A new addition to Prague’s dining scene is making waves—by bringing crayfish and premium seafood into sharper focus. Rakin, a recently opened restaurant in Dejvice, builds its concept around simple, quality seafood dishes, with crayfish at its heart. The focus is on fresh seafood prepared with restraint. Fish is cooked using the a la plancha method—a high-heat technique where the meat is quickly seared with just oil and salt, allowing the natural flavor to shine. Other options include fried fish, tartares, carpaccios, and street food-style dishes like an octopus hot dog or a cod taco. Crayfish are the main attraction, served in different styles—from a spicy Cajun sauce to a more classic creamy garlic variation. The seafood is sourced from markets in the Netherlands and France, while the crayfish come from Romania—currently one of the few places in Europe where they are still available in larger quantities. Though the menu leans toward international seafood, it remains accessible. Main courses are priced in the range of CZK 350–400, aiming to bring premium ingredients to a wider public. Visualizza questo post su Instagram Un post condiviso da BIG SMOKERS (@bigsmokersprague) A standout offering is the whole boiled lobster, served with...
The much-anticipated arrival of Five Guys, the American fast food chain known for its made-to-order burgers and generous toppings, has been delayed yet again. The first Czech location was originally slated to open more than a year ago inside the Máj department store on Národní třída. Initial plans suggested a launch in summer 2023, then autumn, and later spring 2024. But the doors have remained closed. The latest estimate now points to autumn 2025, with September floated as the possible opening month. For months, a bold red banner announcing “Five Guys Coming Soon” has hung in the department store’s window, teasing passersby on one of Prague’s busiest streets. Still, there has been no official confirmation from the chain itself. “According to our information, Five Guys is planning to open in September,” said Jan Kotrbáček, head of the retail leasing team for Central and Eastern Europe at Cushman & Wakefield, in an interview with iDNES.cz. But until the chain formally announces the date, the speculation continues. In Czechia, the Five Guys franchise is operated by Monterock International, the same company behind several Five Guys branches in Vienna. The brand’s core philosophy is simple: no frozen ingredients, no preservatives, and everything is...
In Czechia, eating out during the workday has become a growing luxury. According to the latest Edenred Restaurant Index, the cost of lunch has risen steeply across the country – and nowhere more so than in Prague. The average lunch menu in the capital now costs 220 CZK, making it the most expensive in the country. Just behind is Brno, where employees pay 208 CZK for a midday meal. Meanwhile, cities like Zlín, Ústí nad Labem, and Olomouc remain on the more affordable end, with prices up to 55 crowns lower. The national average for a lunch menu now stands at 196 CZK, highlighting a steady climb in prices that has outpaced wage growth. Since 2014, lunch prices have jumped by more than 130%, while average salaries rose by roughly 82% over the same period. Back in 2020, workers in Prague paid just 149 CZK on average for lunch. In cities like Ostrava or Jihlava, it was even cheaper—hovering just over 120 CZK. But the most dramatic comparison goes further back. In 2014, Prague diners paid only 98 CZK, while in the Pardubice Region, lunch cost a mere 75 CZK. In a decade, the price of lunch has more than...
On June 4th, Prague’s food scene welcomed a bold new arrival. Seven North, a dining concept already making waves in Vienna, opened inside the Sir Prague Hotel, located just a short walk from the Vltava River. The restaurant introduces a fresh take on Mediterranean cooking, where food becomes a kind of performance and tradition is joyfully disrupted. Set in an eclectic interior designed by Linda Boronkay, the space reflects the spirit of the kitchen: bold, instinctive, and unpredictable. Behind the concept is chef Eyal Shani, whose more than 40 restaurants worldwide have built a cult following. B Dishes are based on Mediterranean roots, with occasional detours into Italian, French, and German inspirations. But for Shani, what matters most isn’t geography—it’s intuition. The menu changes daily, depending on what’s in season or available. It’s handwritten in Comic Sans, a playful detail that matches the restaurant’s unpretentious approach. Guests might share bruschetta with roasted nectarines and cheese, focaccia with sour cream and marinated peppers, eggplant sashimi, steamed spinach with parmesan, or baked potato with a tangy salad. There are also mussels, shrimp, perfectly grilled fish, lamb chops, and handmade ravioli with a sage butter sauce. The cooking relies on simple ingredients: olive...
