Last updated on August 6th, 2022 at 03:21 pm
We will write about Czech Republic food with the best 43 Czech Republic dishes and traditional food in Czech Republic to try. Click here to book online Prague activities and tours
The Czech Republic is famous for its distinctive architecture and strong beer, with the country having the country’s highest each consumption. The Czech Republic cuisine is based on meat and potatoes, with a lot of gravies and veggies. The greatest time to try Czech Republic’s cuisine is in the winter, when substantial soups take center stage.
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WHERE TO STAY IN CZECH REPUBLIC
Accommodation in Czech Republic you can access a dorm from that can go up to €15. And while a hotel that is double room in a budget can go up to €60. This prices vary depending on how much luxurious you want to. Also prices of accommodation can go up and down depending on what season you choose to go.
Having insurance while you are traveling outside your home country is very important. Make sure that you have one too, to keep you safe in your trips around the world.
CZECH REPUBLIC FOOD: 43 BEST CZECH REPUBLIC DISHES AND TRADITIONAL FOOD IN CZECH REPUBLIC TO TRY
CZECH REPUBLIC DISHES: TRADITIONAL FOOD IN CZECH REPUBLIC
1. SVÍČKOVÁ NA SMETANĚ (MARINATED SIRLOIN)
Svíčková na smetaně is a braise beef dish top with a rich, creamy parsley root and carrots sauce. It’s frequently serve with cranberries sauce and whipped cream on the side. The creamy gravy, created with mashed veggies and sour cream, is the dish’s signature. Svíčková na smetaně is generally serve with soft Czech bread dumplings, a mildly tangy cranberry sauce, whipped cream, and a slice of lemon.
2. SEKANÁ PEČENĚ (BAKED MINCE MEATLOAF)
Sekaná pečeně is produce by blending 1⁄2 pork and 1/2 minced beef with bacon, onions, and garlic slices. Herbs like marjoram and parsley are occasionally include as well. It is sometimes supplement with streaky bacon and stuff with hard-boiled eggs or different veggies and shape into loaves. Sekaná pečeně is typically slices and consume as a main dish, preferably boiled or mashed potatoes on the side.
3. GULÁŠ (STEW)
Guláš is a pork stew with a bunch of onions that is traditionally eaten with bread dumplings and dark bread slices. It’s a popular winter lunch, and it’s also one of the simplest and most affordable Czech meals you can order in a typical restaurant. Guláš is typically serve with csipetke pasta or bread and is mostly consume as a filling meal.
4. VEPŘO KNEDLO ZELO (ROASTED PORK)
The most typical Czech meal you may order in a restaurant is Vepřo knedlo zelo. It’s simply roast pork with dumplings and pickle cabbage on the side. Plain bread dumplings are serve with this meal, but potato dumplings have been known to occur in their place. Several Czech families offer Vepřo knedlo zelo as a typical weekend meal, and it’s also frequently serve as the centerpiece of Christmas dinner.
5. PEČENÁ KACHNA SE ZELÍM (ROAST DUCK)
Roasted duck is refers as pečená kachna se zelím in the Czech Republic. Caraway seeds and thyme are commonly use to season the duck, which is then slowly roast in the oven until golden brown and crispy. It’s usually serve with potatoes, bread dumplings, braise red cabbage, and, on rare occasions, a thick sauce prepare with duck fat and flour. Traditional restaurants frequently serve pečená kachna se zelím, while homemade versions are frequently serve as a weekend meal or as a main dish on special occasions.
6. BRAMBORÁKY (POTATO PANCAKES)
Bramboráky, adelicious potato pancakes that are one of Czech cuisine’s best known delicacies. They’re prepare with grated potatoes, eggs, freshly grated garlic, and classic seasonings like thyme and peppers. The combination is pan-fry until crispy, and the form is determine by particular tastes. Bramboráky are typically serve plain, with ketchup or mustard on the side, they should be serve boiling hot and as new as doable.
