Štangl has become one of the first Czech restaurants to feature on the Michelin Guide’s new Mindful Voices platform
Tasting dinner at the Michelin-starred restaurant Štangl
The French culinary guide first announced the new platform this spring and now it is officially being launched. While the Green Star award was intended exclusively for restaurants, Mindful Voices intends to have a broader scope: Michelin aims to use it to showcase inspiring figures and their work across gastronomy, hospitality, and winemaking. This means that not only chefs and restaurants but also hoteliers, farmers, winemakers, and other producers will be featured. The guide will gradually publish their stories on its website, in its app, and on social media.
For Štangl, being included in Mindful Voices is yet another recognition of the approach the establishment has long been committed to. In December 2025, when the official Michelin Guide for the Czech Republic was first published, Štangl earned one star and also received the Green Star award for a consistent commitment to sustainability.
“For us, sustainability isn’t a trend or a separate topic, but the way we think about cooking every day. It starts with respect for the ingredients, the landscape, and the people behind them. We strive to make the best possible use of what nature offers us, leaving as little waste as possible. I see our inclusion in Mindful Voices as a recognition of the entire Štangl team as well as our farmers and suppliers,” says Martin Štangl, the restaurant’s head chef.
The restaurant in Prague’s Karlín neighbourhood was founded in 2023 as an original concept by head chef Martin Štangl. The cuisine is based on local and seasonal ingredients, close collaboration with farmers and growers, and the search for new ways to work sustainably with what Czech nature and the countryside have to offer. Seasonality — and what’s fresh and of high quality — determines the dishes guests at Štangl will find on their plates. Thus, nature itself largely dictates the menu.
The team, led by Martin Štangl, also works with lesser-known and overlooked ingredients, including wild herbs, and uses both traditional and modern techniques to prepare them. Fermentation, drying, canning, blackening ingredients, and working with koji are all routine parts of the chefs’ work. For example, the kitchen has refrigerators dedicated to fermentation, blackening ingredients, and ageing meat. They then use the trimmings from these ingredients to prepare their own garum.
An important part of Štangl’s approach are also the close relationships with the people behind each ingredient. The team regularly visits farmers and works with them to decide what will appear on the menu. Currently, Štangl works with approximately thirty local suppliers.
Along with Štangl, the Prague restaurant Leaf, led by Chef Barbora Šimůnková, and Pavel Drdel’s Sůl a Řepa in Strakonice were among the first Czech establishments to be included in Mindful Voices. All three restaurants also received the Green Star from Michelin inspectors last December.
