Food is an important part of any national identity. This is what the Czechs think about their cuisine. 

In his book Chrám i tvrz (A Cathedral And A Fortress), Pavel Eisner a famous Czech writer and translator writes about Czech food as one of the blandest and least healthy of all. In this it is rivaled probably only by the Ukrainian and Polish cuisines. Curiously, as Eisner himself noted, Czechs hold a misguided pride in their food. They are especially proud of a Czech specialty knedlík which is basically boiled bread dough typically served with a healthy (sic!) serving of fatty pork and sauerkraut. Typical Czech meal contains meat andknedlík or potatoes. Vegetables, if present at all, are boiled. Some claim this is done to ensure total absence of vitamins, and if possible, flavor. Salad’s in Czech cuisine contain a lot of mayonnaise, cheese, salami and sometimes no vegetables at all. Lettuce is a seasonal vegetable and is not used in salads outside of the summer.

Czech typical selection of spices consists of salt, ground black or red pepper. Other popular spices are dill, caraway, marjory or thyme. Another popular condiment applied liberally with many items on the table is ketchup. It is common to see pizzerias offering ketchup.

Some foreigners may be surprised that even sweet foods (for example pancakes) are served as the main course at a lunch or dinner.

The bottom line is that Czech food takes some getting used to. But there are many who do begin to like it and discover possible intricacies, especially if they get to sample the output of a genuine grandmother.

Vegetarians may find it difficult to eat well unless they cook for themselves. Many restaurants advertise ‘meatless’ meals which may, however, contain ham (šunka) or be made with lard (sádlo).

 

 

Hearty' describes Czech cuisine, with meat, dumplings and sauerkraut all popular. Pork, ham, duck and goose are the meats of choice while carp is a popular fish. Plum and cherry dumplings are typical desserts.

The Czechs eat reasonably early - this hearty fare takes a time to digest before heading for bed.

Czech cuisine

If you like roast duck (Pecana Kachna), the Czech Republic is heaven - but it's normally served with three types of dumpling.

Popular Czech dishes

Look out too for beef fillet in a cream sauce with cranberries and dumplings (dumplings come with most dishes); roast pork with dumplings and saerkraut; beef goulash (Hovezi gulas) and roast goose (Pecana husa s knedlikem) with, you've guessed, dumplings - Knedliky mean dumplings which can be potato or flour based. Schnitzels, either pork or chicken fried in breadcrumbs, are also popular.

Soup is a favourite starter - garlic; beef with liver dumplings; chicken noodle and potato soup are all widely available. You won't find much spicy food, although horseradish is common.

Fish is relatively rare on menus. If you do fancy fish, carp and trout are the best choice. Desserts tend to heavy - blueberry dumplings; apple strudel, and pancakes with fruit and whipped cream are typical.

Vegetarian restaurants, and vegetarian dishes in other eateries, are becoming more widespread, quite a change for a culture that traditionally loved its meat.

wine and beer

Beer is usually drunk with meals.

Beer is almost a religion in the Czech Republic. The country has the highest beer consumption per head in the world - twice as much as the British.

But then they invented Pils lager which comes from the Czech city of Plzsen.

Most beers in Prague are either 10°, similar to 4% ABV, or 12° which is about 5% ABV. As well as the famous Pils-style beers, you'll also find dark, or black beers.

Pilsner Urquell The most famous Czech beer has a sweet, malty taste. While now owned by the international SABMiller, quality has been maintained - lager beer at its finest.

Budvar The most widely exported lager (Budweiser in German) - not to be confused with the American beer. This is a fine spicy, dry, hoppy lager with a hint of citrus. It's brewed using Saaz hops.

Staropramen From the largest brewery in Prague, Staropramen is found across Prague. Some consider it a little dull with a bitter aftertaste. Look out for the Granat or Velvet.

Gambrinus This widely available beer is brewed by Pilsner Urquell. Gambrinus is cheap, refreshing and not too intoxicating.

Radegast If you know why a stout gentleman in a skirt is holding a horn goblet with a duck on it, you'll be a Czech beer label expert. Radegast is highly rated, particularly the 12° version.

Kozel A small brewery with an excellent draught beer. The Black Ox, near Prague Castle, sells Velkopopovicky Kozel with all profits going to a school for blind children. Pernstejn Porter is less well known, a strong 8% ABV porter tasting of toffee and liquorice.

 

There are also excellent wines from Moravia and Slovakia. Local spirits include Becherovka, from Karlovy Vary (Karlsbad); Slivovice, distilled from plums and Tresnovice, made from cherries.

 

Social importance of the meals and characteristics of the Czech food

The local cuisine is rich and very appreciated by the Czechs

The Czechs have many alcohols (Pilsen beers, Moravian wine, Becherovka liquor…) and they drink a lot

Each day includes three or four meals

The restaurants, which function like canteens, are not much attended by the Czechs

Main recipes

Vánocka

Ovocné knedlíky

Linecké kolácky

Veprova s knedliky a se zelim / Knedlo-Vepro-Zelo : joint of pork with knedliky and sauerkraut is the Czech great classic

Svickova na smetane
Veprovy rizek
Bramboráky

 

A few desserts

Ovocné Knedlíky
Palacinky
Koláce
Jablecny strudl