Easter in Czech cuisine has always been—and still is—a time for celebrating with special dishes and age-old traditions. If you’re in Prague this year, you can enjoy these festive flavors at some of the city’s top restaurants, each offering seasonal Easter menus and spring-inspired dishes. Easter at U Matěje Kotrby Since 2006, U Matěje Kotrby has built a strong reputation for quality ingredients and solid service. This Easter, the restaurant presents traditional Czech dishes with a modern touch. Chef Marek Šáda’s seasonal menu focuses on spring classics. It starts with rabbit terrine served with cabbage and herbs, followed by a creamy wild garlic soup with a slow-cooked egg. The main highlight is lamb confit with stuffing, spinach, and mustard jus, alongside a lighter option of salmon trout with kohlrabi and horseradish buttermilk. For dessert, guests can enjoy freshly baked mazanec, a traditional Easter sweet bread. The space combines old Prague charm with a more modern feel, offering a calm setting for those looking to experience authentic Easter traditions. View this post on Instagram A post shared by U Matěje Kotrby Restaurace a Bar (@umatejekotrby_restaurant) Easter at Restaurant U Pinkasů Restaurant U Pinkasů offers a special Easter menu from...
Just outside Prague, an abandoned industrial complex has quietly become one of the region’s most unusual culinary venues. On March 27, the creative gastronomic collective ZE MĚ Projekt will once again transform Uhelný Mlýn into the setting for a ten-course tasting dinner designed as a full sensory experience. The event begins at 7 p.m. and combines experimental cuisine with an immersive setting inside the former factory halls. Guests can choose between alcoholic or non-alcoholic pairings as each course unfolds throughout the evening. The complex stands in Libčice nad Vltavou, a short train ride north of Prague. Arriving visitors often first notice the tall brick chimney rising behind the railway tracks — a reminder of the site’s industrial past. The building, once a neglected brownfield, was renovated in 2010 by architect Patrik Hoffman. The project later received the Czech National Award for Architecture, recognizing the sensitive conversion of the factory complex into a multifunctional cultural space. Get your ticket here The arrival of ZE MĚ Projekt That changed when ZE MĚ Projekt began operating at Uhelný Mlýn more than a year ago. The group, led by founder Vojtěch Nemrava, had built a reputation through pop-up culinary events across the country. Before...
A new restaurant inspired by classic American diners has opened in Prague’s Karlín district. Route 54, located on the ground floor of the Pulse8 hotel on Sokolovská Street, offers dishes ranging from Texas barbecue and ribs to Chicago-style deep-dish pizza and Italian beef sandwiches. The project is led by Israeli chef Gal Ben Moshe, known for the Michelin-starred Prism restaurant in Berlin and the Prague fine-dining restaurant Parzival, which opened last year. While Parzival focuses on a small number of guests and refined cuisine, Route 54 takes a different direction, built around a lively diner atmosphere and a menu based on American comfort food. The restaurant’s name refers to a highway that runs between Illinois and New Mexico. In Karlín, that idea is translated into a menu that moves across several regions of the United States, combining barbecue, sandwiches and diner classics. The restaurant was created in cooperation with the Jan Hotels group, which operates hotels in Prague and Český Krumlov. Both of Ben Moshe’s Prague projects are located inside hotels run by the company. The chef, who built his career in Tel Aviv, Europe and the United States, moved to Prague last year after closing his Berlin restaurant. While...
Reservations have opened for the spring edition of RestaurantWeek, which runs from March 17 to April 22 in Prague, Brno and Ostrava. Organizers say seats in the most sought-after restaurants are typically booked within days, though a wide range of options remains available. The festival will feature around 70 restaurants in Prague and about 20 each in Brno and Ostrava. This year’s theme, “From foodie to foodie,” aims to connect diners with chefs through carefully designed tasting menus and introduce guests to places they may not yet know. Prices remain unchanged from last year. Guests can choose festival menus priced at 790 CZK or 490 CZK, plus a booking fee of 79 CZK or 49 CZK. According to the organizers, the cost represents a reduction of up to 40 to 50 percent compared with standard menu prices outside the festival. The event was brought to the Czech Republic by Anna Grosmanová, known as Foodpioneer, who says the focus remains on the strength of the menu rather than the fame of the venue. This year’s edition highlights ingredients rarely seen on Czech menus. Among them is Hericium erinaceus, known as lion’s mane mushroom, a protected species in the wild that is...
