June 26, 2026
Whether you’re planning a tasting dinner at one of the country’s top-rated restaurants, a weekend getaway across the Czech Republic, or simply looking for something a little different, we’ve put together 18 tips on restaurants where to enjoy spring menus this season. At this time of year, Czech restaurants focus not only on seasonality but also on locality. Menus feature ingredients that are currently at their peak in nature, often sourced from the chefs’ own gardens or from local farmers.
Spring at Field is all about lightness, purity of flavour, and deep respect for ingredients. The menu is built around delicate fish such as trout or Arctic char, naturally complemented by spring vegetables. Each dish is carefully composed to highlight the very essence of spring — with minimal intervention and in its purest, most natural form.
Restaurant tip: rabbit, veal head, velouté, black trumpet mushroom
At Salabka, Chef Petr Kunc builds his cuisine on precision, technical mastery, and a profound respect for ingredients. The spring menu naturally balances freshness with depth — alongside asparagus, young peas, herbs, and wild shoots, you’ll also find more complex flavours such as morel mushrooms or Czech Wagyu beef. Freshwater fish play a key role, complemented by Czech caviar and Czech wasabi.
Restaurant tip: sturgeon, N25 caviar, stuffed morels, herb purée, pommes soufflées, Vin Jaune sabayon
The spring menu at Dejvická 34 is built on seasonal ingredients with a clear origin — aged meat, the first asparagus, wild herbs, and seafood. Each dish is straightforward, without unnecessary embellishments. The menu flows naturally, with ingredients reappearing in different forms, making it worth experiencing in its entirety.
Restaurant tip: slow-cooked and grilled octopus with lobster cognac sauce, asparagus ragout, salsify, and Datterino Napoletano tomatoes
Hotel a Restaurant Větruše | Ústí nad Labem
The spring menu at Hotel Větruše focuses on freshness, delicacy, and seasonal ingredients reflecting the awakening of nature. Expect ingredients such as leek, wild garlic, young peas, and potatoes in a modern interpretation. The menu opens with a creamy vichyssoise, followed by mains such as a delicate rabbit cream ragout with pasta or a suckling pig roulade served with Savoy cabbage and gluten-free potato dumplings.
Restaurant tip: a dessert shaped like a chocolate egg filled with white chocolate mousse, mango, and passion fruit, finished with caramel sauce
Boutique hotel Nebespán | Kašperské Hory
The spring tasting menu at Nebespán is built on ingredient purity, seasonality, and respect for the region, naturally combined with French culinary techniques. The kitchen works with the best of what is currently growing and in season — from their own microgreens, edible flowers, and garden vegetables to meat and produce from local farms such as the organic Trnový dvůr farm.
Restaurant tip: barbarie duck breast from Trnový dvůr with Jerusalem artichoke purée, polenta cake filled with Šumava forest mushrooms, rich duck jus, and wild garlic pesto
Restaurant Goldie / Boutique hotel Nautilus | Tábor
The menu at Goldie is rooted in classic recipes enriched with innovative techniques and contemporary culinary approaches. The restaurant emphasizes collaboration with smaller local suppliers, as high-quality ingredients are the foundation of every exceptional dining experience. The iconic Czech dish svíčková remains one of the cornerstones of Czech gastronomy and is featured on their spring à la carte menu.
Restaurant tip: rabbit mosaic and rabbit croquette, delicate bread dumpling, cranberries, espuma-style svíčková sauce, glazed carrot and parsley with orange
The spring menu at Hotel Horizont celebrates freshness, lightness, and seasonal ingredients, with a focus on quality, simplicity, and the natural flavour of each component. Expect combinations of asparagus, fresh leafy greens, and herbs.
Restaurant tip: mini lángoš fried in clarified butter, served with avocado salsa, poached egg, leafy greens, and herb oil
The Prague-based restaurant Vazi serves Georgian cuisine and offers seasonal dishes such as chakapuli. This traditional Georgian dish is considered a spring speciality, defined by its freshness and the first herbs of the season. Tender meat, tarragon, tkemali, and fresh green herbs create a clean, vibrant, and balanced flavour that naturally evokes the lightness of spring.
