Czechia Shines Again: Gault&Millau’s Latest Evaluation Reveals a Surge in “Four-Pin” Dining Experiences!
The second edition of the Gault & Millau gastronomic guide for Czechia features a total of 421 rated restaurants. Among these, 334 have earned a score of at least 11 out of 20 points, allowing them to proudly display the prestigious chef’s toque symbol. Additionally, the guide highlights 146 establishments in the POP category, which are noted as interesting places to visit, even though they are not rated by inspectors.
Once again, no Czech restaurant has achieved the maximum rating of five toques. However, three establishments have been awarded four toques this year: in addition to last year’s only four-toque recipient, Restaurant Papilio, both LEVITATE and La Degustation Bohême Bourgeoise have also joined the ranks.
Seventeen restaurants have received three toques, including Restaurant Essens, Štangl, Salabka, TARO, Dejvická 34 by Tomáš Černý, STŮL, Zlatá Praha, 420 Restaurant, Augustine Restaurant, Borgo Agnese, Field Restaurant, La Finestra in Cucina, Mlýnec, Monastiq Restaurant, Pot au Feu, Terasa U Zlaté studně, and TRITON Restaurant.
“This past year, inspectors had the challenging task of re-evaluating restaurants from the previous edition as well as new establishments that had opened and piqued our interest. The overall figures and the inclusion of new restaurants in the top tier clearly indicate that Czech gastronomy has much to offer to both local and international guests. We’re proud to see our chefs gaining recognition on a global scale,” remarked Miroslav Lekeš, Gault & Millau’s Chief Inspector for Czechia and CEO for Czechia, Slovakia, Hungary, and Italy.
During the gala evening, Gault & Millau presented awards to outstanding individuals and businesses in Czech gastronomy across eight categories. Oldřich Sahajdák, Chef Patron of La Degustation Bohême Bourgeoise, was named Chef of the Year 2026. Khanh Ta from TARO received the Great Chef of Tomorrow award, Jan Horák from Reason was recognized as Young Talent of the Year, Sabina Keltnerová from Štangl received the Pastry Chef of the Year accolade, Vít Eliáš from Zlatá Praha was named Sommelier of the Year, Jiří Hrachový from Výčep was honored as Chef of Traditional Cuisine, DOK in Liberec was awarded POP of the Year, and Fairmont Golden Prague was recognized as Gourmet Hotel of the Year.
These awards serve as prestigious acknowledgments of the hard work and talent in the culinary field.
“This accolade reflects trust, professional recognition, and respect, which are invaluable in our industry. It’s a significant moment for our entire team, highlighting that gastronomy is a collective endeavor. Winning the Chef of the Year title fosters professional growth and amplifies our responsibilities. It opens doors for new collaborations, talents, and guest expectations. For me, the drive to push the boundaries of modern Czech cuisine is paramount,” shared Jan Knedla from Restaurant Papilio, as he reflected on receiving the Gault & Millau Chef of the Year 2025 award last year.
The Gault & Millau guide’s general partner in Czechia is MAKRO Cash & Carry ČR.
“The number of establishments recognized in the Gault & Millau guide confirms that Czech gastronomy has achieved a high standard and can maintain it over time. This year’s results showcase quality across the spectrum – from signature cuisine to robust regional offerings, and innovative concepts that adapt to dining changes and guest expectations. At makro ČR, we take pride in having supported this development for 29 years, from daily kitchen work to these remarkable moments,” stated Jiří Nehasil, CEO of makro ČR.
Beyond the traditional “yellow” guide, the Gault & Millau team also introduced a new “blue” publication called Stay & Dine, focusing on hotel experiences. It features 176 establishments that offer quality accommodation and restaurants that meet high standards, having received at least 10 points in independent evaluations. The aim is to highlight hotel restaurants, an often underappreciated segment in Czech gastronomy.
