The latest ‘Restaurant Week’ started 13th October and lasts until 18th November 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 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 A, although had one starter from menu B to avoid gluten.
The restaurant wasn’t busy when we visited at 7pm on the 4th of November and so it was odd that with so many free tables, another couple were later seated on the table immediately next to us.
Our waitress was really friendly and professional, explained the dishes and also added sauces to dishes at the table. A large bottle of filtered water 80 Kč. The free Martini and tonic was similar to an Aperol Spritz.
Everything was delicious, including the generous amuse bouche.
The amuse bouche: Beetroot snow meringue, whipped goat cheese mousse with lemon thyme, mustard seed pickles, walnut oil, hibiscus jelly.
Starter from Menu A: Veal ossobuco croquette. Pulled veal shank in root vegetables with tomatoes and lemon zest, served with saffron garlic aioli, sprinkled with chopped parsley, burnt garlic and lemon zest, topped with finely grated Parmigiano Reggiano.
Starter from Menu B: Poached oyster. Lightly poached oyster in cucumber juice with gin, cold leek-potato puree, slightly sour cucumber, gin and cucumber gel, sea bellflower leaf, caviar.
I would say the Menu A starter is the winner and I’m sure the restaurant would allow you to swap, especially if you had an ‘allergy’ to oysters.
Main Course from Menu A:
Duck Parmentier. Pulled confit duck leg flavored with rich duck marrow juice, baked with whipped potato puree and Gruyère cheese, topped with a fluffy coffee bean mousse.
Definitely the star of the night.
Dessert from Menu A:
Poached Pear in Yuzu. Slowly poached pear in yuzu and honey, glazed with lemon verbena, filled with a creamy walnut filling with a touch of sesame, served with a lemon verbena sauce and lemon thyme oil.
This was one of those dishes where you really appreciate the work and expertise of the chef, but secretly wish you had the Peanut Butter Cookie and Ice Cream from Menu B!
We really enjoyed our visit and would recommend the Monkey Bar for both restaurant week (you only have until 18th November) and after.
I know you’ve already paid, but please don’t forget to tip your server at least 150 Kč.
