We presented the Gault&Millau 2026 Pastry Chef of the Year Award

The Gault&Millau gastronomic guide has published the latest evaluation results of Czech establishments. At the ceremonial gala evening, it honored the personalities and projects shaping the forefront of Czech gastronomy. The evening also featured the presentation of eight prestigious trophies.

As a partner of the event, Sola Switzerland presented the Pastry Chef of the Year Award at the gala, which this year was won by Sabina Keltnerová (Štangl). The jury praised her refined sense for combining familiar flavors with creative execution, her focus on aesthetics, the quality of ingredients, and a clear, compelling story in her dessert creations. Her specialty—handcrafted pralines—has become one of the symbols of meticulous pastry craftsmanship.

Alongside the well-known “yellow” guide, the Gault&Millau team also introduced a new publication, Stay & Dine, focused on hotel experiences. The selection includes 176 destinations that combine high-quality accommodation with a restaurant rated by anonymous inspectors at a minimum of 10 points. The aim is to highlight the importance of hotel restaurants, which, according to the organizers, are often undervalued in the local culinary scene.

Gault&Millau is a French gastronomic guide founded in 1969 by journalists and critics Henri Gault and Christian Millau. Today, it operates in 20 countries worldwide.