Taste refined interpretations of Czech dishes like bread dumplings and beef goulash at Lokál, a long, narrow space outfitted with dark wood tables and artfully graffitied walls; it’s also filled with natural light, a rarity in Prague’s pubs. Ingredients are sourced from local butchers, including sausages and meats from U Dolejších.
Snag a windowside table along the tree-lined Mánesova Street at Aromi, an upscale seafood restaurant in Vinohrady, a neighborhood dotted with colorful Neo-Renaissance buildings. Italian chef Riccardo Lucque employs the simple preparations of his native Marche region, shipping in Cinta Senese salumi and San Pietro a Pettine black truffles from Tuscany and Umbria.
Gorge on hearty meat dishes at Luka Lu, where the unexpectedly kitschy cottage décor includes plastic flowers and needlepoint pillows. The restaurant melds Balkan and Mediterranean cuisines, turning out specialties like lamb cooked under a domed grill, served alongside herbs, soft cheeses, and pickled vegetables.