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Czech cuisine

The most famous Czech cookbooks


The Domestic Cookbook or an Essay on Meat and Lenten Meals for Bohemian and Moravian Daughters written in 1826 by Mrs Magdalena Dobromila Rettigov, the legendary Czech cook. The second most famous Czech cook is Marie Jank-Sandtnerov, whose 1924 Book of Budgets and Cooking Recipes is still published in the Czech Republic. The first Czech-language book of recipes published in America was written by Marie Rosick; it was published in 1904 and was called the Czech-American Domestic Cookbook.

Love passes through the stomach


This is one of the most popular Czech sayings. The key to aCzech heart lies on a plate and naturally in a glass of beer. To become familiar with Czech cuisine means to become familiar with what Czechs and Moravians are really like.
Czech cuisine is traditional, it has evolved over centuries and has been influenced by the gastronomy of surrounding countries. During the period of the Austro-Hungarian Empire it was mostly influenced by Austrian, Hungarian and Bavarian cuisine, but we must also point out that the surrounding countries also adopted all sorts of traditions from Czech cuisine. A typical Czech cook always cooked primarily using ingredients that could be grown athome grains, legumes and potatoes. The same applied to meat beef, pork and chicken ran about the yard, game ran wild in the woods and fish were waiting to be caught in the river or pond. Food and cooking has always played an important role in Czech history. The first cookbook was published as early as 1535 and even Jan Amos Komensk described period kitchen equipment in detail inhis work titled Orbis Pictus. Globalisation has introduced the fashion of fast food to the whole ofEurope, the tendency to eat the same things worldwide is strong, but national tradition simply cannot be supressed and Czech cuisine inparticular would not let anyone dictate to it, if only because it mostly arose from poor conditions, from people who only had little to lose. When you discuss local cuisine in the Czech Republic you will very quickly arrive at sentences such as like our grandmothers used to make it. Czechs areconservative, which isprobably why they have retained much ofwhat todays hurried times have swept out of national cuisines. And,onthe following pages, wewill attempt to convince you that it is amazing andheavenly food.

Good food and drink extend your life. Food and drink hold the spirit and body together. Eat until half full, drink until half full. God gave people food, the devil gave them cooks. Hunger is the best cook. Hunger is thirst in disguise.
Czech sayings about food

Soup is the foundation

Potato soup

Soup is the foundation, who doesnt eat it is amidget, has been said in Czech lands since time immemorial. You cannot imagine Czech cuisine without soup; it is a prelude that warms your body, intoxicates you with its aroma and attunes the taste buds tosubsequent courses, and it is a ceremonially decorated gate into the realm of traditional Czech feasting.

Tripe soup

Potato soup is undoubtedly the queen of Czech soups. It is made alittle differently in every region and the recipe is frequently kept asafamily heirloom. But it is always a symphony of earthy flavours, root vegetables, fragrant mushrooms and chiefly potatoes, with a light hint of garlic and the distinct bouquet of marjoram, the princess ofCzech herbs. Tovisit the Czech lands and fail to taste tripe soup is asin, which you will not be absolved of even during the Last Judgement. It is said to be ahangover cure because its ability totransform a stomach roiling from the effects of alcohol into a cosy and comforting room is legendary. This elixir is prepared from finely chopped cows stomach, which should not frighten you. Courageous eaters are rewarded with the piquant flavour ofpaprika and garlic, crowned yet again with the essential marjoram. And imagine how good the beer tastes with this soup

Kulajda

Kulajda

And the third speciality kyselo (sour soup). Nowhere else will you certainly taste a soup made from bread starter, potatoes, mushrooms and the finest cream, slightly sour, smelling of mountain meadows and pine forests. Kulajda is cooked instead of kyselo in some regions. This is a strong and thick mushroom soup with cream and the essential egg. Dont ever skip the soup fanfares calling you to eat; itwould be a grave mistake.

