSINESS 150 g  |  Juicy salmon steak with asparagus, lump and cherry tomatoes 1,3,4,7

DESSERT: Panna cotta, forest berrie sauce 7

Seasonal menu

 

 

 

  • Monday 01.03. takeaway

    SOUP: 0,25 l Spinach creamy soup with egg 1,3,7

    CLASSIC 150 g  |  Chicken breast Sweet and saour and jasmine rice 11

    LIGHT 300 g  |  Spaghetti carbonara with bacon in cream sauce 1,3,7

    BUSINESS 150 g  |  Duck breast on beetroot risotto, with pieces of orange 1,3,7

    DESSERT: Panna cotta, forest berrie sauce 7

  • Tuesday 02.03. takeaway

    SOUP: 0,25 l Traditional Bohemian soup "kulajda" with fresh dill 1,3,7

    CLASSIC 150 g  |  Pork loin schnitzel with American potatoes and homemade tartar sauce 1,3,7

    LIGHT 300 g  |  Baked zucchini stuffed with vegetable rataoulle with a spicy pepper sauce gratinated with cheese 1,7

    BUSINESS 150 g  |  Roast beef with baked baby potatoes, broccoli and black pepper sauce 1,3,7

    DESSERT: Panna cotta, forest berrie sauce 7

  • Wednesday 03.03. takeaway

    SOUP: 0,25 l Lentil sour soup 1,3,7

    CLASSIC 300 g  |  Chicken quesadilla with vegetables, cheese and guacamole dressing 1,3,7

    LIGHT 300 g  |  Penne with cream-blue cheese sauce with broccoli and turkey fitelties 1,3,7

    BUSINESS 150 g  |  Pork tenderloin on oaks with Carlsbad dumplings 1,3,7

    DESSERT: Panna cotta, forest berrie sauce 7

  • Thursday 04.03. takeaway

    SOUP: 0,25 l French soup 1,3,7

    CLASSIC 150 g  |  Chilli con carne with hot chocolate and coriander with steamed jasmine rice and grilled corn on the cob 1,3,7

    LIGHT 300 g  |  Caesar salad with chicken breast and bacon and parmesan 1,3,7

    BUSINESS 150 g  |  Slowly stewed beef cheeks with mashed potatoes, root vegetables 1,3,7

    DESSERT: Panna cotta, forest berrie sauce 7

  • Friday 05.03. takeaway

    SOUP: 0,25 l Chicken broth with meat, vegetables and noodles 1,3,7

    CLASSIC 300 g  |  Stuffed buns filled with strawberry jam, covered with chocolate cream and butter 1,3,7

    LIGHT 300 g  |  Rice noodles with marinated tofu in soy sauce and vegetables 6,11

    BUSINESS 150 g  |  Juicy salmon steak with asparagus, lump and cherry tomatoes 1,3,4,7

    DESSERT: Panna cotta, forest berrie sauce 7

  • Seasonal menu