The story
Located on the Old Town Square, Mincovna in Prague serves contemporary Czech cuisine rooted in regional brewing traditions. Copper beer tanks line the entrance area, establishing a straightforward atmosphere for the dining room. An open kitchen frames the space, allowing guests to watch the cooking process unfold. This layout supports a functional beer hall concept that welcomes both residents and travelers.
Chef David Kalina leads a team dedicated to translating Austro-Hungarian recipes into contemporary practice. Seasonal menus rotate regularly to reflect First Republic traditions without sacrificing modern technique. Diners will find familiar foundations rebuilt with precise timing and refined plating. The approach has earned the restaurant a Gault Millau rating of eleven points for 2026, recognizing how consistently the kitchen balances heritage with current standards.
The menu builds around traditional Czech cooking, featuring duck legs confited in thyme fat alongside stewed red cabbage. Beef chuck tender goulash simmers until it yields completely, while svíčková arrives with housemade bread dumplings and pickled lingonberries. Dessert plates highlight a dark chocolate cake served with raspberry sauce or a simple crème caramel. Glasses of Pilsner Urquell flow directly from the cask, complemented by a wine list heavy on Moravian selections and regional spirits.
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