Where to Eat in Prague in 2024 – Fresh Recommendations

It’s been nearly five years since Beer, Bacon & Liberty last shared Prague tips, so it’s high time for an update. A warm April weekend in the Czech capital gave me the perfect excuse. So—where to eat in Prague in 2024? I’ve rounded up several picks, sorted into handy categories to help you savor the culinary scene of Franz Kafka’s city. And with Ryanair now offering ultra-cheap flights from Poznań to Prague, you’d be crazy not to jump on them!

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Best breakfast in Prague (and lunch)

Breakfast spots in Prague are a dime a dozen, but I’m only covering the ones we personally tested. First up: after touching down at Václav Havel Airport on a warm Thursday, we grabbed our bags and took public transport straight to Karlín. We’d pinned two venues there to kick-off our Prague food crawl. EMA Espresso Bar got just a quick look-inside, because we chose to settle into the patio at Eska Karlín, right next to the entrance of Forum Karlín—the district’s cultural and events hub.

Eska Karlin

Eska is a concept from the Ambiente restaurant group—the people behind Prague’s elegant Café Savoy and Michelin-starred La Degustation Bohême Bourgeoise. In the heart of Karlín they bake their signature sourdough in two versions—33 % and 66 % rye—which greets you with a heavenly aroma as soon as you step inside. They don’t shy away from sweets either: think apple strudel and Portuguese pastéis de nata. Coffee comes from Czech craft roaster Nordbeans, but the real house specialty is their lineup of fermented lemonades. You can also stock up on preserves, extracts, and other small-batch ferments to take home.

I went for the Ambiente-endorsed signature: potatoes in ash—baby spuds baked under a kefir blanket, dusted with egg yolk and dill, and plated alongside wedges of smoked carp. Besides the comforting aroma of fresh bread, the subtle scent of fish drifts through Eska’s post-industrial space. Paired with fermented lemonade and warm house bread slathered in soft butter, the meal made a flawless starting point for our Prague food adventures.

For a more classic breakfast, Eska offers a set plate with scrambled eggs, smoked fish, labneh, sweet curd cheese, salad, and toasted brioche. You can even upgrade the scramble with—yes—truffles, and in fact you can add truffles to just about anything on the menu.

Gurmet Pasáž Dlouhá

I’m giving this address as a catch-all because it’s a full-blown food hub—and just down the street you’ll find another Ambiente spot, Lokál Dlouhááá. Inside the passageway—accessible from both Dlouhá and Hradebná—you’ll stumble upon every carnivore’s mecca, Naše maso. They sell top-quality cuts and, rumor has it, the best burgers in Europe. In short, this is definitely a place you’ll want on your “where to eat in Prague” list.

Right across the passage sits Bistro Sisters, a place devoted to open-faced sandwiches loaded with all kinds of toppings. They offer both meat and vegetarian choices, so everyone’s catered for. The bread itself didn’t blow me away, but if you’re after a hint of Copenhagen flair in Prague, this is the spot.

Zona Bistro turns out focaccia and Polish-style zapiekanka in all sorts of combinations. I went for the spicy baguette version—after all, as a Pole, I adore zapiekanka topped with hot salami! The flavors meshed nicely, though the nacho chips stuck into the bread felt unnecessary. Tasty overall, but a bit pricey for what is, when all’s said and done, still just a zapiekanka.

The arcade also houses patisseries and wine bars, but we returned on Monday for another breakfast. This time my better half ordered a giant falafel-stuffed pita at Falafelova Bistro, while I went for a deliciously crispy duck bánh mì from Banh Mi Makers.

Coffee and Sweets in Prague

Prague is brimming with artisan patisseries, cafés, and specialty-grade coffee roasters. You could lump this into the breakfast section—especially if you prefer something sweet in the morning—but I treat it as a separate category in my recommendations. Besides the aforementioned Eska, we sipped coffee at several other intriguing spots.

