The 82 Best Places to Eat in the Czech Republic

The groin-vaulted ceiling and all-white interior were once a château's stables, which tells you something about what a long way the space has come. This is a two-Michelin-star tasting menu restaurant outside Prague, where the chef's set menu runs six, ten, or somewhere in between, drawing on regional ingredients and childhood memory. The kitchen team serves most dishes themselves and explains the thinking, so dinner moves more like a conversation than a performance.

A walk-in wine fridge you can see from your seat sets the tone at this one-Michelin-star Italian restaurant tucked into the Old Town. The cooking leans North Italian, with breads, pastas, and ice creams made in-house. Turbot is a recurring reason to check the daily specials, or you can hand the wheel to the chef and take a five-to-seven-course tasting menu. There's a private chef's table for eight in the basement, and cobblestones out front when the weather cooperates.

The open kitchen runs the length of the room, so you watch every plate come together whether you planned to or not. This Michelin-starred fine dining restaurant inside Olomouc's Theatre Hotel builds its menus in tiers, each adding courses, with a non-alcoholic pairing that holds its own against the wine list. The cooking is modern with light international touches, the kind of place where "duck, chestnut, mandarin" reads as a full sentence and somehow is.

Set inside a stately chateau whose vaulted ceilings and arched windows look out onto formal gardens, ESSENS is a Michelin-starred fine dining destination running a set menu of precise modern cooking rooted in the Moravian region. The kitchen grows its own vegetables, and the wine list leans into local Moravian producers before opening into international names. The kind of place where the room and the plate are equally serious about making an impression.

Half-charred tables and fieldwork tools on the walls set the tone at this sleek, tasting-menu restaurant in Prague's Old Town. The kitchen leans hard into Czech ingredients and seasonal produce, sending out courses that occasionally arrive tableside with a flambé or a curl of smoke from a box, because why not. A Michelin-starred spot where the sommelier actually seems to enjoy the pairing conversation rather than enduring it.

A Michelin-starred tasting menu restaurant in a handsome old building in central Prague, where the kitchen is fully open and the L-shaped room means half the tables get a front-row seat. The vaulted ceiling and chandelier situation is doing a lot of work, but the menu stays grounded: seasonal Czech ingredients, modern technique, nothing trying too hard to impress. Tiles in the kitchen, echoed on the floor and the menu cover, which is either charming or obsessive, depending on your mood.

Perched slightly above the city, this Michelin-starred French restaurant carries its elegance without making a fuss about it, inside or on the plate. Classic French technique gets quietly steered toward the region, which shows up most clearly in the game dishes. The tasting menu called Le Pin is where the kitchen makes its case, though a vegetarian version is offered too. At lunch, things shift down to a simple two-or-three-course affair.

The bar in the cellar comes first: aperitifs and nibbles among exposed old brick before the team walks you upstairs for the tasting menu proper. Nordic technique, Czech ingredients, and Asian spice from the chef's own background make for a combination that doesn't really exist anywhere else. Twelve or eighteen courses, a long communal table or smaller rounds, and a Michelin star keeping the room quietly self-satisfied. Prague's Vinohrady neighborhood hides it well.

A film projected on the wall introduces the farmers before you've touched your fork, which tells you where this modern Czech restaurant's head is at. Upstairs in a light-filled loft space, the kitchen is fully open and the seasonal menu runs three or five courses, built on local produce with a quiet precision that never tips into fuss. A Michelin star. The bakery downstairs sells the house bread if you'd like to take some home.

Seafood cooked with the kind of restraint that takes confidence, no heavy sauces, no theatrical plating, just clean product made to taste like itself. Aromi is a sleek Italian restaurant on a handsome Vinohrady square, split across two rooms that both feel considered rather than corporate. The wine list is long and sensibly priced by Prague standards. It ranked 30th on 50 Top Italy's global list, which is a strange thing to find two hours from the sea.

A glass-roofed atrium courtyard leads you into this bistro and bar tucked inside a centuries-old building in central Brno. Vaulted ceilings and a small open kitchen set the tone: pared-back and unhurried, with a menu short enough to read in under a minute. The cooking leans seasonal and contemporary, pulling in Italian ideas alongside straightforward meat dishes. You can also just stop in for a cocktail, which the room, honestly, encourages. The Michelin Guide awarded it a Bib Gourmand.

