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Prague Restaurants

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Prague Restaurant Reviews

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Several movements in Prague contributed to raising the culinary bar. To start, in the years following the Velvet Revolution a sizeable group of foreign restaurateurs—Norwegian, Swedish, French, Korean, Cuban, British, and American—opened eateries like the ones they knew back home. Around the same time, a second group of foreign-trained Czech chefs and returned emigrés started to marry French and Italian culinary notions with local ingredients and the traditional recipes of old Bohemia. And now, a younger, post-'89 generation of Czech chefs and diners are starting to bring a fresh cosmopolitan perspective and an open mind to what was once purely meat-and-potatoes country. More »

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