L E V I T A T E

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L E V I T A T E Prague Review: Modern Nordic Cuisine Across Four Floors

The kitchen and its philosophy

Recognized with a 17 from Gault&Millau for defying conventional standards, L E V I T A T E in Prague delivers modern Nordic cuisine across four distinct floors. Chef Christian Chu builds his plates around a disciplined framework that treats every ingredient as a standalone element. He began cooking at fourteen and spent years navigating Asia’s culinary landscapes before settling his techniques in Central Europe. Manager Miroslav Šole guides the daily operations with decades of international catering experience and a background working alongside Michelin-starred figures.

Standout dishes

Guests navigate a seasonal tasting menu divided into the twelve-course Elite path or the eighteen-course Mystery journey. Each plate reflects how Nordic-style tasting menus balance Scandinavian restraint with Asian intensity. The mungo bean and lotus preparation introduces earthy sweetness balanced by goji tartness, while foie gras rests atop matcha meringue beneath a sharp hibiscus gel. Pigeon and truffle arrive with herb notes that highlight precise butchery.

Room and atmosphere

Service moves guests through four different settings inside a single building, changing the environment between courses. Visitors select a pacing style ranging from quiet privacy to dynamic expedition or sensory-focused under the skin. The interior design draws direct inspiration from Nordic landscapes, favoring natural textures and restrained lighting. A dedicated sommelier curates wine pairings that mirror the shifting moods of each floor.