Restaurants across the Czech Republic are facing a steady drop in in-house customers, particularly during the working week. According to industry data and business owners, many establishments now rely on just three days to stay afloat. Thursday, Friday, and Saturday have become the only profitable days for a growing number of restaurants. From Sunday through Wednesday, most operators either break even or lose money. Some have already adjusted their opening hours. Others have closed entirely on weekdays. “Our restaurant doesn’t open from Monday to Wednesday anymore,” said Lumír Sendrej, a restaurant owner. “If we did, we would be operating at a loss.” Industry figures confirm the trend. Over the past three years, revenues in Czech restaurants have dropped by around 10 percent. Weekday foot traffic alone fell by roughly 8 percent compared to last year. Lunch service has been hit hardest. “Lunch is basically gone,” said Luboš Kastnér, a board member of the Association of Small and Medium-Sized Entrepreneurs. “It’s no longer a fight. It’s over. People simply don’t go out for lunch during the week anymore.” Instead, customers are increasingly ordering food to their homes or offices. Delivery services are no longer a supplement. For many restaurants, they are...
The legacy of Franz Kafka has resurfaced with the arrival of Kafkoff, a project that features a café, bar, bistro and gallery situated in the Franz Kafka House just off the Old Town Square. Open since early August, the venue aims to keep Kafka’s memory present in everyday life, using the space where he was born as a home for art, culture and community. One of the most striking features inside the café are the two stunning pieces of art on the walls—images that transform depending on the angle you view them from. These “two paintings in one” were conceived by Jakub Behyne, one of the founders of Prague’s Illusion Art Museum, and executed by an impressive team of artists. Zdeněk Daněk, one of the leading Czech masters of grisaille painting, collaborated with two of Europe’s top graffiti artists: Caer8th (Vladimir Hirsher) and Lukero. The result is a pair of artworks that feel dynamic, playful, and deeply in tune with the shifting worlds Kafka often explored in his writing. But Kafkoff isn’t only about visual surprises. The menu features an all-day brunch, comfort classics with a focus on quality ingredients sourced from local suppliers. The emphasis on freshness and thoughtful...
A little bit of language first. The full name is obložený chlebíček (singular) or obložené chlebíčky (plural) which literally means “small garnished bread(s)”. However, if you say just chlebíček or chlebíčky, everybody in the Czech Republic will know what you mean. What type of sandwiches are these? The most important feature is that there is only one slice of bread. Besides this basically, anything goes. In general we could say that a chlebíček has three main parts: bread, spread and garnish. The bread is usually plain white baguette called veka. The spread can be anything from butter through typical Czech sandwich spreads like vlašský salát (vlašák). As for the garnish, there are traditional garnishes like cheese, ham, egg and gherkins but there are also luxurious varieties with caviar and smoked salmon. As for the size, the original chlebíčky sandwiches were rather small, nowadays, they come in different sizes. Brief history of chlebíčky The creator of chlebíčky was a Czech charcuterie shop owner, Jan Paukert, who founded his shop in 1916 and invented the open sandwich not long after. It was the painter Jan Skramlík who came to his friend Paukert and said that he didn’t like the canapés called jednohubky because they were too small. He suggested that the ideal party food should be for two to...
TasteAtlas has released its annual list of the 100 best dishes in the world, drawing on thousands of ratings submitted by readers and food enthusiasts worldwide. The highest-ranked dish comes from South America. Vori-vori, a traditional Paraguayan soup, claimed first place overall. The dish consists of small balls made from cornmeal and cheese, simmered in a rich broth. It is commonly eaten across Paraguay, from rural households to city kitchens, and is considered one of the country’s most familiar comfort foods. Second place went to Neapolitan pizza. Prepared according to strict regional traditions, it relies on a simple combination of tomato sauce, mozzarella, fresh basil and oregano. Despite its global popularity, the dish continues to rank highly among TasteAtlas voters. Italy’s influence is especially visible near the top of the list. Third place was awarded to tajarin al tartufo bianco d’Alba, a Piedmont specialty made with thin egg pasta tossed in butter and topped with freshly grated white truffles. Another Italian dish appears in tenth place, pappardelle al cinghiale, wide pasta served with a slow-cooked wild boar ragù. Between these Italian entries, the ranking reflects a broad mix of global cuisines. Fourth place went to sate kambing, a grilled goat...
