Culinary Specialties
The Czech Republic has a lot of culinary diversity to offer, which also makes the hearts of Germans beat faster. Especially when visiting the capital of the Czech Republic, Prague, you should let yourself be seduced by the comforting dishes and give your heart particularly to the hearty meals.
Hearty Meat Dishes
The National Dish: Roast Pork with Dumplings and Sauerkraut (Vepřo-knedlo-zelo)
Roast pork, served with dumplings and sauerkraut, is the most well-known dish in the Czech Republic and is considered the national dish of the Czechs. The roast pork (Vepřová Pečeně) is treated with garlic in this dish, which gives the meat a wonderful flavour. Besides the classic version with dumplings and sauerkraut, there are also other variations. For example, the roast pork is also served with freshly cooked cabbage, bacon cubes and caraway seeds. Likewise, the colour of the cabbage can vary. Depending on the restaurant, it is red or white cabbage. One thing is certain, however: in every traditional Czech kitchen, this dish is a popular classic.
Sirloin in Cream Sauce (Svíčková na smetaně)
The traditional recipe is based on beef fillet, but nowadays this dish is mostly represented by pork fillet. What always stays the same, however, is the cream sauce, which is what makes this culinary dish so special! The delicious sauce consists of vegetables that have been braised together with the meat. Among other things, carrots, celery, parsley root and onions are chosen for the sauce. The braised vegetables are then puréed and brought to the boil together with cream. This gives the sauce its typical taste and texture for the dish - creamy and with a perfectly balanced sweet flavour. The meat is cut into thin slices and the dish is ready! The delicious dish is often served with whipped cream, a lemon and cranberries. Bohemian dumplings are also usually part of this traditional dish.
Pork Knuckle (Vepřové koleno)
On menus in the Czech Republic, the pork knuckle is referred to as the knee (Koleno) and consists of a large portion of meat and fat. What makes this dish particularly special is, of course, the especially crispy crust. The meat used comes from between the knee and the foot of the hind legs of pigs. Tourists from all over the world come to try this culinary speciality. It may be surprising for us Germans that the pork knuckle is not only found throughout Germany during Oktoberfest and generally often in Munich, but is also one of the traditional dishes of the Czech Republic.
Dumplings (Knedlíky)
The typical dishes of the Czech Republic are heavily influenced by meat and may leave little choice for the vegetarians among you. Therefore, you should not underestimate how delicious Bohemian dumplings are! These consist of cooked pieces of dough and are served both savoury and sweet as a side dish to a wide variety of dishes. Unlike the typical round dumplings, these shaped balls are served cut into pieces in the Czech Republic.
Fried Cheese (Smažený sýr)
The Czech cheese schnitzel. This dish is one of the few dishes that can also be served vegetarian! The breaded cheese is prepared either filled or unfilled with Prague ham and served together with tartar sauce (Czech remoulade).
The Land of Many Soups and Stews
Garlic Soup (Česnečka)
This soup is usually prepared as a clear beef or pork broth and served with boiled potatoes. These are additionally marinated with plenty of garlic. Smoked meat and cheese are often added as well. Roasted bread cubes are also served with it, which are poured over with broth just before serving.
Goulash in a Bread Bowl (Karlovarský guláš v chlebu)
The goulash is served without dumplings, but with potatoes and other spices. What makes it special is the way it is served in bread, which of course can also be eaten entirely. This goulash will seem to you more like a soup than a typical stew.
In addition to these two soups, Czech cuisine offers many other classics in the world of stews and soups. These include the classic goulash, which resembles the image of a stew. There is also Kulajda, a thick soup made from potatoes, sour or sweet cream, wild mushrooms and poached eggs. Finally, the clear semolina dumpling soup (Polévka s krupičkovými knedličky) is also part of Czech cuisine, consisting of beef broth, semolina dumplings and chives.
But the Czech Republic is not only known for these delicious dishes. Let yourself be enchanted by Czech beer and the well-known herbal bitter liqueur. Take a step into the nightlife and enjoy a pub crawl!
Alcoholic Drinks
Beer (Pivo)
The Czech Republic is known, among other things, for its beer. You may have already heard of brands such as Budweiser or Pilsner Urquell. The Czechs can thus look back on a long brewing tradition and are proud of their beer. This is also reflected in the Czech Republic's per capita consumption, which, at over 140 litres per year, is the highest in the world. This puts them well ahead of second place, as Austria's per capita consumption is "only" just under 100 litres. So don't be shy and visit one of the Czech Republic's many pubs!
Herbal Bitter Liqueur (Becherovka)
This Czech liqueur has proven itself for over 200 years and is the Czech Republic's traditional spirit with a secret recipe made from various herbs and spices. The liqueur is mainly enjoyed neat, ice-cold or as a mixed drink. The best-known mixed drink is considered to be the Beton, consisting of Becherovka and tonic water.
If you pay a visit to the pubs, feel free to also try a delicious soft cheese (Nakládaný Hermelín). This popular starter is often eaten together with beer and is marinated in oil, garlic, paprika and other spices. The starter is served with Czech bread, pepper or onions.
The Europamaut Team Wishes You a Pleasant Journey!
We wish you a pleasant trip to the Czech Republic and lots of fun trying out the various national dishes. Don't forget to find out about the country's toll regulations. Feel free to also use our route planner to better plan your trip and see the associated toll products. If you have any questions, we are happy to help. Contact us via our email.
