The Green Table Bistro is a refreshing and much-needed change in Prague’s predominantly meat-centric gastronomic scene. With its modern, light-filled interiors and calm atmosphere, the place immediately feels welcoming and contemporary. The kitchen clearly emphasizes homemade quality — evident in the freshly made pasta, house bread, pickles, and thoughtful seasoning that incorporates modern touches like miso. Led by skilled chef Miluše Makó, the team delivers creative, vegetable-forward dishes that demonstrate technical competence and good ideas. However, Green Table misses a significant opportunity to become a truly universal plant-powered destination. While some dishes can be adapted to pure plant upon request, there is no consistent, fully adaptable pure-plant offering across all categories, including desserts. The menu still relies heavily on eggs — particularly noticeable in the egg-centric breakfast — which makes it feel somewhat ordinary rather than truly innovative for a modern vegetarian bistro. Overall, Green Table offers very good execution and a pleasant atmosphere, but falls slightly short of its full pure-plant potential and broader, inclusive appeal. What do you think chef?
