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Summary for: New English-friendly guide gives hats off to Czechia's best restaurantsIt is shaping up to be a landmark year for Czechia’s culinary scene. After the country earned its first-ever double-Michelin win in December last year, another prestigious French gastronomic guide has now revealed its pick of the country’s top dining destinations—and it's accessible in English both online and in print.
Following its inaugural Czech edition last year, the Gault&Millau has more than doubled its recognition of Czech establishments, awarding its coveted chef's hat symbol or ‘toque’ to 334 restaurants nationwide, up from 165 in 2025.
The French guide evaluates restaurants more holistically than Michelin, considering service, atmosphere, and value alongside culinary execution.
This year's results brought particular excitement at the top tier. Two Prague establishments—La Degustation Bohême Bourgeoise and Levitate—joined Restaurant Papilio in the exclusive four-toque category, representing the guide's second-highest distinction for "very high-level cuisine." All restaurants in this elite group already hold Michelin stars, with Papilio having made Czech history as the first to earn two.
The three-toque tier expanded to 17 restaurants, welcoming acclaimed establishments like Taro, Salabka, and Zlatá Praha. Meanwhile, 82 restaurants received two toques for "signature cuisine," and 232 earned a single toque.
Beyond ratings, Gault&Millau recognizes individual excellence. Oldřich Sahajdák of La Degustation claimed the Chef of the Year honor, while Khanh Ta of Taro earned the Chef of Tomorrow distinction. The guide also celebrated Sabina Keltnerová of Štangl as Pastry Chef of the Year and Vít Eliáš of Zlatá Praha as Sommelier of the Year.
According to Czech Tourism, these accolades represent more than individual achievement; they signal Czech cuisine's growing credibility on the international stage, a development that tourism officials view as critical to the country's evolving culinary reputation.
Jan Knedla from Restaurant Papilio on the the benefits of his Gault&Millau Chef of the Year 2025 award last year."It is an expression of trust, professional attention, and respect, which is extremely valuable in our field."
The timing couldn't be more opportune. Czechia recently agreed to continue funding Michelin's presence after threatening to withdraw support, ensuring dual international validation for years to come. Together, these guides are transforming how the world sees Czech dining; the only question is which toque-crowned table to book first.
