Weekend in Prague? Where to Find Excellent Czech Food at a Great Price

Planning to spend a weekend in Prague and eager to avoid the tourist traps offering Czech cuisine? We know exactly where to find honest, delicious, and affordable Czech cuisine rigorously tested by our inspectors.

We’ve selected five Prague restaurants awarded between one and three toques by Gault&Millau. These establishments won’t let you down - whether you’re craving classic dishes or modern takes.

U Matěje

Located in Hanspaulka, U Matěje offers an outstanding experience crafted from seasonal ingredients and rooted in Czech and Austro-Hungarian traditions. The warm, wood-filled interior feels instantly welcoming. The head chef, Jan Punčochář, also runs the adjoining Stůl.

As you delve into the menu, you often wouldn't expect that the tempting combinations are even more attractive on the plate. The subtle flavor of paper-thin slices of marinated beef is complemented by capers of all sizes and a subtly seasoned anchovy mayonnaise, perfectly matched by quail’s egg and Parmesan shavings. A terrine of smoked rabbit leg with foie gras sits atop a refreshingly crisp salad of spring leeks and apples. Crispy carp “fries” in a delicate batter come with an exceptionally smooth dill mayonnaise, balanced by a fresh cabbage slaw. And supreme of guinea fowl, paired with thick-cut fries, roasted celeriac, and a chanterelle ragout, is crowned by a chorizo-infused sauce that ties it all together.

For dessert, pillowy curd buns arrive with vanilla ice cream and a fine rum-raisin sauce - light, fluffy, and indulgent. At U Matěje, you’ll taste the Czech kitchen of tomorrow wrapped in First Republic hospitality.

_{3 toques, main courses: 13-19 EUR}

Kamin

Tucked away on a quiet Vršovice street, Kamin takes inspiration from Beskydy mountain cuisine and elevates it into true fine dining. The minimalist interior frames a seasonal menu that changes roughly every two months - except for one constant favorite: “dědův podhrdek,” thin slices of smoked pork jowl bathed in a pig’s trotter and honey sauce, served with house mustard and brioche. It’s an absolute must. 

Chef Jan Macháč draws on experience from top-tier restaurants and a passion for punk-style street food, so you’ll also find finely tuned dishes like rolled lamb with wild garlic sauce and fermented potato dumplings, or playful creations such as duck-pulled buns and curd dumplings served as a “sundae” The drinks list features house-made soft drinks and select Czech wines. At Kamin, sincerity and the heartbeat of Beskydy shine through every bite.

_{1 toque, main courses: 16-22 EUR}

Kantýna

Set in the grand halls of the Ringhoffer Palace, Kantýna combines a butcher shop and restaurant under chef Jakub Hlávka’s direction. Premium meats - Chester beef, Přeštice pork, and in-house charcuterie - take center stage. The lively atmosphere is co-created by the people over perfectly treated Pilsner and quality wine. Kantýna is bursting at the seams, especially in the evening, and there are often queues at the self-service window.  If you arrive later, you may find yourself standing up while eating; the seating capacity is limited, and they do not take reservations.  

You can try the pulled beef, the pork belly, the pork roulade, or the ribs. The pulled beef is fantastically seasoned, and the pork belly, with a slightly tougher crust, is tender and flawless in terms of flavor. Steaks, such as the rump steak, are cooked to perfection, served simply with chimichurri sauce and bread. The choice of side dishes is limited, including pickled vegetables or potato pancakes, which complement the flavour of the meat perfectly. If you are a meat lover, Kantýna is a place where you will definitely find something to your liking.

_{1 toque, main courses: 12-20 EUR}

U Kalendů

U Kalendů merges a modern, relaxed beer cellar with outstanding cuisine. From the moment you enter, the aroma of fresh bakery breads (from the on-site bakery) greets you. The staff is friendly and attentive. Chef Jan Všetečka changes the menu every month, and you'll be able to choose from a menu of small plates, mains, and desserts. 

We recommend a creative combination of elderflower, velouté, and gently smoked eel - where salty, sweet, and sour dance on your palate. The crisp rabbit leg with hispi cabbage, baked apple, and bacon arrives under a white-wine and mustard reduction with crème fraîche that elevates it to another level. Finish with classic “šodó” sweet buns. U Kalendů stands out among Prague’s cellar-style restaurants.

_{2 toques, main course: cca 20 EUR}

Tiskárna Jindřišská

The restaurant Tiskárna in the centre of Prague offers an authentic First Republic atmosphere thanks to carefully crafted recipes inspired by this era. It occupies the former banknote printing works, and the period décor tastefully reflects that heritage. Chef David Kalina and team offer both lunch and an à la carte evening menu enriched with seasonal specialties. Quality remains unwavering across a broad selection.

The veal tartare with horseradish cream, chives, straw potatoes, and pickled green asparagus combines the flavors perfectly. Do not miss the excellent Wiener schnitzel or the delicate rabbit roasted in buttermilk, served with baby spinach, potato dumplings, and confit garlic purée. For dessert, strawberries with homemade curd cream “Pribináček” are a must. With its historical setting and refined dishes, Tiskárna is perfect for lovers of Czech gastronomy.

_{1 toque, main course: 14-28 EUR}

...

Bon appetit!