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.
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.
Marie B is a restaurant that offers tastings in the form of carte blanche. The guest never knows in advance what will be on the menu - not even when the dish is already in front of them. Everything is revealed only after you finish eating and have a dialogue with the staff. Carte blanche isn’t for everyone, but if you embrace this concept, you’re in for a unique and powerful experience.
La Degustation Bohême Bourgeoise is a Prague Restaurant that, uniquely in the Czech Republic, has been awarded and has maintained a Michelin star for a cuisine based exclusively on Czech ingredients and recipes. Traditional Czech ingredients like Olomouc cheese, beetroot, or carp here take on surprising, modern forms and push the boundaries of Czech cuisine.
The 420 restaurant on Prague's Old Town Square offers an original take on Czech cuisine. The project is led by Radek Kašpárek, a well-known chef, with Marek Kominek heading the kitchen and desserts crafted by Kateřina Brodnianska. The restaurant is located in a uniquely renovated building with a beautiful courtyard, directly opposite the Old Town Astronomical Clock.
At Kapka Resort restaurant in Lhota u Vsetína, the experienced head chef Jaroslav Orság and his team truly shine. The interior of the restaurant, which is part of a modern sports-hotel complex, is cozy, the kitchen is partially open, and the staff are exceptionally attentive. The establishment has been rightfully recognized by the Gault&Millau guide.
Gault & Millau is a prestigious French gastronomic guide. After its founding in 1972, it quickly gained a reputation as one of the most influential restaurant reviewers. With its system of awarding toques and points, it recognizes the quality of food, service, and atmosphere of establishments. Gault & Millau currently operates in 15 countries, and the Czech Republic could become its next destination.
