The story
Perched on the eighth floor of Prague’s Máj complex, Fly Vista delivers a refined modern cuisine against a backdrop of sweeping terraces. Chef Karel Caldr approaches the pass like an architect, structuring plates around seasonal availability rather than rigid tradition. The cauliflower cream soup arrives smooth and rich, finished with freshly shaved truffles. Later courses shift toward brighter profiles, such as the seafood linguine where citrus cuts through the richness of the shellfish.
A thirty-six meter oval counter dominates the dining floor, stretching further than most hotel lobbies across the continent. Behind it, the beverage program complements the kitchen’s cuisine, holding more than one hundred bottles of champagne and sparkling wine, with eight selections poured directly into crystal flutes. Guests often order signature gin mixes or explore the vintage cuvées while watching the sunset. The staff adjusts the lighting and volume as the afternoon fades into a live DJ set.
Crystal chandeliers hang above polished tables until twilight transforms the space into a darker, more rhythmic environment. That transition earned the venue thirteen points in the latest Gault & Millau guide, which highlighted the seamless blend of upscale service and urban energy. By midnight the terrace clears for dancing while the marble bar continues serving drinks under low amber light. Visitors arrive early to secure corner tables, then return later for the nocturnal energy that defines the upper floors.
Recognition
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