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Nov 08, 2026
St. Martin's Day 2026 in Prague: Where to Enjoy Traditional Goose
Prague Morning
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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 the regular autumn tasting menu.
Restaurant Obecní dům: (November 7–11): Enjoy a festive menu combining traditional roast goose with creative starters, including smoked duck and goose prosciutto carpaccio. A special St. Martin’s brunch takes place on November 8, while the restaurant’s beer hall joins the celebrations from November 9 to 15.
Restaurant Masaryčka: Here the highlight is a tender goose leg confit with caraway, served with braised red cabbage, plums and assorted dumplings (499 CZK). Alternatively, guests can enjoy homemade potato lokše filled with pulled goose meat, onion cabbage and apples (359 CZK). To finish on a sweet note, the menu offers apple strudel with vanilla sauce, walnuts, honey and cinnamon crumble (149 CZK).
Restaurant Deer: a special four-course menu by chef Lubomír Dolejš, available until November 11. The menu features goose breast, traditional goose soup (kaldoun), confit goose leg with cabbage and bread dumplings, followed by miniature St. Martin’s pastries. The full menu costs 1,295 CZK per person, with individual dishes also available.
Le Petit Beefbar at the W Hotel: the “Made the List – Holiday 2026 Edition” program features everything from St. Martin’s goose and Advent brunches with oysters and champagne to Christmas dinners at Le Petit Beefbar au Grand Café, culminating in a New Year’s Eve celebration. Starting November 11, the restaurant will host “St. Martin’s Week,” serving slow-roasted goose with all the traditional sides during dinner service.
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