Bohém earns its Michelin Bib Gourmand in a chic dining room inside Hotel Aplaus, just off Litomyšl's market square, cooking regional Czech classics with the kind of care that makes braised duck leg and trout feel like a deliberate argument for staying put. The Carlsbad dumplings, fluffy and golden, are the thing regulars mention first. Lunch specials draw a crowd early, and the service keeps pace without fuss.

Copper brewery kettles dominate the long room of this converted farmhouse, sitting under a groin-vaulted ceiling alongside an open kitchen and service counter. It's a casual restaurant and microbrewery in the Czech countryside, earning a Michelin Bib Gourmand for regional and seasonal cooking made with solid ingredients. A small shop corner sells jams and preserves, which is either charming or a trap, depending on your willpower.

A terrace spilling onto Žižkov Square is the summer argument for this sophisticated bistro inside a long-standing hotel in Tábor's medieval centre. The menu runs à la carte or four and six-course tasting menus, with a vegetarian route and a wallet-friendly lunch option keeping the format flexible. The kulajda mushroom soup has the kind of staying power that earns a Michelin Bib Gourmand. Old-world glamour, sensible prices.

A modern bistro tucked inside a former military bakery, where the vaulted ceilings do a lot of heavy lifting for the ambiance. The menu is seasonal and creative, the kind where oyster mushrooms, yuzu, and venison all feel at home together, and the sourdough arrives before you've figured out what to order. It holds a Michelin Bib Gourmand, and the portions are friendly enough to share if you can't narrow it down, which you won't.

Floor-to-ceiling windows frame the Beskydy hills from a sleek, high-ceilinged dining room inside a boldly modern hotel. MIURA is a contemporary regional restaurant where the kitchen leans into local flavors without turning the menu into a folk museum. The tasting menu is the move if you want the full argument. It holds a Michelin Bib Gourmand, which means the cooking punches well above what the bill suggests.

A traditional Czech restaurant in a residential neighborhood where the walls are papered with the owner's actual family photos, which either sounds charming or alarming depending on your threshold for intimacy. It's the kind of unhurried, personal place that makes Prague's tourist-center dining feel like another city entirely. The kitchen runs classic and regional, and the Michelin Bib Gourmand suggests the cooking earns the detour uphill.

Charred cabbage and short ribs are the kind of dishes that make you wonder why Czech cooking doesn't get more attention. This casual restaurant in central Pilsen puts a contemporary spin on local traditions without drifting into fussiness, and the Michelin Bib Gourmand suggests the kitchen earns it without charging for the privilege. The staff are the sort who seem to know everyone. Come summer, the covered terrace out front fills fast.

A fish restaurant inside the grounds of Třeboň's castle, where some of what ends up on the plate was recently swimming in the lake you can see from the terrace. The Michelin Bib Gourmand-listed menu leans heavily into carp, the regional staple, alongside lamb and game for anyone who needs convincing. Two linked rooms trade off by season: the elegant indoor Šupinka in winter, the simpler open-air Šupina when the weather allows.

A short walk from the Vltava, this snug Czech restaurant shares its space with a working bakery you can see from your table, which tells you most of what you need to know about the bread. The short menu runs to braised hare, pork cheeks, and duck gizzards, the kind of cooking that takes unfashionable cuts seriously. The Michelin Guide gave it a Bib Gourmand, and the room stays simple and rustic, the way a place that confident usually does.

A terrace shaded by old trees sits outside, and inside, the walls are thick with vintage photographs and pendant lamps in a neighborhood restaurant near the zoo. The kitchen takes traditional Czech cooking and quietly strips away anything fussy, turning out things like pulled goose with sauerkraut and potato pancakes. A Michelin Bib Gourmand, and the prices match that spirit.

A covered terrace in summer and a Moravian wine list that quietly steals the show set the tone at this contemporary restaurant a short drive south of the city center. The kitchen swings comfortably between French, Mediterranean, and Far Eastern influences, with a seven-course tasting menu alongside à la carte. The Bib Gourmand reflects how seriously the team takes the cooking without taking themselves too seriously. A dedicated rum menu confirms they have strong opinions about fun.

Langoš topped with sheep's bryndza cheese and smoked cracklings from the house smokehouse is a pretty good argument for sitting down at one of the long wooden benches here. This is a loud, unpretentious Czech pub that takes traditional inn cooking seriously, and the Bib Gourmand crowd fills it accordingly. The větrník, a choux pastry with caramel and vanilla cream, is the dessert to order. Beer or wine both fit.

