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. We visited the Alchymist.
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 Alchymist Hotel and restaurant are like a fairytale castle. You enter into a beautiful courtyard, proceed through reception and find yourself in a stunning restaurant.
For Restaurant Week Month, we tried Menu A.
The staff were really friendly and professional and explained the dishes. The chef also visited our table at the end of meal to ask how we enjoyed everything. He told us how they plan to continue with promotional menus beyond restaurant week.
A large bottle of still water 110 Kč. Everything was delicious with beautiful presentation.
The Martini Fiero and tonic, included in the menu price, was similar to an Aperol Spritz.
A complimentary basket of bread was brought to our table.
The amuse bouche was a delicious choux filled with roasted cauliflower and smoked trout.
Starter from Menu A: Sea bream ceviche with coriander, chili, lime and cantaloupe.
Main Course from Menu A:
Slow-roasted leg of lamb with goat cheese stuffed croquette, sweet potato puree, thyme glaze.
The goat cheese stuffed croquette was amazing and we could easily have eaten ten of them!
Dessert from Menu A:
Cherry cheesecake with chocolate mousse, marinated cherries in griotka and yogurt ice cream.
We really enjoyed our visit and would recommend the Alchymist for both restaurant week and after.
I know you’ve already paid, but please don’t forget to tip your server 150 Kč or more.
So far, for Restaurant Week, the Alchymist wins the prize for interior, but The Monkey Bar wins for food.
If we returned to the Alchymist, we’d try Menu B:
Grilled shrimp on mango jelly, avocado mousse, orange segments and pomegranate caviar
Fillet of grayling with cabbage, mushrooms, pommes bouchon, cumin sauce (4, 7)
Dessert:
Snow meringues, with green apple, raisins, caramelized nuts and edible gold
The Prague Review 