A restaurant just minutes from Charles Bridge is facing administrative proceedings after inspectors found evidence of rodents in its kitchen and storage areas. The establishment, U Malvaze, located on Karlova Street in Prague’s Old Town, was inspected on February 20 by the State Agricultural and Food Inspection Authority. According to the authority, inspectors documented rodent droppings and other traces of pest activity in the back areas of the restaurant, including the kitchen, warehouses and service corridors. Based on the findings, the authority imposed a partial ban on the use of those premises. The front part of the restaurant was not formally shut down, but operations linked to food preparation and storage were restricted. The watchdog said it will open administrative proceedings that may lead to a fine. Inspectors also noted that traps had been set inside the premises, indicating the operator was aware of the rodent presence. The authority published details of the case on its official Instagram account. View this post on Instagram A post shared by Potraviny na pranýři (@potravinynapranyri) The restaurant’s website currently states that it is temporarily closed due to technical problems, adding that it aims to reopen as soon as possible. The case...
The traditional beef dish svíčková na smetaně has been ranked the most popular Czech speciality in a 2026 international food list. The meal — marinated beef served with a creamy vegetable sauce and bread dumplings — remains a standard choice in restaurants across Czechia and a frequent part of family Sunday lunches. The ranking was published by TasteAtlas and is based on user ratings from both locals and visitors. This year’s overview assessed 82 Czech dishes, offering a snapshot of how the country’s traditional cooking is viewed internationally. Second place went to valašský frgál, a large round pastry associated with Moravian Wallachia. Known for its thin dough and rich filling, it usually contains pear purée, poppy seeds, cottage cheese or plum jam, finished with a crumb topping. What was once mainly a regional product is now commonly sold nationwide. Garlic soup, česnečka, placed third. Typically served hot with croutons and sometimes cheese or ham, it is widely considered a simple home staple and is often described locally as helpful during colds or after a late night. TasteAtlas is an experiential travel online guide for traditional food that collates authentic recipes, food critic reviews, and research articles about popular ingredients and...
Kolkovna Brewery will host its traditional zabíjačka festival from February 21 to March 1 at Prague Výstaviště, offering an authentic taste of Czech culinary heritage. Visitors can enjoy classic pork specialties, live accordion music, and a festive atmosphere that recalls historic pig-slaughtering gatherings. On February 21 and 22, a special takeaway stand will be open from 11:00 to 16:00 outside the brewery. Guests can purchase zabíjačka delicacies to take home, try bread with crackling spread, and enjoy a complimentary shot of slivovitz or pear brandy. From February 23 to March 1, the brewery will serve a full zabíjačka menu, featuring dishes crafted from all parts of the pig. While modern families rarely perform their own pig slaughters, the recipes and flavors of this centuries-old tradition remain widely cherished. Zabíjačka historically took place in winter, when cold temperatures helped preserve the meat. Families and sometimes entire neighborhoods would participate, preparing dishes from every part of the pig. Participants kept portions of meat and shared extras with relatives and neighbors. Reservations are recommended for visitors wishing to fully enjoy this celebration of Czech culinary tradition at Prague Výstaviště. Zabíjačka products The purpose of zabíjačka was to make use of the whole animal...
Pizza prices across the Czech Republic rose by about 11.5 percent year on year, according to new data from Foodora. Despite the increase, the country remains among the cheapest markets in Europe where the delivery platform operates. The company’s Pizza Index, modeled loosely on global purchasing-power comparisons used in fast-food pricing, tracks average pizza costs in cities with the highest order volumes. The figures show clear regional differences inside the country. The lowest average price last year was recorded in Liberec at around 226 CZK. It was followed by České Budějovice with 233 CZK, Plzeň at 245 CZK, and Brno at roughly 251 CZK. The highest average price remained in Prague, where customers paid about 260 CZK per pizza. Across all countries covered by the index, prices were lower only in Hungary. The cheapest city overall was Szeged with an average price equivalent to about 207 CZK. At the opposite end stood Lillestrøm in Norway, where the converted price reached roughly 465 CZK. Higher ingredient costs, especially wheat, tomatoes and cheese, together with energy and operating expenses, have pushed prices up. Some major cities nevertheless recorded small declines, which the dataset links to stronger competition and more efficient production. Ordering...