“Today’s Gault & Millau awards reaffirm that Czech gastronomy is among the best, enhancing the country’s appeal as a tourist destination. With beautiful nature, rich culture, authentic regions, and deep-rooted traditions, we offer unique experiences for visitors worldwide, positively impacting tourism. Gastronomy is a vital part of travel, which is why CzechTourism has supported Czech cuisine through the CzechSpecials project, demonstrating that our food can be both high-quality and modern while honoring its roots,” added František Reismüller, Director of the Czech Tourist Authority – CzechTourism.
Alongside the publication of its guide, Gault & Millau partnered with several domestic gastro festivals during its inaugural year in Czechia, inviting European culinary stars like Martino Ruggieri from Maison Ruggieri in Paris and Stefan Doubek, a four-toque holder from Vienna. In October, the Dinner of the Year event showcased the pinnacle of gastronomy in Czechia and Slovakia through the winners of the Chef of the Year trophy. This year, on May 23 and 24, Gault & Millau will host an event called Culinary Affair in Brno, centered around the art of flavor pairing, for the first time uniting the best of the Czech, Slovak, and Hungarian culinary scenes in one place alongside notable chefs from other countries.
Medallions of Award-Winning Personalities and Places
Chef of the Year: Oldřich Sahajdák – A leading Czech chef, known for consistently delivering top-quality work. Since 1997, he has been part of the Ambiente group and co-founded La Degustation Bohême Bourgeoise. His cooking philosophy draws from his childhood, focusing on authentic, precise cuisine.
Great Chef of Tomorrow: Khanh Ta – An executive chef who manages recipes and menu concepts at his family-owned restaurants. He highlights the elegance of Vietnamese haute cuisine by merging traditional recipes with a fine dining experience, constantly evolving and showcasing vibrant gastronomy.
Young Talent of the Year: Jan Horák – Co-founder and chef at Prague’s Reason restaurant. He fuses haute cuisine with sustainability, creativity, and freedom, boldly exploring flavors and presentations while nurturing young culinary talent.
Pastry Chef of the Year: Sabina Keltnerová – The creative mind behind desserts at Štangl, known for her handmade pralines. Her work blends familiar flavors with imaginative presentation, emphasizing aesthetics, quality ingredients, and storytelling.
Sommelier of the Year: Vít Eliáš – The mastermind behind the wine philosophy at Zlatá Praha and curator of its exclusive wine cellar. He strives to create the finest wine list in Czechia, showcasing professionalism and enriching dining experiences through harmonious pairings.
Chef of Traditional Cuisine: Jiří Hrachový – Co-owner and executive chef at Výčep, where he makes his own bread, cheese, smoked meats, herb oils and smoked ketchup. He passionately modernizes Czech classics while preserving authenticity, elevating awareness of Czech cuisine internationally.
POP of the Year: DOK – A unique venue in Liberec featuring a bakery, local food shop, open kitchen, and specialty coffee roastery, enriching the region with diverse culinary concepts.
Gourmet Hotel of the Year: Fairmont Golden Prague – A venue where history, gastronomy, and art unite seamlessly. Previously the InterContinental, this iconic hotel on Prague’s Dvořák Embankment has transformed into a symbol of excellence that honors its past while looking forward.
About Gault & Millau
The French gastronomic guide was founded in the 1960s by journalists Henri Gault and Christian Millau as a response to the rigid evaluation systems of the time. They created a flexible evaluation system that combines chefs’ toques and points, defining the culinary commandments of nouvelle cuisine. Their innovative approach garnered acclaim, appearing on the cover of Time magazine in 1980 and helping to discover numerous culinary talents. Today, Gault & Millau operates in twenty countries around the globe.
The first edition of Gault & Millau for Czechia, available in both print and online formats, was released in January 2025. It featured 411 establishments, including 270 rated restaurants and 141 POP category entries. Last year’s gala celebrated the inaugural award winners in Czechia: Jan Knedla (Chef of the Year), Otto Vašák (Great Chef of Tomorrow), Barbora Šimůnková (Young Talent of the Year), and EGGO BreakFeast bistro (POP of the Year).
Photo: Gault & Millau
