The story
U Malířů 1543 in Prague serves classic French haute cuisine inside a building that traces its origins to 1543. Emperor Rudolf II reportedly dined here long before the 1936 renovation added vaulted ceilings and restored wall frescoes. The floorplan splits into a formal salon and a quieter bar, while a dedicated club room keeps a grand piano for intimate gatherings.
Executive chef Miroslav Doležal guides the preparation with an emphasis on traditional French kitchen methods adapted for modern palates. The team builds a seasonal tasting menu around precise texture contrasts, reflecting a disciplined approach to French cooking. Regional produce appears through locally sourced mushrooms and root vegetables.
Regular guests return for the lobster bisque enriched with blue crab or the flambéed chateaubriand accompanied by potato grenaille. Tableside pineapple flambé finishes the meal alongside white chocolate ice cream. The extensive wine program earned praise from the Association of Sommeliers ČR, and servers offer direct pairing suggestions for every course.
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