Legendary pubs in Prague: Here's where you need to go
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Combine your love of beer with one of our courses, beer walks or business events. You'll learn how to spot a good pour, and how to do it yourself. Wherever you might be.
U Zlatého tygra (At the Golden Tiger)
Pilsner beer has been on tap here since 1865, and the history of the craft of bartending was written right here too. "The Tiger is characterised by the personalities behind the bar, around whom a group of regulars forms. I know a story about the barman Procházka, who smoked a cigar and sometimes a beer with a piece of ash landed on the table. For the last forty years, you'll have met the bartender Karel Hulata behind the bar, although now only on Tuesdays," says Lukáš Svoboda, adding that the Tiger, for him, is the pub with the best atmosphere.
It's a great base for regulars, but not so family friendly. The Tiger also has a special way of washing glasses – they clean them with a toilet brush. They only pour a classic pint – if you get a hankering for any thing else, you'll hear a resolute, "We don't drink that, you're not in Lokál..." You won't get away with asking for a small beer either.
U Hrocha (At the Hippo)
A pub that brings together former regulars of nearby businesses that have become tourist attractions. The Hippo is a traditional pub, yet one of the youngest, opening in 1992. After the Revolution, the old beer houses in the Lesser Town (U Krále brabantského, U Dvou slunců, U Bonaparta or U Kocoura) started to turn into tourist restaurants focused mainly on food, and the old neighbours and regulars had nowhere to go for a beer. Fortunately, the Hippo came into being and everyone could retreat here.
Although it is a relatively new pub, the interior looks as if it remembers Charles IV. According to Lukas, this is the best cask Pilsner in Prague.
U Jelínků
This is where you go to see the bartender, Bohouš. It's a small pub where beer has been on tap for more than a hundred years. It used to be famous for bringing together managers from the surrounding shops and actors from the theatres. "Bohouš used to work at the Golden Tiger, but he's been tapping at U Jelínků for over twenty years. It's always been a group of regulars, so when he's on shift, there are always five or six of them by the bar," Lukáš notes.
U Pinkasů
This is where the first Prazdroj was poured in Prague. It was in February 1843. That's how it's written in the beer hall, but according to Lukáš, it's not entirely true: "It actually happened in November 1842 at Mr Knobloch's pub at U Modré štiky. It no longer exists, so U Pinkasů have built their reputation on the fact that the first Prazdroj in Prague was tapped there. However, it is a fact that they have been continuously tapping since 1843."
Thanks to its well-known history, the place gets a lot of tourists, and no wonder – it has one of the most beautiful gardens in the centre of Prague with an outdoor taproom. Fourteen years ago, Lukáš Svoboda started here as a temporary worker.
Bredovský dvůr
This is the youngest pub in Lukáš's selection with the legendary Ozzy as the bartender. It differs from the others in that the original interior was designed by an architect. As in one of the first pubs, the tank stood directly in the pub behind glass so that it could be seen, and the beer was tapped from a state-of-the-art tap.
The space may be modern, but even here, the pub is run by the barman. "Ozzy, the barman, formed a permanent base of regulars. He would serve them other beers all the classic Czech pours at a time when it wasn't so common. I learned a lot from him and I still have a lot of respect for him. Thanks to him, I understood the importance of tapping technique and, above all, hygiene. Ozzy was a master at it," concludes Lukáš Svoboda, adding that unfortunately we won't see Ozzy in Bredovský dvůr anymore, because he is retired.
All the pubs on Lukáš's list are known for being frequented mainly by locals. When you do go for a pint, you'll have to try your luck, because reservations aren't often an option – unless you're a regular and have your own table.
