The story
Rango restaurant in Pilsen has built its reputation on straightforward Italian cooking and seasonal Mediterranean cuisine since opening its doors in 1999. The kitchen team approaches classic recipes with deliberate adjustments rather than rigid tradition. Tuna tartare arrives sliced thick alongside ripe mango and creamy avocado, while their Bigoli con filetto di maiale rests on porcini mushrooms and truffle cream finished with a light tomato salsa. This precise execution of the Italian kitchen recently secured a twelve point rating from Gault&Millau for 2026.
Diners step into a dining room carved directly into a sixteenth century cellar beneath the family hotel. Thick stone walls and arched brickwork lower the ceiling height, creating an acoustic buffer against the main square twenty meters away. Plush upholstered chairs anchor the seating area, allowing guests to settle comfortably before the first course arrives. The kitchen extends its presence onto an enclosed inner courtyard during summer, where filtered daylight crosses polished wooden tables.
Owner and head sommelier Goran curates a focused list that emphasizes vertical tastings and careful regional pairings. He leads structured wine sessions using precision pour equipment, enabling visitors to evaluate rare vintages without committing to entire bottles. The dedicated winebar accommodates closed groups of sixteen to twenty people, adapting table layouts for corporate dinners or quiet anniversary celebrations. This measured hospitality reflects decades of steady operation within the city center.
Recognition
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