More typical soups


Garlic another hangover cure, some make itstrong, some even stronger Beef or chicken broth meat broths have always been considered a cure for all ills, they warm, strengthen, soothe Lentil a miracle fragrant with garlic and bacon, thebasis of the New Year meal apparently itattracts money like a magnet attracts a needle Goulash a thick and strong treasure for all lovers of filling soups Carp the basis of the Christmas Eve supper, anextract of the best that makes a carp a carp

Making soup noodles

The alchemy of soup thickeners


Poached eggs boiling water with vinegar is capable of conjuring up a silky white concealing a runny yolk. Thousands of types of dumpling from traditional liver through semolina to yeast dumplings Noodles hair noodles, with mushrooms, fritata noodles, pancake noodles aslong as there are lots of them!

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Where can you find Czech soup? You can tell a good Czech restaurant by the soup. Allrestaurants offer soup try U Bulnka in Blatovice, East Bohemia, for example.

Not just meat by far

Trout fried in butter

The fact that meat is very important in Czech cuisine does not mean that it does not contain numerous other ingredients. Various vegetables, legumes, grains and mushrooms are also used in cooking.

Roast duck with dumpling and sauerkraut

Probably the most famous Czech dish is roast pork with dumplings and sauerkraut. It comes in many forms and is loved and also condemned unjustly. Current healthy eating trends consider itavery balanced meal with all the essential components you just have to order it where they know which meat to use and are capable ofcooking it in a healthy manner and serving it in the correct proportions. Besides pork, all parts of which are cooked in Czech cuisine, poultry is also a favourite of Czechs, particularly golden roast duck with dumplings and sauerkraut, rabbit and game. Dishes made from potatoes are also typical and very popular for example the very intricately flavoured potato pancakes, particularly if they are served with smoked meat. Freshwater fish enthusiasts will also be ecstatic pikeperch flavoured with caraway seeds, trout fried in butter, or the very unusual blue carp a gently poached fish with vinegar poured over it are true delicacies.

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Carp plays an important role chiefly at Christmas and in most households it is the main course at Christmas Eve dinner, most frequently fried and served with countless variations of Czech potatosalad. Encounters with vegetarian dishes are also more and more frequent cabbage in particular, cooked by a multitude of methods, characterises Czech cuisine. It is fantastic when braised. It would be a mistake tonot try meals made from cauliflower for example cauliflower brain isexcellent or the Czech way of cooking spinach, strongly flavoured with garlic served simply with potatoes and fried eggs. Anyone who really wishes to become familiar with Czech cuisine should make the effort to find a restaurant that cooks sour lentils ormushed peas, because these are truly immortal and unexpectedly delicious traditional dishes.
Where can you find fish Freshwater fish are the pride of Czech cuisine. To find them you can travel to South Bohemia, the region of fish and ponds. upina Restaurant in Tebon is a guaranteed tip. Or make a trip to Tebo in South Bohemia at the end of August to see the Tebo Fish Celebrations.

Pig slaughter
A home slaughter of a pig, which was lovingly fed the whole previous year, used to be the norm. It also used to be a social event linked to many customs. Today you can take part in a traditional Czech pig slaughtering event at some of the fairs or advent markets held during the Advent period. Pork feasts are a reflection of pig slaughter at pubs and restaurants. Acalorific but unique and very typical experience..

A nation of mushroom pickers


Czechs are undoubtedly more gatherers than hunters. For example looking for and picking mushrooms is a very widespread and strong passion. Very few nations are willing to set out for a wet forest en masse on weekends at five a.m., wander through wet scrub for several hours, allwith a very uncertain result. Mushrooms are also called the meat of the poor here. So it is no wonder that Czech cuisine is familiar with tens of methods ofcooking mushrooms mushroom sauces and goulashes, pancakes, fried breaded mushrooms, baked mushrooms, mushroom omelettes, cakes, dumplings

Christmas Eve carp with potato salad

Dumplings everywhere you look


If Czech cuisine has a pivotal point, something exclusive and unique, then it isdefinitely the most widespread side dish dumplings. They are the touchstone of every cook, andalso every housewife. Recipes are passed down through the generations. Czechs are not as well versed in anything else, apart from beer, as they are in dumplings they are capable of appreciating dumpling works of art, as well as condemning failed attempts.

