Translated by ChatGPT.
The second-ever Gault&Millau gala evening in the Czech Republic is approaching. The festive event, combined with the launch of the second edition of the international gastronomic guide for the Czech Republic and the announcement of awarded culinary personalities, will take place on Monday, January 26, 2026, at the National House in Vinohrady, Prague.
Compared to this year’s edition, the upcoming guide will include more restaurants evaluated by the anonymous inspectors. Only those establishments that received at least 10 out of a possible 20 points will make it into the publication. “Over the past year, inspectors had the opportunity to visit more restaurants. This allowed us to explore gastronomy even more deeply in the regions. That aligns with the long-term philosophy of the Gault&Millau brand,” says Michaela Židlický, editor-in-chief of the guide, about the increase in rated restaurants. This year’s guide included 270 of them; those interested will have to wait until the gala evening for the exact number for 2026. As in previous years, the guide will also feature Pop establishments, which are not evaluated by inspectors but contribute to local gastronomy in a unique way.
The number of categories in which the guide’s publishers honor personalities of Czech gastronomy will also increase. In addition to this year’s trophies—Chef of the Year, Chef of Tomorrow, Young Talent of the Year, and Pop of the Year—four entirely new awards will be added next year.
Alongside the guide to the best domestic restaurants, the Gault&Millau team will also introduce a new publication focused on hotel experiences, called Stay&Dine. The common denominator of all places included in this guide is accommodation of a certain quality combined with the presence of a restaurant that successfully passed independent evaluation by anonymous inspectors. “Hotel restaurants are often an undervalued segment here, and we would like to highlight their quality in the new blue guide,” says Miroslav Lekeš, CEO of Gault&Millau for the Czech Republic, Slovakia, and Hungary.
When entering the Czech market, Gault&Millau announced that, in addition to publishing the guide, it would focus on organizing gastronomic events, forming partnerships, and supporting domestic gastronomy in various ways. This year, it managed to connect with two major food festivals in the Czech Republic. One of them was the Elimon FRESH Festival, where Gault&Millau presented itself through exciting culinary showdowns between two regional Pop-category establishments. In April, at Makro Czech Gastro Fest, it brought in a top-tier foreign chef and supported the student initiative Gastro Sense Tour.
In October, the brand crowned its Czech activities with the unique event er of the Year, showcasing the highest level of gastronomy from both the Czech Republic and Slovakia through the current Chefs of the Year. And this is far from the end. At the beginning of next year, Gault&Millau will curate the VIP Gourmet Experience at the Nova Festival of Flavors, bringing two culinary stars: Martin Ruggieri, holder of three toques, two Michelin stars, and winner of Bocuse d’Or Italy, and Stefan Doubek, holder of four toques and two Michelin stars from Vienna.
The Czech Gault&Millau’s plan for next year includes, in addition to publishing the guide, organizing an international gastronomic event for the general public titled Culinary Affair, centered around the art of pairing flavors. “Visitors will experience the best of the Czech Republic, Slovakia, and Hungary—not only thanks to exceptional restaurants and chefs, but also thanks to selected top beverage and ingredients suppliers from all three countries,” adds Miroslav Lekeš. The festival will take place on May 23–24, 2026, in Brno, chosen as the crossroads of all gastronomically interconnected regions where Gault&Millau currently operates.
About Gault&Millau
The French gastronomic guide was founded by journalists Henri Gault and Christian Millau in the 1960s as a reaction to the rigid evaluation rules of other guides. They created a flexible rating system based on awarding chef’s hats (“toques”) and points. They also defined the culinary ten commandments of nouvelle cuisine. Thanks to their approach and work, they appeared on the cover of Time magazine in 1980, and their system helped discover many gastronomic talents. Today, Gault&Millau operates in about twenty countries worldwide.
Gault&Millau in the Czech Republic
The first edition of Gault&Millau for the Czech Republic, both in print and online, was published in January 2025. It included 411 establishments: 270 rated restaurants and 141 businesses in the non-rated Pop category. The very first Gault&Millau award recipients in the Czech Republic at this year’s gala were Jan Knedla (Chef of the Year), Otto Vašák (Chef of Tomorrow), Barbora Šimůnková (Young Talent of the Year), and EGGO BreakFeast Bistro (Pop of the Year).