Deciding where to celebrate New Year’s Eve? Prague offers a variety of spots, from lively themed parties to cozy restaurants, perfect for enjoying fireworks, food, and festive drinks. Whether you’re looking for a high-energy celebration or an intimate evening with great food, Prague has an option to suit every taste. 1. W Hotel New Year’s Eve at W Prague usually means a chic, modern celebration with multi-course dining, champagne, and DJ-led parties in the hotel’s signature stylish setting. The New Year’s Eve dinner features a three-course sharing menu served with oysters and a glass of bubbles to start the night. Price: 7,500 CZK per person* Time: 6 PM – 11 PM 2. Night Jungle NYE Party – Falkensteiner Hotel Step into a lush, jungle-themed setting at the Falkensteiner Hotel Prague and celebrate New Year’s Eve in style. Hosted by The Monkey Bar, guests can look forward to: Duo DJs, Laser Shows, Masquerade, live cooking stations, rich buffet, bottomless drinks, cocktails, bubbles, and more. The main party runs from 7 PM to 12 AM, followed by an afterparty from 12 AM to 3 AM. 3. Agave Restaurant Located at Masná 620/2 Staré Město, Avage Restaurant brings the vibrant flavors...
In Czech households, Christmas baking begins long before December 24. Kitchens turn into production lines, recipes are pulled from handwritten notebooks, and cookies are baked days—or even weeks—in advance. Among the dozens of traditional sweets prepared each year, two appear almost without exception: linecké cukroví (Linzer cookies) and vanilkové rohlíčky (vanilla crescents). Both rely on simple ingredients, careful handling, and time. And both tell a story of Central European tradition that has changed very little over generations. Linecké cukroví (Czech Linzer cookies) Linecké cukroví are delicate sandwich cookies made from shortbread dough and filled with fruit jam, usually red currant or raspberry. They are traditionally shaped as hearts, flowers, or stars, with a small cut-out in the top layer so the jam shows through. Czechs bake them several days before Christmas, allowing the cookies to soften and develop their characteristic tender texture. Ingredients All-purpose flour (plus extra for dusting) Unsalted butter, cold but slightly softened Powdered sugar (for the dough and for dusting) Egg yolk Freshly grated lemon zest Vanilla (paste or extract) Seedless red currant jam or raspberry jam Method Sift the flour into a bowl. Add the cold butter cut into small pieces, powdered sugar, egg yolk, lemon...
Czech gastronomy reached a milestone this week when Restaurant Papilio in Vysoké Újezd near Beroun became the first dining spot in the country to earn two Michelin stars. The recognition arrived as the Michelin Guide released its new Czech edition — the first to assess restaurants beyond Prague. The expansion of Michelin’s focus reshaped the national culinary map. Inspectors awarded 9 starred restaurants across the country, while another 18 venues received Bib Gourmand, the guide’s mark for quality food at reasonable prices. Four restaurants were also honored with Green Stars for sustainability, along with several individual awards for service and young talent. Until now, Michelin had concentrated on Prague, where La Degustation Bohême Bourgeoise and Field have long held one star each — and both retained their status. The restaurants Entrée in Olomouc, Vila in Zlín, Essens in Hlohovec in the Břeclav region and the Prague restaurants Levitate, Štangl, Pole, and Casa De Carli each received one star. But the spotlight largely shifted outside the capital for the first time. The biggest attention fell on Papilio, now holding two stars, led by chef Jan Knedla, who previously worked in acclaimed Michelin kitchens worldwide, including the three-star Amber in Hong Kong. Inspectors...
Hue Kafe opened in July 2025 at Karoliny Světlé 283/24 in Old Town as Prague’s first Indian café. The idea came from owner Sameer Shaikh, who wanted a place where he could serve the street food he knows well and keep a clear connection to his art background. Sameer moved to the Czech Republic as a student in 2021 with a simple aim: to build a place that feels like home, where food and art come together. Alongside the welcoming atmosphere created by Sameer and his staff, Hue Kafe offers a range of Indian street food, including the chef’s specialties such as Egg Chaat, Dahi Puri, Sev Puri, and Bhel Chaat. The café also serves tea, coffee, and milkshakes. Each dish is served with attention to colour and detail, reflecting Sameer’s background in art — the idea behind the name Hues Kafe. On their website, one customer described Hues Kafe as “a unique art café in Prague with fresh and healthy food, specialty coffee, and local art displays. A perfect spot for food lovers and art fans.” Visualizza questo post su Instagram Un post condiviso da Hues Kafe (@hueskafe) Sameer wanted the café to show a different side...
