The Best Restaurants in Prague
Riccardo Lucque's renowned restaurant has rightly received the highest accolades for years for its highly elegant, immaculately presented cuisine. The wine list also deserves recognition. In 2024, it reached 25th place in the "50 Top Italy" ranking.
The restaurant, which is part of the elegant Four Seasons Hotel, celebrates refined Italian cuisine made from seasonal premium ingredients. Mushroom risotto with truffles or tartare with Oscietra caviar - a feast for the eyes! - may also be accompanied by a glass of Champagne.
Super-stylish pizza napoletana and aperitivo restaurant in the Vinohrady district. The dough and ingredients - anchovies from Cetara, stracciatella di bufala from Puglia, mortadella from Bologna - are world class, and you can drink hand-selected natural wines to go with them.
Culinary indulgence of a pleasantly relaxed kind in a gourmet restaurant with brick walls and a cozy, elegant flair. The menu features dry-aged special cuts from Italy, fresh fish, seafood, truffles, saffron risotto and much more.
Prague's famous artists' café enchants visitors all year round, but especially on rainy days with its nostalgic atmosphere. With breakfast, tartlets, canapés and, from eleven o'clock, hearty hot dishes, you can enjoy the view of Charles Bridge, the National Theatre and the castle.
Modern, family-run restaurant with an open kitchen, impressive wine cellar and elegant flair. Head chef Matteo De Carli's seasonally inspired fresh cuisine skilfully balances originality, creativity and classicism.
Star chef Radek Kašpárek's artfully designed restaurant is a gastronomic masterpiece with a harmonious menu and highly creative details. The six- or ten-course tasting menu is served with wine or non-alcoholic pairings.
Quality-oriented Pan-Asian classics, creative menus and a real feel-good atmosphere are the strengths of this very personally run restaurant. You can sit at individual tables, community tables or on the wonderful terrace. Exciting natural wines, good vibes.
The gourmet restaurant, which has been awarded one star since 2012, enchants with its pleasant atmosphere, personal service and superb wine expertise. The kitchen serves innovative Czech dishes based on cookbooks from the 19th century.
This sweet breakfast and lunch café in pastel coloured Scandi style looks like a small, ideal world of fluffy omelettes, crunchy granola, homemade cakes and vegetable salad with focaccia and burrata. Signature dish: the best soft ice cream in town.
Cool sourdough bread, buns and scrambled eggs hotspot in the Karlín district. The fine-dining restaurant on the top floor is now called "Štangl", so you can concentrate on the premium bakery, deli and brunch offerings on the ground floor - all day long! - all day long!
Reopened in March 2020 in a new location - right next to the Mosaic House Design Hotel - the restaurant combines pan-Asian flavours and childhood feel-good dishes with zeitgeist and creative ideas: à la carte or in a four-course tasting menu.
The Asian fusion restaurant behind the Powder Tower exudes opulent charm with its red-tinted dining room and large ceiling lanterns. The menu serves sophisticated hedonism: crispy rolls, oyster nigiri, wagyu gyoza, Peking duck with foie gras.
Based on traditional recipes and techniques from various Asian cuisines, a multicultural kitchen team led by Jiří Štift cooks in front of guests on three floors: from hand-pulled noodles and Peking duck to curries, soups and sashimi.
Chef Tomaš Černy has cooked in the best Italian restaurants in the city. His own restaurant in the neighbourhood district of Dejvice thrives on the personality of its owner and the wonderfully palatable, unpretentious gourmet cuisine.
Zdeněk Polreich's romantic and playful fine dining trattoria is the perfect place to take a break from everyday life. Since 2008, the restaurant has been serving simple yet sophisticated gourmet cuisine of a consistently high standard - from osso bucco to gamberi rossi.
First-class Czech cuisine on the Old Town Square. Behind the elaborately renovated restaurant is star chef Radek Kašpárek, who, unlike in the "Field", focuses on more rustic dishes such as tripe ragout, schnitzel with truffle sauce or confit lamb shank.
While the "Eska" - a bakery and brunch café - is located on the ground floor, the upper floor of the converted fabric factory serves elegant and progressive natural cuisine, with ingredients sourced from fields, forests, meadows and the company's own hydroponic garden.
The top-class steakhouse on the ground floor of the National Museum combines the highest level of meat expertise with a unique butchery-cafeteria style. Various cuts from Czech Simmental cattle ("česká stračena") or Přeštík pork are expertly prepared on charcoal.
Strictly speaking, the latest addition to the "La Bottega" mini-empire is not a wine bar, but a bistro. But because it's also a wonderful place to stop for a glass of Franciacorta or a bottle of Arneis and a few snacks, it should not be missed.