Brasserie 1932

Alcron Restaurant, newly renamed Brasserie 1932, is once again building its reputation as a top fine dining destination from its famous era, and through Chef Richard Bielík, it confirms that it is heading in the right direction. The menu shows a thoughtful balance between tradition and modern gastronomy. The appetizer, featuring wild salmon trout with dill mayonnaise, quail egg, and crispy potato chips, impressed with its freshness and purity of flavors, where each ingredient found its place. Among the Czech classics, the pasta stuffed with pearl barley, served with paprika sauce, kohlrabi cabbage, and black truffle, stood out. The precise balance of intensity and flavors with delicate truffles gave the dish depth and elegance. The final Pavlova with coconut sponge cake, pistachio ganache, and raspberry purée offered an elegant sweet finish that was not heavy but pleasantly concluded the evening at this restaurant. The service is professional, the atmosphere calm and representative, but it would benefit from being more shielded from the hustle and bustle of the hotel. However, Alcron confirms its place among the leading restaurants in Prague and deservedly maintains its high rating. EDIT: The restaurant was reviewed during the period when Richard Bielik served as head chef. Since spring 2026, the kitchen team has been led by Leonhard Wenzel.