The Czech Republic is not only a beautiful and unique country. This is an original, tasty, and most importantly satisfying cuisine. Czechs love to eat well. In cafes and restaurants, the portions are huge; you can safely order one plate for two. Be sure to read (or better yet, print).

There are a lot of original Czech dishes, and you really want to try them all. And, of course, don’t forget to taste several varieties of famous beer. From this European country, tourists take away not only souvenirs and positive emotions, but also a lot of gastronomic experiences and a few extra pounds. So what does the Czech Republic taste like?

There are different types of soups prepared in the country, the most favorite among them is garlic soup. The methods of preparing it differ slightly in different regions. Somewhere they put cheese in it, somewhere potatoes and smoked meats. Czechs especially lean on garlic with the onset of cold weather. This is a good antimicrobial agent.

Garlic is served in a round rye bread roll with the pulp scooped out. The lid of this saucepan is also edible, made from bread. Initially, only goulash soup was served this way. Now onion, garlic with cheese and smoked meats, and potatoes are poured into the loaf. The main thing is that the soup is not too liquid and does not leak out of the bread.

By the way, soup in a loaf is not on the menu at all establishments. It is offered mainly in restaurants. In their daily lives, Czechs eat soups from ordinary bowls.

In Czech cuisine, dumplings often replace bread. They are made from regular or potato flour. Cook strictly by steaming, then cut and serve as a side dish. Dumplings complement meat dishes with thick sauce; they are dipped in it and then eaten.

There are many recipes for dumplings; they often add fillings, such as liver, onion, meat or even cabbage. Fruits are placed in sweet ones, cheese and sugar are sprinkled on top.

This fancy name hides ordinary potato cakes; they are somewhat reminiscent of our potato pancakes. Marjoram is a mandatory ingredient here. Bramboracs are eaten as a separate dish or served as a side dish for meat.

By the way, recently a survey was conducted in the Czech Republic to determine the title of the most national dish. It was the bramboracs who won.

Czechs prefer pork to any meat. The secret of such love is simple and easily explained. From time immemorial in the Czech Republic this meat is considered the cheapest, it costs much less than beef.

is a Czech brand. The drumstick is first soaked in a beer marinade, then boiled, and smoked over a fire right before serving. Knuckle is a very filling dish and one person usually cannot eat it. Cafes and restaurants usually indicate how many people it is intended for. Pork knee goes best with Czech beer.

The Czechs themselves consider the knuckle to be quite fatty and rarely eat it.

Pieces of loin or shoulder are sprinkled with spices and fried in a frying pan. Then pour water or broth on top and send it to the oven.

Stewed cabbage is the second most popular side dish after dumplings. And the combination of cabbage and dumplings is on the list of the most favorite gastronomic preferences of the Czechs.

They are baked under a delicious, crispy honey crust. Served with several types of sauces. Delicious and as always there is a lot. Therefore, before ordering, it is better to check the weight and calculate your strength.

This dish is for those who don't like pork. The base is veal or beef tenderloin. It is served with two sauces at once - sour cream and lingonberry. In addition, a slice of lemon and, of course, dumplings are placed on the plate.

There are many recipes for this dish. And a good Czech housewife always has her own secret for preparing svickova with sour cream.

It is prepared from both pork and beef. The meat is cut into cubes, then cumin, garlic and pepper are added to it. All this is stewed over low heat. When the meat is almost ready, add flour and tomato paste to the sauce. All this languishes for a few more minutes. An invariable attribute of goulash is dumplings, they are dipped in a fragrant sauce.

Drowned (and this is how the name of the dish is translated) in the Czech Republic is called pickled sausages with peppers and onions. This is my favorite beer snack. Moreover, it is almost impossible to eat utopenets without washing it down with a foamy drink. It is very greasy and contains a lot of vinegar. Beer enhances the taste significantly.

In general, various sausages, wieners, and sausages are very popular in the Czech Republic. Locals love to eat them hot and always with mustard.

People in the Czech Republic love cheese, especially fried cheese. The local variety is well suited for this; it is soft and fatty. Small pieces are rolled in breadcrumbs and placed in a frying pan. The cheese is served piping hot with your choice of sauce.

The cheese goes well with cranberry or lingonberry sauces. Nourishing, high in calories and very tasty!

