Had a spectacular experience here. Certainly on par with any Michelin-starred restaurant I’ve dined at in the states. Don’t miss the 63* egg and the duck breast Rossini. Each were spectacular, as were the desserts. Also represents a great value for western tourists– a comparable meal elsewhere would be 2−3x more expensive. Service was relaxed; very helpful and knowledgable. Also, the chef assembled a delicious off-menu entrée to accommodate my vegetarian dining companion. All in all, Pot au Feu stands as one of my favorite dining experiences this year. Delicious food, and fun without being pretentious. Highly recommended
C P.
Rating des Ortes: 5 Aliso Viejo, CA
We heard of this Restaurant before we came to Prague, and I’m glad we went. The food was amazing and with great service. Beet and goat cheese starter, then grilled octopus tentacle and tuna steak with a pea & fennel purée. The flavors were most impressive.
Joe D.
Rating des Ortes: 5 Austin, TX
This place has amazing food. veal cheeks and pot Au feau foie Gras were delicious. Highly recommended.
Ivana G.
Rating des Ortes: 4 Prague, Czech Republic
A wonderful dinner experience in style and excellent French food. Cosy atmosphere, good service, and… Don’t miss to visit the most high-tech toilet in the city. Nothing like that available elsewhere in Prague… :-)))
Blake W.
Rating des Ortes: 5 Prague, Czech Republic
Living in Prague for a long time I’ve come across many restaurants, new and old, but Pot au Feu blew our minds. The service was impeccable, friendly, but still very professional. The food was some of the best I’ve had in Prague. Do not miss a visit to this restaurant.
Keith B.
Rating des Ortes: 4 Melbourne, Australia
A small restaurant — seats about 25 — which takes great pride in attention to detail. My partner and I came across the restaurant by accident, largely due to 10,000 folk participating in a 10 km fun run which cut off the part of Prague we had planned to explore. Neither the menu or the wine list would be regarded as ‘extensive’ BUT the items which we chose were adaptations of those on the main menu. The Veal sweetbreads were cooked to perfection and matched to a fine Loire Muscadet. Likewise the Duck breast with Foie Gras and white Burgundy truffles matched to a Pinot Noir from the same region. We were also served with a spicy pumpkin soup as an Amuse Bouche and a Lime and mint Gelato between courses. The service was attentive and the waiter’s knowledge of the cooking philosophy behind each course exemplary. I would unreservedly recommend this establishment to all who enjoy good food and excellent service.