Cafe Chloe

Café Chloe is a distinctly Instagrammable, pink-themed café in Prague. If you’ve ever visited Różove in Poznań, imagine that vibe turned up to eleven. The interior is awash in “Instagram pink,” featuring selfie-ready mirrors and flower walls made from faux blooms. Absolutely everything follows the palette—cups (you can buy the ceramics; we did!), tableware, even the food and, yes, the clientele. Our cappuccino arrived with a pink Prada stencil on the foam (they rotate through different luxe logos), the lavender lemonade glowed the same rosy shade, and my espresso sparkled with flecks of pink glitter.

Eye candy aside, is the food any good? Absolutely. I usually favour savoury over sweet, yet the hefty French toast—coated in cinnamon sugar, stuffed with creamy curd cheese, and topped with tang-cutting crème fraîche plus a slice of passion fruit—was spot-on. The house-made lavender-and-elderflower craft lemonade impressed as well.

Where to eat in Prague when you need that perfect Instagram selfie? Head straight to Café Chloe. The spot is bang in the city centre, just a stone’s throw from the main railway station and the Jubilee Synagogue, and it shares a courtyard with Hotel Zlatá Váha.

Cukrář Skála

Cukrář Skála now has two addresses in Prague: one in the Old Town, inside the Gourmet Passage Dlouhá, and another in the New Town, right beside the Marriott Hotel and the Červený Jelen restaurant. We chose the latter. I particularly loved its garden décor, where statues of the namesake red stag appear to soar acrobatically above pastry-loving guests. Just next door lies the Asian restaurant Sia, where hefty koi carp cruise through water channels encircling the floor—definitely a spot I plan to taste-test on my next visit.

For a sweet morning fix in Prague, Cukrář Skála is the perfect choice. We ducked in on our way to the day’s headline act—lunch at a Michelin-starred restaurant, but more on that in a moment. At Lukáš Skála’s pâtisserie we ordered coffee plus two calorie bombs: a “potato” crafted from marzipan and chocolate, and a spiced éclair crowned with fruit. Both disappeared in seconds, leaving us craving more sugary bliss—but we had to pace ourselves and save room for lunch. My only gripe: the spice notes in the éclair were a touch subdued. Still, Skála’s vast lineup of mono-portion desserts, cookies, cakes, and tortes guarantees everyone will find something to love.

Among Prague’s sweet destinations, we also visited Café Savoy, a Viennese-style coffeehouse where we sampled the house torte—clearly riffing on Vienna’s iconic Sachertorte, but with marzipan notes taking centre stage instead of chocolate. It’s an elegant setting and a sure-fire date spot for treating your significant other.

Field – a Michelin star restaurant in Prague

It’s become our ritual to dine at a Michelin-recommended spot on every trip—ideally one with a star. That goal isn’t always met, because our rule is that the menu must include at least one meat-free option—something that, even in 2024, still stumps some conservative restaurateurs. Thankfully, the team behind Field in Prague’s Old Town seems to be operating not just in the 21st, but the 22nd century.

Wine Pairing and Non-Alcoholic Pairing

Why? Because it was the first time I’d seen a restaurant offer not only a choice between the standard and vegetarian tasting menus but also, beside the classic wine pairing (available in both standard and premium tiers), a curated lineup of alcohol-free drinks tailored to each dish. And we’re not talking basic juices or Coca-Cola—far from it! This is the area where their creativity truly blew us away.

The mocktails, infusions, and extracts we sampled included: grapefruit kombucha; a grape-and-kohlrabi drink; smoked tea infused with celery; pomegranate juice with lemon balm; freshly pressed red-cabbage juice with a cranberry note; and, finally, a sea-buckthorn-and-almond concoction. The wines were superb too (we ordered both the alcoholic and zero-proof pairings), yet it was the non-alcoholic lineup that truly wowed us. I’m already itching to experiment with drinks like these at home.

Tasting Menu

Although we visited Field for Saturday lunch, we still went for the full tasting experience—one standard menu and one vegetarian. Before the main courses arrived, we were presented with an array of snacks and amuse-bouches: onion breadsticks with lovage and chicken butters; a silky truffle cream crowned with a black truffle “buried” under autumn leaves; a soft bun made of tapioca (or black-pudding dough); freshly baked house bread; and a spreadable cheese topped with edible flowers. We also tasted a parsley crisp layered with mackerel and fermented gooseberries, plus a crispy veal croquette set on tarragon mayo, finished with baby watercress leaves and wafer-thin slices of black garlic. In the vegetarian version, the fish was swapped for plant-based components, and tofu was served on a hot stone.