Round, crispy and thin. Karlovy Vary is famous not only for its mineral water, but also for its waffles. They have been produced since 1780. At first there were only two varieties: chocolate and nut, now there are 15 of them. There are lemon, apple, tiramisu and local liqueur flavors.

By the way, it is believed that these waffles can only be prepared in Karlovy Vary, since the recipe calls for water from mineral springs, but they can also be found in Prague.

Everything here makes you want to try it. It is better for tourists to combine meals with walking and sightseeing. Then only positive memories and not an ounce of excess weight will remain from this European country.

It is impossible to fully understand the beauty of the Czech Republic without tasting traditional dishes - the national pride of the country. But when you enter any, even the most modest restaurant, you are overwhelmed by the huge selection of first and second courses, not to mention the variety of beer snacks, which would be enough for a separate menu.

By the way, if you decide to taste all the most delicious and famous dishes of Czech national cuisine, you will have to put up with a couple of extra centimeters on your hips and waist - the food here is very high in calories and filling; Czechs are very fond of meat (poultry, game, pork and beef), prepared in a variety of ways. And the portions in restaurants are so large that you can easily order one dish for two...all that remains is to decide what exactly to order?

We present the TOP 10 most famous and delicious dishes of traditional Czech cuisine, which are definitely worth trying.

The traditional delicious dish (Pečené vepřové koleno) is comparable to spaghetti in Italy or pilaf in Uzbekistan and is a real gastronomic brand. Fragrant, juicy, rosy, pork knee on the bone weighs almost a kilogram when finished and is usually ordered for 2-4 people. It is prepared in every restaurant and pub, but it is served in different ways: with horseradish, tomatoes, garlic and seasonings, not to mention numerous sauces and gravies.

A baked leg with mustard and horseradish with beer will cost 200 CZK. If you order only a knee, its cost will be 150-160 CZK.

Dumplings

Dumplings are the holy of holies of Czech national cuisine. Although, the most interesting thing is that initially this dish belonged to Austrian and German cuisines, but today it has become the national dish of the Czech Republic, its culinary symbol. Essentially, it is a long piece of dough (kneaded with flour or with the addition of potatoes) boiled in a large amount of water or steamed, which is then cut crosswise like a loaf and served as a side dish, for example, with the same baked knee. It is interesting that the dumplings themselves are insignificant and do not have a bright taste, but in combination with meat and sauces they perfectly absorb all the flavors of the main dish.

Well, if you pour the dumplings with sweet berry syrup and decorate them with fruit, you will get a delicious dessert. Dumplings are inexpensive - from 5 to 20 crowns.

Remember! Portions in the Czech Republic are generous, so do not rush to order everything at once; it is better to take second courses at the rate of one for 2-3 people.

Drowned people, klobasy, tlachenki

Beer snacks such as crackers, chips or nuts simply pale in comparison to the real Czech snack – delicious meat sausages! They are usually served grilled with a variety of sauces.

The most popular sausages that you should definitely try in the Czech Republic are:

Drowned meats, which look like utopenci on the menu, are quite vigorous pork chops soaked in a vinegar marinade; due to their bright taste, they are consumed only with beer.

Fried sausages, also known as klobasa, are a product with a less harsh taste; These delicious sausages are good on their own, but when combined with a foamy drink they become simply divine.

Tlachenka (and in Czech - tlacenka) is a meat dish reminiscent of strong jellied meat or brawn, made from pork legs, tongue or offal and eaten with vinegar. When serving, season with pepper, onion and vinegar.

Advice! In pubs and restaurants in the Czech Republic, food is always prepared in the morning and served only freshly prepared. Therefore, if you want to try the most famous dishes, it is better to go for a meal in the morning or closer to lunch, because... By evening, not a trace remains of the local delicacies of the first demand.

Please note: very often sausages are sold right on the streets of Prague. This is an old tradition, so the Czech capital is not at all surprised by the numerous chewing tourists looking at the sights with a sausage in one hand. Among the street assortment, it is worth trying Bavarian, Old Prague, Prague and Wenceslas sausages, the cost of which ranges from 50 to 80 CZK. The price includes dumplings or bread and sauces: mayonnaise, mustard, ketchup.

Vepro-knedlo-zelo

If you decide to taste local delicacies in good faith, you won’t get away with just one pork knee. Be sure to order such a hearty dish at the restaurant as Vepřo-knedlo-zelo, which is fried pork with stewed cabbage, served with dumplings.

