The Michelin Guide has finally arrived in the Czech Republic - and not just in Prague. It recognizes establishments across regions, giving Czech gastronomy a long-awaited international stamp of approval and dozens of chefs and teams the attention they deserve. At VisitChef, we've been advocating for this moment for the past few years, keeping our fingers crossed for restaurants and wishing them success. This makes us appreciate the result all the more. However, it's clear that even Michelin inspectors - despite their aura of infallibility - are still only human. The first-ever Michelin Guide Czechia raises questions as well as joy.
A Celebration with Class and Emotion
The Michelin Guide Czechia 2025 Gala took place in the beautiful Marble Hall in Mariánské Lázně and had a very good rhythm. The program was moving along, nothing was dragging, nothing was missing. The moderator duo, Lukáš Hejlík and Jan Valenta, who sensitively supported him, was excellent - with ease, insight, and respect for an evening that was historic for Czech gastronomy.
One of the most powerful moments right from the start was the first-ever Michelin Guide Czechia award. The award for Michelin service Award went to Miroslav Nosek (Field, restaurant 420). It was a doubly touching moment. Nosek was at the birth of both restaurants, and his experience, authority, and fundamental influence on shaping professional service in our country are enormous. Yet he has often been somewhat forgotten in the past. Michelin has now - rightly - given him a clear endorsement of the importance of his work.
The Sommelier Award for Zdeněk Oudes was an equally powerful and thoroughly deserved accolade. He has been "sommeliering" for many years at La Degustation Bohême Bourgeoise, and today he is working at Marie B. He is one of the top Czech sommeliers - not only thanks to his flair for wine but also due to his long-term consistency and work with non-alcoholic pairings, which simply had no competition in "La Degu" years ago.
For the younger generation of chefs, the Young Chef Award was also inspiring, won by Khan Ta, who, together with his brother, runs the Taro Group gastronomy company. The award clearly shows that Michelin also sees the future of Czech gastronomy, not just its current peak.
Papilio: The Dream We Hoped For
The greatest joy of the evening - and without exaggeration, a historic milestone - was the awarding of two Michelin stars to the restaurant Papilio in Vysoké Újezd. Czech gastronomy could only dream of such an award. And yet, we received it in the very first edition of the guide.
Papilio and chef Jan Knedla represent a huge contribution to the whole of Czech gastronomy. Not just a prestigious stamp, but clear proof that it is possible to reach such heights in the Czech Republic. Open kitchens, tasting menus of up to ten courses, creative work with memories of childhood, emphasis on quality and local ingredients - all these together create a concept that is an inspiration not only for chefs but also for suppliers and the entire gastronomic ecosystem.
Two stars for Papilio is not just an award for one company. They are a signal for the entire Czech gastro scene.
Thank Goodness for Eight one-stars. But...
And yes - thank God for eight restaurants awarded one Michelin star. We wished for more, but let's hope this is just the beginning. Especially since six of them have won a star for the first time ever. The regional spread makes sense; Michelin is making it clear that the Czech Republic is not just Prague.
Still, one can't help but wonder. Particularly in the case of Field Radek Kašpárek, who earned "only" one star this year. A restaurant that has long maintained an exceptional standard and would undoubtedly defend its second star in an international context. Are the inspectors saving the "two" for next year?
In the context of this year's results, it is hard not to ask why Casa De Carli (we wish!) has a star, while Zdeněk Pohlreich's Divinis remained "only" at the entry in the guide. The same goes for Taro - a place that the inspectors have noted but have not yet allowed it beyond the gates of the star award, despite its quality and consistency.
It was also an unpleasant surprise that the invitation to the gala evening did not arrive at El Camino Tapas. David Böhm and his team certainly deserve the attention of the Michelin Guide inspectors. By the way, David Böhm is another perfect candidate for the top service award, which this year went to the aforementioned Miroslav Nosek.
However, it was Salabka that caused the biggest stir. Petr Kunc and his team are undoubtedly among the leaders of Czech fine dining. Yet they did not reach for the star this year. The question "How is that possible?" was voiced during the gala dinner - even by the chefs who had won the star themselves. At this level, with this level of commitment, such an omission can be not only incomprehensible but also grossly demotivating. Put Salabka's plates and some of the new Michelin Guide-starred restaurants side by side.
The question is simple: What else does Salabka need to improve to achieve a Michelin star? The answer will be very hard to find...
Unfortunately, for some of the restaurants outside of Prague, it was impossible to avoid the impression that the star came more "for the address" - i.e., because of the geographical coverage - than purely for the performance on the plate.
Authenticity That Makes Sense
Joy, on the other hand, came from the Bib Gourmand award, where it was pleasing to see, for example, the chefs from U Kalendů on stage. Authenticity, which impresses the guest as soon as they enter, is exactly what Bib Gourmand is supposed to represent. Alma, for example, or Šupina and Šupinka from Třeboň scored equally well.
And speaking of authenticity, we cannot fail to mention the success of Štangl in Karlin, a restaurant where everything has its place. Each ingredient on the plate is logically and naturally connected to the next, without the need for effects or unnecessary gestures. The focus on a specific dish, the minimalist ambiance, and the humility - yes, humility - will charm you. Congratulations on the star, too. It is well deserved.
The first-ever Michelin Guide Czechia is undoubtedly an important milestone. It has opened doors, attracted the world's attention, and given Czech gastronomy an official seal of quality. However, it has also shown that Michelin - especially when entering a new country for the first time - can be overly cautious. Every ranking is meant to evoke emotions, and it is natural that everyone will never agree on the results. That is why it is important not only to celebrate the results but also to discuss them openly and critically. This is not to question the award winners, but to name the potential that is clearly there.
As Jan Knedla told VisitChef at the end of the awards ceremony, "Eight stars and one after-star is perhaps a little too few. I expected more." We in the editorial team absolutely agree.