The bread dumpling is the forefather of Czech dumplings. The leavened dough made from coarsely ground wheat flour is enriched with cubes of white bread. Simple? Not really dumplings are a trap for cooks. A good dumpling should be as light as a breath of fresh air, as fluffy as a pillow and so soft it can be cut by light pressure of a fork and it must have an irregular, porous surface so that it is capable of soaking up the sauce or gravy. There are so many rules to follow Flour kept at room temperature must have air incorporated, the bread must be two days old, the milk tepid, the dumpling should be turned when cooking and should be pricked with a fork and lightly brushed with oil after being removed from the water When it turns out right, though, it is the manna of gods. Bread dumpling has uncountable offspring and relatives. The most famous is the potato dumpling. Grated boiled potatoes are lovingly kneaded with flour and semolina, gently placed in boiling water and then sliced immediately after being removed
Roast duck with an assortment of dumplings

Anyone trying to prepare dumplings elsewhere than in the Czech Republic willfail.

The origins of the dumpling


It is not clear where the first dumpling was cooked, but it is certain that it was somewhere in Central Europe. It is said that in 1266 the wife of the Deggendorf mayor drove away a spy from the army of King of Bohemia Pemysl Otakar II by throwing dumplings at him. Dumplings are even mentioned in the works of Czech reformist preacher Jan Hus (who lived at the turn of the 14th century). However, there can be no doubt about where the dumpling isat home now.
Making hairy dumplings

There are tens of recipes for making dumplings in the Czech Republic. You should not skip hairy dumplings in particular. Of course hairy dumplings dont have any hair, they are called hairy because they have a lovely irregular surface these are small dumplings made ofpotato dough. The secret is in the fact that the potatoes are grated raw, sometimes with half of the potatoes boiled. Hot, slippery and maddeningly tasty bosky are the result. Dumplings are a Czech phenomenon. Legend says that anyone who attempts to cook them elsewhere than in the Czech lands will fail. Soenjoy them to the full.
Carlsbad dumpling an excellent variation on thebread dumpling, made from unleavened dough, enhanced with whipped egg whites and herbs experts cook it in a napkin Bacon dumpling crispy fried bacon and bread are the basis of these spherical delicacies Wholegrain dumpling a light and healthy alternative made from spelt flour and puffed rice isless usual but enticingly tasty Mushroom dumpling chiefly as accompaniment to game, wonderfully fragrant and soft dumplings with a mixture of fresh mushrooms

Dumplings as the main meal Dumpl


What used to be the the food of the poor isfrequently offered by renowned restaurants isf today. Make sure you ask for fried dumplings to with eggs, or with onions or for fried dumplings with mushrooms. Dumplings stuffed with smoked meat are also anunforgettable experience. a

Sauces are a Czech phenomenon

Sirloin cream sauce

If you seek for what makes Czech cuisine different fromothers, you will inevitably come across sauces. If you were able tolook into a typical Czech household, you would probably catch the family over a meal with a sauce. Thick, probably creamy, spicy, distinct and most importantly inlarge amounts. There doesnt have to be much meat, but dumplings richly smothered in sauce that is what many Czechs like. Itcould even be said that sauces are even more popular thandumplings because they are frequently eaten withpotatoes, rice, pasta or even simply with bread.

Sauces of a hundred flavours fla


Mushroom with cream or without, made from fresh mushrooms or dried, this sauce always has thepleasant flavour of sunny forest glades Znojemsk a piquant, slightly sour sauce based ontheflavour of pickled gherkins Horseradish a creamy sauce based on grated horseradish with a remarkably distinct flavour and aroma Plum a unique combination ofplum jam and dry red wine with a faint aftertaste ofcinnamon and ginger and a trace ofrum, excellent with meats

Preparing a good, distinctly flavoured sauce requires a little more than being able to cook. The cook will not manage without a sense of combinations of ingredients and the ability to recognize even the slightest variations of flavour. A small pinch of spice or other ingredient, or a traditional knack, are frequently essential. A good Czech sauce has a smooth consistency, a shiny surface and perfectly balanced flavours. And the most famous sauce? Definitely beef sirloin in cream sauce. This is the cornerstone of Czech cuisine, the family silver, this sauce decides whether we call someone a master cook.