Typically, portions of shoulder or loin are used for cooking, marinated in spices and first fried in a frying pan, and then baked in the oven. During the baking process, the pork is poured with broth and the resulting juice, so that the resulting meat is very tender and juicy, literally melting. Czechs generally love and skillfully cook pork, which is also much cheaper than lamb or beef. Well, stewed cabbage as a side dish is a classic of the genre, just like in Germany.

You can order this legendary dish from the Strahov Monastery for just 140 crowns.

Czech soups

It’s a real crime to be in the Czech Republic and not try the local soups – polevki. The first courses here are very satisfying, rich, and delicious. They can rightfully be considered the property of the country. Liquid transparent soups are not about the Czechs, no. Thick first courses are respected here, and to create the appropriate consistency, vegetable purees, semolina or flour mash are usually added. An unusual ingredient used in soups that adds an interesting flavor is roasted yeast.

Note! Often soups are served in a bread roll - be sure to try it, it’s very beautiful, but most importantly - delicious!

The most popular first courses in the Czech Republic are:

Česnečka – aromatic and incredibly tasty soup with garlic and smoked meats,

Pivní polévka – an original soup with beer, served with cheese croutons,

Bramboračka – famous potato and mushroom soup; by the way, this is what is traditionally served in bread,

Kulajda – thick stew with mushrooms and potatoes, flavored with sour cream, served with a boiled egg.

A serving of Czech soup costs from 40 CZK and above.

Goulash

It would seem, what makes a traditional Hungarian dish on the list of the most popular dishes of Czech cuisine? In fact, the Czechs have long borrowed it for themselves and really love and respect it. In catering establishments you can find a variety of variations of goulash - it is prepared from traditional beef and pork, but also from veal, rabbit, lamb and cold cuts. There are Szegedinsky, rural, hunting, Slovak, Hungarian and other types of goulash. We recommend trying one of its variations in authentic Czech establishments - this is not a tourist dish, so it is easiest to find it in restaurants aimed at local residents.

The cost of 200 grams of, for example, Pilsner beef goulash with dumplings is 100-120 CZK.

Fried carp

Despite the fact that the Czechs are ardent fans of pork in any form, fish is also respected here. It is especially recommended to try the fried carp (on the menu - pečený kapr) - this particular dish is an obligatory element of the Christmas festive table. You should also not refuse baked trout - Pečený pstruh.

1 fish costs 110-150 CZK.

Olomouc cheesecakes

Cheese is loved in the Czech Republic, especially as a beer snack. Be sure to try the soft Hermelin cheese, reminiscent of Camembert with its white mold, as well as varieties such as Pivni Syr and Zlata Niva.

But the most important cheese dish to be tasted first is the breaded and fried Olomuki cheeses. Olomuka cheese itself is made only in the Czech Republic and has a specific unpleasant odor, which, however, completely disappears when fried. Olamuk cheese cheeses harmonize especially well with beer and regular rye bread with onions.

A serving of fried cheese (150 g) with Tatar sauce will cost 120-150 CZK.

Trdlo

You can taste trdelnik, or trdlo, also known as “fool,” mainly only on the street. This sweet pastry is made from rich yeast dough, which is rolled onto a metal rolling pin and fried on the grill or in the oven. The finished trdlo is removed from the rolling pin and sprinkled with sugar, poppy seeds, chopped nuts or aromatic coconut flakes.

It is interesting that similar pastries, albeit under different names, are baked and sold on the streets of Hungary and Slovakia.

One Trdlo costs 45-50 CZK, and if you add Nutella to its taste, then 60 CZK.

Strudel

Despite the fact that the Czech Republic has many national desserts (vanochki, kolache, etc.), the leader in taste and demand is the good old German-Austrian strudel, which you can recognize in the menu by the word “závin”.

They prepare it here at the highest level, wrapping a variety of fillings in thinly rolled unleavened dough: fruits, berries, cottage cheese, etc.

The Czech Republic is a country of wonderful castles and aromatic hearty dishes: meat and potatoes, cabbage and spices, soups and, of course, amazingly delicious desserts!

If you visit Prague, then spend time tasting local sweets - you won’t regret it. Some you can then cook for your family or order in a Czech restaurant, while some are “found” only in the Czech Republic.

Strudel

Amazingly delicious thin dough roll with a variety of fillings: apples (classic!), cherries, plums, strawberries, cottage cheese, raisins - the most pleasant flavors. And on top - cinnamon and powdered sugar or almond flakes. Amazing! If interested, read on.

