Stastna · means happy in Czech
A private dining house in Prague, curated by Lucie Stastna. Reservations, restaurants and quiet introductions — for travellers who'd rather eat the way locals do.
— an evening in Prague
I grew up in South Moravia, the wine country in the south of the Czech Republic, where Sunday lunches lasted six hours and the local sommelier was someone's uncle. I came to Prague, and I never quite left the table.
What I offer isn't a tour and it isn't a performance. It's planning: I write to the chefs ahead of you, I select the table, I make sure the bottles are open at the right time. The reservations that take strangers months are made with a phone call.
You and the people you're with sit down. The evening unfolds the way it should. You're looked after from the moment you arrive — and I'm reachable in your pocket the whole time, in case the night decides to keep going.
Lucie Stastna · South Moravia → Prague
Four signature evenings — each built over many dinners and many bottles. These are starting points, not scripts. Every detail moves with you.
Aperitivo in a hidden wine bar. Dinner at a quiet favourite. A final cocktail somewhere only the bartenders go. Three rooms, four hours, one well-spent Prague evening.
From slow brunch and the city's best flat white through to a long lunch, a riverside walk, and a quiet dinner at one of my favourite kitchens. The full arc of a day, narrated and reserved.
For drinkers, by drinkers. A wine-led evening through Prague's most quietly serious cellars and cocktail rooms — including the ones with unmarked doors. Sommelier introductions arranged.
Anniversaries. Proposals. Business dinners. Multi-day visits. Write to me with the bones of what you'd like, and I'll send a proposal back within forty-eight hours.
A working list, curated and continually edited. New openings sit alongside the rooms I've eaten in for years. No paid placements — only what I'd take my own friends to.
The reservations, the table, the timing — every detail was already taken care of by the time we arrived. Lucie turned a four-day trip into the best week of food we've had in years.A. & M. Lindqvist Stockholm · Anniversary, autumn
We send our most particular guests to Lucie. She's now the first call we make for any client who cares about where they eat — and she's never once made us regret the introduction.Head Concierge Five-star hotel, Prague Old Town
I came to Prague three times for business and ate badly all three. The fourth time I called Lucie. I've eaten well in Prague ever since, and have stopped trusting my own restaurant choices anywhere I travel.D. R. London · Repeat client
We brought eight people for a long weekend. Brunches, dinners, the wine cellar evening, a private chef on the last night. Effortless from start to finish. The bill was honest. The memories are not.Private group Milan · Multi-day itinerary
"The best meals aren't found in guidebooks. They're remembered by the person sitting beside you, who's already made the reservation, told the chef you're coming, and chosen the wine an hour before you arrive."— Lucie Stastna, Prague
Tell me a little about who's coming, when, and the kind of night you have in mind. I reply personally to every inquiry within forty-eight hours.