Restaurant Week lasts from 17th March to 22nd April 2026. So, it’s more like restaurant month. For 869 Kč per person, it offers a chance to visit some high-end restaurants for a three-course menu and cocktail.
869 Kč? But the advertising says 790 Kč. Yes, there’s a sneaky reservation fee of 79 Kč added. If you choose one of the 14 restaurants in Prague that offer a 490 Kč menu, the reservation fee is 49 Kč. We don’t like it, but let’s move on…
The Monkey Bar is much more than a bar. The food is at a fine-dining level and the all-weather garden is lovely.
We reviewed the Monkey Bar last August 2025 and loved it.
For the first day of Restaurant Week Month, we tried both their menu options.
The staff were really friendly and professional, explained the dishes and also added sauces to dishes at the table. A large bottle of filtered water 80 Kč. Everything was delicious, although some dishes were slightly different to the menu – more details below.
The amuse bouche was a delicious tartlet. The Martini Fiero and tonic was similar to an Aperol Spritz.
Starter from Menu A: Poached eggs in a herb crust.
Eggs in a crispy herb crust, topped with wild garlic pesto, Iberian croquettes and fluffy bacon foam.
I think there was only one egg and it wasn’t in a crispy herb crust – but the egg was perfectly cooked, croquettes lovely – a great dish.
Starter from Menu B: Crab Ravioli.
Fine crab meat topped with crab bisque mayonnaise and espelette pimento, wrapped in white radish slices and topped with a fresh radish and yuzu vinaigrette.
This wasn’t a traditional ravioli; the white radish slices were used in place of where pasta would be. A lovely dish, but disappointing when you are looking forward to a pasta.
Main Course from Menu A:
Cannelloni with chicken filling and foie gras
Stuffed cannelloni with tender chicken filling and foie gras, baked with creamy parmesan béchamel. served with morel sauce with sherry.
This wasn’t a traditional pasta cannelloni. It tasted like a crêpe or pastry wrap, I also couldn’t taste the foie gras, but was still a great dish and the sauce amazing.
Main Course from Menu B:
Purple Mullet Fillet
Slowly drizzled with coconut oil, served with lemon mayonnaise, tomato pickle concassé and a rich Amatriciana sauce.
A lovely dish.
Dessert from Menu A:
Tiramisu French Toast
Brioche with white chocolate vanilla espuma, Dutch cocoa and coffee crème anglaise sauce.
A really inventive dish and another amazing sauce.
Dessert from Menu B:
Strawberry Cheesecake Donut
Dripped with chocolate ganache, topped with Oreo cookie pieces and fresh strawberries.
Lovely but the tiramisu French toast wins.
We really enjoyed our visit and would recommend the Monkey Bar for both restaurant week and after. If we returned, we’d choose Menu A.
I know you’ve already paid, but please don’t forget to tip your server 150 Kč or more.
The Prague Review 