Street Food and Food Festivals in Prague: What’s Really Happening in 2025

Prague has long been praised for its rich food culture—where traditional Czech cuisine meets international trends, and where street food once brought a fresh, creative pulse to the city.

In 2025, the landscape is changing. The energy is still there, but the scene has shifted. At We Are Food, we work with restaurants, chefs, and food entrepreneurs across Prague and beyond, and here’s what we’ve observed.

From Street Buzz to Market Saturation

Before COVID, Prague’s street food scene was booming. From container parks and hip food courts to creative food trucks popping up in every neighborhood, it was a time of fast growth and experimentation. I clearly remember that in the Spring and Summer of 2019, multiple food festivals opened every Friday: from Burger to Asian, Italian, French, Prosecco, and many more. But over time, what was once fresh and affordable has turned into a saturated and, frankly, overpriced market.

Food trucks that once served delicious, inexpensive meals have often lost their charm—and many of their customers. Long lines, high prices, and repetitive menus have turned off once enthusiastic locals. The result? A growing sense of fatigue and a decline in footfall at events that used to be packed.

Festivals Aren’t What They Used to Be

Food festivals used to be a highlight of the Prague Spring and Summer calendar, but in recent years, the sheer number of festivals—sometimes multiple on the same weekend—has diluted their impact. Since the COVID-19 pandemic, many large events have struggled to regain the same relevance and energy.

Consumers are more selective. They expect real value, new experiences, and meaningful connections. Simply showing up with a tent and a fryer isn’t enough anymore. Czechs are very price-oriented, and serving a tiny burger in a park at the same price as in a restaurant is no longer acceptable. Since food deliveries in Prague also serve parks, it's cheaper and quicker to order online than waiting to stand in line in front of a smelly truck.

Czechs Love Trends, but Tradition Wins

One important insight for anyone entering Prague’s food scene is this: Czechs are curious and open to new trends, but when it comes to food and drink, they are deeply rooted in tradition. They might try a kimchi-topped hot dog or charcoal ice cream once—but they’ll go back to their favorite pub for guláš and a Pilsner the next day.

Innovation is welcome, but sustainability, consistency, and a sense of familiarity matter even more. Trendy concepts can generate buzz, but without grounding in local taste or long-term strategy, they often fade out just as quickly.

What Does This Mean for You?

At We Are Food, we help clients navigate this evolving landscape with clarity. Whether you’re considering a pop-up project or launching a new restaurant, we focus on long-term relevance, brand authenticity, and strong local connections. Because in 2025, it’s not just about being trendy—it’s about being meaningful.

Get in touch with our team: we will be glad to meet you and know more about your projects in Prague, Milan and the rest of the world!