The story
Les Moules has anchored a corner building on Pařížská Street in Prague since 2002, operating as an authentic Belgian restaurant focused on fresh seafood. Head chef Lukáš Jeszik brings over a decade of leadership from the sister property La Gare to this kitchen. He treats every plate as an opportunity to balance familiar techniques with deliberate textural contrasts. Daily shipments of mussels arrive directly from a verified farm in Denmark to maintain consistent baseline quality.
The menu avoids repetitive preparations by pairing delicate crustaceans with structural crunch. Shrimp arrive encased in a toasted buckwheat shell that breaks apart beside a sharp anchovy mayonnaise. Guests frequently order the Belgian style tartare, which offsets creaminess with finely crushed walnuts and sliced potato mille feuille. Warmer months shift attention to straightforward shrimp finished in clarified butter, while grilled vegetables provide a smoky counterpoint to tender octopus.
A tall glass aquarium holding live lobsters sits near the entrance of the rustic dining area. The seating expands outward into a summer garden shaded by mature greenery where diners can observe foot traffic along the historic boulevard. Reviewers have noted this disciplined focus on ingredient sourcing, granting the venue an 11.5 rating from Gault&Millau for 2026. The beverage cellar honors that same coastal tradition, curating more than one hundred distinct Belgian brews to match every course.
Recognition
Ambience
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