Strudel in the Czech Republic is served with whipped cream, ice cream or cream sauce.

Trdelnik

Fragrant tubes of delicious yeast dough, rolled in a mixture of sugar, vanilla sugar, nuts and cinnamon. They are baked on special “skewers” ​​over an open fire. Not a single holiday in Prague passes without this delicacy. As a rule, the tubes are hollow, but you can find options with fillings: whipped cream, plum, apple jam, chocolate spread, cream. This dessert also has a second name -.

Sweet dumplings

Dumplings are dearly loved by all residents of the Czech Republic. And if hearty dumplings made from potatoes or flour are served with meat and beer, then sweet dumplings are a completely independent dessert. They are made from semolina, dough or cottage cheese with sugar, vanillin and delicious fillings: berries, fruits and dried fruits, jams and preserves. One of the most popular desserts is blueberry dumplings. Here you will find several recipes for this dish.

Plum dumplings (Szilvásgombóc)

Potato dough stuffed with plums- nourishing, unusual and tasty. The dumplings are boiled in salted water and then covered with a delicious “shell” of breadcrumbs and sugar. Dumplings are served with jam or cream (usually sour cream or butter).

Fruit roll (Kolache)

There is even a festival in the Czech Republic called the Kolache Festival, during which you can enjoy a wide variety of kalachi and kalachi. They are made from yeast dough and filled with berries, fruits or the most delicate cream cheese. This delicacy is sprinkled with powdered sugar or poppy seeds, and sometimes both.

Palanchiki (Palačinky)

Sweet pancakes, which are filled with ice cream, marmalade, jam, cream or fruit. This delicious beauty is topped with syrup or melted chocolate. Sometimes they are also flavored with powdered sugar and almond flakes.

Vánočka

This delicacy is prepared for Christmas. This sweet braided dough, to which dried apricots, almonds, raisins and other dried fruits are added. It is cut into pieces and generously spread with jam, jam, chocolate spread, butter or jam.

Cakes

In the Czech Republic they love cakes: honey (medovník), cottage cheese, orange, chocolate, nut. Cakes are baked from both biscuit dough and puff pastry. Fruit and berry fillings vary depending on the season.

Cakes are often served with sauces (fruit, chocolate, cream).

In almost every establishment of national cuisine you can find variations on the theme of famous cakes: “curd cheesecake” or “homemade tiramisu”.

Ice cream with fruits (Zmrzlinový pohár)

A multi-story ice cream structure with a wide variety of fruits, chocolate pieces and wafers (or cookies). Often this beauty is filled with fruit syrup or melted chocolate. This dessert is served in a rather tall glass goblet, so you can safely take one serving for two.

"Horká láska" - "ardent love." This is also ice cream, in this version - with raspberries or strawberries and hot red berry syrup - romantic and very tasty!

Round waffles (Oplatky)

An ideal option for tea drinking (or coffee drinking) are thin round waffles with filling, which are served hot. The filling can be chocolate, whipped cream, pieces of fruit. The dessert is similar to the famous “Viennese waffles”.

  • If you see the inscription “Čerstvé ovoce” (“stale vegetables”) next to the name of a cake or dessert with ice cream, do not be confused: it means “fresh fruit”;
  • The honey cake now beloved by the Czechs appeared in the Czech Republic only in the 90s of the twentieth century: “meadovnik” from Russia and “marlenka” from Armenia. These are the most popular types of honey cake in this country;
  • There are sweet buns in the Czech Republic baked in the shape of a rope rolled into a loop, in memory of Judas who hanged himself. They are called “Judas”.

As a rule, Czechs do not eat desserts after meals, but as a separate midday snack with a cup of tea or coffee. This is not surprising: the portions in Czech establishments (and in Czech housewives) are so large that it is simply impossible to fit in a hearty sweet treat. Therefore, it is worth setting aside an hour to relax alone with pancakes, strudel or pie - what a taste, what an aroma! Impossible to resist! Enjoy your tea!

I offer you a convenient list of Czech cuisine. Just print it out and carry it with you to Czech restaurants.

The fact that Czech beer is one of the best in the world is undeniable. But the Czech people are not rich in beer alone. The national cuisine of the Czech Republic can surprise even the most distinguished gourmet with its diversity. You can taste the most popular national dishes in any Czech restaurant or pub (popularly called “hospoda”).