7. KULAJDA (POTATO & MUSHROOM SOUP)
A floury roux serves as the backbone for kulajda, a smooth dill soup. Every Czech area and household says to have their own unique variation with this flavorful sauce. Usually modern versions include mushroom and potato, either sour cream or boiled eggs thrown in for good measure. Kulajda is a traditional, comforting meal which is serve during the cold months.
8. RAJSKÁ OMÁČKA (BEEF IN TOMATO SOUP)
Rajská omáčka, a rich tomato sauce, is one of the most famous seasonings in classic Czech cuisine. It’s create with an uniform blend of puree tomatoes that’s been cook until the correct consistency is achieve. Peppercorns, spice, sugar, and bay leaves are commonly use to enhance the mildly sour flavor of tomato, whereas pure basil and thyme are frequently use in summer types. The word rajská omáčka is sometimes use interchangeably with a meal consisting of boiling beef slices serve over bread dumplings and a creamy tomato sauce.
9. MORAVSKÝ VRABEC (MORAVIAN SPARROW)
Moravský vrabec is a popular pork dish in the Czech Republic. Comes with sauerkraut and dumplings on the side. It ought to have the distinctive taste of fatty pork, onion, garlic, and cumin, if it’s serve with cabbage or stew spinach. Creamy and thick, Moravský vrabec is finest savor with such a bottle of cool beer.
10. ZELŇAČKA (CABBAGE SOUP)
Zelňačka is a classic sauerkraut soup from the Czech Republic. Despite the fact that there are several variations of this Czech classic, the majority of them contain sour cabbage, potatoes, crème, and classic Czech smoky meat. This homely soup can be saw on the menus of traditional Czech pubs and is thick, hearty, and heavily season with caraway seeds and smoky paprika. Zelňačka is generally serve with fresh bread on the side and can be consume as an appetizer or a filling full meal.
A typical Czech bean stew called fazolová. This hearty stew is among the most popular in the area, and can be discover on the menus of several classic eateries. Fazolová is traditionally serve hot and is mostly consume as a filling starter.
12. HOUBOVÝ KUBA (BARLEY WITH MUSHROOMS)
Houbový kuba is a Czech casserole to make over pre cook barley and a variety of dry woodland mushrooms. It is usually spice with caraway and marjoram and baked till crispy before being serve hot. Houbový kuba is typically serve as a side salad during Christmas Season meals because of its unique charm and rich, rich tastes.
13. ŘÍZEK (BREADED CUTLET)
Řízek is the Czech version of the popular Austrian Wiener schnitzel, it is compose of thin, braise pieces of meat that are encrust in a mixture of breadcrumbs, flour, and eggs. After that, the meat should be gently cook in either oil or butter. On the side, Řízek is commonly present with mashed or simple boiled potatoes.
The meat meal tatarák is prepare with using uncooked beef mince or horse flesh. It’s serve with capers, onions, pepper, Worcestershire sauce, or other spices, which are often offer individually to the customer to enhance to flavor. A egg yolk is frequently place at the top of tatarák.
Klobásy is a delicious food that originated with Czech immigrants to Texas. The meal is to make over with same dough like kolaches, but rather than fruit, it’s stuff in kielbasa sausage. Klobásy is a traditional breakfast and lunch dish.
16. ČESNEČKA (GARLIC SOUP)
The finest remedy for a sick or a hangover is Česnečka. The stew usually contains potato, pork broth, onions, and traditional spices like as caraway and marjoram, in addition to garlic. Česnečka is typically serve as a starter and is typically garnish with shred cheese and crispy crackers.
17. BRYNDZOVÉ HALUŠKY (CZECH GNOCCHI WITH SHEEP CHEESE)
Bryndzové halušky is an easy and concise food made up of three ingredients like haluky, bryndza, and bacon. For Slovaks, this rich food is a source of pride. Bryndzové halušky represents authentic Slovak cuisine, it is basic, uncomplicated, and authentic.
18. SMAŽÁK (FRIED CHEESE)
Smažák is a cheese-based Czech and Slovak meal which is popular across both republics of the historic Czechoslovakia. Both in nations, this is a popular street meal. Children loves smažák because it is a cheap mainstay in canteens.
