The story
The White Room in Prague serves contemporary cuisine that balances technical precision with seasonal ingredients. Executive chef Tristan de Boer now guides the kitchen, applying his training to every service cycle. The team treats the menu as a craft of balance rather than spectacle. Fresh produce arrives daily and moves quickly through the line.
The dining room occupies the former Witte Zaal within the Anantara Grand Hotel Krasnapolsky. Classical moldings and tall windows frame clean wooden tables and soft upholstery. Daylight fills the gallery space during morning hours, while evening service turns down the brightness for focused conversation. Guests sit comfortably away from the main hotel corridors.
The Gault & Millau guide granted the kitchen 15.5 points in its 2026 publication. Critics noted how the staff maintains exacting standards across countless service cycles. That score rewards a venue where modern cooking meets unwavering consistency. Returning visitors encounter familiar precision paired with quiet hospitality.
Recognition
Ambience
Details
