Clients can experience Prague in style at The Julius Prague
August 14, 2025

The Julius Prague: Where luxury meets location

Like every other guest at The Julius Prague, I’m dangling my phone over the fifth-floor balustrade of the open-well squared helix stairway. I’m capturing the stunning and dizzying downward graphic symmetry of the Neo-Renaissance structure and the modernist 16-metre long chandelier that seems to float in the empty central axis of the stairwell.

“The staircase is original to the building (1891), but this spectacular chandelier is new,” explains Katerina Oman, The Julius’ director of sales. “It was made by Preciosa.”

Preciosa is the Czechia-based crystal manufacturer of world renown that specializes in lighting and jewelry. The chandelier was imagined by Czech designer Tereza Drobna, who incorporated Czech Cubism into every hand-blown and cut-crystal element of the geometric masterpiece.

While this is all very artsy and fascinating, guests do not choose to stay in a hotel solely for its Czech Cubism lighting.

“That’s right,” says Oman with a laugh. “People stay at The Julius for its ideal location on Senovazne Square, the generous room and suite sizes and stylish comfort.”

My wife, Kerry, and I experienced this first-hand when we stayed at The Julius for a five-day Prague exploration. The hotel was comfortable and cosmopolitan and, indeed, walking distance to all of the greatest hits in the City of a Hundred Spires.

That included Old Town Square, the Astronomical Clock and the Charles Bridge; the Europe Eats, Prague on Kayak and Praha Bike tours we joined; as well as all the must-drink bars we hit – Pinkasu (the original Pilsner Urquell pub in the ruins of a church), Fleku (beer garden, established 1499), FlyVista (hip rooftop), Lod Pivovar (brewery on a boat) and Schody Home Bar (a take-out window for Aperol Spritz on the stairs up to Prague Castle).

Oman is spot-on when it comes to room size at The Julius. European capitals are infamous for well-located hotels with tiny rooms. That’s why The Julius adopted bigger-is-better credo as it designed all 168 rooms and suites at the seven-year-old five-star property. Sixty percent of the inventory are suites with separate living room and bedroom, fully-equipped kitchen and oversized bathrooms, many with separate toilet rooms, double vanities and bathtubs.

For instance, a deluxe one-bedroom suite measures 753 square feet (70 square metres), a one-bedroom suite 484 square feet (45 square metres), a deluxe studio 388 square feet (35 square metres) and a superior (standard) room 269 square feet (25 square metres).

Oman says Europeans are pleasantly surprised by the room sizes at The Julius, North Americans appreciate it and guests from Japan and the Middle East specifically seek out more space.

You know what they say: Space is luxury. The Julius reinforces that luxury with modern interior design, furnishings, appliances (think Smeg), fixtures and fittings with Art Deco elements.

The interior designer was Matteo Thun & Partners of Italy – the same firm responsible for the Hugo Boss headquarters, Langham Hotel in Venice and the new thermal spa at Fairmont Chateau Lake Louise. Matteo Thun & Partners was chosen to bring international sophistication to the project while drawing inspiration from Czech painter (1860-1939) Alfons Mucha’s Art Deco muted colour palette.

By the way, The Julius is named after Julius Meinl, the man famous for establishing his eponymous cafe and gourmet food emporium in Vienna in 1862 and pioneering the commercial coffee roasting methods still used worldwide today.

Julius VI is now at the helm of the company, which now includes not just the coffee shop and food emporium in Vienna and The Julius Prague, which has a small Julius Meinl shop next door, but Escala Hotel & Suites in Budapest and The Julius Bucharest, coming in 2027.

Summer overnight rates at The Julius Prague start at around $275 for a superior room and $373 for a one-bedroom suite.

Check out: www.thejulius.eu.

Air Canada started flying between Toronto and Prague, four times weekly, this summer.

Story by: Steve MacNaull





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