Feel Free to Taste Czechia
The second edition of the Gault&Millau Czech Republic guide, released for 2026, selected 421 of the best restaurants in Czechia. The list includes 334 establishments awarded one or more toques and 146 popular dining concepts that are redefining modern Czech cuisine and casual dining culture.
At the very top of the rankings, two Prague restaurants – the renowned La Degustation Bohême Bourgeoise and the exclusive Levitate – joined Restaurant Papilio in the coveted four-toque category, the guide’s second-highest distinction for “very high-level cuisine.”
All three restaurants are MICHELIN-starred, with Restaurant Papilio making history in 2025 as the first Czech restaurant to earn two MICHELIN stars.
Not only Prague Takes the Spotlight
While Prague remains a culinary powerhouse, top-rated restaurants can be found throughout the country.The three-toque category now features 17 outstanding establishments, including TARO, Salabka, Zlatá Praha, Restaurant Essens, Štangl, Dejvická 34 by Tomáš Černý, STŮL, 420 Restaurant, Augustine Restaurant, Borgo Agnese, Field Restaurant, La Finestra in Cucina, Mlýnec, Monastiq Restaurant, Pot au Feu, Terasa U Zlaté studně and TRITON Restaurant.
In total:
82 restaurants earned two toques for “signature cuisine” (Šupina in Třeboň, Essens in Hlohovec, Entrée in Olomouc, Miura in Čeladná, Passage in Brno, Štipec in Pilsen, AuGusto in Luhačovice etc.)
232 restaurants across Czechia received one toque, confirming the breadth and diversity of high-quality dining nationwide
Medallions of Award-Winning Personalities and Places
Chef of the Year: Oldřich Sahajdák is a co-founder and chef Patron of La Degustation Bohême Bourgeoise and a leading Czech chef. Known for authentic, precise cuisine inspired by his childhood, consistently delivering the highest standards.
Great Chef of Tomorrow: Khanh Ta is a chef and co-owner of several restaurants (including TARO), he brings Vietnamese haute cuisine to fine dining with innovative menus and evolving culinary artistry.
Young Talent of the Year: Jan Horák is a founder and chef of Reason Restaurant in Prague, blending haute cuisine with sustainability, creativity, and bold flavors, mentoring the next generation of chefs.
Pastry Chef of the Year: Sabina Keltnerová is leading the sweet creations at Štangl restaurant, specializing in handmade pralines, combining familiar flavors with imaginative presentation and storytelling.
Sommelier of the Year: Vít Eliáš is a curator of Zlatá Praha’s wine philosophy and exclusive cellar, creating Czechia’s finest wine list.
Chef of Traditional Cuisine: Jiří Hrachový is a co-owner and executive chef of Výčep, modernizing classic Czech recipes while maintaining authenticity, using house-made breads, cheeses, smoked meats, and sauces.
POP of the Year: DOK in Liberec: A unique space in Liberec with bakery, local food store, open kitchen, and specialty coffee roastery, part of the Nordbeans ecosystem bringing innovative gastronomy to the region.
- Gourmet Hotel of the Year: Fairmont Golden Prague: Formerly InterContinental, a historic landmark where history, gastronomy, and art merge, setting a new standard for luxury and culinary excellence.
Czech Specials on Your Plate
Together, MICHELIN stars and Gault&Millau distinctions confirm that Czech gastronomy ranks among the best in Europe, significantly enhancing the country’s appeal as a culinary tourism destination. Beautiful nature, rich culture, authentic regions and strong traditions combine to create a unique travel experience that motivates visitors from around the world to come to Czechia.
