A Guide to Czech Cuisine

Why Visit the Czech Republic on a Culinary Vacation?

There are a million ways to discover Czech gastronomy on our Czech food and wine tours. Prague is well known for being the beer capital of the world, and with good reason. Prague’s own Pilsner Urquell is actually the original pilsner style beer, and the citizens of Prague consume more beer per capita than anywhere else on the planet. During your stay in Prague, you can take part in unique and interesting beer attractions such as the Museum of Beer in Prague’s Old Town District, or a visit to a beer spa. Here, visitors can take part in spa treatments that harness the therapeutic power of beer in a far more holistic sense than the pub goer who whispers secrets to his bartender over a foamy glass of ale. Instead of loosening your tongue, you can loosen your muscles in a hot bath of beer, which is chock full of natural antioxidants that relieve muscle tension and improve blood circulation. The aroma of the hops helps to relax and boost your mood, while the vitamins and nutrients in the beer are good for your skin and help support gut health.

Beer is just one element of Prague’s rich and multifaceted gastronomy. On our Prague food tours, you will find plenty of hearty stews and sweet pastries to pair with your favorite brews, and some delicious regional staples such as dumplings. Cabbage and potatoes are essential elements of Czech cooking, and modern takes on traditional Czech food can be a fun way to familiarize oneself with local delicacies.

The City of Beer

Prague is the City of Beer for a reason, and it would be remiss not to delve deeper into the rich history associated with Prague’s beer production. There are hundreds of brewers located all over the Czech Republic, and although local beer consumption has gone down quite a bit in recent years, beer in this region remains a passionate pursuit and plentiful resource. Most pubs in the Czech republic actually sell exclusively domestic products.

The first example of Czech beer production can be traced back to 993 AD in a Benedictine Monastery in Prague’s Brevnov district. The Brevnov Benedictine Monastery has gone through several iterations, and although the monastery is no longer operational, beer made using the traditional recipe is still brewed there – albeit under modern operating conditions. Czech monasteries can be credited for developing the beer recipes that have come to be so distinguished worldwide. Prague’s beer history can be explored simply by walking the streets and tasting the various offerings, as the golden elixir is commonly enjoyed at many times of day, and there are few restrictions on where it can be consumed.

Prague beer is measured by degrees according to something called the Balling Scale, sometimes called the “Plato Scale.” Without getting into the complexities, the degrees on a label are meant to measure the gravity or density on the day the beer was brewed, and this is expressed by the percentage weight by extract of the sucrose in the solution. A beer containing 10 degrees of extract is a lager with close to 4% abv, while a beer with 12 degrees of extract is usually darker, with a slightly higher abv percentage of 5 or 6%. The balling scale is the oldest method still used for these measurements and was originally developed in 1843 by a Prague scientist by the name of Karl Joseph Napoleon Balling, whose work coincided with his contemporary Simon Ack.

One should not enter a pub in Prague without first learning about their beer etiquette. The most important Czech custom to remember before drinking beer in Prague is how to toast in the traditional manner. Eye contact is essential, and it can actually be considered very offensive to break eye contact while toasting. You must also voice the phrase Na zdraví, which means “to your health.” The standard local beer order is a 12 degree lager served by the half pint, and pubs known for a particular brew will even bring you a round without asking first. Most pubs are sit-down affairs, and a waiter will take your order, but in the event that you find yourself ordering at the bar, you’ll find a few simple hand gestures helpful. A single thumb up means “one beer,” and a thumb and forefinger pressed together means “two beers, “and so on, until you run out of fingers.

A History of Czech Viticulture

Prague has a centuries-long history of wine-making and the city’s southern slopes bordering the river have long been considered ideal for cultivating grapes. Although the city is better known for its beer, there are many different vintages to try during your stay in Prague. There are six vineyards in Prague, which produce about 45,000 liters of wine annually. Wine tours in and around Prague are also available on our Czech Republic culinary tours, and can allow visitors to become better acquainted with Czech viticulture.

