Gault&Millau Tchéquie 2026: Czech gastronomy on the move
For the second year running, Gault&Millau puts the Czech Republic under the microscope. More toques, new trophies and a new hotel guide: the Czech scene is asserting itself, quietly but confidently.
On Monday January 26, in Prague, Gault&Millau unveiled the 2026 edition of its guide dedicated to the country. This is the second time it has been published, and it's already confirmed that Czech gastronomy is progressing fast, and everywhere.
The Gault&Millau Czechia inspectors evaluated 421 establishments. Of these, 334 were awarded at least 11/20 and are eligible to display a toque. to these can be added 146 addresses in the POP category, recommended for their interest. The scene is no longer limited to a few flagship restaurants: it is growing and becoming more structured.
Three restaurants reach the highest level awarded in the country with four toques: Restaurant Papilio, LEVITATE and La Degustation Bohême Bourgeoise. Seventeen others earn three toques, a sign of new depth.
New faces and a new guide
The title of Chef of the Year 2026 goes to Oldřich Sahajdák, head of La Degustation Bohême Bourgeoise, hailed for the precision and consistency of his cooking. The Grand Chef of Tomorrow trophy goes to Khanh Ta (TARO), while the Young Talent of the Year award goes to Jan Horák (Reason).
Other awards include Sabina Keltnerová as Pastry Chef of the Year, Vít Eliáš as Sommelier of the Year and Jiří Hrachový honored for traditional cuisine. The Fairmont Golden Prague is named Gourmet Hotel of the Year.
New for 2026: the launch of "Stay & Dine", a blue guide dedicated to hotels whose table achieves at least 10 points. A way of affirming that, in the Czech Republic too, the gastronomic experience sometimes begins at the reception desk.
For CzechTourism, this recognition strengthens the country's appeal. Czech cuisine is now firmly established on the European map.
