A local’s guide to Prague: 10 top tips

Nearly 30 years on from the Velvet Revolution, the Czech capital is still evolving, epitomised by its new cultural attractions and diverse food and drink

Prague’s foodie scene is diversifying, with delicious Georgian cooking, which has a rising but still bafflingly low global profile, gaining popularity. Thankfully, the small but energetic local Georgian community is doing its bit to redress this injustice. At bustling Polévkárna Manana soup restaurant, the unstoppable owner, Manana Toidze, cooks a range of soups (a large bowl costs €3), including robust meat and walnut-based kharcho and international favourites, such as minestrone. Her compatriot, Lela Kukava, established nearby Fair Food Bistro, hidden in a quiet corner of the city centre. She employs refugees, who prepare their native dishes, and her homely restaurant also offers gluten-free and vegan options. Both eateries make good lunch choices and serve khachapuri, a highly addictive Georgian cheese-filled flatbread.
Polévkárna Manana: Bělehradská 77, on Facebook. Fair Food Bistro: U Nemocnice 4, fairfoodclub.cz, both open Mon-Fri

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