Where to eat and drink in Prague now: June's tastiest openings and events

The fourth branch of Tisse Bakery has arrived in Karlín, settled into the new Block building by the Urxova tram stop – a location the team had been eyeing for some time. Like its siblings in Vinohrady, Nusle and Smíchov, the format is familiar: sourdough loaves, laminated pastries made by hand, and excellent coffee. What sets this one apart is the space itself – large, airy, and with a courtyard garden that makes it one of the more comfortable spots to sit in the neighborhood.

Sugo Gelato Bar is what happens when Andrea Sirtori – the force behind Enoteca Karlín, Enoteca JZP and the ever-popular pasta restaurant Sugo – decides to act on a family memory. His father ran a soft-serve gelato shop in Milan twenty-five years ago, and now Sirtori has opened one just thirty metres from his own pasta restaurant on Sokolovská. Served up: milk-based soft serve fior di latte as the base, with a rotating selection of toppings and flavour combinations – strawberry glaze with candied fruit, lemon with curd and crushed meringue – and a bottle of natural wine if you want to make an afternoon of it. Open until at least September, with a permanent Sugo Pizza Bar planned for Holešovice later in the year.

Biskup is the newest addition to Ambiente's roster, and it's unlike anything else in the group. The name is a double pun – part Czech anatomy (the fatty tailbone of a chicken), part wordplay on bistro and nákup (shopping) – and the space on the corner of Hradební and Dlouhá is split between a restaurant and a fresh produce shop selling vegetables, fruit and poultry from Czech farms. The restaurant side takes its cue from Japanese izakaya: guests sit at a bar wrapped around an open kitchen, four cooks handle everything including service, and orders go through a self-service kiosk. The food, however, is entirely Czech; smoked mackerel rillettes on toast, carrot and apple salad, braised belly, liver dumpling broth. The most-ordered dish since opening, reportedly, is the beef tartare.

Ambiente has also expanded Cukrárna Myšák – the beloved pastry brand with its original branch on Vodičkova and a small sweet bistro at Holešovická tržnice – to a third location, this one right beside Prague Castle, adjacent to the Kuchyň restaurant. The focus here extends beyond traditional Czech desserts into proper breakfasts: eggs, rohlíky with šodó, sandwiches, filled croissants, and a house speciality called the Štěpánská omelette; a sweet sponge baked in a pan with whipped egg white.

Two new spots have appeared on Žižkov's squares this month. Vítek, named after the patron saint of Žižkov's Kostnické náměstí, is the younger sibling of the Anežka café in the Anežský klášter, sharing some of that spirit while going its own way. A generous container setup with outdoor tables makes it a natural hub for the square. You can come for coffee, lemonade or beer, something small to eat, or even bring your own grill.

On another Žižkov square, right at the foot of the tunnel from Karlín, Neboj Café has opened after months of preparation. Still in soft-opening mode, it's already serving coffee, matcha and drinks.

In Myslíkova Street, where a Spanish tapas bar used to be, Prague-based gastro entrepreneur Juan Cruz has opened Muna – a café built around medialunas, Argentina's answer to the croissant. Softer, richer and slightly sweet compared to their French counterpart, medialunas are a cornerstone of Buenos Aires café culture, eaten at every hour of the day. At Muna, they come plain, almond, pistachio, or in rotating seasonal versions. The day starts with breakfast and coffee from Ostrava roastery Father's; by evening, cocktails and Spanish wines take over, with the central display table that holds fresh pastries in the morning given over to selected bottles by night.

Crisp & Crackle has opened on the Rašínovo nábřeží embankment. The brief here is British fish and chips alongside an Italian porchetta sandwich: slow-roasted pork rolled with herbs and crisped up before serving. Add a beer, soft drink or ice cream and it's the perfect stop on a summer's day.

The Apricot faces the Masaryčka building, with a menu that takes a straightforward route through the Caucasus: several varieties of khachapuri, khinkali dumplings, house-made cheese, pickled vegetables, shashlik and grilled meats, accompanied by Georgian wines and lemonades.