Where to eat in Prague this month: January's tastiest openings

The brunch scene gets a serious upgrade this month with three neighborhood spots that prove Prague's morning ritual is continually evolving. In Smíchov City, the emerging development that's reshaping Prague's waterfront, Tisse has opened its third location with French pastries and sourdough bread made right before you. This outpost from Elizaveta Timkina and Ivan Basin follows their signature bright, minimalist aesthetic. The concept proved so popular that a Karlín branch is already in the works for later this year.

Over in Vršovice, Vršovická Sestava is channeling an exciting, friendly neighborhood energy that'll make you want to become a regular. Run by a collective of friends with their own roastery, this cafe serves house-baked bread with eggs or bean hummus until early afternoon, then switches to sandwiches. But the real star? Apple pancakes with divine crumble. The buzz here is all about sticking around and matching good food to good vibes.

Just down the street, Antonínovo pekařství offers a quieter alternative to the flagship Antonín bakery's usual bustle. Tucked into a peaceful corner on Košická Street, this cafe-focused sibling from Antonín Kokeš serves the same beloved cakes, buns, and bread with spreads, plus coffee, wine, and a curated selection of drinks. No takeaway counter here, but ask nicely and they'll sell you a loaf to bring home; a neighborhood secret worth knowing.

Holešovice Market is rapidly becoming Prague's most exciting food destination with a trio of exciting openings from the Ambiente Group spanning sweet, savory, and decidedly Slovak. Cukrárna Myšák brings the beloved pastry shop's second location to the market in sleek, minimalist form—primarily a takeaway window where you can grab everything that made the original famous. Think classic cakes, savory and sweet croissants, and proper sandwiches, plus a seasonal warm pint for the January chill. The paper dishes mean you can eat on the go or find a perch anywhere in the market, making it ideal for summer visits ahead.

Meanwhile, Skó is Ambiente's boldest move yet: a brand-new restaurant concept run by former creative chef Tomáš Valkovič and his sommelier wife Linda, bringing authentic Slovak cuisine to Prague. The menu reads like a greatest-hits tour of Slovakia's comfort classics—langos, lokša, halúšky, pagáče, privarok, cod in mayonnaise, and house-made sausages, all centered around a wood-fired oven in a warmly colorful dining room. Currently operating evenings only (reservations essential and filling up fast), Skó proves that Slovak food deserves the same spotlight as its Czech and Austrian neighbors.

Rounding out the market's transformation is Naše maso, the respected butcher shop expanding from its central Prague location. This second outpost continues the original's commitment to Czech farmers, offering quality beef and pork alongside sausages made according to recipes from the First Republic; a nostalgic nod to interwar Czechoslovakia's culinary heritage. It's the kind of place that reminds you good meat doesn't need fuss, just proper sourcing and traditional know-how.

While not technically new, Takumi Ramen deserves renewed attention as it experiences a surge in popularity with Korean tourists discovering what locals have known for years. Run by Euntaek Kim and his partner Viet Hung Phung, this Czech franchise has two Prague locations—the original on Senovážné náměstí and a second branch on Národní in Quadrio—each specializing in different regional styles that set them apart from Prague's tonkotsu-heavy ramen scene. The first branch serves Sapporo-style ramen from Hokkaido with miso, butter, and corn, while the second focuses on chicken paitan, a creamy white chicken broth that's lighter than traditional pork versions.

Jídelna U Rozvařilů on the fifth floor of Bílá Labuť department store has reopened under new management that's honoring decades of Prague lunch tradition while elevating the quality. This legendary jídelna (canteen) dates back to medieval times as a brewery, evolving through a First Republic restaurant, cabaret, and eventually the "táckovna" (tray service) format that made it famous since 1993. The new team maintains the three pillars that matter for a proper Czech lunch: speed, price, and quality, with most meals averaging around CZK 135 including sides. Expect poctivá česká kuchyně (honest Czech cooking) done right: svíčková na smetaně, vepřové výpečky, hovězí guláš, and daily soups like kulajda and hovězí vývar.

Just outside Prague proper in Roztoky, Serpente brings authentic Italian bistro culture to the suburbs with heart and hustle. Partners Karolína and Nebo (who traveled across Italy and Spain collecting culinary experiences before landing in Prague's restaurant scene) built this intimate space from bare walls with help from family and friends. The menu focuses on quality ingredients imported directly from small Italian producers Nebo knows personally, and the wood-fired pizzas and fresh pastas reflect the kind of poctivá (honest) cooking that defines great Italian neighborhood spots.

Prague's fine dining scene received a major boost in 2025 when the Michelin Guide expanded coverage across Czechia, and several restaurants featured in our previous coverage earned their stripes. Parzival in the Bookquet hotel on Karoliny Světlé made the Michelin selection within weeks of opening. The 20-seat intimate space serves a six-course tasting menu with Levantine influences. The signature stone bass with verjus and XO sauce has become an early favorite, along with sommelier Jacqueline Lorenz's wine program, including a Levant-inspired pairing featuring bottles from Israel, Lebanon, and neighboring regions.

For a fancy night out, visit the first The Macallan Room in Prague, where you can try world-class single malt whisky. This intimate, six-seat sanctuary at The Fairmont Golden Prague will immerse you in the 200-year legacy of Scotland's Speyside distillery through materials that define the brand—oak, copper, leather, and glass. Open Tuesday through Saturday evenings, the room offers private tastings, masterclasses, and three signature cocktails created exclusively for the hotel.

Meanwhile, Minus One at W Prague hotel brings multisensory cocktail theater to Wenceslas Square with its 'Fine Cocktail Dining' concept. Led by award-winning mixologist Jan Šebek, the subterranean bar unites two distinct experiences: Occulto, housed in a former beer hall with exquisite Art Nouveau paneling, stained glass, and hand-painted murals that pay homage to the building's past as the Grand Hotel Europa; and Poppy, a more upbeat space mixing red, pink, blue, and gold tones. The cocktail menu includes both innovative creations (like the Serpent King with mezcal, Scotch, pineapple, miso, and honey, served with contemplative questions from the bartender) and reimagined classics.