Prague on the palate: How 2025 became the city’s most diverse culinary year yet

In 2025, Czechia’s food scene moved beyond its Prague-first reputation as the Michelin Guide awarded regional standouts for the first time ever with the country earning a record number of stars.

No surprise then that in 2026, the emphasis will shift from food alone to immersive dining experiences at beautiful tables in unforgettable locations as Czechs go out less but spend more when they do.

Prague will, of course, remain a foodie’s playground now spanning everything from high-end dining emporium hotels like Zlatá Praha in the Fairmont to global fast-casual arrivals like Five Guys and Cinnamood.

Despite the trends, classics still rule: svíčková remains the nation’s favorite dish, beef tartare the top pub starter, and větrník the most popular dessert, according to Czech Statistical Office Data. Czechs chefs will continue to focus on cooking with respect to tradition and hyperlocal ingredients.

These are just some of the highlights from a year’s worth of coverage of Prague openings. What was your favorite new dining experience?

Katchi, between Karlovo náměstí and Palackého náměstí, blends traditional Czech ingredients with Japanese precision. Its menu features duck ramen, beef rendang, wagyu steaks, and a Czech-Japanese schnitzel that surprises and delights.

In Vinohrady, Óda reimagines Czech classics with unexpected twists: steak with hollandaise made from Becherovka vinegar and smoked fat, grilled pickled trout, and duck liver paired with apricot, gingerbread, and chestnut.

For a nostalgic twist, IV honors the quirky, retro vibe of Czech pubs in the former Zázemí and Vzorkovna club space. Its interior evokes the IV. Department of the Police Headquarters—the infamous “Prague Four”—while the bar pours Budvar, local Clock Brewery beers, inventive gin & tonics, and Radlík Distillery shots.

Prague’s international palate expanded further this year. Letná’s Okonomiyaki Izakaya introduced Osaka-style cabbage pancakes, gyoza, and udon in a lively pub setting, while etCorner in Žižkov showcased Ethiopian communal dining with doro wat, spiced lentils, injera, and traditional coffee rituals.

Ukrainian cuisine also flourished, with ventures like The Boršč opening up a new location in Holešovice and serving varenyky, borscht, and pelmeni. From the other side of the globe, Berry Good brought New Zealand-style ice cream to Vinohrady, and Wattle, an Australian-inspired café, offered fairybread and vegemite toast. Vietnamese street food arrived in Smíchov via PHO 100, where the Ta brothers serve broth, handmade rice noodles, and crispy quay sticks inspired by Saigon.

Prague is fast catching up with Copenhagen or Paris in the number of coffee shops, brunch spots, and cozy bars. BA-LĂM Coffee in Karlín served an Asian take on Turkish eggs with tangy kimchi and Vietnamese coffee, while Blumery Café, opening in a former post office at náměstí Jiřího z Poděbrad, brings a whisper of German influence to brunch.

Chez Vien, Letná’s “living room,” combines natural wine with matcha drinks in an Instagram-ready setting, while Lolita on Myslíkova Street evokes Madrid summer evenings with cava, sparkling wines, and tapas.

Prague embraced playful and niche concepts this year. Centraal made waves with its perfectly executed fried chicken sandwich—brined, double-fried, and served with inventive relishes—while Bbred wowed with oversized Korean-style toast sandwiches.

On the sweet side, Chibi Mochi debuted mochi donuts—chewy hybrids of Japanese mochi and classic donuts—while Kobliha impressed with daily-baked inventive donuts. Adding to the trend, matcha cafes like Sensu Café, JUN specialty matcha bar, and Atomic Matcha made the vibrant green tea one of Prague’s most talked-about beverages.

2025 was historic for Czech gastronomy on the world stage. Indian Kitchen by R&R topped Tripadvisor’s 'Hidden Gems' list for its authentic curries, generous portions, and excellent value. Meanwhile, Papilio in Vysoký Újezd earned the country’s first two-Michelin-star designation under chef Jan Knedla’s creative guidance. The nationwide Michelin guide also recognized eight restaurants with one star, underscoring the growing depth and sophistication of Czech cuisine.

(Source: Unilever, Food Barometer 2025)