The terrace tables put the astronomical clock directly in your sightline, which is either a feature or a tourist trap depending on your mood, though the interior makes a strong case for itself either way. Soaring nave-like ceilings, a glass roof, and stone walls set the scene for a contemporary restaurant with classical roots, where the open kitchen turns out dishes like pike-perch with semolina porridge. The vaulted cellar sells house-made baked goods if you're stocking up.

The open grill runs right through the room, and what comes off it changes daily, which keeps regulars guessing. This contemporary Italian restaurant sits just outside the old town, its exposed brick and concrete walls dressed with vintage furniture and wine racks stacked floor to ceiling. Pasta and risotto hold their own alongside the grilled dishes, and truffle turns up on the menu regardless of the season, a policy nobody seems to argue with.

A wine rack that doubles as a design statement anchors the minimalist dining room at this contemporary Czech restaurant on a quiet residential street. The kitchen works with carefully sourced ingredients, turning them into dishes that feel rooted in local tradition without being nostalgic about it. Lunch draws a crowd, the à la carte runs alongside multi-course menus, and the wine list hides a few rarities. The terrace is a bonus when the weather cooperates.

A country restaurant in a quiet Prague suburb where the name translates to "grandma's garden," and the kitchen makes good on the promise. The terrace spills into an actual garden, the dining room leans into the country-house look without apology, and beef broth with liver dumplings arrives in a pot you serve yourself. The steak tartare is finished tableside. Traditional and regional Czech cooking, friendly service, and zero pretension about any of it.

Ten seats around a horseshoe counter, and the chefs are close enough that you'll learn their names by the third course. Benjamin is a chef's-counter tasting restaurant built around Czech regional cooking, with eight courses that follow the season's local produce from whatever corner of Bohemia is worth paying attention to that week. Wine pairings are available, the room is warm without trying too hard, and booking ahead is non-negotiable.

A townhouse near the Vltava and Kinský Garden, Bockem runs breakfast in the mornings and a five-course set menu come evening, with Czech cooking that nods to tradition before quietly doing something unexpected with it. The room is cosy in a pleasantly worn-in way, and the front-of-house team seems to take genuine pleasure in the job, which is rarer than it sounds.

A section of excavated medieval church wall sits behind glass in the dining room, which sets the tone for a place that takes its surroundings seriously. Borgo Agnese is a contemporary Mediterranean restaurant where the menu swings between Italian coastal and something wilder, and a serious European wine list backs it up. Tasting menus are available, though à la carte works just as well.

The hand-laid ceramic mosaic covering nearly every surface, ceiling included, is the reason people stop mid-sentence when they walk in. This is a full-service restaurant inside a grand Art Deco hotel, open from breakfast through dinner, and the room does most of the work before the food arrives. The menu leans Czech and French, classic and unfussy. Book ahead: the room is genuinely a spectacle and Prague has figured that out.

Georgian khinkali, the soup dumplings that will scald you if you don't treat them with respect, are the reason to pull up a chair at this cheerful restaurant near the Vltava. The room is warm and colourful, hung with pendant lamps and patterned fabric, and live Georgian music turns up often enough to feel like part of the deal. Barbecued dishes come with the traditional sauces that make them worth ordering.

Mismatched chairs, old floorboards, figurines on shelves, and enough books to suggest the owner couldn't quite decide between restaurant and antique shop: Divinis is an Italian restaurant tucked into the Old Town, spread across several levels in a way that feels accumulated rather than designed. The open kitchen turns out refined Italian cooking, and the staff will happily walk you through a wine list that leans heavily Italian, which at a place like this feels right.

Chandeliers, heavy drapes, gilded mouldings, and the faint suggestion that someone nearby is taking a spa cure: the dining room inside the Grand Hotel Pupp is the kind of room that makes you sit up straighter without being asked. It's a formal Czech restaurant serving classically rooted cooking with the occasional international detour, all delivered by a front-of-house team that reads the room as carefully as the room reads you.

A floor-to-ceiling wine store runs along one wall, and the names of artist-donors are written across the ceiling, so there's always something to read if conversation lulls. This cosy modern restaurant inside Brno's House of Arts leans hard into Czech, Slovenian, and Hungarian bottles, with a Coravin system for the serious pours. Tasting menus and a vegetarian set menu share the card with à la carte. Book ahead, particularly on weekends.

The riverside terrace hangs right over the Teplá, which makes a summer dinner here feel a bit like eating on a raft, in the best sense. This hotel restaurant serves seasonal Mediterranean cooking, with a tasting menu in the evenings and a tidier set lunch for those not committing to the full production. The team is notably warm without being performative about it, which in a spa town full of formal dining rooms is quietly refreshing.