Plum sauce

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It must have clear tones of root vegetables, a delicate but clear flavour of meat and cream, a trace of bay leaves, a light but very slightly sour flavour and it must not be too smooth No, it cannot be described, even in verse, it must be tasted. The lemon slice topped with preserved cranberries is naturally a part of the correctly served jewel of Czech sauces.

Sweet fantasy
Another cult sauce is tomato sauce. The disputes led by enthusiasts who love the slightly sweet sauce made from tomatoes, with a piquant flavour of dark spices, have been ancient. Should atypical Czech tomato sauce include a pinch of cinnamon, grated gingerbread or a sprig of thyme? The irreconcilable camps will never agree on this. However, the unusual flavour of all versions isidentically surprising. And the third one is dill sauce, one of the most unique and most boldly flavoured heights of Czech cuisine. A subtly sour-sweet, boldly aromatic creamy sauce honouring the most fragrant herb in Czech gardens, dill. Those who enjoy its flavour will travel to the ends of the earth to taste it (and will end up in the Czech Republic of course).
Black sauce is proof of the inventiveness ofCzech housewives. The unrepeatable flavour of grated gingerbread and dried fruit, combined with avegetable flavour and the delicate bitterness ofblack beer, makes Czech Christmas unique itisserved with boiled fish or classic sweet Czech vnoka bread.

Dill sauce

Goulash faith
Beer calls for goulash, says pub wisdom. Even though this is originally a Hungarian dish, it has become so naturalised in the Czech Republic that goulash tournaments are held here and every proper pub cooks its own version whether it thickens the sauce using flour, bread, or onion. Goulash is simply a well loved adopted and wonderfully adapted son.

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Beer or wine?

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Beer from birth to tap As well as visiting a pub, another fascinating experience is an excursion to one of the beer breweries in the country for example the one in Velk Popovice byPrague (www.kozel.cz), where they will give you atour of the cult Velkopopovick Kozel plus you will be able to visit the typical pub called Kozlovna, or the Chodovar brewery inChodov Plan by Marinsk Lzn (www.chodovar.cz). A tour of the Shrine ofbeer and hops beer museum in atec, West Bohemia (www.chchp.cz), where you can visit the Chmelfest orDoesn celebrations with a little luck, is guaranteed to be a thrilling experience.

Beer is a sure winner in the Czech Republic, but wine has begun to rapidly catch up recently. Czechs relationship with beer, the national beverage and liquid bread, is hearty and solid. It is a social blunder to omit visiting a beer house at least once when in the Czech Republic, because the pub has been a platform of popular wisdom in the Czech lands since time immemorial. Czech beer is renowned and honoured the world over and, what is more important, it is excellent!

And this doesnt simply concern the guaranteed quality of the most famous brands Pilsner Urquell and Budweiser Budvar, as nearly 500 varieties of beer are produced in Bohemia and Moravia, some ofthem in fairly small family breweries! Each one is different, original and interesting.

Where is the best beer drawn? An uncountable number of pubs fight for this honour. Try Purkmistr Pivovarsk dvr Restaurant in Plze for example.

Doesn in atec

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However, wine has also had an ancient tradition in Bohemia andparticularly in Moravia. A great number of varieties are grown here many of them native to this country, for example white Aurelius, Plava, Mopr or the red variety Andr. Wine here isvaried, surprising, rich, with a distinguished character. Speaking ofgastronomic experiences, then a visit to a typical Moravian cellar with its unrepeatable atmosphere, lively music, hearty singing and chiefly a tasting of the wine treasures using the until you cant take anymore system, is one of the most powerful ones. And if you hanker for something a littler stronger, there are two jewels in the Czech lands Slivovice, distilled with love and centuries ofrefined care from the beloved plums, and Becherovka, aunique herb liqueur made from thirty-two herbs and spices. Nevertheless, the Czech Republic also has a speciality among soft drinks traditional Kofola, which was developed in 1959 asacounterweight to western colas and is still successful competition to them. Drink it wherever you want, but if you wish toexperience it as the Czechs love it most, drink it drawn from the tap.

