Taro opens like a staged dinner: the restaurant's name appears on a modest façade at Národní 10, and inside an energetic U-shaped counter frames the kitchen where Khanh Ta and his team prepare each course. Located in Prague's Nové Město, Taro centers on Contemporary Vietnamese tasting menus that emphasize clear, focused flavors. From the first bite you notice fermented, fried and aged techniques—textures snap, sauces cleave sweet and sour, and the dry-aged duck carries a concentrated richness. The kitchen's rhythm and modern music create a lively atmosphere that feels intimate and purposeful, inviting diners to watch the meal unfold at counter seating.

Chef Khanh Ta grew up between Vietnamese culinary tradition and Czech produce, and that duality shapes Taro's vision. Working with his brother Giang Ta in front-of-house, Khanh blends Vietnamese precision and Czech seasonality, aging duck on-site and developing fermented batters for bánh cuôn. The restaurant appears in the Michelin Guide 2024 and earned rapid local acclaim, landing in national top lists for its inventive approach. Taro does not aim to copy street food; it elevates familiar motifs with technique and restraint. The brothers' hospitality focuses on clear communication, menu pacing and optional add-ons, which is why critics highlight both the food and the open-kitchen theatre.

The culinary journey at Taro moves from bright, sharp starters to deeper, aged flavors. Signature bánh cuôn arrives as fermented rice batter tubes filled with tender pork knee, topped with fried onions and garlic for crunch. Dry-aged duck is aged on-site and presented with concentrated jus, complementing pickled elements and crisp skin. Expect small seasonal plates that fuse Vietnamese condiments—fish sauce, rice vinegar, fermented vegetables—with Czech roots, smoked meats and local herbs. Techniques include fermentation, controlled frying, and dry-aging; textures range from silky rice rolls to the firm chew of crisped duck skin. The five- or six-course evening tasting (around 1500 CZK) offers optional add-ons for premium ingredients. A three-course lunch set provides a compact, value-forward way to sample the kitchen. Vegetarian preparations are available on request, using fermented batters and seasonal vegetables to replicate complex umami without meat.

Design at Taro is purposeful and urban: a long U-shaped counter surrounds the open kitchen, seating guests close to the pass and the visible dry-aging fridge behind the bar. Lighting is practical and warm; seating is compact but comfortable, encouraging conversation and focus on the plates. Service runs with calm efficiency—Giang Ta leads front-of-house, announcing courses and explaining technique while DJs or curated playlists keep energy upbeat. The bar serves inventive cocktails crafted to match the tasting menu's balance, and wine pairings lean toward lighter, food-friendly selections that complement rather than overwhelm delicate Vietnamese flavors.

For the best experience visit for an evening tasting Tuesday through Saturday, or take the three-course lunch during weekday service. Taro's hours include Tuesday–Friday lunch and dinner, Saturday midday and evening; the restaurant is closed Sunday and Monday. Dress smart-casual; comfortable shoes are fine for counter seating. Reservations strongly recommended—demand increases after positive reviews and Michelin Guide listing—so call +420 777 446 007 or email info@taro.cz to secure a counter seat or inquire about menu options.

Taro in Prague offers a clear reason to plan a visit: focused, contemporary Vietnamese cuisine delivered at a counter where technique and hospitality meet. Whether you book the compact lunch set or the full five- or six-course evening menu, expect lively service, distinctive dry-aged meat dishes, and fermented flavors that linger. Reserve well ahead and experience Taro's precise, flavor-driven tasting menus in Nové Město.