The fourth edition of Makro Czech Gastro Fest once again proved its exceptional nature. It attracted 17,200 visitors to Prague’s O2 Universum, featured hundreds of performers and thousands of tasting portions, and hosted crucial debates on the future of the industry—demonstrating that Czech gastronomy has the power to grow and inspire.
Makro Czech Gastro Fest 2026 sold out the O2 Arena for the second time, once again confirming its position as the largest gastronomic event in the Czech Republic. On 10 and 11 April, the fourth edition of the festival transformed Prague’s O2 Arena into a vibrant hub of flavours, inspiration and networking for the entire industry. Over the two days, 17,200 visitors arrived to find an exceptionally rich programme awaiting them: two days of events, four floors, 19 themed zones, 120 partners and suppliers, and more than 140 performers.
Gastronomy stars, competitions and memorable moments
This year’s programme featured encounters with prominent figures from the Czech and global gastronomic scene. Among the main faces were Zdeněk Pohlreich, Karel “Kovy” Kovář, Lukáš Hejlík, Kristína Nemčková, Iveta Fabešová, Martin Štangl, Petr Heneš, Tomáš Ngoc and Július Löeffler. Chef Daniel Khoury arrived from the Michelin-starred London restaurant Story to share his experiences from the international culinary elite.
The heart of the festival was the main Makro Square stage, hosted by Markéta Hrubešová and Pavel Cejnar. Over the two days, it featured cooking shows, talk shows, drink pairings and the finals of two professional competitions. One of these was the Makro Gastro Cup for students of catering colleges, won by the team from the Labská Secondary Vocational School and SOU in Pardubice. In addition to the title, they also won a prestigious internship with Zdeněk Pohlreich. Saturday then saw the final of the 20th anniversary edition of the Pilsner Urquell Master Bartender competition, won by Filip Gibiš from the U Vandírků pub in Kyšice near Kladno.
Another highlight of the festival was the presentation of the Award for Long-Term Contribution to Regional Gastronomy. This year, the award was presented to Lukáš Hejlík for his systematic support of Czech gastronomy, regional businesses and the cultivation of the market. The award followed on from last year’s edition, when it was presented to Zdeněk Pohlreich.
Visitors were able to sample thousands of tasting portions across the various zones as part of their ticket. Over the two days, 917 kilograms of meat and 712 kilograms of fish and seafood were consumed. Among the most popular sections of the festival were the Street Food, Pop-Up Restaurants, Café & Dessert, Drinks and Barbecue Terrace zones.
Forum, education and the future of the industry
A key part of the programme was the Makro Forum, led by ambassador Lukáš Hejlík. The two-day session focused on the real challenges facing contemporary gastronomy—from marketing and community engagement, through the reality of Michelin awards, to the influence of social media influencers, writing about gastronomy, and the question of how to succeed in an era of inflation and social media dominance.
The professional programme also included a round-table discussion entitled “From Field to Plate: The Quality of Public Catering in the Czech Republic”, organised in collaboration between Makro ČR, the Czech Confederation of Commerce and Tourism, and the Ministry of Agriculture. The discussion addressed key topics such as the quality of ingredients, support for local production, short supply chains, and the role of public procurement in school, hospital and social catering.
Makro Czech Gastro Fest 2026 also reaffirmed its strong educational role. The makro GEN and Gastro Senses Tour projects, along with the announcement of the new “Rising Stars of the Czech Gastronomic Scene”, brought gastronomy closer to the younger generation. More than a thousand discounted student tickets demonstrated not only growing interest in the sector, but also the need for such platforms.
The festival has once again demonstrated that it is much more than a showcase of flavours. It is becoming a place where the entire sector comes together to share experiences, set trends and create space for the future of Czech gastronomy.
