St. Martin’s Day, which Czechs celebrate on November 11, is a holiday of good food and drink. Autumn slowly alternates with winter, and it begins to snow. In the past, the economic year was ending at this time, and the landowners were preparing a feast for their people as a form of thanks, when they were also paid out their wages. St. Martin’s Day in restaurants You can be sure that almost every restaurant around mid-November will be offering its visitors a special St. Martin’s Day menu. What does it feature? According to a tradition that has lasted for several centuries, geese were always roasted in the autumn, fresh cabbage was processed, and wine or beer was drunk. And today’s restaurants and pubs remain faithful to these basic ingredients. Typically, you will be served liver pâté as an appetizer, followed by a strong broth with liver dumplings and noodles, which the chefs usually leave to simmer overnight, with the main course being roast goose with red or white cabbage and dumplings. Where to taste St. Martin’s menu? Restaurant Salabka (November 6 – 14): Choose from 3 to 5 courses featuring seasonal autumn ingredients and contemporary gastronomy. Available from November 6, alongside...
Prague’s Zlatá Praha restaurant will host an exclusive four-hands dinner bringing together two-Michelin-starred Austrian chef Andreas Döllerer and Maroš Jambor for one evening of contemporary fine dining. The special collaboration will see the two chefs create on November 22 a bespoke menu combining their individual culinary styles, seasonal ingredients and modern interpretations of gastronomy. Based in Golling, Austria, Andreas Döllerer is one of the country’s most acclaimed chefs. His restaurant, awarded two Michelin stars, is known for its distinctive approach to Alpine cuisine, which reinterprets traditional regional ingredients and culinary influences through contemporary techniques. For the occasion in Prague, Döllerer will join forces with Maroš Jambor, creating a menu that brings together their respective approaches to fine dining. View this post on Instagram A post shared by Fairmont Golden Prague (@fairmontgoldenprague) The four-hands concept offers guests the opportunity to discover the work of both chefs through a single, specially designed dining experience. The exclusive menu is priced at CZK 6,000 per person and includes a welcome drink and water. Guests can also opt for a wine pairing at an additional CZK 2,500 per person. The event requires full prepayment. Reservations are available online. Promote your business to thousands of expats...
Prague’s Golden Eye bar at Fairmont Hotel is hosting a Japanese-inspired brunch combining traditional ceremonies, live sushi preparation, premium food and signature cocktails. The afternoon will begin with Kagami Biraki, a traditional Japanese sake barrel-opening ceremony often associated with celebrations and new beginnings. Guests will then be able to watch a live tuna carving, one of the event’s main attractions. The programme will also include omakase bites, with chefs preparing sushi at a live station. Guests can pair the food with signature cocktails and a curated selection of wines throughout the afternoon. A live DJ will provide the soundtrack, adding music to the Japanese-inspired dining experience. The event is designed exclusively for adults, with tickets priced at CZK 7,900 per person. Full prepayment is required to secure a booking. Reservations can be made through Golden Eye’s online booking page. View this post on Instagram A post shared by Fairmont Golden Prague (@fairmontgoldenprague) Promote your business to thousands of expats in Prague Find out how.
For those craving a taste of Japan without leaving Prague, Takumi offers a chance to explore Japanese cuisine in the heart of the city. Located behind Quadrio, near the moving head sculpture of Franz Kafka, the restaurant recently celebrated its first anniversary this September. We spoke with co-owner Euntaek Kim about the restaurant’s history, his journey to Prague, and his latest project, Gonta, a Japanese tonkatsu restaurant. From Korea to Prague The Takumi franchise was founded in Düsseldorf, Germany, in 2007 by Haruhiko Saeki and Kenjiro Komatsubara. Kim and his business partner, Viet Hung Phung, later partnered with the founders to bring Takumi Ramen to Prague, opening their first branch on Senovážné náměstí in 2019. Kim’s connection to the restaurant business began long before that. Before he moved to Prague, his uncle owned several Hanil restaurants in Vienna and planned to expand into the Czech market. This led Kim’s family to move to Prague in 2000, when he was just 12 years old. Later, Kim and his sister took over the Hanil restaurant their parents had run. He eventually sold it to a Korean chef he had worked with for several years. Over time, Prague became much more than a...
