Café Savoy

The story

Café Savoy Prague: French Cooking and Iconic Pastries in Malá Strana

The kitchen and the rhythm

At Café Savoy in Prague, French cooking defines the culinary approach under chef Tomáš Vlček. The kitchen balances classic techniques with local ingredients to shape a menu that shifts with the day. Mornings arrive with the bustle of a traditional café, while evenings slow down for intimate dinners. Visitors planning a lunch or dinner visit should book several days ahead to secure a table.

Signature plates and seasonal focus

The Savoy tartare demonstrates the precision typical of French cooking. It presents balanced flavors and a delicate texture. Vegetarian guests frequently order the spinach spaetzle. Morel mushrooms and a butter sauce provide a firm chew alongside the pasta. The fish course changes daily, so asking the server about the current preparation reveals the freshest option.

Pastry collaborations and wine pairings

A partnership with Myšák bakery ensures fresh bread and sweets appear daily. The display case centers on the iconic Savoy cake, a signature dessert named after the venue itself. Classic cream puffs and modern lemon tartlets offer lighter alternatives. Staff suggest browsing the curated wine list, which complements both savory plates and sweet finishes.