The Full Picture
Levitate arrived in Prague's Michelin constellation in 2025 as the city's most explicitly cross-cultural fine-dining statement. Where La Dégustation honours Czech cooking history and Štangl deepens Czech terroir, Levitate proposes a different question entirely: what happens when Czech ingredients are viewed through a lens that has nothing to do with Czech tradition? The answer, across twelve or eighteen courses, is food that could only exist in 2025 and in Prague — where a generation of chefs trained in Copenhagen and Tokyo is now applying those frameworks to Bohemian produce with genuinely startling results.
The kitchen, led by chef-owner Christian "Chris" Chu — who founded Levitate in 2017 with partners Thanh "George" and Jiri Bosak — combines Czech mushrooms with Japanese dashi, Bohemian freshwater crayfish with Thai aromatics, and heritage grains from Moravian farms with Nordic fermentation techniques. These are not fusion dishes in the pejorative sense, not arbitrary combinations of flavour traditions. They are the result of a specific kitchen intelligence asking what happens when you bring the most rigorous analytical frameworks of Japanese and Nordic cooking to bear on ingredients that are entirely Czech, entirely local, and entirely exceptional.
The menus are structured as chapters — Aqua, Flora and Fauna — with a course guests cook alongside Chu himself; a Fauna dish of Wagyu and duck with five spices is among the kitchen's signatures. The twelve-course menu is the introduction; the eighteen-course mystery menu, which guests receive with no advance notice of its contents, is the full immersion. The eighteen-course menu runs about 7,500 CZK per person (around 15,000 CZK for two), with a 1,500 CZK per-person deposit to book — the upper end of Prague fine dining, but below what the equivalent ambition costs in London, Copenhagen or Tokyo.
The dining room seats approximately thirty guests in a cool, deliberately low-key space that puts nothing between you and the food. Service is engaged and enthusiastic — the team here are clearly cooking what they actually want to eat, and that enthusiasm is contagious. Book Tuesday through Sunday evening, six weeks minimum in advance for the mystery menu on weekends.
Best Occasion Fit
First Date — Shared Discovery as Intimacy
The mystery menu format makes Levitate uniquely suited to a first date. Neither of you knows what is coming next, which means you are experiencing discovery simultaneously — a form of shared novelty that is exactly the psychological condition under which two people bond most effectively. The food provides a continuous stream of conversation material. The restaurant is intimate without being stuffy. The evening produces a story you will tell together for years. This is what a first date looks like when you have genuinely good taste.
Impress Clients — Prague's Most Daring Table
Levitate signals a specific kind of sophistication: not the classical Michelin seriousness of La Dégustation, but the forward-looking curiosity of someone who tracks the global restaurant world closely enough to know what is happening in New Town Prague. A client who appreciates that will be impressed by the choice. A client who does not appreciate it yet will become one who does. Either outcome benefits you.
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Not for a quick dinner or picky eaters — Levitate serves one fixed Asian-Nordic tasting of 12 or 18 courses with no a la carte and no children's menu, and the room is not wheelchair accessible. Skip it if you want to order what you already know.
Frequently Asked
Does Levitate have a Michelin star?
Yes. Levitate holds one Michelin star in the 2026 MICHELIN Guide Czech Republic, first awarded in 2025. It is one of a small group of starred restaurants in Prague, recognised for chef Christian Chu's Asian-Nordic cooking built on Czech ingredients rather than for classical technique.
How much does Levitate cost?
The 18-course tasting runs about 7,500 CZK per person, roughly 15,000 CZK for two, and the shorter 12-course menu costs less. A non-refundable deposit of 1,500 CZK per person is required to confirm a booking, and wine or non-alcoholic pairings are charged on top of the menu price.
Who is the chef at Levitate?
Chef-owner Christian "Chris" Chu leads the kitchen. He founded Levitate in 2017 with partners Thanh "George" and Jiri Bosak, and cooks an Asian-Nordic degustation drawing on his Asian roots and years in Europe. Guests cook one course alongside him during the menu.
Where is Levitate in Prague?
Levitate is at Stepanska 611/14 in New Town (Nove Mesto), Prague 1, a short walk from Wenceslas Square. The dining room seats about thirty guests and serves dinner Tuesday to Sunday. See more Prague restaurants.
How far ahead should I book Levitate?
Book four to six weeks ahead, especially for weekend evenings, as the room is small and the single seating fills quickly. Reservations are made through the restaurant's website and require the 1,500 CZK per-person deposit, which is applied to your final bill.