Open Cellars Festival in Sout

h Moravia

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Travelling in search of wine You can taste wine right where it is born and you can even make the experience more exciting by travelling in search of wine on bicycle, because South Moravia has an abundant network of winegrowing cycle routes passing among the vineyards and the most popular cellars (mvs.timetree.eu). You can map Moravian rose wines on Rose wine days in Mikulov (www.wineofczechrepublic.cz) and you can visit the Znojmo historic wine harvest festival for the most original atmosphere parade re with a parad de ofhistoric figures and tournaments ents with knights on horseback. (www.znojemskevinobrani.cz).

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Cold meals are the best accompaniment to beer


Czech cuisine has never been enthusiastic about typical cold starters, because soup has held such a strong position. But this doesnt mean that there is a poor offer of cold dishes in the Czech Republic. Quite to the contrary, beer snacks arethe most important and the most varied.
One of the greatest experiences with Czech cuisine is to enter agood beer house and be amazed at the quantity and inventiveness ofthe snacks it offers, creating an excellent harmony with the bitter flavour of the Czech national treasure. Utopenci pekky with plenty ofonion, pickled in a sour brine for at least two weeks, are legendary. Additional ingredients and flavourings are protected and kept as secret as battle plans the result is a little different in each ea ch h pub, pub ub,, bu but t always alwa al wa w ay unusually and brutally excellent. And what is a pekek? A solid and simultaneously flexibly soft, fragrant and juicy smoked meat sausage, slightly salty, very meaty and containing pieces of smoked fat.

Utopenec

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Marinated hermelin cheese

Not far behind in popularity are marinated hermeln a cheese with a cultivated white mould, flavoured with onion and chilli peppers, marinated for the appropriate period in oil, which must melt in the mouth, and naturally the indispensable and devilishly good tlaenka (brawn) with vinegar and onion: small pieces ofpork or chicken, set in a jelly made from boiled connective tissues. Fish delicacies occupy an independent position zavine, neat rolls of fish fillets pickled with vegetables in a sour brine are excellent, as are matjesy or peene (soused herring). The atmosphere of a Czech pub, with a harmonica player frequently appearing to play playful folk songs, is simply determined by the delicacies served on the plates and boards as well as the beer, because Czechs know that beer accompanied with something to eat tastes twice as good.

Chlebky: A Czech invention


Chlebky (open face sandwiches) were first created by delicatessen owner Jan Paukert around 1916. Aslice of white bread with a spread or mayonnaisebased potato salad, garnished with smoked meat ormeat and vegetables is still a phenomenon present at home celebrations and as a fast food. Ham, with egg and caviar, with Hungarian salami, with roast beef the variety of flavours is unending. You can still visit Paukerts delicatessen today inPrague to buy real Paukerts chlebky.

The most aromatic delicacy


A unique delicacy has been produced in Lotice near Olomouc since the 15th century, so called olomouck tvarky. These small round wheels of mature cheese with apenetrating odour are created from quark without rennet andno preservatives are used apart from salt. Less than one per cent of fat makes them the healthiest and also the most popular beer delicacy, even protected by the European Union. There is even a Tvarky Museum in Lotice, documenting the history and procedure of traditional production.

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Which beer house to visit You will most probably experience the typical Czech pub atmosphere with excellent delicacies to accompany beer in the ern Orel Restaurant inKrom, East Moravia.

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Sweet pleasures

Czech buchty

If Czech cuisine has an inexhaustible variety of something, it is sweet dishes. In contrast to most other cuisines, it is not unusual here for a sweet dish to be served as the main course. Baking in particular is practically a national sport, every housewife boasts her own version of buchty, kole or Christmas biscuits.

The most famous Czech sweet dish, which is even mentioned infairy tales, is buchty. The picture of a baking tray full of beautifully golden and irresistibly fragrant filled cakes sprinkled with icing sugar makes the heart fly and cheers the spirit. You cannot see into buchty isaCzech saying, so it is always a little surprising which filling will make this flavour concert complete. The most classic fillings are poppy seed, plum jam and quark.

Kole have a different appearance in each region of Bohemia and Moravia.

