Monarch

The story

Monarch Prague: Aged USDA Steaks and a Rare Wine Cellar

The Kitchen and the Grill

Located on a quiet street in Prague, Monarch operates as a steak restaurant focused on USDA-certified Black Angus and Czech beef. Chef Miroslav Vintrich commands the open kitchen, where the Josper grill drives the cooking process. The menu relies on this hardwood charcoal equipment to sear aged meats while preserving their juiciness. Vintrich manages the selection directly, prioritizing suppliers who provide traceable cattle for consistent aging results.

Signature Cuts and Accompaniments

An 11 rating from Gault&Millau reflects the execution of dishes like the aged rib eye carpaccio paired with truffle mayonnaise. Steaks often reach substantial thickness, with options including a 55-day-aged rib eye from Czech breeding served with chimichurri. Smaller plates utilize the same grill technology; padrone peppers appear charred and intense, offering a vegetable side that holds up against heavy meats. Desserts round out the service, featuring potato gnocchi with blueberry sauce followed by poppy seed ice cream made in-house.

Wine Program and Dining Space

Head sommelier Viktor Valný guides selections through a catalog of more than 800 bottles, stocking rare vintages from producers like Leroy and Vega Sicilia. The interior pairs the extensive wine list with distinct decor, including gray walls adorned with large buffalo mounts and glass cases revealing hanging bacon and ham. Guests can choose between the main hall, which fits eighty-eight patrons, or a secluded private lounge designed for groups of twelve.