La Casa Azteca brings traditional Mexican food and cultural celebrations to Prague. Run by Miguel, originally from Mexico, and Modar, who comes from Syria, the restaurant draws on their experience in the city’s Mexican food scene while introducing customers to dishes and traditions from beyond the familiar. Two routes to Prague Modar arrived for work as a structural engineer. While learning Czech, he found himself working in a Mexican restaurant, where he became interested in the food and the business. “I fell in love with the Mexican concept and the Mexican food, so I had to stay,” he says. Miguel, meanwhile, had already spent years living abroad, including five years in Montreal and time in the United States. He had always wanted to experience different countries, and Prague was another step in that direction. Still, the city felt unlike anywhere he had been before. He remembers seeing a tram when he first arrived and feeling as though he had landed in a fairy-tale country. The two eventually met through Prague’s Mexican restaurant scene, around nine years ago. What started as a shared connection to Mexican food eventually grew into a business partnership. Keeping Mexican food authentic — and introducing it...
An internationally acclaimed chef is preparing to open a new restaurant in Prague’s Old Town. Samna, a contemporary Mediterranean restaurant by Israeli chef Meir Adoni, will open at Ovocný trh on November 5, 2026. The restaurant is being developed in partnership with the team behind SaSaZu and will combine Mediterranean cuisine with Middle Eastern and Moroccan influences. Adoni has built an international reputation through restaurants in Tel Aviv, New York, Berlin, Singapore and Marbella. His cooking draws on Middle Eastern traditions, modern techniques and the flavors of his Moroccan heritage. His previous projects include Catit and Mizlala in Tel Aviv, Nur in New York, Layla in Berlin and Aniba in Singapore. He has also appeared as a judge on television cooking competitions, including MasterChef and Game of Chefs, and mentored participants in the S.Pellegrino Young Chef competition. Samna follows a concept already established by Adoni in Marbella, bringing together Mediterranean recipes, contemporary techniques and bold flavor combinations. The chef’s approach draws on childhood memories and traditional home cooking, reinterpreted through a modern culinary perspective. Further details about the menu and the restaurant’s opening arrangements have not been announced in the provided information. Promote your business to thousands of expats in...
Sticks’n’Sushi will open its first Czech restaurant in central Prague on Wednesday, November 4, introducing its combination of Japanese cuisine and Danish design to the local dining scene. The restaurant will occupy a site on Jungmannovo náměstí in Prague 1. Ahead of the official opening, guests will be able to sample the menu at half price from November 1 to 3. Those interested in attending the preview must register online. Registered guests will then receive a link to book a table for one of the available dates. The menu combines sushi, sashimi and salads with kushiyaki, Japanese-style grilled skewers. The restaurant will also offer set menus intended for sharing, making them suitable for groups. Among the dishes are Beef Tataki, served with miso aïoli, truffle ponzu and crispy Jerusalem artichoke, and the Temaki Setto, which allows diners to assemble their own hand rolls with ingredients including lobster, Wagyu tartare and avocado. Another addition is the Ebi Sando, a sandwich featuring crispy shrimp, truffle and miso aïoli. The Sticks Setto features skewers of Japanese Wagyu beef, Iberian pork, shrimp and miso-marinated black cod, served on a hot stone at the table. View this post on Instagram A post shared...
A burger brand recently launched in Brno is preparing to expand into Prague, where it plans to open up to seven restaurants. Pickle also has ambitions to enter other Czech and Slovak cities before expanding across Europe and eventually Asia. The first Pickle restaurant opened in Brno in June 2026. Co-founder Peter Szamuhel now plans to establish the brand in Prague and Bratislava before launching a franchise network. If preparations proceed as planned, the first franchise locations could open in early 2027. The company is considering six or seven restaurants in Prague and two or three in Bratislava. Other potential locations include Ostrava, Olomouc, Hradec Králové, Liberec, Nitra and Trnava. Pickle aims to have its franchise model ready by the end of 2026. Although prospective partners have already expressed interest, the company is not yet signing agreements. View this post on Instagram A post shared by Pickle Brno (@pickledoublecheese) The same burgers at every location Maintaining consistent quality will be a major challenge as Pickle expands. The company plans to use regular inspections, mystery shopping, regional managers and ongoing staff training to ensure that customers receive the same food and service at every restaurant. Ingredient supplies are another...
