The story
CODA Restaurant in Prague anchors its fine dining menu in the culinary vision of Executive Chef Igor Chramec, who draws upon experience from London, Australia, and multiple Michelin-starred kitchens. His approach centers on sourcing organic produce directly from regional farmers to highlight natural flavors. Modern technological processes help structure these seasonal components into cohesive plates. This dedication to quality has earned the venue four spoons from the Schlemmer Atlas and recognition in both the Michelin Selected Restaurants guide and Gault Millau.
The kitchen structures its offerings around a six-course tasting journey that begins with heirloom tomato and melon salad paired with gazpacho and Thai basil. A coffee-infused foie gras terrine follows, accompanied by cherries and a Gewürztraminer wine pairing. The main courses feature baked pike perch with pea miso or dry-aged sirloin steak served alongside pommes Anna and grilled asparagus. The meal concludes with coconut cream dessert, raspberries, and lemon verbena sauce.
Architects Rocco Magnoli and Lorenzo Carmellini of the Italian studio SPATIUM designed the interior, which displays original works by Salvador Dalí, Marc Chagall, and Pablo Picasso. Live piano performances fill the dining room Tuesday through Saturday, reinforcing the restaurant’s location inside the Aria Music Hotel. Guests can also reserve tables on the weather-dependent rooftop terrace, which provides a direct line of sight toward Prague Castle and Petřín Tower. Additional event venues include the Winter Garden and a library space with a fireplace.
Recognition
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History
Multi-course menus, based on the art of René Frank and Julia Anna Leitner – featuring breathtaking ingredient combinations in a stylish bar ambiance. It is also known as Nonconformist Find Dining.
Coda is a very pleasant hotel restaurant with a terrace in the heart of Prague, offering beautiful views. In case of inclement weather, it offers a cozy, elegant interior. The restaurant serves Czech and international cuisine. You can choose from the à la carte menu or the tasting menu, which can be complemented with wine pairing, or you can ask the friendly and attentive staff to recommend a glass or bottle of quality wine. The kitchen offers an interesting presentation, imagination, and style that could be improved by better temperature of the dishes. As an amuse bouche, you will be offered smoked butter with a selection of bread and gazpacho. The scallop ceviche will enchant you with its balanced flavor, as will the slightly warm duck breast marinated in Koji with potato flatbreads, stuffed with confit and foie gras, served with white cabbage and apricots. A beautiful and delicious stuffed cottage cheese dumpling with brown butter cream, strawberries, and elderflower was a wonderful finale.
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