The story
Café Imperial in Prague stands as a living archive of Czech cuisine, rooted in a building that has operated continuously since 1914. Original ceramic decorations and ceiling mosaics frame the main dining floor, preserving the exact atmosphere that drew Franz Kafka to these tables decades ago. Guests are personally escorted to their seats by a hostess and receive full coat-check service, establishing a measured pace for the visit.
Zdeněk Pohlreich owns and guides the culinary program alongside executive chef Michal Pšenička. Their approach centers on Czech cooking updated with contemporary techniques, served on premium Villeroy & Boch porcelain. The lunch menu often highlights precise preparations like grilled sea bream paired with herb butter and wild broccoli, while evening plates feature tender duck confit accompanied by red cabbage and potato dumplings. This focus on refined comfort food aligns closely with their recent Gault&Millau recognition.
The beverage program features a broad selection spanning all major wine regions, designed to complement the kitchen's daily offerings. After dinner, guests typically turn to the pastry case, which continues the café's celebrated tradition from the First Republic era. The signature Sisi dessert builds entirely around pistachios, presenting the nut through multiple textures and creams. Daily breakfast buffets also maintain this commitment to quality, running every morning from seven o'clock.
Recognition
Ambience
Details
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