This was an unplanned goose – when visiting Lahodny (which I do quite often because of its convenient location), I saw that it was the first day they were offering goose. “Great,” I thought, “If anything, it’s going to be fresh.” How wrong I was.
From the completely aesthetic point of view, this year’s goose at Lahodny looked sad. It appeared very lonely on the huge plate, swimming in a sauce of an unhealthy color. The very first bite confirmed that it had been first boiled, and only then roasted. The meat was too tender, detaching itself from the bones too easily, and the skin was not crispy enough. Worse, still, the meat was full of tiny bones that made their way into the mouth unnoticed and had to be taken out afterwards – a very unpleasant experience.
The sauce had nothing to do with the goose, having been obviously cooked separately. The red cabbage, served in a separate plate, was so tasteless it could not even be considered industrial – it was simply badly cooked. The potato Knödel, in addition to being tasteless, was also too cold.
“Please reserve in advance to ensure that the goose is cooked fresh,” said the menu. A valid point, but somehow I doubt that the bird would have been much better, given the lack of care in evidence here. Unfortunately goose-wise Lahodny seems to be going downhill.