Café de Paris

The story

Café de Paris in Prague: A Secret French Bistro Recipe Since 1930

The Kitchen and Its Secret

Lina Wagner guards a sauce recipe that originated in Geneva during 1930. At Café de Paris in Prague, this strictly kept formula defines the local French cuisine. The signature entrecôte pairs tender Argentine beef sirloin with twice-fried French fries and a crisp leaf salad dressed in traditional vinaigrette. Guests travel specifically to taste the thick herb coating that distinguishes this Czech location as the only authorized venue in central Europe.

Dining Rooms and Historic Setting

The restaurant occupies a stately building within the Malta Palace near the Lennon Wall district. Gault&Millau granted the establishment an eleven score for the way its slightly worn interiors capture Parisian authenticity. Distinctive floor tiles and deep red leather benches divide the space into separate rooms that host everything from quiet lunches to evening conversations. The architecture frames a relaxed dining environment where regulars return year after year.

Wine and Evening Moods

A curated cellar highlights regional wine selections alongside European champagnes and clear spirits. Diners often pair their main courses with a glass of robust red before moving toward the bar. The kitchen follows classic French cooking traditions, preparing a dense dark chocolate mousse finished with coarse salt as a simple yet memorable conclusion. Owner Pavel Culek maintains a welcoming presence that encourages unscripted conversations among visiting writers and locals alike.