18 chef's caps and awards for Oldřich Sahajdák and Sabina Keltnerová: Ambiente in the Gault&Millau 2026 guide
The second edition of the Gault&Millau gastronomic guide for the Czech Republic has announced its award winners - and Ambiente's establishments have held their strong position on the domestic gastronomic scene this year. 13 Ambiente establishments were included in the guide, 11 of which were awarded chef's caps.
The highest award goes to La Degustation Bohême Bourgeoise
The highest rating - four chef's caps, which, according to the guide's methodology, symbolise a very high level of gastronomy - was awarded to La Degustation Bohême Bourgeoise. Its chef patron Oldřich Sahajdák was also named Chef of the Year. The special prize of Pastry Chef of the Year was awarded to Sabina Keltnerová, who is in charge of desserts at Štangl - the fine dining establishment also defended its three chef's caps, which represent a high gastronomic standard. Both restaurants were also awarded a Michelin star in December, united by their emphasis on working with local and seasonal ingredients from small farmers and growers.
"I am very happy about this award. It is also good news for the New Czech (Nová česká) association, which supports and promotes Czech cuisine. But I don't see it as an individual award - it's a recognition of the work of the whole team at Haštalská," says Oldřich Sahajdák, chef patron of La Degustation Bohême Bourgeoise and Marie B.
Marie B, the sister establishment of La Degustation Bohême Bourgeoise, received two chef's caps from the inspectors. Both establishments focus on traditional Czech and Central European cuisine with a modern twist, drawing inspiration from recipes by 19th century culinary personality Marie B. Svobodová. Her Cooking School cookbook serves as a long-term source of inspiration that chefs continue to develop in a contemporary context.
Two caps were also awarded to U Kalendů in Prague's Podskalí district.
Sabina Keltnerová is named Pastry Chef of the Year
Gault&Millau awarded Sabina Keltnerová with the coveted confectioner of the year award. "At Štangl, we try to keep the desserts simple. I don't want to shock guests, but to remind them of flavours they already know - maybe just dressed differently. I choose ingredients according to the best the season has to offer. This is a guideline that never fails," says Keltnerová.
Newcomers among the award winners
Among this year's first-time award winners is Pastacaffé, which offers Italian cuisine made with fresh ingredients and a modern twist. "We are extremely happy and very appreciative of this award. Many thanks to the whole team and to our suppliers and farmers. We try to be consistent and honest in what we do - and most importantly, we enjoy the work," says Chef Jiří Bergman.
This year's edition of the guide has also improved the rating of Brasileiro U Zelené žáby, which has been awarded one chef's hat. The restaurant builds on the concept of Brazilian churrasco rodizio, where grilled meat is sliced right at the table. "A big thank you to our guests and to the entire team, who are constantly pushing forward. Our goal is to keep up the quality and to develop in the long term," says the chef Martin Matys.
The Gault&Millau gastronomic guide was created in France, and is one of the most respected independent restaurant reviews in the world. Anonymous inspectors rate establishments according to a uniform international methodology, focusing primarily on cuisine, but also service, atmosphere and the overall guest experience.
Restaurants are rated on a scale of 0-19.5 points, and only establishments that score at least 10 points will be included in the guide.
The list of Ambiente establishments in the Gault&Millau 2026 guide:
- Café Savoy (1 cap)
- Čestr (1 cap)
- Kantýna (1 cap)
- Pastacaffé (1 cap)
- La Degustation Bohême Bourgeoise (4 caps)
- Marie B (2 caps)
- Brasileiro At the Green Frog (1 cap)
- Brasileiro Slavic House (1 cap)
- Štangl (3 caps)
- U Kalendů (2 caps)
- Pizza Nuova (1 cap)
- Kuchyn (included in the guide)
- Pasta Fresca (included in the guide)