RestaurantWeek® returns to Prague from October 13 to November 18, offering diners the chance to try menus at around 75 restaurants across the capital at reduced prices. The three-course menus available for CZK 490 or CZK 790, plus a reservation fee. The autumn edition features a mix of established Prague restaurants and newcomers to the festival. Among the first-time participants are U Malířů 1543 in Malá Strana and Buddha-Bar Prague, both well-known names on the city’s dining scene. Participating restaurants are incorporating seasonal ingredients into their menus, including pumpkin, game, poultry, forest fruits, plums and quince. Truffles and shrimp are also expected to feature prominently. Pumpkin will appear in dishes ranging from soups to mousses, while restaurants focusing on seafood and creative interpretations of Czech ingredients will offer alternatives for diners looking to explore different flavours. The festival aims to make restaurants more accessible while encouraging people to dine out and meet in person. This year’s edition includes a partnership with Singles Club, an initiative promoting face-to-face social connections as an alternative to app-based dating. View this post on Instagram A post shared by Singles Club (@singlesclubcz) Connecting Prague restaurants with local producers RestaurantWeek® is also collaborating with...
The family-run restaurant has been bringing authentic North Indian flavours and warm hospitality to Prague since 1996. For 30 years, Indian Jewel has been serving authentic Indian cuisine in the heart of Prague. Established in 1996 by Sanjeev Wadehra, the family-owned restaurant is celebrating three decades in the Czech capital in 2026 — a milestone that makes it one of the longest-standing Indian restaurants in the country. The restaurant’s story began with Sanjeev Wadehra, who brought recipes, cooking traditions and spice blends directly from India to Prague. Today, the kitchen continues to focus on authentic North Indian cuisine, with dishes prepared according to traditional recipes rather than adapted to passing culinary trends. View this post on Instagram A post shared by Indian Jewel Prague (@indianjewelprague) To celebrate its 30th anniversary, Indian Jewel is offering Prague Morning readers a complimentary welcome drink or dessert. Simply mention Prague Morning when you visit. Among the highlights are tandoor specialities, prepared in the traditional clay oven, alongside lamb, chicken and shrimp curries. The menu also offers a wide selection of vegetarian dishes, as well as biryanis, freshly baked naan and other Indian classics. Popular choices include Butter Chicken, Chicken Tikka Masala and...
On Saturday, 19 September, Prague’s Rohan Beer Garden will host Heritage Braai Day, bringing the flavors and traditions of South Africa to the city. The event is organized by Saffa Maso. From noon, visitors can enjoy a relaxed day of grilling, music and socializing outdoors. Heritage Day in South Africa is a public holiday celebrating the country’s cultural diversity. It has also become closely associated with the tradition of braai, or South African-style barbecuing, with friends and family gathering around the grill to share food. In Prague, the event is open to everyone and will feature multiple grills, allowing visitors to prepare their own food. Those who prefer to leave the cooking to someone else can use the on-site grill master service, available for an additional fee. Standard tickets include grills, coals and all braai equipment. Visitors can can buy a basic ticket or a ticket with a braai package, which includes traditional South African boerewors sausage (500g) and a portion of biltong (150g). On-site you’ll also find original Nando’s sauces, chutney, braai spices, and more for sale. View this post on Instagram A post shared by Saffa Maso | Biltong | Bistro | Obchod (@saffamaso) Visitors should...
Restaurant group Ambiente is preparing to open its 35th establishment, with a second location of its Pult beer concept set to launch in Prague’s Holešovice district in mid-September. The new venue will be located on Tusarova Street and will follow the concept of Pult in Prague 1, which opened in the Celnice building in 2021. While both locations will focus on Czech lager, the new Holešovice branch will introduce a different food concept and its own selection of beers. The original venue serves beers from six breweries, with an emphasis on precise storage, serving and temperature control. A different approach to food Food will be one of the main differences between the two Pult locations. The original Pult in Celnice focuses largely on smaller dishes and snacks. The Holešovice restaurant will instead offer a more substantial menu designed specifically to accompany beer. The menu is expected to focus heavily on Czech beef, including several versions of steak tartare and steaks. Unlike many restaurants where the kitchen closes earlier than the bar, the new Pult plans to serve food until closing at 1 a.m. The restaurant will have space for around 130 guests. Another new destination for Holešovice The opening comes...
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