July 24, 2026
Some restaurants impress you with a single unforgettable evening. Others spend years building a story worth telling. Mlýnec belongs firmly in the latter category. Thanks to its unwavering consistency, refined cuisine and spectacular location overlooking Prague's iconic Charles Bridge, it has established itself as one of the Czech Republic's leading gastronomic destinations. In the latest Gault&Millau Guide, the restaurant was awarded 15 points and 3 toques, placing it among the country's culinary elite.
On 2 September, Mlýnec will become the fourth stop of the Gault&Millau Signature Dish Dinner Tour 2026, a series showcasing ten exceptional restaurants across the Czech Republic through exclusive tasting menus created by their chefs.
For this special evening, Head Chef Láďa Vaníček has prepared a six-course tasting menu featuring the dishes that best represent the restaurant's culinary identity—signature creations that have become part of Mlýnec's history and which, according to Gault&Millau inspectors, would undoubtedly deserve a place in the restaurant's own culinary hall of fame.
Become a Gault&Millau Inspector for One Evening
This won't be just another exceptional dinner.
For one night only, you'll have the opportunity to step into the world of Gault&Millau's anonymous inspectors and experience how outstanding restaurants are evaluated. How do flavours work together? How important are service, atmosphere and attention to detail? Your evening at Mlýnec will invite you to look at gastronomy from a completely different perspective—the perspective of those who assess restaurants professionally. That alone makes this one of the highlights of this year's Signature Dish Dinner Tour.
We once again asked Head Chef Láďa Vaníček what guests can expect from the evening.
How did you approach creating the menu for this evening?
I wanted to design a menu that would showcase our cuisine in its full breadth. My goal was not only to present our signature dishes in slightly reimagined versions, but also to introduce the techniques, flavours and textures that are closest to me and that, in my opinion, best represent today's Mlýnec.
If you had to choose just one course from the menu, which would it be and why?
I see the menu as one complete story, so it's difficult to single out just one dish. Every course has its role, and together they create the overall experience. But if I really had to choose, it would be our signature dish—Veal Filet Mignon à la Schnitzel. We've been serving it at Mlýnec for almost twenty years, and it remains one of our best-selling dishes. It's proof that some things simply stand the test of time.
Where did the inspiration for this dish come from?
At its core, it's actually a very simple idea—a schnitzel made from veal tenderloin. We cut the meat into thick steaks, allowing us to cook it to different levels of doneness according to each guest's preference, which is quite unusual for a traditional schnitzel. As I mentioned, the dish has been on the menu for around twenty years, long before I joined Mlýnec. Its foundations have remained unchanged, but every year I like to introduce new seasonal garnishes and variations, allowing it to preserve its tradition while continuing to evolve.
Which course do you think will surprise guests the most, and why?
I believe our Vegetarian Oyster will be the evening's biggest surprise. It's a dish that immediately catches your eye, but it's the bold flavours that truly make it memorable. I enjoy creating dishes that intrigue guests at first glance and then deliver a completely different experience from what they expected with the very first bite.
What's it like cooking in a restaurant overlooking Charles Bridge? Has the view become part of everyday life, or does it still impress you?
When we're in the kitchen, we're completely focused on our work, the ingredients and every tiny detail. At those moments, you hardly notice what's happening around you. One of the great advantages of our kitchen, however, is that whenever you look up, Charles Bridge is right there in front of you. Even though it's part of our everyday routine, I have to admit the view still manages to stop me in my tracks. Every now and then I simply find myself looking out of the window, appreciating what an extraordinary place this is to work.
What do you hope guests will take away from the evening?
I hope they'll leave feeling they haven't simply enjoyed a great dinner, but an exceptional evening as a whole. I'd like them to remember the flavours that surprised them, the atmosphere and all those little details that stay with you long afterwards. And if the experience inspires them to return, that would be the greatest reward for me.
Menu
Smoked Veal Tartare
Pickles, mustard, hazelnut, bone marrow, nasturtium, poppy seeds
Poached Eel
Chanterelles, green pepper, buckwheat, bacon
Vegetarian Oyster
Aubergine, bryndza cheese, lemon, kimchi
Grilled Pike
Beetroot, horseradish, semolina, begonia
Veal Filet Mignon à la Schnitzel
Mushrooms, celeriac, apple, cider, black garlic
Pickled Plums
Granita, Jerusalem artichoke, miso
Practical Information
The Signature Dish Dinner at Mlýnec will take place on 2 September 2026 and will feature a six-course tasting menu, with the option of wine pairing, sophisticated non-alcoholic pairing, or drinks ordered à la carte.
The evening begins with a welcome drink at 6:00 pm, followed by dinner at 6:30 pm.
Tickets for this exceptional evening are available HERE.
The recommended dress code is Smart Casual.