Unlike buchty, kole have a different appearance in each region of Bohemia and Moravia. The most famous are the ones from theChodsko region in West Bohemia and the Wallachian kole from North Moravia. Every region has a different size, filling ordecorative pattern.

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Fruit dumplings

The third phenomenon is fruit dumplings. Whether these are made from quark or leavened dough, they are always fluffy round jewels concealing a hot fruit or jam filling. The topping for this delicacy isvery important quark, fried breadcrumbs, gingerbread all this is combined with sugar and butter and creates a whole so harmonic that the taste buds faint with pleasure. Czechs love garden and forest fruit and particularly plums. Fruit is dried and delicious dried apple rings are born rice pudding and bread pudding is created from fruit or it is served with quark or sugar.

Delicacies across the Czech Republic


The famously delicious Hoick trubiky were born in Hoice below the Giant Mountains, honey flavoured ears originate from tramberk in Moravia, delicate Spa wafers from Carlsbad, and legendary gingerbread from Pardubice

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Visit the laundry room for ducat buns The Star prdelna (Old Laundry) restaurant, boasting a Czech Specials certificate, offers atraditional sweet dish in the magnificent interior of a stone vaulted room in the heart of Prague ducat buns with vanilla sauce. Experience theatmosphere of a classic homely inn.

Unique fruit
Service fruit is a variety of rowan that provides soursweet juicy fruit the size of small apples. Dishes and spirits made from this fruit have been a part ofthe Moravian heritage for generations. There is even aService Tree Museum in Tvaron Lhota, where aregular Service Tree Celebration takes place every April; and a Service Fruit Harvest Festival is held inTravin in September.

Visit Holaovice in search of buchty What is probably the most beautiful Czech village (protected by UNESCO) holds a Farmers Celebration every year in July, which includes a contest for the best South Bohemian buchty.

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Healthy traditions are returning

Salad made from tomatoes and onions

The fresh wind of rational and healthy eating blows through theworld and has also entered the Czech Republic. And now Czechs and Moravians are surprised to find that they dont need to invent anything, that everything is already here, all theyneed to do is leaf through pages of their grandmothers recipes, return to honouring the seasons and eat what is ripening and growing and chiefly think when buying food.

Vegetable salads Czech style


Classic Czech cuisine is familiar with salads as smaller, served in bowls and intended as a side dish to the main course. They are prepared from fresh and also canned vegetables. The most popular salads are: Cabbage salad with horseradish frequently with added onion and apple Sauerkraut salad with caraway seeds and a little dill, frequently with added apple Lettuce salad with a simple sweet and sour dressing Cucumber salad made from fresh grated cucumber, again with onion Carrot salad with apple and lemon juice Tomato and onion salad with vinegar dressing

Large numbers of farmers markets have appeared selling vegetables grown nearby and even forgotten or seemingly untraditional ingredients have begun to make a reappearance lentils, peas, beetroot, asparagus, veal and even snails, preparation of which issurprisingly a centuries old tradition in the Czech lands. Czech cooks are rediscovering buckwheat, millet, spelt flour and groats.

Mushroom kuba

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And so forgotten traditional dishes from the menus of our forebears have reappeared on Czech tables for example kuba, fragrant and crispy mushrooms baked with groats and bacon, buckwheat porridge sprinkled with sugar and cinnamon, kohlrabi cabbage, Easter stuffing with young nettles or, as if it came from a modern book on nutrition, pulka germinated peas fried in butter orzelky unbelievably tasty cakes made from flour, cracklings and cabbage and baked on a pan. Desserts have a new addition: forgotten potato dumplings with poppy seeds It appears that the so-called food of the poor was not simply conjuring tricks inthe kitchen during times of need, butthat it followed wise principles ofthenatural order in food.
Experience the Middle Ages You can return to the traditions of Czech cuisine in medieval times and enjoy them in authentic surroundings with characteristic period service inone of the medieval taverns. Medieval tavern ANNO DOMINI 1471 Prague (www.ad-1471.cz) Medieval tavern Husinec (www.krcma.org) Medieval tavern Dtenice (www.krcmadetenice.cz)
Prague Food Festival

Gastronomic celebrations and festivals You can investigate the variety of Czech cuisine, its traditions and the newest trends at many gourmet events. Prague Food Festival (www.praguefoodfestival.cz) att attractive locations attrac ractiv tive e loca l o ations s inPrague in late May Fish from Bohemia (www.rybazcech.cz) inPrague, Brno and Klokon from July to August Chestfest Asparagus Festival (www.chrestfest.cz) in Prague and Brno in May

Zelky

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Where can you find Czech cuisine?


