The story
Backstage Restaurant in Prague anchors its identity in a cross-section of world cuisine designed by chef Daniel Beneš. Located within the Stages Hotel beside the O2 Arena, the venue channels a cultural frequency into every plate. Beneš treats ingredients like instruments in an ensemble, blending poke bowls, handmade burgers, and Southern European staples into a cohesive modern kitchen. His approach earned a solid eleven from Gault&Millau in 2026, recognizing how carefully sourced produce meets straightforward technique.
The menu moves steadily from Mediterranean foundations to playful expressions of world cuisine. A standout starter features creamy mozzarella di bufala paired with roasted caponata, letting the vegetables carry a distinct earthy sweetness. Main courses often layer textures, such as rabbit roulade wrapped in pancetta alongside pomodoro sauce and wild garlic risotto. Desserts refuse to play it safe, including a pineapple carpaccio dressed like a piña colada and a chocolate mud presentation served inside a ceramic flowerpot.
The dining room accommodates up to two hundred fifty guests without losing its intimate scale. An open kitchen sits at the center, allowing diners to watch plating routines unfold behind stainless steel counters. Adjacent spaces feature an island bar stocked with domestic and imported beers, curated wines, and house spirits. Guests can also step outside to the Piazzetta terrace, where evening drinks blend easily with late summer air or winter events.
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