Discover the Best Food on Your Journey. Eat Like a Local - with Food on the Move!
Do you dream of eating like a local wherever you go? So do I! My name is Dan Špaňhel, and in this space, Food on the Move, I share my passion for great food as an essential part of traveling.
I created this website for people who adore authentic local food as much as I do.
I write food guides about places I have personally visited and dishes I have personally tasted.
Gradually, for the most interesting countries, I am compiling a selection of the best traditional food and drinks, local culinary specialties, tips for street food, and fine dining restaurants.
I believe my food guides will help you discover the very best of local gastronomy. Don't be afraid to try new dishes.
You will definitely enjoy the local specialties!
Pot-au-feu is a Prague restaurant focused on traditional French gastronomy. The establishment on Rybná Street is successfully run by chef Jan Kracík, who bets on honest culinary craftsmanship. The foundation of the local cuisine is strong broths and precisely reduced sauces. The renowned specialties include veal sweetbreads with morels or the classic beef bourguignon.
The Michelin Guide is a prestigious gastronomic ranking that awards extraordinary restaurants around the world. In the Czech Republic, only one restaurant has two stars in 2025 - Papilio. Eight restaurants then have one star - La Degustation Bohême Bourgeoise, Field, Casa de Carli, Entrée, Essens, La Villa, Levitate, and Štangl, eighteen other establishments hold the Bib Gourmand award, and another 52 establishments are listed on the Czech Michelin list.
The Sunday brunch at Buddha-Bar Prague is a rich Asian buffet with unlimited consumption of food and selected beverages. For 1,599 CZK (64 EUR) per person, guests can taste fresh sushi, oysters, hot Pan-Asian specialties, and diverse desserts. Families with children will certainly appreciate the well-equipped kids' corner with babysitting. The quality and freshness of all dishes are ensured by the experienced Executive Chef Jan Voráček, who has been at the restaurant continuously since its opening.
420 Restaurant in Prague's Old Town Square focuses on perfectly executed traditional cuisine. The concept has recently undergone a transformation. The menu has been simplified and food prices have dropped. The establishment has thus taken a very welcoming step toward guests. Today, 420 Restaurant represents an exceptionally attractive choice with an excellent ratio of price to overall experience.
The Artisan is a modern restaurant in the Prague Marriott Hotel that hosts brunches every Sunday. The theme changes every week, so the visitor can experience a brunch focused on, for example, a Czech pig feast, burgers, caramel, or wild garlic.
After years of waiting, the Michelin Guide finally arrived in full force and for the first time looked beyond the borders of the capital city. The results? Immensely positive for the whole Czechia.
Papilio Restaurant in Vysoký Újezd represents the peak of contemporary Czech gastronomy under the leadership of Jan Knedla. The ambitious establishment builds on the rich experience of the chef, who connects French technical precision with Asian sophistication and respect for local ingredients. Knedla's signature style is characterized by visual perfection, a play with textures, and the use of luxury ingredients. After triumphing in the Gault&Millau guide, the restaurant is on track to win prestigious Michelin stars.
In the Praha Vallmo Restaurant, Chef Dan Kukačka connects Czech culinary roots with pure Nordic simplicity. Dan Kukačka, who went through the school of the legendary Alcron. The poppy motif permeates the menu. Flexible wine pairing gives space to Moravian winemakers as well as interesting foreign wines.
El Camino tapas restaurant in Prague's Vinohrady is an establishment focused on modern Spanish gastronomy. Owner David Böhm shows here that tapas are not just cold canapés with wine. Guests choose from several courses in the form of a tasting menu. The atmosphere is complemented by a great selection of Spanish wines.
Prague restaurant Field by Chef Radek Kašpárek represents an established icon of Czech fine dining. After years of successfully defending one Michelin star, it is now ambitiously targeting a second star. The establishment bets on an immediate experience, where the final preparation of dishes moves from the kitchen directly before the guests' eyes. Staff precisely finish plating or flambé meat at the table, blurring the lines between chef and waiter.
