The end of the year is typically the truffle season. If you’re a fan of this fungus, we’ve prepared a list of selected restaurants in Prague where you can enjoy this exclusive delicacy fresh.
The truffle is a rare fungus that grows underground in symbiosis primarily with oaks. Cultivating truffles is quite difficult; the fungus lacks an aerial part, so specially trained dogs and pigs are used to locate them. Truffles are highly aromatic and are used as a seasoning. The most famous and expensive truffles are winter truffles, which are divided into black truffles (Tuber melanosporum), known as Périgord truffles, and even more expensive white truffles (Tuber magnatum), known as Piedmont truffles.
Truffles are typically grated in small amounts and added to finished dishes and sauces, with the greatest use found in French and Italian cuisine. They are most commonly added to pasta, Italian risotto, egg dishes, steaks, pâtés, stuffing, and more.
| Restaurant V Zátiší Prague 1, Liliová 1 Phone: 222 221 155 From November 17 to November 30, 2025, V Zátiší restaurant invites you to enjoy a three-course truffle tasting menu. For the starter, choose between spaetzle with truffle velouté and white truffle or beef tartare with black truffle. The main course offers veal Rossini with Jerusalem artichoke, white truffle, and truffle sauce, or pike-perch with white truffle and cauliflower. The dessert features hazelnut with black truffle and mandarin. |
| Restaurant hOST Prague 1, Loretánská 15 Phone: 606 333 780 The hOST restaurant has prepared a special four-course Piedmont truffle menu. After beef tartare with truffles, you can look forward to Tajarin pasta or risotto with truffles, followed by a beef tenderloin steak with truffle sauce and mashed potatoes, and for dessert, a chocolate fondant with Piedmont hazelnuts and ice cream. |
| Restaurant Di Nuovo Prague 2, Budečská 10 Phone: 725 531 091 The Italian restaurant Di Nuovo has prepared a special five-course menu paired with Piedmont wines for November 25. The tasting includes sea bass tartare with fennel salad, cappelletti with duck ragout and sage butter, risotto with fresh truffle and Parmesan, grilled venison tenderloin with Barolo sauce, polenta, and sautéed porcini mushrooms, and for dessert, chocolate mousse with cherries and truffle honey. |