The Na Spilce pub is located in the center of the legendary Pilsner Brewery, and a visit here is not only about good food and beer, but also about a piece of history. The name recalls the original fermentation cellars – spilky – where Pilsner Urquell beer used to mature. Today, in a unique space with a capacity of up to 550 guests, you will find one of the largest pubs in the Czech Republic.
After extensive reconstruction in 2022, the interior feels airy and clear, its dominant feature is the central tap, a symbol of the tap craft and respect for beer. Guests can watch every half-liter being poured and enjoy
unfiltered Pilsner Urquell, which is not usually tasted. Gambrinus, Kozel Černý and specials are also on tap.
The kitchen is based on traditional Czech gastronomy in a modern concept. It offers classics with a new twist and the taste of beer in the main role. The signature dish is beer goulash according to its own recipe, served with yeast dumplings, and beer strudel as a sweet treat. The menu changes regularly and collaborates with seasonal and local suppliers.

The atmosphere is complemented by cultural events – slaughterhouses in the brewery courtyard, summer concerts and festivals. Na Spilce Pub is a place where taste, story and honest craftsmanship come together in one powerful experience.
Chef Jakub Spíral grew up in a family with a boarding house in Šumava, where his father introduced him to cooking. He prepared his first pancakes at the age of nine and cooking soon became his passion. He graduated from the Academy of Hotel Management and Tourism in Pilsen and gained experience at home and abroad – for example in Brussels, Germany and also in the Michelin restaurant La Degustation Bohême Bourgeoise under the leadership of Oldřich Sahajdák.
His internship at the Štipec restaurant in Pilsen and his cooperation with the Association of Chefs and Confectioners, thanks to which he cooks all over Europe, learns about new trends and ingredients, were also significant. He still remembers the moment when he and the team at the Na Spilce Tavern managed to prepare a banquet for two hundred guests in two hours – a moment that showed the power of teamwork.
He selected photos of dishes for the guide that connect the flavors of beer and food, because it is in Pilsen – the birthplace of the legendary lager – that the combination of gastronomy and beer tastes best. His advice is simple: “Taste. Always. And when something grabs you, stick with it and improve. Cooking is a joy when you put your heart into it.”