From every kitchen and culture, he takes what speaks to him and combines them in surprising ways. Each of the six courses tells a story, and throughout the evening, guests will taste six experiences and memories from Galo. The menu is fixed and will change six times a year based on the availability of fresh seasonal ingredients.
Good food deserves good wine
Guests can choose wine pairings for the menu, either classic or a conceptual version with wines from the Levant region. All wines are selected by the renowned sommelier Jacqueline Lorenz, who is also no stranger to Michelin. She is the only sommelier named by name in the guide. Such a strong impression can be left by her selection.
Guests will enjoy their meal in the intimate and cozy space of the restaurant, where the staff will fully attend to them and guide them through the evening and the story of each course.
“I don’t want Parzival to be perceived as luxury in the sense that guests will expect rare ingredients. It shouldn’t be overly ostentatious fine dining that boasts truffles and lobsters. I think that era of fine dining is thankfully over. Parzival is my personal statement, and its value lies in the experience. I believe that gastronomically diverse Prague will accept it with open taste buds,” explains what Parzival is and isn’t, its chef Gal ben Moshe.
Gal Ben Moshe
The Israeli chef is one of the most prominent figures in contemporary gastronomy. He gained experience in London with Jason Atherton and Marcus Wareing and at the legendary Chicago Alinea with Grant Achatz. In 2012, he moved to Berlin, where he first established the restaurant Glass and subsequently Prism, which received a Michelin star in 2020 and maintained it until its closure in 2025. His cuisine combines authentic flavors of the Levant with modern techniques and an emphasis on freshness.
Restaurant Parzival
Hotel BOOKQUET
Karolíny Světlé 27
110 00 Prague 1
+420 239 009 507
Open Wednesday-Saturday, 18:30 – 22:00
About Restaurant Parzival:
Restaurant Parzival, located in the Old Town of Prague in the hotel BOOKQUET, is a gastronomic project of Michelin-starred chef Gal ben Moshe. It offers a six-course tasting menu that changes six times a year according to the season and availability of ingredients. The dishes are not tied to a specific region — Gal ben Moshe combines flavors and techniques that have inspired him throughout his career. Guests have the option to choose wines from a classic program or a special version inspired by the Levant region, prepared by sommelier Jacqueline Lorenz. The restaurant emphasizes an intimate atmosphere and a personal approach.
Restaurant Parzival is located in the luxury hotel BOOKQUET, which is part of the JAN HOTELS group.