MORE CZECH REPUBLIC FOOD: CZECH REPUBLIC CUISINE DESSERTS TO TRY
19. TRDELNÍK (SPITS PASTRY)
A tube shape pastry is refer as trdelník. Delicious yeast dough is wrap in powdered sugar, coat in butter, and spit-roasted on charcoal to make the pastry shells. Trdelník shells can indeed be decorate with extra ingredients like crush walnuts or powder cinnamon when they’ve been bake, but they’re usually full by ice cream and whipped cream.
20. ŠVESTKOVÉ KNEDLÍKY (PLUM DUMPLINGS)
Švestkové knedlíky are delicate, luscious plum dumplings that are one of the mainstays of classic Czech cuisine. They’re made using dough that’s been flavor, potato-base, or made with soft cheese and roll around whole pit plums. Švestkové knedlíky is traditionally serve as a dessert or as a delicious main meal.
Makowiec, is a classic Polish dessert in which poppy seed spread is sandwich among sheets of dough. To enrich the tastes of the cake, raisins, almonds, honey, and orange peel can be use. Makowiec ought not to be very sugary. Makowiec is frequently serve with coffee or tea, and it is regularly bake for special occasions like Christmas as well as other festive season.
22. OPLATKY (SPA WAFERS)
Oplatky are flat wafers that were prepare in the Czech Republic’s Karlovy Vary region ever since mid-eighteenth century, when they were first homebake, by an old, classic dish. As proof, the oldest wafer-making irons may be you can find in the Karlovy Vary Museum. Honey, hazelnut, almonds, chocolate, vanilla, or cinnamon are sprinkle over oplatky before baking till they are crispy, light, and have develop their unique taste and fragrance.
The first European-style donut was presumably Koblihy, which has been adopt by particular kinds in those other nations. This pastry was make with sweet dough which is deep fry till crispy and golden just on exterior and delicate, lightweight, and fluffy on the inside. Sweet variations of the Koblihy grew popular, but they remain firmly connect with Carnival, the joyful season preceding Christian Lent.
24. MARLENKA (HONEY & WALNUT CAKE)
Marlenka is a one-of-a-kind honey cake by an old Armenian secret recipe, while Jazzve serves superb arabica coffee made in the ancient Armenian method.
25. ŽEMLOVKA (BREAD PUDDING)
Žemlovka is a typical Czech and Slovak bake delicacy compose up of layers of bread and fruits. It’s commonly using rohlk or veka, that are fine white bread rolls steep in sweet, slightly sweet milk. Žemlovka is usually make using slightly sweet apples, although it could be make with peaches, pears, or plums.
Knedliky are from Czech, it is a sweet and savory dumplings that is make from a variety of components. It ought to be aromatic and flavoursome at all times. Knedliky are the best and most popular side dish, usually serve with roasted meats and robust soups.
27. OVOCNÉ KNEDLÍKY
Ovocné knedlíky are delicious, fruit-fill Czech dumplings which come in a variety of flavors across the nation. They’re create with leaven or potato dough, or a wheat flour and fresh quark cheese combo. Ovocné knedlíky are generally serve as a dessert, but they can make a delicious sweet snack.
28. RÝŽOVÝ NÁKYP
Rýžový nákyp is a typical Czech and Slovak rice pudding serve as a main course. Rice is boil in cold milk and afterwards mix it with eggs, sugar, butter, vanilla, and beat egg whites. A hearty bowl of soup is frequently serve before rýžový nákyp.
29. BUCHTY (SWEET BUNS)
Buchty are yeast buns of Czech Republic which are load with a variety of sweet fillings. They’re create with a light, fluffy dough that really is flavor with delicate vanilla or citrus extracts on celebration. Despite the fact that there are many local and trendy buchty types with various fillings, the delightful delights are generally consume simple with such a dusting of powder sugar on top.
Vánočka is a braid puff pastry bread that is generally flavor with alcohol and lime juice, but raisins and almonds are frequently added. The word vánočka , the Czech word for Christmas, inspired the name of this delicacy. Whereas the dough is rising for vánočka, it is customary to hop up or down and remember of beloved family members and friends.
