The 11 Best Restaurants in Prague

16th January 2018 // By Olivia Cuccaro

The city of a hundred spires has a proud history of serving its nation’s cuisine, including favorites such as beef and pork dumplings, rice and potato side dishes, the classic smažený sýr (fried cheese) and Hungarian-influenced guláš (meat-and-vegetable soup). With the regional fare certainly a highlight of dining in Prague, a great number of superb international eateries have touched down to become Prague’s best restaurants in recent years. Elite Traveler recommends some of the best restaurants in Prague for an elevated insight into where to eat in the Czech capital.


CottoCrudo - Best Restaurants in Prague

In the Four Seasons Prague, CottoCrudo’s kitchen delivers the most refined Italian dishes as one of the best places to eat in Prague. Modern Italian fare, including fresh seafood and homemade pasta, is served in a stylish urban setting. Executive Chef Leonardo Di Clemente puts a modern twist on his Italian background for a taste of “Little Italy in Prague.” During warmer summer days the restaurant will open its doors and invite guests outside to enjoy lunch or dinner on the picturesque riverside terrace.




Alcron - Best Restaurants in Prague Opened in 1932, the jazzy, intimate setting of Alcron still has the old-world feel today. In the Radisson Blu Alcron Hotel, the restaurant seats only 24 guests to serve a coveted degustation menu. Under Chef Roman Paulus, the Michelin-starred restaurant in Prague is known for its seafood dishes ranging from four to seven courses to include the likes of scallop ceviche, tuna sashimi, lobster bisque and slow cooked octopus.



La Degustation Bohême Bourgeoise

La Degustation - Best Restaurants in PragueTruly one of the finest restaurants in the Czech capital, La Degustation’s philosophy is “small, thought-provoking meals that arouse the sense.” The seasonal menu, crafted with local Czech produce, is served as six or eleven courses. Executive Chef Oldřich Sahajdák creates dishes like radish with Prague ham and cauliflower as well as calf tripe with capers and black trumpet mushrooms in a nod to the regional cuisine.