Milk or heavy cream, eggs, sugar, spices, and something slightly stronger. The combination of ingredients is well-known all over the world. In the Czech Republic, it’s called vaječný likér, vaječný koňak, ajrkoňak, vaječňák. The rest of the world calls it eggnog, rompope, or koquito. Eggnog has a rich tradition even in the Czech Republic. Due to the simplicity of preparation and limited possibilities during the communist era, people prepared eggnog at home for many generations. After 1989, the commercial product range has expanded but eggnog is a beverage that is still created according to inherited family recipes. Various recipes claim they’re ‘the best’, ‘the most simple’, or ‘100% homemade’. Ingredients: 500 g cream (30%) 250 ml whole milk 8 egg yolks from L-sized eggs 20 g vanilla sugar 60 g caster sugar 1 vanilla pod (seeds) pinch of salt 155 g of rum Method: Beat the egg yolks in a large bowl with the vanilla and caster sugar until it forms a light and fluffy foam. Heat and stir the milk, cream, vanilla bean seeds, and a pinch of salt in a heavy-bottomed saucepan – do not boil, bring just below boiling point (stir constantly to prevent milk skin)....
Prague has entered a new stage of urban delivery services as Foodora. has started testing autonomous delivery robots in the capital. Instead of launching citywide, the company chose the Karlín district as its trial zone. The machines operate within a two-kilometer area around the McDonald’s branch on Thámova Street, where they pick up meals and bring them directly to customers. City officials approved the pilot earlier this year. Prague 8 councilor Martin Štěrba said the robots are programmed to behave as carefully as pedestrians. Their onboard system — a combination of sensors and twelve cameras — continuously scans the surroundings. The machines are able to detect people, bicycles, prams, wheelchairs, and traffic. When the robot encounters a situation it cannot classify, it immediately connects to a remote operator. Because Czech legislation groups these robots under the category of pedestrians, their use on sidewalks is permitted. They stick to marked footpaths and cross the street only with a green signal. Top speed is capped at 8 km/h, similar to a brisk walk, though most trips are slower. Each unit offers a 360-degree view and can manage small curbs, rain, and snow. According to Starship Technologies, the manufacturer, robots worldwide complete millions...
Pinoys Groceries & Bistro is Prague’s new cultural and culinary hub, offering authentic Filipino cuisine and original Asian products. For the growing Filipino community in the Czech Republic, the recently opened Pinoys Groceries & Bistro isn’t just a place to eat; it feels like home. Founded by Crisjel Dablo and her husband Daniel Kuklovský, the grocery and bistro represent a shared dream to bring authentic Filipino flavors and warm hospitality to Prague. What began as a modest grocery store in Palmovka seven years ago — serving Filipino and Asian products to expatriates — has now expanded into a new location just off Wenceslas Square, at Štěpánská 626/63. On November 1, Pinoys celebrated the grand opening of their bistro, attended by the Philippine Ambassador to the Czech Republic Eduardo Martin Meñez, Philippine Migrant Workers Office labor attache Atty. Llewelyn Perez, and other staff from the Philippine Embassy in Prague. Every dish served at Pinoys Bistro reflects the heart of Filipino cooking: fresh, homemade, and deeply rooted in tradition. Its chef, Dario Lleva, a Filipino with years of experience in a four-star hotel restaurant, crafts each plate to remind diners of home. A staple of Filipino cuisine, adobo — chicken simmered in...
From November 24 to 27, 2025, Prague will host a unique celebration of Colombian culture, offering both culinary and artistic experiences in the heart of the city. The Colombian Embassy in the Czech Republic, together with the NH Collection Prague Carlo IV hotel, is hosting Colombian chef Jorge Méndez for a special culinary event at the hotel’s 1890 Restaurant & Bar. Méndez, known in Colombia for his focus on regional products and modern interpretations of Caribbean dishes, will design both a breakfast offering and an à la carte menu prepared exclusively for this event. His cooking is rooted in the flavours of the Colombian tropics, shaped by time spent in his hometown of Montería and by several years working in New Zealand, where he refined his style. In Colombia, Méndez leads two projects. Menderek, his fine-dining brand, presents reimagined dishes based on local ingredients from the Caribbean coast. He avoids reproducing traditional recipes as they are; instead, he builds new expressions of familiar flavours, working closely with producers and treating ingredients with precision. His second project, Obrero Casa de Pan, founded with Isabella Perez, is a bakery in Montería that has become a reference point in the city. It...
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