For many international professionals, Prague is no longer a temporary stop but a place to build, innovate, and settle. One standout example of this shift is Parzival, a new fine-dining restaurant in Prague 1 that opened in October 2025 and earned a Michelin Guide mention within weeks.

Why Prague? A Deliberate Choice

Parzival is led by chef Gal Ben Moshe, whose career spans some of the world’s most respected kitchens. His experience includes working in London under Jason Atherton and Marcus Wareing, experimental cooking at Chicago’s Alinea, and more than a decade in Germany. He previously held a Michelin star for six years at his Berlin restaurant, Prism.

Rather than replicating past success, Ben Moshe chose to start fresh in Prague.

“I didn’t want to open a sequel to Prism,” he explains. “Prague deserved something created specifically for this city, not imported.”

Parzival represents the culmination of his professional journey, shaped by movement, experience, and reflection rather than a single culinary tradition.

A Menu Built on Experience, Not Geography

Parzival offers a fixed six-course tasting menu that changes approximately six times a year. Each iteration is guided by seasonality and the personal narrative the chef wants to convey.

“The menu isn’t about geography,” Ben Moshe says. “It’s about experiences that stayed with me—a smell from childhood, a technique learned in London, or a lesson from Berlin. Each course reflects one of those moments.”

Although Ben Moshe was born and raised in the Levant, Parzival is not positioned as a Middle Eastern restaurant. Instead, Levantine influences appear subtly through flavor balance, acidity, and technique.

“I don’t force Levantine notes into the dishes,” he notes. “They simply surface—like an accent you never lose.”

Wine as an Integral Part of the Experience

Wine plays a central role at Parzival. Guests can choose between a classic wine pairing or a Levant-inspired selection featuring bottles from Israel, Lebanon, and surrounding regions.

The wine program is led by sommelier Jacqueline Lorenz, whom Ben Moshe describes as someone for whom wine is essential rather than decorative.

“With Jacqueline, wine isn’t an accessory—it’s part of the conversation,” he says.

An Intimate Space Designed for Connection

Parzival seats just 20 guests, a deliberate choice that allows for precision, restraint, and focus. The dining room is understated, featuring warm lighting and a calm atmosphere that encourages conversation rather than spectacle.

“I want the room to feel like a conversation, not a performance,” Ben Moshe explains.

This thoughtful scale reflects why many professionals are drawn to Prague: a city that balances ambition with livability and offers space to grow without excess pressure.

More Than a Michelin Mention

While the Michelin Guide recognition came as a welcome surprise, Parzival is not driven by awards. Instead, it represents a broader trend—Prague attracting experienced international professionals who choose the city as a long-term home rather than a stepping stone.

Parzival is located on Karoliny Světlé Street in Prague 1, within the BOOKQUET boutique hotel. The project is supported by JAN HOTELS, a group focused on hospitality concepts rooted in quality, intention, and long-term vision.

Prague’s dining scene is no longer defined solely by tradition. With restaurants like Parzival, it is becoming a place where global experience meets local identity—quietly, thoughtfully, and with room to grow.