A raised bed of cress and herbs grows right into the counter, which tells you something about how seriously the kitchen takes its vegetarian concept. LEAF is a contemporary restaurant in a quiet residential neighborhood near the university, running a four-course menu or a longer chef's tasting, both with wine or non-alcoholic pairings. The room is sleek and modern, the sourcing is regional and seasonal, and the service is the kind that doesn't need to announce itself.

A graffiti-covered door in an old townhouse courtyard opens into a minimalist dining room where the vaulted medieval ceiling and a counter wrapping around the open kitchen do most of the talking. This is a modern Czech tasting-menu restaurant, named for a 19th-century cookbook author whose volume sits in a display case on the wall. Four courses, a Moravian-leaning wine list, and a Berlin artist's light installations rounding out the decor.

The floor-to-ceiling windows here frame Charles Bridge so perfectly it feels almost unfair to the restaurants that don't have it. This is a contemporary dining room on the Vltava's edge, with a terrace that puts you close enough to the stone arch to count the tourists. The kitchen leans on Czech tradition but keeps the menu modern and international, with à la carte and set menus running the range from tartare to vegetarian.

A steakhouse in the Old Town that takes dry-aged Black Angus seriously, with USDA-certified cuts alongside Czech beef for anyone who wants to eat local. The team will walk you through the selection without making you feel like a tourist, which in Prague is its own small miracle. Fish, pasta, and risotto cover the table if someone in your group recoils at red meat, and the wine list holds its own too.

Sitting inside the Pilsner Urquell brewery, this Czech restaurant occupies a vaulted cellar where the decor splits the difference between rustic and modern, with a sculptural service station anchoring the room. The menu runs from traditional beer-hall plates to more considered regional cooking, all of it built around local ingredients. The beer pairing, naturally, requires no deliberation whatsoever.

The open kitchen at the back frames chefs working on Czech classics, braised beef with dumplings and rabbit kidneys in mustard sauce, which sets the tone for the rest of the room. This all-day contemporary Czech restaurant sits directly across from the storied Café Imperial, mixing modern lines with something warmer underneath. The team runs a tight, attentive floor without making it feel stiff, which is harder than it looks.

A converted historical townhouse split across two floors, Portfolio is the kind of international restaurant where clean lines and warm materials make the room feel considered without feeling stiff. The menu moves between duck breast with ginger-spiked pumpkin and US prime beef, and the service team is the sort that reads the table without being asked. A solid wine list rounds things out.

A snug French bistro tucked into Prague's old town, where wine racks and art line the walls and the menu moves between classic à la carte and a rotating seasonal set. The chef's years of travelling show up in cooking that stays faithful to French technique without feeling museum-piece stiff. The front-of-house team knows the food and pours accordingly, which in a room this small makes a real difference.

A small glass dry-aging cabinet greets you at the door, which sets the tone for what this steakhouse in a Brno building complex is about. The open kitchen confirms it. Steak is the clear focus, though the lunch menu leans more casual with goulash soup and bratwurst for a lighter spend. Fish and seafood exist, but you have to request them at booking, which is a reasonable policy for a place this focused.

The two chef-owners behind this casual Asian restaurant came up cooking street food and soul food, and it shows in a menu that's hard to narrow down to just a few dishes, which is why the table usually ends up sharing. The room has a stylish, relaxed energy, the front-of-house team matches it, and the cocktails are worth adding to the order. A lively spot in Prague that doesn't overthink itself.

A working vineyard on the edge of Prague, with roots going back to medieval winemaking, houses this modern tasting menu restaurant. Old beams and quarry stone meet clean contemporary furniture, and the first-floor gallery under the open gable roof has the best view of the vines. The chef runs three to six courses, with a vegetarian option and wine pairing. Book a cellar tour while you're at it.

A casual Asian-leaning restaurant in Petrská where the menu shifts with the seasons and leans on regional, organic ingredients as much as possible. The kitchen does à la carte or set menus, with a classic and a vegetarian route, and the lunch set is priced for a weekday habit. Beef finds its way into smoked red curry alongside homemade sausage and braised shin, which is either very ambitious or exactly the point.

A sleek dining room in the mountains where the menu leans into regional Czech produce but doesn't stay provincial about it, pulling in international ideas with enough confidence to justify a tasting menu. The à la carte runs long enough to keep everyone happy, including the kids, which is rare at this price point. The wine list covers the Old World seriously, with a decent run of champagnes for those who need an occasion.

