Štangl

About Štangl

Stangl is the tasting restaurant Ambiente built above its Eska bakery in Karlin, and chef Martin Stangl gives it his name. It took a Michelin star in the 2025 guide alongside a Michelin Green Star for sustainability, and Gault and Millau added three toques. It is one of the most exciting fine-dining rooms in our Prague guide.

The kitchen reads as a manifesto for modern Czech cooking: produce from fields and wild nature, herbs and vegetables from the restaurant's own hydroponic farm, and a serious commitment to ferments and noble moulds. Menus run as a three- or five-course seasonal tasting. For why a kitchen this rooted in its own ingredients tends to outcook the rest, see our guide to the signs of a great restaurant.

The Kitchen

Stangl cooks Czech terroir without nostalgia. The open kitchen works almost entirely with local produce - much of it grown, foraged or fermented in-house - and leans on the bakery downstairs for its breads. The result is a tightly seasonal tasting menu, three or five courses, with optional alcoholic and non-alcoholic pairings that take the sustainability ethic into the glass. It is ambitious cooking at a price that stays fair for a one-star Prague table.

The Room

The room sits on the first floor above Eska, a bright, pared-back space dominated by the open kitchen where the chefs plate in full view. It feels modern and unfussy rather than formal, the kind of fine-dining room you can take a date to without anyone feeling on edge. The calm and the counter view make it equally easy for a quiet celebration or a focused dinner with a client.