Restaurace V Zátiší

You can't talk about Prague food without mentioning this spot. Sanjiv Suri opened V Zátiší in 1991, right after the 1989 Velvet Revolution. It was one of the first private fine-dining spots in the new democracy. It's spent 35 years staying ahead of the game. In 2010, it earned a Michelin star. That was a big deal for the city's reputation. It proved Prague could play on the world stage.

They take farm-to-table seriously here. The restaurant runs a plot called "The Field" on the edge of town. Sous Chef Tomáš Hlava runs the show. They don't use chemicals and do everything by hand. The team grows old Slavic herbs and roots you won't find at a standard market. These crops decide what you'll eat. The kitchen changes the menu based on what's ripe and ready in the dirt that morning.

The menu has a successful split personality. It pairs old-school Slavic dishes with deep Indian flavors. Chef Daniel Bureš handles the Bohemian side while Mahavir Kansval runs the tandoori oven. Try the Kulajda soup or the Veal Wellington for a masterclass in local flavors. Then there are the tiger prawns, hit with mustard and cooked in a clay oven. It's a weird mix. But it works.

The design matches the name. It feels like a hidden retreat. You'll see real Czech still-life paintings on the walls. They finished a renovation in 2026. Now, the rooms feature a massive rock installation and a calm color scheme. Even the bathrooms are themed. You'll find soft cotton towels and the sound of birds chirping. It's meant to feel like you've left the city for the countryside.