Lunch at the Clarion Hotel was tasteful as much as it was timely. The flexibility of the waiter was gratifying to say the least. Aesthetically the place sparkles with chandeliers and the carpeted restaurant added warmth to a lunch on a sunny table by the window. To begin I degusted the fried breadcrumb carp, which was an unusual one. Its popularity - particularly at Christmas time throughout Czech - felt it only appropriate to try a national speciality fused with a spin on a chef's creative side. The fact it was fried and smothered in ghee, a common ingredient in a lot of their other plates, aroused my curiosity. I wasn't disappointed. The fish was light, not at all sebaceous like I'd expected it to be and set off flavours of the piquant bed of coleslaw which it was served on. The seasonings danced with my senses and having washed it all down with the remaining prosecco in my flute glass I was charging my receptors for the duck breast and grissini. The mozzarella and sun-dried tomato filled roast chicken breast was succulent and juicy. Served with carrot puree, topped with slices of zucchini and garnished with mache leaves, it provided a perfect accompaniment for this main dish. Since March a spa has become the most recent addition to the hotel offering guests two types of saunas, whirlpool and relaxation rooms. Prices are a reasonable 600 CZK for the day and would make a pleasing add-on to a dinner or leisurely luncheon from their à la carte. The hotel faces a carmine colour castle perfect for sauntering around before or after an afternoon sipping local wines on their terrace. #fine-dining #dinner #restaurants #free-wifi