The first thing you should do when you cross the threshold, gentlemen, is say hello. This way you will not only show your good manners and goodwill, but will also attract the attention of the waiter, who will kindly lead you to an empty table.

Those who often travel to the Czech Republic probably know that some local restaurants charge a fee for improved service, so if you find a basket of sauces (couvert) or bread on your table, be prepared for additional costs. To avoid unnecessary expenses, choose an establishment without a paid service. Of course, you can refuse the cover, but this would be a sign of bad taste.

Before you start choosing dishes from Jídelní lístek, order a glass of beer of your choice. Typically, most Czech restaurants offer their visitors several types of draft beer (točené pivo) from the same brewer.

While drinking a coveted mug of your favorite beer, you can begin to study the menu. In any Czech restaurant or restaurant, the waiter will bring you:

  • jídelniček (yidelniček) – food menu
  • pitníček (pithouse) - menu with drinks.

So, what do Czech chefs offer us to try?

The first section of any holiday program is Něco na zčátek

Něco na začátek – literally translated into Russian – for starters. In this section you will find a large assortment of light snacks to go with beer:

  • Masové prkénko (cold meat) – neatly chopped bacon, ham, sausage, and pickled cucumber and pickled pepper added for piquancy.
  • Sýrové prkénko (assorted cheese) – a selection of cheese varieties of your choice. Most often it is Niva, Romadur, Eden or Hermelin.
  • Рivni sýr obložený – bread spread with an original appetizer made from beer cheese, sprat, onions, butter and with the addition of a drop of beer.
  • Topinky s křupavou slaninou a česnekem – toast with crispy bacon and garlic.
  • Tatarský biftek z lososa na salátovém lůžku s opečenou bagetkou – raw minced salmon with a toasted loaf. Served on a lettuce leaf.
  • Hovězí tatarák s topinkami – fried bread with raw minced beef.
  • Vltavský utopenec – delicious pickled sausage.
  • Tlačenka s cibulí a octem – spicy brawn with onion and vinegar.
  • Grilované klobásky s křenem a hořice – delicious meat sausages, grilled until crispy. Served with horseradish and spicy mustard.

Hot snacks for beer

In the “Hot snacks for beer” section you can find the following:

  • Smažený hermelín – hermelin cheese, fried breaded on all sides and decorated with lingonberry sauce. Despite the unusual combination of ingredients, the taste of fried hermelin is a real pleasure.
  • Grilovaný hermelín is a variation of the previous dish. The difference is that the cheese is grilled. As a rule, it is served with vegetables and sweet and sour sauce.
  • Houbové (zeleninové) rizoto – mushroom (vegetable) risotto.
  • Zapečené smetanové brambory s listovým špenátem – boiled potatoes with spinach in a fluffy sour cream sauce.

From appetizers we will smoothly move on to main courses.

Soups – Polevky

Drštková (Drshtkova)

Soups – Polévky – occupy a special place in Czech cuisine. Any restaurant will offer a huge variety of “voles” to choose from. Here are just a few of the most popular ones:

  • Drštková (drštkova) - this soup made from tripe is the national pride of the Czechs. Once upon a time, “drshtkova” was the most common food among the poor.
  • Zelňačka – sauerkraut soup.
  • Česnečka (garlic) – a spicy garlic soup. The special aroma of “garlic” is given by the smoked foods added to it.
  • Cibulačka (tsibulachka) - onion soup with pieces of cheese and crispy croutons.
  • Bramboračka is a familiar potato and mushroom soup, often served in an unusual bread bowl.
  • Jihočeská kulajda (jigocheska kulajda) - almost the same as bramborachka, only with sour cream.
  • Gulášová polévka (gulash vole) – goulash soup.
  • Zeleninová polévka (Zelenin’s vole) – under such a funny name – “Zelenin’s vole” – lies nothing more than a vegetable soup.
  • Pivní polévka (pivni vole) – Czechs love beer so much that they even use it to make soup. In any restaurant you will be offered to try Pivní polévka - beer soup with the addition of cheese croutons.

Second courses

As for the main courses, their list takes up most of the “Yidelnichka”. Czechs have a great respect for meat, so the menu includes a lot of hearty dishes made from pork (vepřovo maso), beef (hovězí maso) and lamb (Skopové or jehněčí maso).