Globus has launched its own online grocery delivery service in Prague, marking a major step in the retailer’s push into e-commerce. Customers can now order around 30,000 products through the new Globusonline.cz platform, including fresh food and popular items from the chain’s in-house production. The service officially started on January 27, 2026, initially covering Prague. Expansion to parts of the Central Bohemian Region and Ostrava is planned for spring 2026, with further rollout expected later. According to Globus spokeswoman Aneta Turnovská, the move reflects changing shopping habits. Many customers simply lack time to visit large hypermarkets, while demand for online grocery shopping continues to grow. Fresh food, particularly meat prepared by Globus butchers, is expected to make up a large share of orders. The new platform replaces earlier online ordering options that allowed customers to reserve purchases for pickup in Ostrava and Prague-Zličín. The updated system now combines online ordering, personal pickup in Prague-Čakovice and full home delivery into one service. Integration with the Můj Globus mobile app is planned later this year. Unlike some international retailers that rely on centralized warehouses, Globus has opted for a system built around its existing hypermarkets. The company says this approach allows better...
Problems with food safety were found in roughly one out of three KFC restaurants inspected across the Czech Republic last year, according to data released by the Czech Agricultural and Food Inspection Authority (CAFIA). Inspectors carried out 144 checks covering every branch of the chain, in some cases repeatedly. The seriousness of the findings differed from location to location, said CAFIA spokesman Pavel Kopřiva. Some violations involved direct risks to food quality. Inspectors reported moldy muffins offered for sale at a KFC outlet in Jenišov near Karlovy Vary. In Liberec, staff used meat past its expiration date during marinating. At a Prague-Dejvice branch, meat was thawed in standing water, a method that does not meet hygiene standards. Tests elsewhere revealed contaminated surfaces and ice samples exceeding permitted microorganism levels. Hygiene failures were the most frequent issue. Authorities recorded 38 cases linked specifically to food cleanliness rules. Inspectors also noted 13 breaches tied to food safety management procedures and one case involving incomplete meat traceability documentation. The inspection campaign followed reporting by independent Czech journalist Jan Tuna. His investigation alleged repeated improper meat handling, including altered shelf-life labels and preparation of dishes from meat described as spoiled or foul-smelling. The Czech...
Laboratory tests have found that apples grown and sold in the Czech Republic contain some of the highest pesticide levels in Europe, with residues that may pose a risk to infants. The findings come from a Europe-wide analysis coordinated by PAN Europe, a non-governmental organization focused on public health and environmental protection. One Golden Delicious apple purchased in a Czech supermarket contained seven different pesticide residues. According to the analysis, several were present at concentrations considered unsafe for baby food. Foods containing pesticide residues above 0.01 milligrams per kilogram are regarded as unsuitable for infants under European rules. In total, 59 apples from 13 European countries were tested. Only four samples, sourced from Denmark, Belgium, and Italy, met the criteria for use in infant food. All five apples from the Czech Republic failed. On average, Czech samples contained 3.8 different pesticide substances, around 20 percent more than the European average. Only one apple from Luxembourg recorded a similarly poor result. The testing focused on common varieties including Golden Delicious, Gala, Honeycrunch, and red apples. The samples were purchased by the Czech environmental group Rainbow Movement in three major retail chains: Tesco, Lidl, and Billa. Retailers were contacted for comment. Lidl...
Ambiente has expanded its presence in Prague with the opening of three food businesses at the Holešovice Market. A new branch of the Myšák pastry shop, the Skô restaurant led by Slovak chef Tomáš Valkovič, and a Naše maso butcher shop have begun operating in Halls 27 and 28. The project brings together brands long associated with Ambiente and well known from central Prague. Each venue keeps its original focus while adapting to the market setting. Guests can move freely between the businesses and use the courtyard as a place to eat, meet, or pause during a visit to the market. At the heart of the concept is the courtyard, which connects the individual operations into a single space. Naše maso in Hall 27 offers beef and pork from Czech farms, smoked meats based on First Republic recipes, and ready-to-eat items such as burgers, steak tartare, and meatloaf sandwiches. The shop is designed for both takeaway and quick stops. Sharing Hall 27 is the Myšák pastry shop, focused mainly on takeaway. The menu includes classic Czech desserts, cakes made from historical recipes, filled and baked croissants, buns with vanilla cream, homemade granola, and coffee from the Nordbeans roastery in Liberec....
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