Restaurant tip: Chakapuli
Aleb Kitchen & Bar offers an authentic Middle Eastern concept, and spring is no exception. Their new brunch menu is based on seasonality, fermentation, and respect for Levantine ingredients. Labneh, fermented garlic and tomatoes, orange blossom, za’atar, and date syrup shape the menu and bring deep Levantine umami flavours.
Restaurant tip: spring Eggs & Labneh Bloom — poached egg, labneh, tomato basterma jam, fermented garlic
The spring menu at Monte Bú is built around the idea of something new, bringing unexpected and distinctive specialities. One standout ingredient is Argentine horse tenderloin — a unique take on red meat with a clean flavour and minimal fat.
Restaurant tip: Argentine horse tenderloin steak, ricotta gnudi with wild garlic, glazed carrot, charcoal-grilled king oyster mushroom, delicate demi-glace
Zinc Bar & Restaurant | Prague
At Zinc Bar, the menu is inspired by the flavours and traditions of Italian regions, inviting guests on a journey across Italy. Each course represents a different region and its culinary heritage — from Emilia’s passatelli with truffle, through Lazio’s saltimbocca alla Romana, to Campania’s iconic torta Caprese.
Restaurant tip: costolette d’agnello scottadito (grilled lamb chops with broccoli shoots and jus)
The spring menu at Green Table focuses on seasonal ingredients such as asparagus, young peas, and kohlrabi. The kitchen embraces simplicity, clean flavours, and techniques that highlight the natural character of vegetables. Local sourcing is equally important, with herbs and salads grown in their own hydroponic farm. The kitchen also follows a zero-waste philosophy, using every part of the ingredient, including leaves and peels.
Restaurant tip: Pea gnocchi with pea purée, grilled zucchini with fresh cheese, and a crunch made from pea skins
The Prague restaurants U Tellerů and Mincovna enter spring with a menu that playfully references the well-known phrase “rabbit again” — this time presented in a way that honours Czech culinary tradition while embracing modern techniques and lightness. Inspiration for their fish dish even comes from a historic cookbook by Luisa Ondráčková (1914).
Restaurant tip: wild garlic cream, pasture egg at 63°C, fried peas with smoked chilli, pickled shallots, or Easter egg dessert with apricot sauce and cashew cream
The spring menu at Ryzlink is built on fresh regional ingredients and their own produce (herbs and vegetables from their garden), complemented by elements of fermentation and subtle touches of molecular gastronomy to enhance flavours and textures. Each dish is paired with carefully selected wines from Vinařství Fučík.
Restaurant tip: hanger steak with bone marrow sauce, served with salt-baked celeriac and celeriac purée
The new spring menu at Angusfarm is dominated by asparagus, featured in several forms — as a side, blanched in tartare, pickled in salads, or in a creamy soup. However, the main focus remains on Angus beef.
Restaurant tip: Angus top sirloin sous vide, spring vegetables, bacon, pickled mushrooms, smoked mash, Madeira sauce
The spring section of the menu at Monarch is inspired by the awakening of nature and built on fresh, light, and seasonal ingredients such as asparagus, peas, strawberries, and young leafy greens. These are complemented by richer elements like aged beef, truffles, or foie gras, creating a harmonious contrast of flavours.
Restaurant tip: foie gras with spinach sponge and strawberries
The spring menu at Vinograf in Prague plays with lightness, freshness, and the natural flavour of ingredients. It is designed to feel clean, vibrant, and free of unnecessary complexity. The kitchen works with contrasts — acidity and sweetness, delicacy alongside more pronounced notes. Each dish is built around a single key ingredient, complemented by thoughtful details that surprise in both flavour and texture.
Restaurant tip: rabbit roulade, peas, green asparagus, pea purée, stuffed morels, morel glaze
