Cestr is Ambiente's Czech-cattle steakhouse near the National Museum, serving cuts off the Czech pied breed alongside tank Pilsner and roast bone marrow.
Signature dishes: Czech pied steak, Tank Pilsner Urquell
Must order: The hanger steak; the tartare prepared tableside.
Address: Legerova 57/75, 110 00 Praha 1, Prague
Kantyna is Ambiente's butcher-canteen, a stand-and-eat steak counter where you order at the meat case and pay by weight, two blocks off Wenceslas Square.
Signature: House tartare, Sirloin steak
Order: The tartare; the sirloin grilled to medium rare.
Pho Vietnam Tuan and Lan opened in 2010 on Anglicka and was the first Vietnamese restaurant Prague's foreign press wrote about. Pho bo and bun cha at fair prices.
Signature: Pho bo, Bun cha
Order: The pho bo with brisket; the bun cha if you brought a friend.
Kantyna is Ambiente's butcher-canteen, a stand-and-eat steak counter where you order at the meat case and pay by weight, two blocks off Wenceslas Square.
Signature: House tartare, Sirloin steak
Order: The tartare; the sirloin grilled to medium rare.
Cafe Savoy has anchored the Mala Strana riverside since 1893, sitting under a protected neo-Renaissance ceiling. Ambiente's flagship grand-cafe room, all-day kitchen.
Signature: Egg dishes, Vienna schnitzel
Order: The Savoy breakfast plate; the schnitzel at lunch.
Mistral Cafe sits in the Old Town near Staromestska, a bright modern bistro running all-day breakfast, daily soups and a popular weekday lunch menu the office crowd queues to grab.
Signature: Weekend brunch, Soup of the day
Order: The weekend brunch; the soup of the day.
Bistro 8 has been Letna and Holesovice's quiet European bistro since the late 2010s, with a single daily menu and a kitchen that buys at the Holesovice market.
Signature: Daily fish, Pasta of the week
Order: Whatever the daily fish is; the wine by the glass.
Eska in Karlin holds a Michelin Bib Gourmand. The Ambiente group rebuilt a 19th-century Karlin factory into a bakery-restaurant cooking modern Czech, all day long.
Signature: Old bread sourdough, Fermented potato
Order: Old bread with butter, then the kitchen's daily fermentation.
