Botel Matylda

After only 24 hours in Prague we were already ready for an alternative cuisine to traditional Czech! As delicious as the meat-heavy dishes were, it was impossible to imagine partaking of them more than once per day. So we strolled along the river and found an interesting-looking half boat, half restaurant buzzing with diners. An Italian seafood menu was irresistible.

I started with a healthy(ish) cantaloupe and prosciutto salad with giant leaves of fresh basil and super thick balsamic drizzle. Shrimp with mango salsa over a heap of sautéed spinach was a welcome relief from the overpowering Czech food at lunch. When I cook spinach and garlic at home, the spinach wilts to such an extent that I’m left with a (still delicious) twisted mess. But this spinach was al dente and just barely cooked, almost like an entire pound of spinach was perfectly layered with sea salt and garlic, oil so light on each leaf it was like it had been painted on. Seeing their unique preparation for grilled vegetables on a rosemary sprig skewer didn’t deter me from imagining their perfectionist spinach method. Maybe tossing the spinach in oil first, then warming it in the oven instead of in a pan would accomplish Matylda’s garlic side dish.