Prague itself owes much of its rich viticulture to King Charles IV, who had vineyards planted surrounding Prague castle in the 14th century, particularly pinot noir. However, the region has almost certainly been producing wine since at least 272 AD, when the Roman Emperor Probus ordered that vineyards be planted in Rome’s Northern Provinces beyond the alps. Vineyards were cultivated throughout the middle ages, and winemaking was an important part of the culture when Czechia was a part of Great Moravia; however, wine production was interrupted in Czechia during its period of communist rule. In recent decades, viticulture has begun to thrive in this region once more, and Prague is now home to a lively wine culture.

Today, Czechia is known for bright and aromatic wines, particularly its white varieties. The natural wine movement has also gained a steady foothold in Prague, with many popular natural wine bars popping up in popular districts. Natural wine is a broad label applied to wines made with minimal filtration and additives, typically made in small batches using traditional methods. The intimate natural wine bar, Veltlin, in the trendy Karlin neighborhood, is the quintessential spot for natural-wine lovers, and features an extensive cellar. Their wine is all regional and sourced through the wine bar’s long-standing partnership with the producers.

Types of Czech Dumplings

There are many types of Czech dumplings for you to try on our Prague culinary vacations, and each is more delicious than the last. Bread dumplings, or Houskové knedlíky, are made from leftover bread, eggs, salt, butter, flour, dry yeast, and milk. They are usually served as a side dish with goulash or other stews. Carlsbad Dumplings are another popular version of Czech bread dumplings, which include the added ingredients of nutmeg and fresh chopped parsley, but no yeast. The ingredients are combined in a bowl, then shaped into cylinders and either boiled or steamed. Plastic food wrap can be used to allow for the dough to hold its shape. The dumplings can then cool before being sliced and served either as a side or by themselves, with gravy.

Potato dumplings are an equally popular delicacy with two types. Bramborové knedlíky consist of boiled potatoes, starch, flour, egg, and salt, while chupaté knedlíky, or “hairy dumplings” use the same ingredients except that the potatoes are raw. Potato dumplings can similarly be served by themselves with gravy and saurkraut or as a side dish. Sišky s mákem are another popular potato dumpling variation made of dumplings shaped into narrow cones and topped with poppy seeds, sugar, and butter.

Fruit dumplings, or ovocné knedlíky, are a rich, sweet dish that are particularly popular during the summer months. The dumplings are made with yeasted dough wrapped around a lightly sugared fruit mixture and then steamed. Melted butter is brushed over the dumplings and they are usually topped with a crumbled farmers cheese called tvaroh. Other popular toppings for fruit dumplings include sweetened bread crumbs or sour cream and cinnamon sugar. These are usually serves as an entree and make for a popular lunch or dinner dish.

Czech Soups

Soup is an important dish in Czech gastronomy and is served at all times of year. Most Czech soups are made of a chicken, beef, or veggie broth, with noodles or dumplings. Beef Goulash and garlic soup are two staple Czech dishes that can’t be overlooked. Although Goulash is technically a stew, there is also a thinner, Goulash soup called gulášovka. Pea, bean, and lentil soups are commonly cooked at home, and various vegetable soups make for popular dishes as well. Fish soup is traditionally served during Christmas time.

Bread soup and cibulačka, or onion soup, are also popular stand outs in Czech cuisine. Cibulačka is very similar to French onion soup, with a more versatile range of ingredients. Cibulačka can be made with any kind of onion or broth, distinguishing it from French Onion Soup, which uses exclusively beef broth and white onion, giving it a less uniform flavor. Both types of soup tend to be topped with a slice of bread and melted gruyere cheese. Cibulačka is considered typical peasant food, as the hearty comfort food is filling and the recipe versatile. 

Garlic soup or Česnečka is one of the most popular Czech soups and it has been nicknamed “Hangover Soup,” for its nourishing qualities. It is made of potatoes, one’s broth of choice, marjoram, caroway seeds, rye bread, and tons of garlic. There is an option to stir in a beaten egg and cheese, which are classic additions to this beloved dish.

Another well known soup from Czechia is Kulajda, which is a dill, mushroom, and potato soup from the Southern regions of the country. This soup contains water and cream rather than broth, and is garnished with a hard-boiled quail egg. The dish has a well-balanced, sweet and sour taste. 

