Five chefs recognised by the Gault&Millau guide, a six-course menu and two sittings offering a cross-section of contemporary Czech gastronomy. Dinner of the Year 2026 will take place on 14 November at the Reason restaurant in Prague and will bring together culinary styles that do not usually appear on a single menu.
What does contemporary Czech gastronomy taste like when five distinctive chefs are given free rein, each able to imprint their own approach on a shared menu? The answer will be revealed at the second edition of Dinner of the Year, organised by the Gault&Millau gastronomic guide. On Saturday, 14 November, Khanh Ta, Jan Horák, Marco Christov, Sabina Keltnerová and Jiří Hrachový will come together at the Reason restaurant in Prague’s Masaryčka building. Each will bring a different perspective to the evening in terms of ingredients, techniques and the nature of modern gastronomy. The common thread is the latest Gault&Millau 2026 awards, which have recognised all five figures as playing a significant role in their respective fields.
The concept builds on the first edition held in November 2025, when Jan Knedla, Daniel Tilinger and Maroš Jambor came together at the Fairmont Golden Prague hotel. This year’s line-up will bring their collaborative cooking to Reason, a restaurant situated on the top floor of the Masaryčka building, combining contemporary gastronomy with striking architecture, panoramic views of Prague and a rooftop terrace. It is here that a menu will be created, comprising individual courses by five culinary personalities—not as a showcase of five separate restaurants, but as a shared gastronomic experience.
From Vietnamese flavours through Wallachian tradition to modern patisserie
The opening section of the menu will be prepared by Khanh Ta, named ‘Chef of Tomorrow 2026’, and Jan Horák, who won the title of ‘Young Talent of the Year 2026’. Ta, together with his brother Giang, is behind the Prague restaurants Taro, Dian and Pho 100. At Taro, he blends traditional Vietnamese flavours and ingredients with modern fine dining, exploring new ways to use them. Horák is the founder, co-owner and head chef of Reason itself. In his kitchen, he focuses on craftsmanship, clean flavours, seasonality and local ingredients, while not shying away from unexpected combinations or original presentation.
The fish course will be prepared by Jiří Hrachový, Chef of Traditional Cuisine 2026 and co-owner of the Prague restaurant Výčep. His approach is rooted in Czech recipes and traditions, which he adapts in a contemporary style without losing their character. High-quality Czech ingredients, in-house production and a responsible approach to cooking play a key role. At Výčep, for example, they make their own bread, cheeses, cured meats, herb-infused oils and hand-stomped sauerkraut.
The main course will be represented by Prague’s La Degustation Bohême Bourgeoise. Marco Christov has taken over as head chef here, having worked his way up through various roles at the restaurant. The restaurant’s approach has long been shaped by the work of Oldřich Sahajdák, winner of the Chef of the Year 2026 award, who now serves as chef patron. Opened in 2006, the restaurant specialises in modern interpretations of Czech and Central European cuisine, using local ingredients and a seasonal approach, and has held a Michelin star since 2012.
Sabina Keltnerová, Pastry Chef of the Year 2026 and head pastry chef at the Štangl restaurant, will provide the sweet finale. Her creations combine familiar flavours with a modern approach, emphasising both aesthetics and the quality of the ingredients. As well as handmade pralines, she specialises in restaurant desserts, created in close collaboration with the kitchen and designed to form an integral part of the tasting menu.
“I am truly delighted that this year, our current Gault&Millau category winners will come together under one roof at the wonderful Reason restaurant for this dinner. We expect enormous interest again this year, and we’re sorry that this event will take place on a single day only,” says Miroslav Lekeš, CEO of Gault&Millau for the Czech Republic, Slovakia, Italy and Hungary.
One day, two sittings and six courses
The evening will begin with a welcome glass of sparkling wine and four different amuse-bouches, followed by a six-course tasting menu. Guests will be able to choose either a wine pairing prepared by national sommelier Klára Kollárová or a sophisticated non-alcoholic pairing. Dinner of the Year thus offers the chance to experience five distinct culinary approaches within a single menu and a single evening.
The event will take place on Saturday, 14 November 2026 at two different times: from 12.00 to 15.30 and from 19.00 to 22.30. Each sitting has a capacity of 40 guests, for a total of 80 places. Ticket prices start at 6,500 CZK per person. For those interested in contemporary Czech gastronomy, this is an opportunity to sample the creations of five award-winning chefs in the setting of one of Prague’s most distinctive restaurants—and to experience a menu created exclusively for this occasion.
