Food & Drink
Czech Republic Food & Drink
Explore Food & Drinks in Czech Republic
Traditional Czech food is your doctor’s worst nightmare: generous servings of fatty meats served with high-calorie dumplings, gobbled down with an endless supply of cold, Czech beer.
Whilst not the healthiest food, Czech cuisine does not disappoint with an array of mouthwatering meats, hearty soups and extensive range of sweet or savoury dumplings. With pubs and eateries being a vibrant gathering place for Czech people, food and drink offers a tasty window into Czech culture, one meal and beer at a time.
Traditional Czech Food
Czech Republic food staples consist of mainly svíčková na smetaně (roast beef with sour cream and spices), pečená kachna (roast duck) and moravský vrabec (pork stew). Meals are often served with cabbage and dumplings, and overall are quite similar to the Polish and German food across the border.
Knedlíky (dumplings) are what Czech food is really about though, with a wide variety ranging from plain (great for mopping up meaty sauces and stews) to ovocné knedlíky (fruit dumplings), a popular Czech dessert. Palačinky (crêpes) are another famous dessert which are a must try when you visit the country.
Many pubs have a section in the menu devoted to nibbles to chow down with your beer. Popular snacks include beef or pork klobásy (sausages), párky (frankfurters), Hungarian style langos, syr (cheese) and brambůrky (sliced potatoes).
Pub culture is huge in Czechia, and the snacks are cheap, deliciously simple and a great accompaniment to whatever beer you choose.
In the Czech Republic, Pubs are the beating heart of the country, acting as social hubs throughout towns and villages, and the beer is the lifeblood that keeps things flowing.
With high quality beer at cheaper-than-water prices, it’s not surprising that the Czechs consume more pivo (beer) per capita than anyone else in the world.
You might be expecting an ice-cold beer, but a typical Czech beer is served at cellar temperature (6°C to 10°C) with a significant creamy head. Ordering a beer is also different than most countries, where you’ll receive it in a půl-litr (0.5L) glass, unless you request otherwise.
Traditionally, Czech pubs offered only a few taps all coming from the same brewery with a few different beers. Now, as consumer tastes change and people are more interested in exploring different flavours, more pipes have been added to offer a rotating range of beers from various independent regional breweries.
White wine is also a popular drink in Czech Republic, with the Southern Moravian regions known for producing some fine whites. The history of wine production dates back to the 14th century when Charles IV imported vines from the French province of Burgundy. Hundreds of years later, these vines are producing delicious grapes on the very same slopes where they were first planted.
Becherovka is probably the most characteristic spirit in the Czech Republic. This bitter tasting herb liquor is produced in the spa town of Karlovy Vary and is often served as an aperitif. It is common for locals to take a shot of Becherovka at the beginning or end of a larger meal – often both.
Slivovice, a strong plum brandy, is also another popular spirit in Czechia, along with the notorious Absinthe.
Absinthe is the most potent locally produced spirit and is banned in many countries due to its high alcohol content. Absinthe is legal in the Czech Republic, and is typically sipped slowly, mixed with ice cold water.