Czech Meat Dishes

Czechia is especially well-known for its meat dishes, which you will find in abundance on our Czech food tours. Particularly beloved is its beef goulash or hovězí guláš, which is a tomato based beef stew commonly served with bread dumplings. Other variations of Czech gulas might use pork or game meat instead of beef. Pork is the most commonly served meat in the country, and pork fat is a key ingredient even in beef dishes. Pork is used in most sausages, such as Klobasa, (known as kielbasa in the USA) and there is even a pork’s blood soup called Prdelačka. 

Svíčková is another incredibly popular meal in Czechia, and while it translates to “beef tenderloin,” it is actually made from beef topside, which is a lean and boneless cut of meat from the animal’s backside. For this reason it is sometimes called falešná svíčková or ‘false tenderloin.’ The meat is cooked with vegetables and spices, then boiled in double cream. The vegetables and cream are mashed together to make a gravy that is poured over the meat, which is traditionally served with bread dumplings, whipped cream, and cranberry sauce.

Roast pork with dumplings and cabbage is probably the most commonly served entree in Czechia, and smoked meat is a popular delicacy as well. Czechia is also known for its schnitzel, which is a thin and boneless cut of meat that is breaded and fried, then served with a side of potatoes. Schnitzel is known to have originated in Germany, but the dish is popular throughout Central Europe. No matter where in the country you travel, meat dishes are a staple of Czech cuisine.

Czech Pastries and Sweets

Pastries and sweets are not usually eaten for dessert in Czechia and are instead consumed at specific times, such as in the afternoon over coffee. Czech coffeehouses are a popular place to gather, and Prague has numerous historic coffeehouses that have been in operation for a century or more. Czech coffeehouses have played host to a number of famous figures over the years, including Albert Einstein and Franz Kafka.

Popular Czech pastries include kolache and the iconic trdelnik pastry. Kolache translates to “pie” or “cake,” and consists of a sweet and fluffy yeast pastry with a filling of jam, cheese, or poppyseeds, then topped with sweet crumbs. The poppyseed filling is made using honey, milk, powdered sugar, ground poppyseeds, and cloves. Cheese Kolaches traditionally use the Czech tvaroh cheese, however cottage, ricotta, and cream cheese are acceptable substitutes.

Trdelnik is sometimes called “stick cake” because it is made of dough wrapped around sticks before baking, giving it a hollow center. The pastries are usually coated in cinnamon and nuts, then filled with whipped cream and nutella. They are a popular street food in Prague, particularly amongst tourists.

Another delicious sweet is Semolina porridge, or krupicová kaše, which is a sweet pudding made from semolina cooked with milk and served with sugar, cinnamon, cocoa powder, and butter. Much like fruit dumplings, this dish is commonly served at breakfast or lunch, or as a snack. 

Other Great Czech Cuisine

There are so many delicious dishes to try in Czechia that it would be impossible to list all of them. That being said, there are a few more important Czech dishes that deserve mention. Czech bread is a staple of the diet and can be found at most meals. It is usually a wheat and rye sourdough, flavored with salt, seeds, garlic, and pork crackling. Crescent shaped sweet rolls called loupák are often served at breakfast.

Smažený sýr, or fried cheese, is a popular street food throughout the country, also known for being an inexpensive option for students and workers. A semi-hard cheese such as edam, gouda, or emmantel is prepared in much the same way as schnitzel. It is coated in egg, breadcrumbs, and flour, then deep fried and served with a side of french fries and tartar sauce or mayonnaise.

Bramboráky are a Czech variation on potato pancakes, which include carrots and sour cabbage in the mixture. These are usually served as a snack or side dish. Another popular appetizer is marinated cheese, or Nakládaný hermelín, which is made from a cheese similar to brie or camembert that is coated in oil, peppers, and onion.

Czech cuisine has been heavily influenced by other cultures, particularly Austria and France, and many dishes popularly consumed in Czechia can be easily traced back to other parts of Europe. Spaghetti is a national favorite, and spaghetti bolognese can be found at any number of restaurants. Its central location in Western Europe allows for an unmatched diversity of gastronomy.

There are endless opportunities for culinary exploration in Czechia, offering a vast range of rich, one-of-a-kind experiences for foodies the world over.