Bruxx

The story

Bruxx Prague: A Gault&Millau-Rated Belgian Brasserie in Vinohrady

The Kitchen and its Cornerstones

Fresh mussels and crisp potatoes anchor the menu at Bruxx in Prague, where Belgian cuisine takes center stage. Co-founders Jan Pípal and Robert Vaverka built this kitchen around authentic regional recipes, while head chef Oldřich Matoušek oversees daily execution. The venue earned a 12.5 rating from Gault&Millau for its steadfast approach to Belgian cooking. Farm-raised mollusks arrive three times weekly, ensuring the shellfish remains the focal point of the menu.

Signature Preparations and Seasonal Shifts

Diners navigate seven distinct mussel preparations, ranging from garlic and Hoegaarden White reductions to coconut milk infused with kaffir lime leaves. The raw bar features Aqua Royale oysters from Zeeland and fine de Claire specimens matured in shallow clay ponds. Roasted Liege meatballs appear alongside plum-apple butter sauce, while the pastry team plates blueberry-nougat and cottage cheese pies that draw steady praise. Grilled octopus tentacles rest on beluga lentils during warmer months, reflecting how Belgian cuisine adapts to seasonal availability.

The Dining Room and Beer Selection

The interior splits into a central hall overlooking the bar, a private gallery seating forty-five guests, and a dedicated children’s play zone that opens at eleven each morning. Beverage lists span over sixty bottled craft brews and eight permanent taps, rotating in a new microbrewery pour every fortnight. Service staff guide tables through pairings like the month-long fermented Deus beer, which matures in bottles near Épernay. The space balances bustling lunch crowds with quieter evening sessions focused on wine and extended conversation.