Be it at lunch or dinner, with friends in a restaurant, or at home with a takeaway, there’s no bad time to eat pizza. And no one knows that better than the Top 50 Pizza Awards. London’s Napoli on the Road has been named the best pizzeria in Europe for 2025, according to the highly-regarded 50 Top Pizza guide. Baldoria in Madrid came second on 50 Top Pizza’s ranking. Its signature Búfala Fest pizza featured on our own list, with Time Out Madrid’s editor Gorka Elorrieta calling it ‘a delightful surprise for cheese lovers’. In third place was a tie between Sartoria Panatieri in Barcelona and Via Toledo in Vienna – though the most represented city overall was none other than Paris. The rest of the prestigious list features a mix of established and rising stars. London scores another win with 50 Kalò, owned by Ciro Salvo, coming in fourth. Madrid’s Baldoria, owned by Ciro Cristiano, follows closely in fifth place, also bagging the award for best pasta dish. Pizza Nuova in Prague ranks #27: “Not only the oven but also the classic Neapolitan style of the pizzas is certified by the establishment’s membership to the Associazione Verace Pizza Napolitana. The pizza is the focal point around which a varied gastronomic offer rotates, from...
Right across from Prague’s main train station on Opletalova Street, Monkey Bar is taking diners on a global tour — without leaving their seat. The new menu, designed by chef Jakub Vyškovský, offers a variety of small plates inspired by cuisines from around the world. It’s a playful approach that fits the bar’s jungle-themed interior and laid-back atmosphere. Vyškovský, who has cooked in Michelin-starred kitchens across Europe, says what he values most is creative freedom. “I like that The Monkey Bar isn’t trying to copy anyone else,” he explains. “We want to surprise people — in a good way.” That goal shows up on the menu, which is built around tapas-style portions. On a recent visit, the lobster ravioli with foie gras sauce, butter cabbage, and truffle stood out — a rich, well-balanced dish with strong earthy tones that didn’t overpower the seafood. The nigiri with foie gras, tuna, and watermelon tataki was more adventurous. “I wasn’t sure at first, but it actually worked,” one diner at a nearby table said. “It’s definitely not something you see often in Prague.” We also liked the burnt cauliflower with chimichurri, which had a spicy kick and a great char. The shrimp tacos...
Looking for a crusty baguette, a dense rye, or a fluffy sourdough? Prague’s bakery scene has you covered. From Vršovice to Karlín, Jiřák to Bubeneč, good bread is always within reach. Not long ago, the shelves were mostly filled with supermarket loaves and mass-produced rolls. But over the past decade, the city has undergone a quiet bread revolution. Artisanal bakeries have flourished, each offering their own take on traditional recipes, sourdoughs, and specialty loaves. For those whose dough didn’t quite rise to the occasion, here are a few standout bakeries where quality is guaranteed: Arte Bianca Arte Bianca brings a genuine taste of Italy to Prague through a wide range of traditional Italian baked goods. The bakery combines skilled craftsmanship with a deep respect for Italian culinary heritage. Led by master baker Giacomo, the team prepares fresh products daily using original Italian recipes. On any given day, visitors will find crisp ciabattas, fragrant focaccias, buttery croissants, and house-made pastries—all baked on-site with a focus on quality and authenticity. Visualizza questo post su Instagram Un post condiviso da Arte Bianca (@artebianca_bakery) Joy Bakery Their bread selection includes sourdoughs like the caraway-flavoured Joy Bread, nutty Farro Bread made from spelt, and a...
It’s that time again. Head to the fields and pick your own strawberries in Prague and around Czechia. Every year, the Czech Ministry of Agriculture encourages people to choose Czech berries as they are much tastier and healthier than imported ones. “Our strawberries are riper, juicier and more delicious. This is due to the fact that foreign producers deliberately grow hard varieties for export so that they can endure long transports,” the ministry explains. Many Czech farmers traditionally offer their clients to come to their own fields and pick their own strawberries. In this case, they will cost almost half as much as in a normal shop. This service is called samosběr and is in great demand. It is not only about economic gain: for many nature lovers, the picking process is a pleasure in itself. Here you can also find a special website with a list of farms that offer this service. You can select the region where you live and a list of farms appears. By clicking on the name of the farm, you will find all the information you need (price, address, opening hours, etc.). Self-harvesting dates are weather-dependent and often change at the last minute....
