The story
Restaurace Štangl in Prague anchors its menu around modern Czech cuisine, driven by Chef Martin Štangl's focus on field-sourced ingredients and wild nature. The kitchen operates openly within the dining room, letting guests watch the precise rhythm of preparation. Techniques like fermentation and noble molds help transform these local products into dishes that appear simple but involve complex construction, a level of precision recognized by Gault&Millau with a score of 16. This rigorous approach to locality shapes every plate.
Dishes showcase unexpected combinations such as grilled carrots paired with sunflower seeds, poppy seeds, yeast, and rowanberries. Proteins include the Přeštice pork chop served with potato flatbread and wild garlic, alongside Alsatian char dressed with pine needles and dill. The tasting menu highlights the range of modern Czech cuisine through inventive elements like a hay parfait with strawberries and sweet woodruff. Pastry Chef Sabina Keltnerová rounds out the meal with smoked plums that balance multiple textures.
The interior offers a minimalist and airy environment where the layout encourages connection while maintaining high standards. Service follows a perfect rhythm, with cooks presenting dishes personally to ensure attention to detail at every table. Amuse bouches arrive throughout the visit, offering creative bites between courses. The beverage program supports the Czech cooking philosophy with a gorgeously compiled wine list featuring regional selections and thoughtful non-alcoholic pairings.
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