October 14, 2026
It’s well worth (re)discovering the culinary scene of our Czech neighbours. This week, Gault&Millau released its new guide and, whether you’re into traditional Czech cuisine, inventive bistros or fine dining, the takeaway is clear: there’s plenty to explore—and it’s by no means limited to Prague.
A good place to start? The venues and personalities who took home the 2026 trophies.
Chef of the Year: Oldřich Sahajdák, La Degustation Bohême Bourgeoise
One of the most distinctive Czech chefs, consistently operating at the highest level. Part of the Ambiente group since 1997 and co-founder of La Degustation Bohême Bourgeoise. His cooking is authentic, precise and inspired by childhood.
POP of the Year: Kavárna DOK
An exceptional Liberec space with a bakery and local produce shop, an open kitchen and a specialty coffee roastery. Backed by the Nordbeans ecosystem, which has enriched the region with a range of compelling gastronomic concepts.
Great Chef of Tomorrow: Khanh Ta, TARO
The executive chef behind the recipes, menu concepts and leadership of head chefs at the restaurants he co-owns with his brother. He showcases the beauty of haute Vietnamese gastronomy by linking traditional cuisine with a fine-dining experience. He keeps pushing forward, proving how dynamic gastronomy is as a whole.
Chef of Traditional Cuisine: Jiří Hrachový, Výčep
Co-owner and executive chef of Výčep, where they make their own bread, cheeses, charcuterie, herb oils and smoked ketchup. He modernises classic Czech recipes without losing authenticity, helping raise the profile of Czech cuisine internationally.
Pastry Chef of the Year: Sabina Keltnerová, Restaurace Štangl
Leads the dessert programme at Štangl and specialises in handmade pralines. Her work pairs familiar flavours with imaginative presentation, with an emphasis on aesthetics, ingredient quality and storytelling.
Sommelier of the Year: Vít Eliáš, Zlatá Praha
Author of the restaurant’s wine philosophy and curator of its exclusive walk-in wine cellar. His ambition is to create the best wine list in the Czech Republic. He stands out for professionalism, deep wine knowledge and the ability to harmonise taste, story and experience.
Young Talent of the Year: Jan Horák, REASON
Founder, co-owner and head chef of Prague’s Reason, he blends high gastronomy with sustainability, creativity and freedom. Unafraid of bold flavours and presentation, he’s made a significant contribution to developing the next generation of culinary talent.
Gourmet Hotel of the Year: Fairmont Golden Prague
A place where history, gastronomy and art meet in a single harmonious whole. The iconic hotel on Prague’s Dvořák Embankment—formerly the InterContinental—has, after extensive renovation, become a symbol of high standards that honour the past while looking ahead.
You’ll find many more venues across all price categories and corners of Czechia in the Gault&Millau Czechia online guide.
