Prague's year in food 2025: The trends, tips, and tables you need to try now

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.

But despite the wave of international 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.

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.

In fact, in 2025, the Czech capital was named among the best in the world for food. Prague speakeasy Angel’s Bar made the list of the world's Top 500 as well. And a fruit pastry from Czechia’s Wallachian region secured a spot in the world’s top 100 dishes, according to the latest TasteAtlas Awards.

Kolacherie, with bakeries in both the Old Town and New Town of Prague, is one of few spots, aside from the farmers markets, where you can try quality Wallachian-style frgál. Four Prague pizzerias ranked among the world’s best, and the Miners was among the top 100 coffeehouses in the world.

These are just some of the trends and 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. We also checked in with the Ukrainian cocktail bars and bakeries that have sprung up around the capital.

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.

Rakin brought seafood back to landlocked Czechia: Patrik YerAnyan, an Armenian fish importer sources fresh catch from Holland, France, and Romania to deliver dishes like buttery crayfish in garlic cream, oysters on ice, tuna tartare, and an “octopus hot dog.”

American-style BBQ found a home in the city center this year; we sat down with chef Isaac who brought playful dishes like bone marrow with mustard “caviar,” fried chicken sliders drizzled with guajillo honey, and an over-the-top Elvis Presley bread pudding with bacon-washed bourbon to Isaac's Barbecue this year.

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.

Feel good trends were also represented in food this year. Pasta Fidli in the Smíchov district employs twelve people with disabilities in supporting roles in its new restaurant. Prague also opened it's first dog café with certified therapy dogs in Vinohrady, where customers can interact with cuddly canines while sipping a beverage.

The biggest news of 2025, however, was more recent. December was a historic month for Czech gastronomy on the world stage. Papilio in Vysoký Újezd earned the country’s first two-Michelin-star designation under chef Jan Knedla’s guidance.

The nationwide Michelin guide also recognized eight restaurants with one star, among them Essens in Hlohovec u Břeclav (Chef Otto Vašák), Entrée at the Theatre Hotel in Olomouc (Chef Přemek Forejt), and La Villa in Zlín (Chef Július Löffler).

In Prague, the newly starred establishments are Levitate (Chef Christian Chu), Casa de Carli (Matteo de Carli), and Štangl (Chef Martin Štangl).

Two Prague restaurants, Field, led by Radek Kašpárek, and La Degustation Bohême Bourgeoise, led by Oldřich Sahajdák with Marco Christov, retained their Michelin stars.

Another surprise award, low-key though no less unexpected, off a quiet side street on Wenceslas Square, Prague's Indian Kitchen by R&R topped Tripadvisor’s 'Hidden Gems' list for its authentic curries, generous portions, and excellent value.

Meanwhile, a small food truck in Prague offered relief in an era of inflation and skyrocketing restaurant prices: a family-owned business known simply as Výprodej hotových jídel Praha (Ready-made meals for sale in Prague) offered menu items for as low as CZK 39.

(Source: Unilever, Food Barometer 2025)