Just five minutes from Náplavka, beneath the historic walls of Vyšehrad, Malby’s Café offers a slice of Cuba far from the Caribbean. Since opening in December 2024, it’s quietly become a favorite among locals, expats, and travelers looking for something different. The café was co-founded by Austin Malby, a Cuban-American from Key West, Florida, and Bořek, a longtime Prague resident. More than just a business, it’s a personal project shaped by shared values. “We just want to be true to ourselves, true to Cuba, and true to the spirit of Cuba,” they say. The café’s logo—a sketch of a Cuban house—has a touching backstory. It’s based on a handmade miniature home from Key West, passed down through Austin’s family. “When we opened the café, to me, it was just obvious,” he recalls. Each founder brings a different skill set. Austin has a background in hospitality and sales, having worked everywhere from sandwich shops to management roles. Božek heads the coffee and cocktail program, building on years of experience running events in Prague. Inside, the space is a world away from the city’s trend-driven minimalism. There are stained-glass windows, vintage furniture, and artwork inspired by Alphonse Mucha. Austin’s mother-in-law designed much...
From music studios to kitchens, Hoxton proves that passion can be served between two perfectly smashed buns. The burger restaurant, founded by Tim Simenon, former producer for Depeche Mode, and Nikita Sidorov, former owner of The Craft burger restaurants, has found its rhythm in Prague’s Jiřího z Poděbrad neighbourhood. And while Hoxton made its name with burgers, its offering now extends far beyond dinnertime. Opened last October as the third addition to the Hoxton and Megablast family, Hoxton JzP caters to a lively mix of locals, couples, families, and solo regulars who fill the square throughout the day. “Although the two branches of Hoxton are relatively close to each other, Jiřího z Poděbrad has a specific atmosphere and character. It also attracts a diverse clientele,” says Sidorov. “We see it as an opportunity to reach a new community.” While smash burgers remain the cornerstone, guests can now drop in for brunch or lunch any weekday between 10am and 4pm thanks to Hoxton JzP’s all-day menu. The weekday “Lunch Offer” caters to those looking for a quick, satisfying meal at a friendly price, with a combo meal — a Single Cheeseburger, fries, and cola — available for 228 CZK. Burgers come...
Egg prices in Czechia rose faster than anywhere else in the European Union, according to new data from Eurostat. In March 2025, the country recorded a staggering 46% year-on-year increase, the highest across the bloc. By contrast, Slovakia and Hungary also reported high increases—29.8% and 26.1% respectively—but remained well below Czechia’s spike. On the opposite end, the Netherlands saw a 3.6% drop in egg prices, followed by Luxembourg (-3.2%) and Greece (-2%). The data highlights ongoing inflationary pressures in the food sector, although 2025’s growth has so far remained below the extremes of previous years. In January and February, egg prices in the EU rose by 3.4% and 4.1%, respectively, compared to the same months in 2024. These modest increases pale in comparison to the sharp hikes recorded in 2022 and 2023. For instance, in February 2023, egg prices jumped 31.2% year-on-year. Eurostat’s Food Price Monitoring Tool offers deeper insights into these shifts. The platform tracks pricing across the entire supply chain, offering up-to-date comparisons between EU member states. It also helps identify trends in both raw and processed food items, including eggs. The reasons behind the recent spike in Czechia are still being analysed, but domestic production costs, bird...
Prague’s Municipal House (Obecní dům) has seen it all and still stands triumphant on Náměstí Republiky. Since 1912, historical and cultural events have taken place inside and the tradition continues as the House keeps hosting events such as catering, exhibitions, banqueting, cocktail refreshments, and coffee breaks. In 2022, the Pilsner Urquell Beer Hall got all dolled up with a little help from Vyšehrad 2000, a local catering company known for its culinary creativity that offered the place a chance to live a second youth. A new bar (výčep) has been added, much to the delight of guests who can now enjoy freshly poured Pilsner Urquell right next to their tables. The menu is built around Czech classics, starting with appetizers like beef tartar and moving on to hearty mains such as Pilsner beef goulash and svíčková. All ingredients are fresh and locally sourced. Guests can also enjoy a traditional soup and finish with a homemade dessert. Vegetarians aren’t left out — dishes like fried cheese (smažák) are not just an afterthought here but are treated with real care, earning their spot among the highlights. Meat eaters are well treated as the quality sausages and smoked meats are sourced from...
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