GOLDEN LIONS – SYMBOLS OF EXCELLENCE IN CZECH GASTRONOMY

The Golden Lions system represents the top award within the Best Restaurants ranking. We award them based on a consistent, professional and anonymous evaluation by independent TopLife Czech inspectors, who assess restaurants according to a uniform methodology.
and a set of criteria – from the quality of the cuisine and service to the atmosphere to the balance between price and experience. The Golden Lions are not commercial awards – they can only be obtained on the basis of long-term quality and exceptional performance. They represent recognition, respect and responsibility.

THREE GOLDEN LIONS – A GASTRONOMIC JEWEL
Restaurants that push the boundaries of domestic gastronomy. An exceptional culinary experience, impeccable service, individuality, originality. They are comparable to prestigious European establishments.
Rating: at least 7 points out of 10 in all monitored categories*.

TWO GOLDEN LIONS – STABLE TOP
Businesses with exceptional quality cuisine and high level of service. Consistent performance, strong culinary identity, emphasis on raw materials
and technology.

Rating: at least 5 points out of 10 in all monitored categories*.

ONE GOLDEN LION – EXCELLENT RESTAURANT
Restaurants that maintain high standards and consistency. Perfectly mastered culinary skills, a pleasant environment and solid service.

Rating: at least 3 points out of 10 in all monitored categories*.

Inspectors' TIP – HOPE AND TALENT
Businesses or individuals we watch with hope – for innovation, courage or talent that promises future growth. This is not a Golden Lion, but an award that highlights exceptional potential.

HOW IS THE EVALUATION PROCESSED?
Inspectors work incognito, pay as regular guests and evaluate according to a binding methodology. Each establishment is visited repeatedly in different months and seasons. The resulting evaluation cannot be influenced - no restaurant can apply, refuse or pay for inclusion and awards. We publish the results in the annual BEST RESTAURANT yearbook, which has become a prestigious gastronomic authority.

*food, service, environment, other