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What To Eat In Prague

Czech cookery is very similar to Austrian - lots of meat (usually pork or beef) served with dumplings, potatoes or rice, in a sauce.
Meat, poultry, fish, cabbage and potatoes are all prepared simply and without strong spices.
The most common dish is pork served with dumplings and sauerkraut ("vepřové, knedlíky a zelí " or simply "vepřo, knedlo, zelo" ).
Hot soups are the traditional start to a meal, and range from broth with liver dumplings to cabbage soup with sausage.

We recommend you:

Chlebicky - these open sandwiches arranged on sliced baguette (French bread) can be found in any Lahůdky (delicatessen) and Bufet (snack bar) in Prague. They are popularly served to guests in Czech homes. Ham, fish, salami, roast beef, egg and cheeses are used, often with mayonnaise or garnished with a gherkin (nakládaná okurka).

Chlebicek Chlebicek Chlebicek Chlebicek

Sunka Plnena sunka - an appetizer of stuffed ham, filled with a mix of whipped cream and coarsely grated horseradish, which gives it a kick.

Klobasy Klobasy and Parky
Klobasy are grilled sausages, parky are boiled frankfurters (hot dogs). Both are sold with mustard (horcice) from street stalls and in special sausage shops.
Parek

Polevka Polevka - simple vegetable soups - pea, potato, cauliflower, cabbage or tomato - are popular starters.
Hovezi polevka s jatrovymi knedlicky - Liver dumplings in beef broth is a warming soup for all seasons.
Hovezi polevka s jatrovymi knedlicky

Svickova na smetane Svickova na smetane - Pot-roasted fillet of beef (svickova) is served in a rich, creamy, slightly sweet vegetable sauce (na smetane) and is garnished with either cranberries or a dollop of whipped cream.

Veprovy rizek - Breaded and fried pork steak is usually accompanied by hot potatoes or a cold potato salad. It often has a salad garnish and a slice of lemon. Rizek

Pecena kachna Pecena kachna - roast duck with bacon dumplings (spekove knedliky) and red sauerkraut is a poplar main course.

Uzene - smoked pork is mostly served with slices of potato dumplings (bramborove knedliky) and white sauerkrat. Uzene

Something sweet:

Knedliky Ovocne knedliky - Fruit dumplings, in this case svestkove (plum), are served with melted butter, icing sugar and ground poppy seeds.

Vdolek - this round yeast pastry is served with red currant or plum jam and whipped cream. Vdolek

Palacinky Palacinky - Crepe pancakes can be filled with ice cream and/or stewed fruit or jam, and coated in sugar, chocolate or almonds.

Jablkovy strudel - Thin apple slices are wrapped in a light pastry case. Other strudel fillings include cherries or cream cheese. Strudel

Salat Salat - in winter, salads are often pickled; in summer, they are simply-dressed mixtures of tomato, lettuce, cucumbers and peppers.

Chleb and Pecivo (breads) - an assortment of breads is served with most meals. Chleb and Pecivo

If you don´t like tasting the Czech cookery, you can find the international meals or fast food, which are as common here as in the whole world (Italian, French, Spanish, Chinese cookery...).

Tips on eating out:

The traditional lunch hour is still taken very early - between 11 am and 1pm, and for most Czechs the normal time for evening meal is around 7p.m. However many of the restaurants stay open late and it is possible to get a meal at any time from 10am until 2a.m.

To be certain of a table, especially in the very well known restaurants, book in advance.

Places to eat:

Restaurant One of the simplest places to eat is the sausage stand, very common in Central Europe. It offers Czech sausages, which can either be eaten standing at the counter or taken away cold.

For a late-night meal your best bet is often a snack bar (bufet).

For greater comfort head for a cafe (kavarna). Many open early in the morning and are good for a quick, if not quite a Western-style, breakfast.

A restaurant may be called a restaurace or a vinarna (one that sells wine).

Payment and tipping:

The average price for a full meal in the centre of Prague is about 300 - 400 Kc. The waiter may write your order on a piece of paper and then leave in on your table for the person who comes around when you are ready to pay.

Generally a 10 % tip is appropriate. Add the tip to the bill, do not leave the money on the table.

More and more restaurants now accept major credit cards (Visa, Master Card, American Express).

What to drink in Prague?

Beer

Czech beers are famous around the world, but nowhere are they drunk with such appreciation as in Prague. Pilsner Urquell
The best-known Czech beer is Pilsner. Clear and golden with a strong flavour of hops.
The world "Pilsner" (which is now a generic term for similar lagers brewed all over the world) is derived from Plzen, a town 80 km southwest of Prague, where this type of beer was first made in 1842. The brewery that developed the beer still makes Plzenske pivo as well as the slightly stronger Plzensky prazdroj (original source), which is better known by its German name Pilsner Urquell.
A slightly sweeter beer, Budweiser Budvar (which is no relation to the American beer of the same name), is brewed 150 km south of Prague in the town of Ceske Budejovice.
Kozel The real place to enjoy Czech beer is pub or beer hall (pivnice). The major brands include Plzenske and Gambrinus from Plzen, Staropramen from Prague, and Velkopopovicke from Velke Popovice, south of Prague.
The usual drink is draught light beer (svetle), but number of beer halls, including U Fleku and U Kalicha also serve special strong dark lagers (ask for tmave). Another type you may encounter is kozel, a strong light beer like German bock.
In pub you can ask for half litre of beer (just under a pint) - called a velke (large), or third of a litre (larger than a half pint) - called male (small). The waiters bring beers and snacks to your table and mark everything you eat and drink on a tab.

Wine

The Czech Republic also produces considerable quantities of wine, both red and white, mainly in Southern Moravia. Little of it is bottled for export.
The whites, made mostly from Riesling and Mueller-Thurgau grapes, tend to be oversweet, though Rulandske is an acceptable dry white.
The reds are slightly better, the main choice being Frankovka and Vavrinecke.
In the autumn, a semi-fermented young white wine called burcak is sold and drunk across the capital: despite its sweet, juice-like taste, it is surprisingly intoxicating.

Other beverages

In every restaurant and pub you´ll find Becherovka, a bitter-sweet, yellow herbal drink served both as an aperitif and a liqueur. It can also be deluded with tonic.

Mineral water can be found in most restaurants, Mattoni and Dobra voda (meaning good water) are the two most widely available brands.