The 8 Trendiest New Mytouries in Prague

Prague’s ramen scene just got a hot new addition with Isai Ramen Bistro, which debuted in July in the Petřiny district. Chef Mr. Yoshi, trained at the renowned Japanese chain Ippudo, brings his expertise to Prague, serving rich tonkotsu (pork) broth with both thin and thick noodles. His menu features modern takes like curry-flavored ramen and rotating specials such as spicy barley miso (starting at 265 Czech korunas or $11.50). Enjoy Japanese starters like gyoza and fried chicken karaage, along with Pilsner Urquell on tap, Czech wines, and sake. The minimalist cafe seats 42.

Conceived by former Cafe de Paris executive chef Ondrej Kyncl, Bockem offers a tranquil escape just minutes from Prague’s lively center. Housed in a historic early 20th-century building, the restaurant features a blend of raw, natural materials such as wood, stone, and iron. With a cozy dining room for 26, Bockem began this summer with a delightful three-course breakfast tasting menu (320 korunas or $12), showcasing European classics like croque monsieur and a sophisticated take on the Czech breakfast krupicová kaše (semolina porridge with cinnamon sugar and ghee). Kyncl’s seven-course dinner menu (1,200 korunas or $51), introduced in October, presents a refined mix of European and Bohemian influences, including creative dishes like beets with blueberries and blackberries topped with vanilla-vinegar meringue shards, or roasted duck paired with wild mushrooms, pumpkin seeds, and sour apple.

Prague’s pioneering outdoor food hall, Manifesto Florenc, featuring 27 movable shipping containers with a blend of newcomers and seasoned restaurateurs, debuted in the summer of 2018 in the Florenc area. Designed by American landscape architect Martin Barry, it revitalized a neglected part of the city into a trendy dining hotspot. Its success led to the creation of Manifesto Smíchov in the Smíchov district a year later. This smaller market includes six Mytouries and two bars, with a strong emphasis on Czech beer culture. A central bar serves iconic Pilsner Urquell alongside local microbrews like Vinohradský Pivovar’s Vinohradská 11 pilsner. Vendors offer a variety of international cuisines designed to complement the beer. Returning favorites from Florenc, such as Faency Fries, are joined by new entrants like cheesesteak expert the Craft.

Autentista brings together natural wines and Champagne in a sophisticated setting. This new lounge is the brainchild of Antonín Suchánek, a prominent Champagne importer, and Bogdan Trojak, co-founder of Prague’s first natural wine bar, Veltlin. Located on the serene Řetězová Street in Old Town, the venue occupies a historic 14th-century building with a spacious 1,700-square-foot interior featuring grand vaulted ceilings. With 42 seats, Autentista offers a selection of around 600 natural wines primarily from European regions including Italy, France, the Czech Republic, and Austria, alongside 12 rotating options by the glass (starting at 80 korunas, or $0). The Champagne list includes 100 bottles and four by the glass (starting at 240 korunas, or $10). The menu, curated by chef Tereza Havlíková, features 'fermentation bowls' that blend local produce and meats with fermented ingredients.

In January 2019, Grils, a rotisserie chicken bistro from the Ambiente group, suffered a major fire originating from its central hearth. After a two-month closure, the restaurant reopened with a revamped quick-serve barbecue concept focusing on chicken and pork. The new menu features items like pulled pork sandwiches and grilled chicken salads. The interior, redesigned by Tereza Froňková, now boasts a rustic charm with blonde wood chairs and stone floors. Additionally, Ambiente owner Tomáš Karpíšek created a connection between Grils and the nearby Dva Kohouti brewery, facilitating a mutually beneficial arrangement where Grils provides food for the brewery's patrons and receives fresh beer in return. Dva Kohouti lager is even used in Grils’ sandwich rolls.

Celebrated for its instant acclaim, Dva Kohouti is a collaboration between Ambiente restaurant group, renowned brewer Adam Matuška from Pivovar Matuška, and Lukas Svoboda, an award-winning bartender. Launched in December 2018, this microbrewery and beer hall blends the art of brewing with the craft of pouring beer. The venue features a modern, industrial design accommodating 80 indoors and 120 more on the outdoor patio. Under the guidance of Chef Petr Benda of Lokál, the snack menu offers pickled bites like sausage and carp, perfect with Dva Kohouti’s selection of nine Czech beers on tap (55 korunas, or $2 per glass). Patrons can choose from three beer styles: hladinka (three-quarters liquid, one-quarter foam), šnyt (40 percent beer, 60 percent foam), and mlíko (mostly foam). The venue frequently hosts food trucks and welcomes customers to bring food from the nearby Grils.

After honing his skills at Copenhagen's renowned Manfreds and Baest, Vojtěch Václavík opened Kro Kitchen in April. He engaged Neuhäusl Hunal to transform a modest 130-square-foot antique bookshop in Žižkov into a chic, minimalist Mytoury adorned in slate gray, black, and white with a striking lightning bolt ceiling design. This intimate 15-seat bistro specializes in rotisserie-style meats and seasonal vegetables, with dishes starting at around 175 korunas ($7.50). While the menu appears simple with options like rotisserie chicken and pulled pork knuckle, Václavík's touch elevates it with local produce, sous vide cooking, and fermented ingredients like kimchi and dry rubs. An in-house sommelier might recommend natural Czech wines or exceptional local ciders like Cidrerie Kliment to complement the dishes.

As one of Prague’s standout newcomers, Výčep offers a modern twist on Czech pub dining from the Kolektiv group, known for other contemporary Czech spots like Meat Beer and Nejen Bistro. Chef Jirka Hrachový, who led Dinogoy in Vinohrady since its December 2018 launch, delivers refined takes on traditional Wallachian fare. Guests might start with an aged slice of Prague ham before enjoying robust dishes such as rich baked bone marrow with wild garlic and preserved currants or grilled pork tongue with dill and onion jam. Breaking from the city's typically dark pubs, Výčep features a bright, minimalist design with blond wood, painted brick, and pendant lighting.