31. PALAČINKY (CREPES)
Palačinky is a tiny crêpe-like pancake that originate in Greco-Roman times. The dessert is very popular in the areas of South and West Slavic. In those other parts of Central and Eastern Europe, palačinky is also well-known.
32. MEDOVNIK (HONEY CAKE)
Medovnik is a famous Russian layer honey cake compose of honey-infused, nearly biscuit-like cakes cover in light creamy sheets. The custard is commonly made with whipped cream or other mixes of condensed butter and milk, however there are many varieties of the cake. Medovnik is typically serve on special events and is customarily adorn with chop walnuts.
33. ŠTRÚDL (APPLE STRUDEL)
Štrůdl is a classic pastry dish with a long and illustrious tradition. It is among the most popular foods in Austria. Štrůdl is a sweet treat to make out of thin dough sheets fil with a delicious apple filling.
34. PERNÍK (GINGERBREAD)
Perník is a soft ginger spice bundt cake, according to the name. It’s most often use to denote cinnamon, garlic, nutmeg, spice, and ginger spice classic Czech cookies. Perník are typically cut into various shapes and adorn with chocolate, yogurt, cut almonds, candies, and sugary glaze, or simply coat using icing sugar.
CZECH REPUBLIC DRINKS: WHAT DRINKS IN CZECH REPUBLIC TO TRY
Frobrig, a British doctor, invented Becherovka. He pass the secret down to Josef Becher, he improve it and first commercialize it as a medical cure in 1807 under the name English Bitter. Given the political and military turmoil of the twentieth century, Becherovka has remain a popular Czech item, with the ancient, secret formula continuing in use.
Absinthe is derive from a neutral alcohol which has been blend with a plant combination. It wasn’t until the 1800s that it was recognize as an alcoholic drink. Absinthe and distill liquor drinks were traditionally use as medicinal tonics.
Slivovice, often call as slivovitz globally, is a clear, powerful liquor sweeten plums. It’s produce all over Eastern and Central Europe. Slivovice is best serve neat in a shot glass, ideally well chill.
Staropramen Brewery inside the Smíchov district of Prague. This is the Czech Republic’s second largest brewery. Staropramen was established in 1869, and the registered trademark Staropramen is still use today.
Kompot is a tasty non-alcoholic drink that can be serve hot or cold depending on the weather and traditions.
40. PILSNER URQUELL
Pilsner Urquell is a delicious and drinkable Pilsner with a strong focus on bitterness. With an excellent balance of sharp hops to light grain, this beer has a sharp, clear aftertaste. Pilsner Urquell was the very first pale lager in the world.
Budvar is an excellent beer since it is made with outstanding ingredients and brewed by good brewers. They produce it in a labor-intensive and time-consuming manner. Budvar‘s integrity is better done by the fact that it is made in its hometown, in a country that takes pride in its beer.
The Pilsner Urquell Brewery in the Czech Republic produces Gambrinus. In the Czech Republic, it is one of the most recognizable brands.
Since 1874, Kozel has been a Czech lager. This finely malty beer with a 4.6 percent alcohol by volume is regarded as a superb beer at both domestically and overseas. Kozel does have a smooth, somewhat bitter flavor, a delicate malt and hops aroma, and a superb sparkle.
BEST TIME TO VISIT IN CZECH REPUBLIC
In Czech Republic every season brings out a different side. Summer takes place during the months of June-August in these months you’ll experience a high temperature. September to December the temperature cools down quite a bit and it is the perfect time to enjoy long walks through stunning neighborhood.
And Spring season during the months of March-May is the best time to visit Czech Republic. It starts out with chilly and gets warm, it is a perfect time to spend the day exploring the city’s beautiful garden, at night it remains pretty cold.
Hope you liked our Czech Republic food blog post. Which one in the list of Czech Republic dishes is your favorite one? Did you like traditional food in Czech Republic and Czech Republic cuisine? Let us know in the comments below.
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