La Gare

The story

La Gare Prague: Authentic French Dining with Dry-Aged Meats and an Open Grill

The kitchen and its lead

La Gare brings authentic French cuisine to Prague through a kitchen shaped by eleven years of steady development under chef Roman Rataj. The concept began as a brasserie in 2009 and received a full redesign in 2019, giving Rataj a modern workspace centered around an open grill. He frequently mans the fire himself, focusing on dry aging and precise heat control rather than complicated plating. Every lunch plate passes through his hands before leaving the pass.

Signature preparations

Diners frequently order the aged beef tartare paired with smoked mayonnaise and truffle yolk, a combination that earned praise from Gault & Millau reviewers. The kitchen also dry ages duck and pork for forty days before roasting them whole over flames. Thursday evenings feature a Normandy-style Caneton à la Rouennaise meant for sharing, while summer menus highlight grilled calamari served with frisée and puffed buckwheat. Sweet finishes typically revolve around crème brûlée or a café gourmand that presents three miniature pastries alongside coffee.

Design and setting

Designer Pavel Kříž guided the 2019 renovation, blending reclaimed wood and bronze fixtures with patterned wallpaper throughout the main dining room. A glass-walled Winstub provides a quiet corner for private gatherings, while an adjacent courtyard offers seating surrounded by dense foliage. Beneath the restaurant floor sits the Made In Coffee roastery, where bean selection runs parallel to the food program. The layout encourages casual movement between the bar, tables, and the visible grill station.

The wine program

Sourcing bottles directly from regional producers allows the cellar to maintain tight control over provenance and pricing. The selection spans everyday table wines alongside champagnes and limited-release cuvées suited for pairing with charcuterie or grilled meats. Staff members walk guests through the list to match acidity and tannin levels against rich sauces and roasted proteins. This focus on direct trade keeps the French wine list both comprehensive and consistently updated.