The open kitchen's barbecue does most of the talking at this steakhouse in Olomouc, where the cuts run large enough that the menu quietly assumes you've brought friends. The room mixes rustic details with an urban edge, and the kitchen team handles sauces and sides with the same care as the premium beef itself. The Michelin Guide has it selected, and the front-of-house keeps pace with a full room.

A small restaurant tucked into greenery on the edge of the city, right beside its sibling spot, U Matěje. A handful of tables look directly into the open kitchen, where a young team runs an ambitious ten-course surprise menu in the evenings and a tighter four-course lunch. The wine list runs to around 800 bottles, which is doing a lot of heavy lifting for a room this size. Book weeks ahead online; turning up on a whim is not an option here.

Jars of pickled vegetables, fermented mushrooms, and preserved everything line the walls of this regional seasonal restaurant, which takes a bit of finding but rewards the effort. The kitchen sources locally and does most of its own preserving, so the menu shifts with what the region is doing. Tables near the pass give a clear view into the kitchen, and the staff will talk you through the choices without making it a lecture.

A small photo album at every seat tells the story of the two brothers behind this counter-restaurant, which sets the tone nicely. Diners sit at a U-shaped bar watching the kitchen work through a seasonal five-course Vietnamese menu built on family recipes and a life split between Hanoi and Prague. The sommelier takes the wine pairing seriously, though cocktails and non-alcoholic pairings are both on offer.

A regional Czech restaurant sitting right on Chrudim's market square, with cross-vaulted ceilings and white walls that make the room feel older and calmer than the lunch rush deserves. The menu runs to braised rabbit, red cabbage, and dumplings, the kind of cooking that doesn't need explaining. Lunch deals fill the place fast, so a reservation is the sensible move. Evenings tip slightly more formal, but the kitchen stays grounded in the same flavors.

A farmhouse restaurant outside Pilsen that raises its own cattle, which means the beef on your plate was living nearby not long ago. The menu leans into that fact with dishes like beef ribs and braised tongue, all done in a straightforward Czech style. The room is properly rustic, the terrace in summer is surrounded by greenery, and there is a campsite if you decide the rural quiet suits you for longer than one meal.

The half-timbered house dates back centuries and is one of very few of its kind still standing in the country, which makes the minimalist interior, all rustic ceiling and brick floor, feel like a deliberate provocation. This Czech regional restaurant keeps the menu short and the sourcing local, with the kitchen doing its own fermenting, pickling, and preserving. Five guestrooms sit in a separate timber building out back for those who don't want to leave.

Tucked into a quiet side street in Prague's New Town, Vallmo is a cozy contemporary Czech restaurant where the dining room runs to pale wood and understated wall art, and the kitchen leans on local producers to reinterpret seasonal Czech cooking. Evenings bring a five or eight course tasting menu, with a sommelier who clearly takes the wine list seriously. Lunch keeps things shorter and less ceremonial.

The wood-fired oven turns out Neapolitan pies with that soft, slightly puffy crust, and the tomatoes and mozzarella come straight from Campania. This is a roomy, lively pizza restaurant, family-friendly enough that there's a play corner for kids. The all-you-can-eat format, where small portions of every pizza keep arriving until you wave the white flag, has made it one of the more talked-about spots in Prague. It ranked 30th on 50 Top Pizza Europe.

The wood-fired oven came over from Naples, and the dough gets more than 50 hours of slow fermentation before it sees the flame. This Vinohrady pizzeria is the Prague outpost of a much-loved Pilsen original, turning out soft, airy-crusted pies with buffalo mozzarella and house-made salami. The wine list leans toward small producers, though the tables mostly seem to be ordering spritz, which feels right. Italian beers, too.

A silver oven shaped like a disco ball anchors the room at this Neapolitan-style pizza spot in Dejvice, which doubles as a DJ venue on certain nights and leans heavily on takeout. The two Italian pizza makers behind it work sourdough in both classic and creative directions. The wine and beer list is short, the tiramisù is not. Listed among 50 Top Pizza Europe's Excellent Pizzerias.

Sitting above the main pedestrian drag in the old town, this Neapolitan pizza spot imports nearly all its ingredients from Italy and seats around eighty people in an easy, unpretentious room. The Margherita is a reliable anchor, and the calzone draws a loyal following. On a street that cycles through pizza-kebab-noodles with dizzying efficiency, the focused menu and quick, capable staff make the choice pretty simple.