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Restaurants Overview

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.

Many places are only out to make a fast buck on the one-time tourist trade. And yet many great places exist, often just around the corner from the rip-offs. Even with so many visitors, Prague still caters to locals and visitors looking for something genuine. Right in the middle of the most touristy areas you can find wonderful options ranging from a boisterous traditional hospoda (pub) to an elegant restaurant of international standards.