Hidden inside the Hotel Bookquet on Karoliny Světlé, Parzival is the latest addition to Prague’s fine-dining scene. Under the guidance of Michelin-starred chef, Gal Ben Moshe, each dish in the six-course tasting menu unfolds like a chapter of a story rooted in memories, travels and a chef’s life journey.
The restaurant is interior is minimalistic but cosy.
The staff were both really friendly and well-versed in the chef’s theme – a reflection of his experiences in Tel Aviv, London and Berlin. Prices correct as of December 2025.
A 0.75l bottle of water 140 Kč. The tasting menu 3200 Kč per person – there is no à la carte. There are two wine-pairing options; classic 1800 Kč and concept 2700 Kč, There’s also a non-alcoholic cocktail pairing for 990 Kč.
I do appreciate the effort that is made by a sommelier when pairing wines with dishes, although I sometimes think they play it a little too safe, pairing mostly white wines, so not to overwhelm the food. We prefer red and so went for a trusty bottle of 2021 Chianti Classico Riserva DOCG, Rocca Delle Macie, Tuscany (2000 Kč). Let’s hope that wasn’t the equivalent of asking for ketchup!
The amuse bouche was light, delicious and an explosion of flavours – although I can’t now remember the ingredients that were explained to us upon its arrival.
The menu is a hardcover book. Each course has its own page, which describes the inspiration behind the dish and how it is prepared. There’s quite a lot of reading and I’d almost like a paperback version to take away to read at leisure.
Rather than run out of superlatives, let’s just say right now that everything was delicious – as you would expect at this level. What we’ll do instead is give each course a position.
In second place: Jerusalem Artichoke Soup, Hazelnuts, Cocoa Oil. The bowl contained ingredients and the soup was poured at the table.
In fifth place: Smoked Grilled Mushrooms, Sherry Vinegar, Wild Herbs, Egg Yolk, Edible Earth.
In seventh place: Tuna, Black Radish, Apricots, Finger Limes, Roses. We felt the sashimi tuna was overwhelmed by the radish and sauce.
In first place: Stone Bass, Verjus, XO Sauce – just amazing.
There was an unusual but welcome pause in the degustation where we served some bread inspired by a recipe from Yemen. Fresh and lovely with a Tahni-like spread.
In sixth place: Chicken-Lamb, Blackberries, Endive, Coffee Jus – we were missing something more, such as a smokiness.
In fourth place: Olive Oil, Mandarins, Almonds – as with all the courses, so much work went into this dish.
Those who have been counting places will have noticed that third place remains unoccupied. That’s because it has been awarded to the amuse bouche!
In eight place: The Petit Fours. The star of these were the two smoky cardamom Madeleines in the centre. We were relieved that we weren’t presented with macaroons!
Parzival has an interesting wine list and unusually the majority of bottles are available by the glass. The use of a Coravin® wine by-the-glass system, means that a glass can be poured without removing the cork. We actually started our bottle of Chianti, by the glass, until inevitably drinking the entire bottle.
At the end of the meal we were given a personalised letter thanking us for our visit and that was a nice touch. We really enjoyed our dinner.
This year’s Michelin award ceremony was held in Mariánské Lázně on November 11th – Parzival was one of 32 Prague restaurants awarded the ‘Good Cooking’ distinction.
Parzival
Karoliny Světlé 27
110 00 Prague
Czech Republic
+420) 239 009 507
The Prague Review 