Pork

  • Vepřo-knedlo-zelo is the most common pork dish in Czech cuisine. This is oven-baked pork with dumplings and stewed cabbage. Before serving, “veprsho-knedlo-zelo” is generously poured with gravy.
  • Pečené vepřové koleno (HIT!) – pork knuckle baked in the oven with horseradish and mustard. If you order “boar's knee liver” at a restaurant, be prepared for the fact that it is simply impossible to eat it alone. The dish is very popular!
  • Pečený vepřový bok – prepared similarly to the previous dish, only from pork side.
  • Pečená vepřová žebírka v medu – a dish that combines the unusual taste of baked pork ribs and sweet bee honey. There are a lot of ribs in one serving. By the way, “boar’s gill baked in honey” was once considered the food of the poor. Yes, the poor Czechs lived well!
  • Staročeská Bašta is a difficult to prepare dish of cold cuts. It consists of baked pork, baked duck meat, smoked neck and baked sausages. Vegetables include stewed white and red cabbage, as well as potato cakes and bread dumplings. One portion of “old man’s bashta” is enough to feed several hungry men.
  • Vepřová panenka s houbovou omáčkou – the word panenka in the context of the name of the dish means “doll”. This is what the Czechs call meatloaf, generously sprinkled with mushroom sauce.
  • Přírodní vepřový řízek na pepři – grilled pork. As a rule, the meat is well seasoned with a mixture of ground peppers.
  • Vepřová kotleta v omáčce – despite the fact that the name of the dish contains the word kotleta, this dish is prepared from a whole piece of pork, which, as you might guess, is poured with sauce.
  • Vepřový guláš – delicious pork goulash. Veprsov goulash is served with bread or potato dumplings.
  • Královský meč – this is the majestic name given by the Czechs to meat kebab, strung on a sword-shaped skewer. Often in restaurants they offer to try shish kebab from not one, but several types of meat at once. Standard set - pork, beef, lamb plus vegetables.
  • Pečená vepřová játra is nothing more than pork liver cooked in the oven.
  • Moravský vrabec – this somewhat unusual name – “Moravian sparrow” – hides baked pieces of pork.

As you can see, Czech national cuisine dishes made from meat are very diverse and original. But the restaurant menu also includes quite familiar steaks (Vepřový steak) and schnitzels (Vepřový řízek) made from pork.

Beef

Here are the most interesting Czech beef dishes:

  • Svíčková na smetaně – deliciously cooked beef tenderloin, swimming in an amazing sour cream sauce. “Svichkova with sour cream” is served with a slice of lemon, soft cream, berry jam (usually lingonberry) and dumplings.
  • Biftek naložený v barevném pepři s omáčkou – this dish consists of biftek and a side dish, neatly laid out on a plate with colorful peppers.
  • Pivovarský guláš is my favorite dish, goulash made from beef meat. Served with dumplings and gravy.
  • Rumpsteak s bylinkovým máslem - beef rumpsteak in butter and spices.
  • Čertovy roštěnky (damn roast beef) – this is an interesting name for spicy roast beef in the Czech Republic.
  • The Czechs call beef meat baked in a pot Moravský hrnec, and beef steak Hovězí steak.

Mutton

Jehněčí kýta pečená na česneku a majoránce – leg of lamb baked in garlic and marjoram

Czechs also love lamb dishes. But the main thing here is not that they love them, but that they know how to cook them.

  • Dušená jehněčí kýta – stewed leg of lamb.
  • Jehněčí s jáhlovou kaší – young lamb meat. As a side dish - millet porridge.
  • Cikánská skopová kotleta is a cooked whole piece of lamb meat seasoned with spicy seasonings.
  • Skopové plátky na majoránce – lamb loin cooked with marjoram.
  • Jehněčí plec s citrónem – lamb shoulder with lemon juice.
  • Jehněčí na fazolkách – lamb with beans.

Game

There are a lot of game dishes (Zvěřina) on the menus of Czech restaurants.

  • Bažant na víně – pheasant (bažant) with a light wine sauce.
  • Bažantí prsa s hruškami – pheasant breasts baked with pears.
  • Divočák na pivě se zelím – wild boar cooked in beer with crispy cabbage.
  • Polada s divočáka – wild boar meat roll.
  • Dančí guláš – goulash made from fallow deer meat.
  • Jelení guláš – deer goulash.
  • Pečená koroptev – partridges baked until crispy.
  • Pečená srnčí kýta – baked chamois leg.
  • Kanec na česneku – wild boar meat baked with a lot of garlic.
  • Jelení řízky na víně – deer steak with wine sauce.
  • Zaječí Paštika – hare meat pate.

