Svíčková, goulash, koláče — hearty Bohemian cooking with bread dumplings and Pilsner.
Czechia's most beloved Sunday dish — braised beef sirloin in a silky root vegetable cream sauce, served with bread dumplings, cranberries and whipped cream.
The Czech interpretation of goulash — beef slow-braised with enormous quantities of onions and paprika into a thick, deeply savoury sauce. Served with bread dumplings and always with a dark beer.
Czech potato pancakes — coarsely grated potato, egg, garlic and marjoram fried in lard until golden and crispy at the edges. Simple, addictive, and the street food of Czech markets.
Czech Republic's beloved hangover cure — a clear broth intensely flavoured with garlic, caraway and marjoram, poured over toasted bread and a poached or fried egg. Simple and restorative.
Czech spiral pastry wrapped around a rod and grilled over open flame, dusted with cinnamon sugar.
Creamy Czech soup with mushrooms, dill, potatoes and a poached egg — a Bohemian classic.
The Czech national dish — roast pork with bread dumplings and braised sauerkraut.
Czech sweet dumplings filled with plum jam, rolled in toasted breadcrumbs and butter — a traditional dessert.
Czech barley and mushroom bake — a humble, earthy Christmas Eve dish of Bohemian peasant tradition.
Marinated beef sirloin in a silky vegetable-cream sauce, served with bread dumplings, cranberries and whipped cream — Czechia's national dish.
Slow-cooked beef and onion stew with paprika, caraway and bread dumplings — Bohemia's hearty answer to Hungarian goulash.
Roast pork with bread dumplings and sweet-sour sauerkraut — the iconic Czech pub trio.
Soft, round Czech pastries with a sweet poppy seed, plum or curd cheese filling — Bohemia's most beloved sweet.
Creamy potato-mushroom soup with dill, vinegar and a poached egg — the comfort soup of Czech farmhouses.
Sweet-and-sour tomato sauce served over beef and bread dumplings — the comfort food of every Czech childhood.
Breaded fried Edam cheese — Czechia's favourite vegetarian fast food, served with tartar sauce and chips.
Soft potato-dough dumplings filled with whole plums, strawberries or apricots — Czech summer dessert at its best.
Tender chicken in a velvety sour cream-paprika sauce — Czechia's lighter cousin of the Hungarian classic, served with bread dumplings.
Open-face sandwiches on slices of veka bread topped with elaborate decorations — the iconic Czech party food.
Czech marinated beef in root-vegetable cream sauce, served with bread dumplings, cranberries, and lemon.
Czech Sunday-lunch icon — marinated beef in a silky root-vegetable cream sauce with bread dumplings, cranberry, and lemon.
Czech-Moravian national dish — beef sirloin slow-braised with root vegetables, blended into a velvety cream sauce, served with bread dumplings.
The Czech national dish — beef sirloin braised in a vegetable-cream sauce, sliced and served with bread dumplings, cranberry jam and whipped cream.