10 best desserts in Prague according to Gault & Millau

When Gault & Millau's secret inspectors descended upon Czech restaurants in 2024, they weren't just evaluating main courses—they were scrutinizing every element that shapes the dining experience, including the often-overlooked finale: dessert. 

The renowned French guide, which arrived in Czechia in 2025, employs rigorous global criteria that assess not merely taste but technical execution, creativity, ingredient quality, and how seamlessly the sweet course integrates into the overall culinary narrative.

Unlike rankings based on popular opinion or Instagram aesthetics, Gault & Millau's methodology relies on anonymous professional inspectors who visit establishments multiple times, evaluating everything from service to value. For their dessert-specific rankings, inspectors assessed how these sweet courses contributed to restaurants' overall scores.

The top picks across the Czech Republic aren’t simply places with good pastries. These are establishments where the dessert course demonstrated mastery, innovation, and the ability to leave lasting impressions. Prague, as the capital and culinary epicenter, naturally dominated the rankings.

Here are the best places for dessert in the city, according to Gault & Millau.

Perched in Troja overlooking Prague's largest vineyard with wine-growing traditions dating to the 13th century, this Michelin-recognized restaurant serves visually stunning desserts prepared with meticulous technical precision. Their tasting menus include hand-painted pralines presented in wooden compartments and seasonal compositions featuring local ingredients.

Located in a quiet corner of Prague's Old Town, this modern Czech restaurant has earned national recognition for desserts that blend Slavic traditions with contemporary gastronomy. Their tasting menu features a chocolate gingerbread, rowanberry sorbet, and walnut cream dessert, while reviewers have specifically praised their almond dessert as "absolutely unforgettable."

Set within a 13th-century former Augustinian monastery in Malá Strana, this fine dining establishment offers distinctive Czech-inspired desserts including their Bohemian Choux "Větrník" with vanilla chantilly cream and caramel whipped ganache. Their smoked "Macaron" features dark chocolate mousse with whiskey banana cremeux.

Operating in Hanspaulka alongside U Matěje, chef Jan Punčochář's intimate fine dining restaurant earned two Gault & Millau toques and national dessert recognition. The restaurant frequently changes its tasting menu based on seasonal ingredients.

This four-toque, Michelin-starred restaurant in Old Town features desserts such as their strawberry sorbet with honey yogurt and almond bundt cake with gingerbread whipped cream.

This Michelin-starred restaurant in Vinohrady offers 12 or 18-course Nordic-Asian fusion menus with desserts that balance sweetness with herbal and floral notes. One distinctive dish involves foie gras flash-frozen in liquid nitrogen and mixed with chocolate, or a preserved-fruit sorbet with sea buckthorn and yuzu.

Also in Hanspaulka, chef Jan Punčochář's establishment earned two toques with desserts like curd buns with rum sauce, raisins, and vanilla ice cream, generously soaked in melted butter and dusted with sugar.

Located in Karlín, this three-toque, Michelin-starred restaurant emphasizes seasonal produce and fermentation techniques. Their desserts are utilize seasonal fruits, with breakfast offerings including pancakes with cream and grilled apples, or their quince purée with spiced syrup.

This seafood-focused establishment in Old Town earned Gault & Millau recognition for desserts that demonstrate sophisticated creativity beyond oceanic flavors. Their sweet courses include curd foam with hydrated plums, poppy seed ice cream, buckwheat biscuit, doughnut, and poppy tea, as well as a choux bonbon made from battered dough with pork blood and ruby chocolate ganache.

This three-toque restaurant in Dejvice showcases chef Tomáš Černý's precise, refined approach to desserts with creations like white chocolate mousse with tangerine, gazpacho of vanilla syrup and tangerine, coconut ice cream and dates, as well as a tartalett filled with Piemonte hazelnut cream and raspberries, finished with 22-carat gold.