Bird (Drůbež)

The yidelnichek section called Drůbež has a lot of delicious poultry dishes.

  • Francouzská paštika z kachních jater is the most famous delicacy of this section. The famous foie gras pate, made from duck liver, is highly valued by gourmets around the world.

The following dishes are no less delicious:

  • Kachna s ořechy po čínsku – duck with nuts, cooked in Chinese.
  • Kachní prsa s mangem – duck breasts baked with exotic mango.
  • Pečená kachna s pomerančem a jablky – duck baked according to a traditional recipe with apples and oranges.
  • Kuřecí křidélka – crispy chicken wings. A wide variety of sauces are served with “kuržeči křidełka”.
  • Pečená kachna – duck cooked in the oven. In the Czech Republic, “pechen kahna” is traditionally served with dumplings.
  • Krůtí steak – turkey steak.
  • Kuřecí plátek, steak, medailonky, řízečky – fillet, steak or slices of chicken meat.
  • Pečená husa s ovocem – goose baked in the oven with fruit.

Fish

In the best restaurants in the Czech Republic you can find a wide range of dishes from river and sea fish. So, what tasty things can you expect from the “Ryba” section?

  • Pečený pstruh – a classic of the genre, baked trout.
  • Tradiční smažený kapr – an equally traditional dish – fried carp.
  • Pečený kapr na česneku – carp baked with garlic.
  • Grilovaný platýs – grilled flounder.
  • Uzený kapr s křenovou omáčkou – smoked carp. It comes with horseradish sauce.
  • Smažená treska v pivním těstíčku – cod fried in batter. By the way, beer is added to the batter.
  • Pečený candát s houbovou omáčkou – pike perch cooked in the oven with mushroom sauce
  • Pečený candát se sýrovou omáčkou – the same pike perch, only with cheese sauce.
  • Grilovaný mořský jazyk na másle – sole, grilled with butter.
  • Pečený tuňák – baked tuna.
  • Pečený losos na smetaně a česneku – salmon in sour cream and garlic sauce.
  • Kalamari na česneku – squid meat with garlic.
  • Pečený úhoř podávaný se šalvějovým máslem – a delicacy dish of baked eel. Served with sage butter.
  • Grilovaná štika s bylinkovým máslem – grilled pike with spices.

Side dishes

Meat, game, fish - it's all good. What about the side dishes? So, what can you find in the “Side Dishes” (Přílohy) section. The list of side dishes offered by Czech chefs is very large:

  • Krokety are deep-fried balls made from potato dough.
  • Kari plátky - potatoes with curry seasoning, cut into slices and deep fried.
  • Hranolky – deep-fried potato figurines.
  • Rösti is a mixture of potatoes and parmesan, deep fried until golden brown.
  • Vařeny brambor – well, everything here is very banal – it’s boiled potatoes.
  • Americké brambory – potatoes boiled in their jackets, cut into large pieces and deep-fried.
  • Kořeněné americké brambory – the same as the previous dish, only with spices.
  • Pečený brambor v alobalu – potatoes baked in foil.
  • Bramborová kaše – traditional puree.
  • Šťouchané brambory se slaninou – potatoes stuffed with lard.
  • Bramboráčky – Bramborové placky – fried potato cakes. Prepared from grated raw potatoes.
  • Vařena zelenina – a variety of boiled vegetables.
  • Dušená rýže – boiled rice.
  • Máslová brokolice – broccoli in oil.
  • Fazolové lusky na slanině – beans fried with cracklings.
  • Topinky, tousty – crispy toast and croutons.

As you can see, Czech restaurants have dishes to suit every taste and budget. But they just don’t take 5 minutes to cook.

What if time is running out? For example, you only have half an hour to have lunch. In this case, choose dishes from the “Ready meals” section (Hotova jídla). Here you can find several types of first, second and side dishes.

Desserts

Zmrzlinový pohár s čerstvým ovocem – ice cream with fruit

After having a hearty lunch, it’s no sin to treat yourself to dessert. Moreover, Czech Dezerty is something amazing!

