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 cultivated on substrate. Though valued internationally, it is still uncommon in local kitchens.

Seafood also plays a role. Softshell crab, served whole after frying, will be offered at Sansho restaurant in a bao bun with wasabi mayonnaise. Organizers note that the ingredient is difficult to prepare at home, adding to its appeal during the festival.

Czech diners’ affinity for sauces is reflected in this year’s menus, where cognac, sherry and port reductions feature prominently. At Dejvická 34, slow-cooked octopus is paired with a cognac lobster sauce.

At Bílá kráva, an aged beef spider steak is served with demi-glace enhanced by brandy from the Radlík distillery. The Monkey Bar presents cannelloni with chicken and foie gras, accompanied by a morel sauce infused with sherry. At The Garden’s Restaurant, fallow deer filet mignon is complemented by a port sauce with sour cherries.

Snails, once common on festive Czech tables in the 19th century, are returning in several festival menus. Zinc Restaurant at the Hilton Hotel Prague will serve them with herb butter and cauliflower purée.

Another featured ingredient is black root, also known as scorzonera. Valued for its mild, nutty taste and limited seasonal availability, it appears at The Artisan in a dish combining black root cream with wild garlic pudding. At Le Grill in the Grand Mark Hotel Prague, it accompanies smoked celery baked in a salt crust along with chestnuts, Jerusalem artichoke and fermented horseradish.

Organizers encourage guests to book early through the official RestaurantWeek website, noting that capacity is limited at most venues.

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