Pot-au-feu · Prague · Est. 2008
Our
Story
"Try our cuisine and I am convinced you will return for another gastronomic experience."
— Jan Kracík, Chef & Owner
"Try our cuisine and I am convinced you will return for another gastronomic experience."
— Jan Kracík, Chef & Owner
Pot-au-feu was established with a single, uncompromising purpose: to deliver a first-class gastronomic experience to Prague. Ingredients are always fresh, the menu always seasonal, and Chef Kracík is personally present at every service — from the first dish prepared to the last plate served.
The cooking style draws on the traditions of French cuisine — techniques that preserve the original quality and natural flavour of every ingredient, brought together in a harmony that is unmistakably Pot-au-feu.
"Pot-au-feu seeks guests who can appreciate and recognise truly exceptionally good food."
Fine cuisine is a Kracík family tradition — Jan's grandfather was a cook at the U Krakonoše Coaching Inn in northern Bohemia. Jan graduated from the prestigious Poděbrady Hotel School, and in 1999 was named Best Chef of the Year in the junior category, going on to be a two-time finalist in the general competition.
He honed his craft at some of Europe's finest kitchens before returning to Prague to open Pot-au-feu in 2008.
The interior of Pot-au-feu was designed by the renowned Prague firm COTTO s.r.o. All materials are organic and locally sourced — white oak, granite, and leather upholstery — each detail meticulously crafted to complement the environment.
The signature cloud sculpture floating beneath the ceiling of the main room is one of Prague's most distinctive dining room features. The walls carry oil canvases by Victor Safonkin, the Russian surrealist painter — and a regular guest at Pot-au-feu.
Before joining Pot-au-feu, Zuzana occupied senior front-of-house positions at some of Prague's most distinguished establishments — including Café Slavia, the spiritual home of Czech literati and intellectuals since 1884, and Kinský Palace, rated among the country's best 50 restaurants.
As Sommelier and Chef de Rang, Zuzana brings deep gastronomic expertise and an exceptional knowledge of European wines. She has curated a cellar that includes bottles near impossible to find elsewhere in the Czech Republic, and she is always ready to offer a considered second opinion on any wine selection.
Café Slavia, Prague · Kinský Palace, Prague
Sommelier & Chef de Rang, Pot-au-feu
Pot-au-feu was established to bring the highest level of gastronomic experience to Prague. We buy fresh ingredients daily from proven local Czech and European suppliers, and cook using the methods of classical French cuisine — preserving the original character and flavour of every element.
Reserve your table at Pot-au-feu
Pot-au-feu has been recognised by the Michelin Guide and featured in the leading Czech and international food press since opening.