Starters

Once we’d polished off the little bites, the first course of the main menu arrived. Mine was an Arctic-char emulsion tucked beneath a grapefruit granita, studded with ginger, radish, and trout caviar, and finished with a liqueur-and-tamari sauce. I was floored from the very first spoonful: the pairing of fish with icy citrus and the heat of ginger delivered a stunning burst of freshness, while a fragrant Sauvignon Blanc amplified the course’s crisp character.
The vegetarian plate was just as spring-forward—fresh curd cheese teamed with sweet red pepper, basil, and cucumber. A full photo report will hit Instagram soon; below are just a few shots.

The second course was a zucchini roulade cloaked in a Riesling sauce streaked with chive and paprika oils, packed with ash-aged cheese and pickled smoked almonds, and crowned with caviar. In the standard version (for both menus) the “caviar” is seaweed pearls, but you can level up by paying extra for genuine beluga caviar. Living by the mantra of squeezing every drop out of life, I naturally opted for the beluga—a favourite across our eastern border. Is a hundred złoty for a tablespoon of fish roe worth it? For the experience, absolutely, and I have zero regrets. Will I be eating beluga caviar regularly? Probably not, though I’ll happily indulge on occasion. Still, the real hero of the dish was that fiercely piquant cheese—intensely spicy in a purely cheesy way, not like someone splashed it with hot sauce.

Next—keeping the caviar theme alive—came sturgeon paired with pickled cauliflower mushroom (Sparassis crispa) in a robust walnut-and-lovage oil. The vegetarian plate offered a silky pea emulsion studded with black walnuts, parsley, and mint, finished with edible flowers. This course also debuted the non-alcoholic pairing: smoked Lapsang Souchong tea infused with celeriac. Mind blown.

Main Courses

Course four featured grilled rabbit with roasted buckwheat groats and foie gras presented two ways—fresh and pan-seared—topped with a shiitake cap. The dish swam in an umami-rich jus accented by a citrus note; that citrus was the only flavour that didn’t quite click for me during the entire lunch, but everything was still superb.
The meat-free version was a mushroom-lover’s feast: trumpet chanterelles (I’ve only spotted them once in my forest) teamed with potato crisps, tofu, and celeriac.

If you’re still debating where to eat in Prague, dish number five should erase any doubts. In the photo’s background you’ll see a buckwheat chip shaped like the restaurant’s logo, filled with lamb shank tartare (soy in the veggie version). It’s served alongside a ceramic “egg” whose center holds a pickled-vegetable emulsion (radish, leek, asparagus), a pea foam, and caramelised-onion ice cream—an absolute masterpiece.

Course six delivered another flavor explosion: shio-koji–marinated, grilled veal tenderloin with confit shallot and Jerusalem artichoke foam. For an extra punch, I got a brioche piled with pastrami, buckwheat mayo, pickled currants, and gherkin powder. My partner, meanwhile, was treated to zucchini-and-eggplant ravioli in a rich garlic-butter sauce.

Desserts

As you know, I’m not a big sweets guy—the perfect dessert is one that isn’t overly sugary. Field nailed that brief. There’s no vegetarian-versus-meat menu split at this stage; we both received the same plate: lightly whipped cottage-cheese mousse scented with bergamot, lifted by a hint of rose and a lemon-balm glaze, paired with a fermented-bergamot sorbet, foam, and shards of edible “glass.”

Because the restaurant bills that show-piece as a “pre-dessert,” it was time for the real finale: a duet of apricot ice cream and blackberry jelly, paired with white-chocolate cream and dotted with linden-flower dressing plus thyme and lemon oils.

