Don't miss the rooftop terrace
Posted on 09 / 28 / 2014
Returning to Prague, I was excited to revisit LoVeg, having enjoyed it so much on my previous visit (original review below). This time, however, i was a bit disappointed, as the two biggest attractions for me — the spelt crepe and the fresh juices — are no longer available.
Still, LoVeg's rooftop terrace is one of the best spots in town for a meal or dessert and coffee.
Not being very hungry, i went for the beetroot carpaccio (appetizer) this time, which was light and tasty.
My server told me that they're planning to roll out a new menu in October, so perhaps the future of LoVeg will be brighter.
Original review from June 25, 2014:
LoVeg is a lovely place to eat, drink, and relax. I went three times during my four-day visit.
There are two veganized traditional Czech options among the mains selections:
* The sirloin is simple but good, with very subtle flavors.
* The goulash is quite plain (the same dish at Maitrea is much more flavorful).
Note that both of the above dishes are almost nothing but starch and sauce, so consider getting a side salad to make the meal more balanced and nutritious.
* The quesadilla is tasty, with a pleasant herb dip (though i would've preferred a little spice).
* The spelt crepe is heavenly — my favorite dessert in all of Prague's veg*n restaurants. [UPDATE SEPTEMBER 2014: SADLY NO LONGER AVAILABLE]
* The raw chocolate cheesecake and the carrot cake are pretty good too, though not as special.
* A selection of fresh juices a plus.
Good service, good English, good music, lovely atmosphere. Don't miss the upper-floor dining room with tables, bean-bag chairs and small terrace. There's free wifi, too, in theory, but it was never working properly during any of my three visits. Prices are reasonable: a little higher than the Prague average, but fair for the quality.
Highly recommended (with the caveat that the two Czech main dishes are a little on the plain side).
All vegan, good desserts and coffee, great views from the rooftop terrace
Czech dishes could use more flavor