To enjoy everything mentioned above in the highest quality, inauthentic settings and with friendly service you really needgood advice and recommendations.
To pretend that you will be delighted on entering any restaurant in the Czech Republic would be improper. The CzechTourism Agency has been establishing the Taste the Czech Republic Czech Specials project for several years. This project will minimise the risk and enable ience you to make an excellent choice on where to experience e good quality Czech cuisine. Restaurants, which have acquired a Czech Specials certificate, guarantee quality and professionalism. You can find them in locations attractive to tourists throughout the Czech Republic and they offer perennial national dishes as well as regional specialities. It simply depends what you prefer

For more comfort of choice, the restaurants are divided into three categories:

CS FAMILY nutritionally balanced, tasty and visually attractive dishes made from first-rate Czech ingredients. Great attention is paid to children here and a wide range of varied meals in appropriate portions with interesting names are offered.

CS LIGHT easily digested and healthy meals made from first-rate Czech ingredients, with salads, fish and vegetables predominating. A visit to these restaurants will convince you that typical Czech cuisine can comply perfectly with the current trends inhealthy nutrition.

CS REGIONAL typical specialties from individual regions andareas in the Czech Republic, made from regional ingredients. The gastronomic traditions ofour forebears in modern-day packaging.

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Czech Specials certified stylish restaurants

Unique modern interior U


No Noem Arch, Brno You can taste selected Czech delicacies pr prepared in the spirit of gastronomic trends and with unusual in ingenuity in the unique interior of an ark floating on the boundless ocean. You simply have to order the grilled breast of duck with onion sauerkraut, forest fruit and pork crackling souffl or the larded loin of venison in a wine sauce, served with bread dumplings with buckwheat ormedallion of beef sirloin and confit of veal cheeks, served with mashed celeriac flavoured with vanilla.

Old-fashioned czech atmosphere


Daick Old Fashioned Czech Restaurant, Kutn Hora Enjoy traditional and less familiar Czech specialities in this stylish restaurant, surrounded by wood and the spirit ofhonest hospitality try the smoked breast of goose on a bed of pear salad, wild boar goulash with gingerbread dumplings or raspberries aurum foliatum a dessert garnished with twenty-three carat gold foil. You can alsotaste specialities from the alchemists kitchen

Authentic surroundings witha trace of history


U dlov koule, Jin Sitting in this comfortable interior, surrounded by a mini-exhibition of military items, which the local museum assisted in establishing, you will believe you have travelled back in history to the time of the Austro-Hungarian Empire. You must try the renowned local plum sauce with gingerbread and the Kaldoun duck soup with bread dumplings, leg of rabbit in beer sauce, roast duck, delicate mothers beef sirloin in cream sauce and pork roll with garlic are also all excellent. Have the yeast dough blueberry dumplings or the homemade strudel for dessert.

You can find more restaurants at www.czechspecials.cz


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Dont miss visiting places we mentioned in the previous chapters


1 2 3 4 5 6 7 8 9 10 11 Praha Brno Blatovice Tebo atec Plze Marinsk Lzn Mikulov Znojmo Krom Olomouc 12 13 14 15 16 17 18 19 20 21 22 Lotice Holaovice Hoice tramberk Karlovy Vary Pardubice Travin, Tvaron Lhota Husinec Dtenice Kutn Hora Jin

The official tourist presentation of the Czech Republic www.czechtourism.com www.czechspecials.cz Published by CzechTourism Text: Rostislav Kivnek Photos: Vt Mdr, istockphoto.com, SUNDAYPHOTO EUROPE, a.s. Translation: Skivnek, s.r.o. Design: Cyril & Metodj, s.r.o. Year: 2012

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19.9.2011 16:11:55

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