  • Horká láska is a dessert with the passionate name “hot love”, this is cold ice cream topped with hot raspberry syrup.
  • Domácí tiramisy zdobený čerstvým ovocem – tiramisu with fresh fruit.
  • Zmrzlinový pohár s čerstvým ovocem is not a dessert, but a real work of art. It is based on ice cream cubes. A variety of fruits, sweet sauces, waffles, chocolate, etc. are added here.
  • Zmrzlinové palačinky s horkými malinami a šlehačkou – sweet pancakes filled with ice cream and drizzled with raspberry syrup. Decorated with whipped cream.
  • Čokoládové palačinky s marmeládou a ovocem – chocolate pancakes with nuts, fruits, marmalade.
  • Jablečný závin – a delicious roll stuffed with apples.
  • Tvarohový dort s pomerančovou omáčkou – airy curd cake stuffed with oranges.
  • Čokoládové fondue s čerstvým ovocem – fresh fruit and chocolate fondue.

But don’t think that Czechs only eat in restaurants. They, like representatives of any other nation, are not at all alien to eating on the street.

And even more so on holidays. Massive folk festivals turn the lovely Czech streets and central squares into huge, cheerful bazaars. And what’s not here! Oh, how delicious a piece of pig on a spit or Wenceslas sausages with beer, eaten in the fresh air, seems.

That's what trdelniks do

You can also try a wide variety of delicacies here: Czech Oplatky - thin waffles with filling inside, roasted almonds and chestnuts, baked apples and, of course, the famous Trdlo. Fool - this is how this national delicacy is translated into Russian. Trdelnik is a piece of vanilla pastry wrapped around a hot metal tube and thoroughly fried. The finished “fool” is coated in ground almonds, cinnamon and sugar. Why fool? Yes, because inside this delicacy is empty, it seems like they “fooled” the people.

The most popular drink among Czechs (after beer, of course) is svařák. The drink “svarzak” is a hot wine with spices, to which it is customary to add a piece of orange or a slice of lemon.

Young people also like to drink Kofola, the local equivalent of Coca-Cola.

- very filling and tasty. It is based on a large amount of meat with the addition of various sauces; dumplings are very popular here, as well as sweet desserts made from dough. Czech culinary traditions come from a mixture of traditional local dishes and those borrowed from their neighbors. Slovakia, Austria, and Hungary had a great influence on the local cuisine.

National dishes and drinks of the Czech Republic


How are the cuisines of the Czech Republic and Slovakia similar?

Slovakian food is considered simpler and more unpretentious than Czech food, but they have a lot in common. Main dishes are traditional for both countries, especially soups. Slovaks, like Czechs, love thick, rich soups with garlic, spices, and smoked meats. And both of them generally consider mushroom and garlic soup to be their national dish. The same applies to meat: in Slovakia, on the menu you will definitely find boar's knee, schnitzels that came from Austria, and Hungarian goulash. Unlike the Czech Republic, fish is more often found on the table here, especially river and lake trout, which Slovaks know how to cook deliciously.

The dumplings, beloved by the Czechs, are also popular among the Slovaks; they are loved here in salty and sweet versions, with or without fillings.

Traditional food from Czech regions

National dishes in individual cities of the Czech Republic can often be used not only as food, but also as souvenirs:

  1. Carlsbad waffles– thin and tender, with many sweet fillings, popular since the 18th century. Previously, they were made in every home, but now they are more often bought ready-made. Factories produce special gift and souvenir packaging of waffles that you can easily take with you.
  2. Pardubice gingerbread refer to traditional honey baked goods decorated with icing. Most often they are baked in the shape of a heart, then painted with plot pictures or inscriptions. Previously, they were brought as gifts to family from the fair in, but today they are taken to other countries as.
  3. - These are delicate cookies made from thin gingerbread dough, rolled into a bag resembling the shape of an ear. The delicacy, loved by both adults and children, is produced in Štamberk, which is reflected in its name.

Gastronomic tourism in the Czech Republic

The Czech Republic is rightfully proud of its cuisine and is happy to introduce tourists to it. For lovers of beer, wine, meat, and sweets, various routes have been developed where you can dive deeper into the local food.

The most popular tours are considered to be beer halls. This is not only tasting different types of beer, but also visiting large factories and private breweries, getting acquainted with the traditions of growing hops and participating in the production of a delicious drink.

In southern Moravia you can go on a wine tour of vineyards and wineries. Here you will find tastings, the history of grape cultivation in the Czech Republic, an introduction to the characteristics of local varieties and the opportunity to purchase wine directly from the producers.