’s menu of main dishes rotates daily based on the availability of fresh local ingredients. This focus on seasonal cuisine is new to Prague, and Nota Bene is one of only a few restaurants that has embraced the use of local products in its regionally inspired contemporary menu. The restaurant is also notable for its well curated list of beautifully crafted beers, which is sufficient in and of itself to draw a healthy crowd. Exposed brick and hardwood accents dominate the simple and fresh interior of this highly regarded restaurant. Red Pif
’s is a restaurant and wine bar serving a highly refined menu of Czech and French cuisine. A daily à la carte menu is created each morning by the head chef as he selects the freshest meat, fish and breads at the local market on the way to work. As the largest supplier of fresh wines in the Czech Republic, the restaurant receives its stock from a group of small but respected wineries in France, the Czech Republic and Moravia. The interior of the restaurant has been designed by Czech studio Aulík Fišer Architekti
and includes sleek wine-bottle shaped shutters within a warm yet industrially influenced dining space.
At Michelin starred restaurant La Degustation Boheme Bourgeoise
guests are guaranteed an exceptional dining experience. Two tasting menus take advantage of quality regional ingredients for dishes that balance delicate flavors in innovative harmony. Each small plate is accompanied by a small taster drink of wine, beer or fruit juice to heighten the various flavors in unexpected ways. The restaurant is housed in an old building boasting classic charm, dark wood interiors and an open kitchen.
Serving flawless presentations of Czech influenced modern European cuisine, Mlýnec
is situated at the foot of the Charles Bridge. An outdoor terrace seating area allows guests to enjoy the world-class dishes of this Michelin recommended restaurant while soaking in some of the most picturesque views to be found in the city. Among the exquisite items on the menu are smoked veal tartare served in a glass bowl, hot cheese salad, seasonal venison and confit of duck.