To cap things off, we were served a selection of house-made petit fours—mini cookies and chocolates—and tried one of each. So far, this stands as the finest culinary experience on our Michelin trail, and it will be tough to beat. Everything—from the décor and the service to the visual, aromatic, and flavor journey—was world-class. Bonus points, of course, for offering both vegetarian and alcohol-free pairings.

Vegetarian Food in Prague

Although traditional Czech food isn’t especially vegetarian- or vegan-friendly, Prague boasts countless spots where plant-eaters can feast and happily return. Back in 2019 we tried Satsang; this time we headed to Lehká Hlava, just a stone’s throw from the National Theatre.

The success of this spot shows that these days great food alone isn’t enough—you also need a captivating backdrop, and they’ve nailed it. Granted, the “cosmic” or “esoteric” décor won’t appeal to everyone, but it’s right up my alley.

The menu covers a full range of vegetarian and vegan treats. We opted for the Parmesan Pleasure burger, featuring Beyond Meat and a crispy Gran Moravia cheese chip, plus Asian wok-fried noodles with vegetables and seitan. The canned bell pepper didn’t quite hit the mark for me, but overall the dish was tasty.

Lehká Hlava also mixes up creative cocktails—including non-alcoholic ones. I went for the LST: Samurai green tea, matcha, guarana, and a squeeze of fresh lime juice.

Brewpubs and Local Czech Cuisine

I didn’t drink much beer in Prague this time, nor did I do any brewery-hopping. The headline beer attraction was Friday’s Prague Beer Festival, which I hit up for sampling and socializing. I spent a few hours there, caught up with old friends from Poland and beyond, and knocked back plenty of different brews—though I didn’t jot down any tasting notes. For me, the event was mainly about the social buzz.

We did, however, hit two brewpubs: Pivovar Loď, moored on a boat by Štefánik Bridge, and Vojanův Dvůr in Malá Strana, right beside Vojanovy Sady. I’d wanted to visit the boat brewery for years because of its one-of-a-kind setting. So, after a classical concert at Lobkowicz Palace, we took a riverside walk. Even in early spring the sun was blazing, and the twenty-plus-minute trek left us a bit hot and weary.

On the boat we discovered you can sit on the upper deck, but there’s no table service up there—nor, it seems, anyone clearing plates. No matter. We ordered food and drinks: a huge platter of potato coins with tartar sauce (one is easily enough for two) and sausages braised in dark beer, topped with four kinds of onion—braised, spring, red, and crispy onion chips—plus a few chili slices. The meal was seriously hearty.
As for beer, I tried all three taps: the 11°, the 12°, and the 13° dark lager. They were solid and matched the food nicely; my favorite was the dark brew called Monarchie.

At Vojanův Dvůr we ordered another round of potatoes, and I grabbed a Malostranský Ležák lager—cheekily toted it off in a plastic cup to the orchard, flopped onto the grass, and watched peacocks strut among blooming lilacs and apple trees. Back at the table I tried the Černý Havran dark beer plus the brand-new Victoria Ale. Think textbook dark lager and a solid pale ale—beers for the “drink, don’t over-analyse” category.

Kohoutek

I’ll wrap up with Kohoutek, a Vinohrady restaurant that defies easy categorisation. Sitting in Prague’s stylish Vinohrady district, it specialises in young rooster cooked Italian-style. Its standout feature is the ordering system: you can either wait for table service or punch in your meal at a self-service kiosk—fast-food style, but with far better food.

Kohoutek serves rooster in all sorts of configurations, but on my first visit I played it safe with the classic. The plate arrived with half a roasted bird, roast potatoes, and gravy. Flavour-wise it was solid—the meat a touch firmer than standard chicken—yet I’m not sure I’d make a special trip unless you’re in it for the novelty. Personally, I’d rather have beef… or that Arctic-char-and-grapefruit granita from Field.

In summary, our Prague getaway was a real success—we ate, we drank, and crossed off nearly every spot we’d planned. Thanks to today’s great flight deals, I’ll probably refresh these recommendations before too long. For now, I hope this guide has helped with the age-old question of where to eat in Prague in 2024. And yes: go to Field and ignore the prices—it’s worth every Czech crown!