Na Kopci

The story

Na Kopci Prague: A Decade of Michelin Recognition and French-Czech Cooking

The chef and the kitchen

At Na Kopci Prague, Chef Titus Eliáš directs a family-run kitchen focused on French-Czech cuisine. The daily service balances straightforward technique with seasonal ingredients. This steady commitment to value and flavor earned the restaurant its tenth consecutive Michelin Bib Gourmand award, alongside a consistent eleven-point rating from Gault&Millau. Guests navigate a rotating autumn menu or select from the permanent four-course tasting option.

Standout dishes and seasonal plates

The beef tartar remains a permanent fixture, served alongside crisp fries and a light garden salad. Seasonal rotations introduce preparations like the supreme of guinea fowl stuffed with salsiccia and paired with wild mushroom risotto. Hearty winter plates feature a robust chicken consommé enriched with liver dumplings and delicate noodles. Sweet finishes often highlight local orchards, such as the curd cheese dumpling paired with poached apricots and elderflower mascarpone.

Room and beverage program

Visitors enter a space divided into two distinct areas, one centered around a raised stage and bar, the other arranged for relaxed lounging. The walls carry a personal touch, lined with photographs pulled from family albums and vintage magazine spreads. The beverage program complements this French-Czech culinary approach by showcasing accessible French estates and emerging Czech vineyards. Chardonnay and Pinot Noir selections sit comfortably beside regional Rieslings, while an aged cheese course with house-made marmalade rounds out the evening.