La Degustation Boheme Bourgeoise has held its Michelin star since 2012 in a quiet Old Town room, building eleven-course tastings from 19th-century Czech cookbooks.
Signature dishes: 11-course Czech tasting, Moravian wine pairing
Must order: The eleven-course tasting with the Moravian wine flight.
Address: Hastalska 18, 110 00 Praha 1, Prague
Casa de Carli holds a Michelin star in the 2026 Czech guide. Matteo de Carli and Lenka Hermanova run an Old Town room cooking Northern Italian with house-made pasta.
Signature: House tortellini, House gelato
Order: The handmade tortellini in broth, then the secondi.
Pot-au-feu cooks honest French classics off Namesti Republiky. Chef Jan Kracik works sauces and offal in a way that is rare in Prague; the Michelin guide includes it.
Signature: Sweetbreads with morels, Calf's head Gribiche
Order: Whatever offal is on; the sauce will be the point.
Sansho has been Prague's serious modern-Asian kitchen since 2011. The 2025 Michelin guide kept it in the selection; the no-choice tasting menu changes weekly.
Signature: Weekly tasting menu, Pork belly
Order: The chef's tasting, family-style for two or four.
Cafe Imperial brings Zdenek Pohlreich's modern Czech cooking to a 1914 Art Deco room with ceramic-tiled walls and pillars, a Grand Cafe restored to working order.
Signature: Roast duck, Beef cheek goulash
Order: The roast duck with red cabbage and three kinds of dumpling.
Casa de Carli holds a Michelin star in the 2026 Czech guide. Matteo de Carli and Lenka Hermanova run an Old Town room cooking Northern Italian with house-made pasta.
Signature: House tortellini, House gelato
Order: The handmade tortellini in broth, then the secondi.
U Modre Kachnicky in Mala Strana cooks the old Czech repertoire, roast duck and venison, in two Baroque-era dining rooms a five-minute walk from Charles Bridge.
Signature: Roast duck, Venison goulash
Order: The roast duck with bread dumplings and red cabbage.
U Mateje sits in residential Dejvice and holds a Michelin Bib Gourmand. Chef Jan Puncochar cooks modern and traditional Czech, with a focus on sauces and high-quality meat.
Signature: Wiener schnitzel, Beef cheeks
Order: The Wiener schnitzel with potato salad.
Pot-au-feu cooks honest French classics off Namesti Republiky. Chef Jan Kracik works sauces and offal in a way that is rare in Prague; the Michelin guide includes it.
Signature: Sweetbreads with morels, Calf's head Gribiche
Order: Whatever offal is on; the sauce will be the point.