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

The third outpost of Cafe Tone has landed at Vršovické náměstí, and this one is doing more than the previous two in Lidice and Tylovo náměstí. The warm interior operates as a full bistro, meaning you can start with a coffee and keep going all the way through to a negroni and toast from Eska, or French toast with seasonal fruit and pistachio cream.

At the foot of Krymská just a short way along, Ave Mama is easy to walk past but mustn't be missed. All manner of fruit and cottage cheese cakes, cinnamon rolls, and pavlovas adorn the cabinets inside, and as day rolls into night, the little venue transforms into a wine bar.

Da Pietro in Vinohrady is a Neapolitan pizzeria that takes its sourcing seriously. The dough is made from three types of Italian flour and fermented for over 48 hours before it sees the inside of a wood-fired oven built in Naples. The toppings follow the same logic: genuine Sicilian pistachios from Bronte, buffalo mozzarella from the renowned Il Casolare dairy, organic parmesan from Modena. Vegetables come partly from Czech farmers, partly from the Neapolitan market. The homemade Italian salami is produced at their own facility in Pilsen, combining Czech meat from small farms with Italian curing traditions.

Spring has arrived on the water too. Marina Ristorante – moored on the Vltava near Mánes Bridge and now in its twelfth year – has launched its May seasonal menu alongside its permanent Italian offering. Chef Petr Topol has put together a three-course run that opens with vodka-marinated salmon with orange, port wine, beets, lemon cream, pomegranate and coriander; moves on to a grilled Iberian pork chop with parsley and Pecorino Romano purée, young zucchini and carrot, and an agrodolce sauce with raisins and pancetta; and closes with dark chocolate mousse, cherries in Amaretto, vanilla mascarpone and mint gel.

The Oat Bar has relocated from Vinohrady to Karlín – into the space where Puro ice cream used to live – and brought its clean-eating credentials with it. The signature is oatmeal cooked for a minimum of 45 minutes, served in bowls with yogurt, fruit and nut butters. The menu has expanded to include savory porridge, wraps, baked sourdough sandwiches, soups, smoothies and healthy desserts.

Just behind Quadrio, Roots Project is a salad bar that feels far nicer than the ones you're used to. The bistro offers two formats: a straight salad or a balanced bowl with a carbohydrate side, either from a set menu or built step by step to your own specification. Healthy drinks and collagen-packed broth round it out.

Savour has arrived to fill the gap in Anděl for a place that works at any time of the day. The space divides naturally: a café-and-display-case section at the front, more room for sitting and eating towards the back, and a courtyard garden for warmer days. The kitchen runs on pastries from Arctic Bakehouse, eggs from Farma Král and ingredients from Cortelazzi, and brunch is available all day.

The seasonal rooftop at ABOVE – perched atop the W Prague hotel, which breathed new life into the iconic former Grand Hotel Evropa on Wenceslas Square – reopens in May after its winter closure. The terrace serves Mediterranean dishes alongside chef pop-ups and creative cocktails, with specialty coffees during the day giving way to DJ sets as the evening progresses. One to bookmark for the warmer months.

Though May 5 has passed, Hard Rock Cafe in Josefov will continue the festivities with a dedicated menu for Cinco de Mayo. Expect queso fajitas and house-made margarita mixes a-plenty.