CZECH CUISINE

Czech cuisine will come as a pleasant surprise to gourmets. Although the cuisine shows influences from neighbouring countries (Hungary, Austria and Germany), the greatest inspiration remains traditional old Bohemian recipes. The basis of Czech food are ingredients which could be grown at home – above all grains, pulses, potatoes and meat. From these seemingly simple ingredients superb and imaginative dishes were made which can only be found in Czech cuisine. These include Czech dumplings, a rich selection of sauces and soups, sirloin in cream and the signature dish, pork and dumplings with sauerkraut.

Dumplings:
If we want to identify a phenomenon peculiar to Czech cuisine, somewhat surprisingly neither meat nor any other special ingredient comes into the equation. It is a side dish! Dumplings are made in other places other than the Czech Republic, but the Czech version has the right to be called unique. Apart from the classic dumpling made from dough, there are Carlsbad dumplings, so-called ‘hairy’ dumplings (made with raw potatoes) and potato dumplings. Potatoes have become such a part of Czech cuisine that there are countless way of preparing them. In addition to chips and mashed and boiled potatoes, why not try a typical side dish to meat or goulash – potato pancakes.

Regional specialties:
Regional specialties are one reason to take off on a gastronomic tour of the Czech Republic. In Prague there is Prague Ham; South Bohemia is the centre of attention around Christmas time thanks to its Carp farms; Pardubice gingerbread is a favourite among children across the country. Mature Olomouc Cheese is adored by some, hated by others. The specific aroma of the cheese is what people love or detest the most. Frgale, large circular tarts with several fillings are a speciality of the Wallachian Region, while tarts filled with cottage cheese and decorated with jam can be enjoyed in central and southern areas of Moravia.

Special Christmas and Easter dishes:
Christmas dinner wouldn’t be the same without Carp and potato salad. Another integral part of the Czech Christmas celebrations are Christmas cookies. Some of the ever-presents on Czech Christmas tables are honey gingerbread decorated with icing, vanilla rolls, Linz pastry and Christmas loaf with raisins. Baked sweet dishes at Easter reflect Christian symbols: Lamb shaped sponge cake are baked in special moulds and other types of cakes and doughnuts are also prepared.

Traditional Czech Sweets:
Even in the dessert category we begin with dumplings. Sweet dumplings made with dough, semolina or cottage cheese are filled with fruit, sprinkled with poppy seeds, grated cottage cheese or nuts and dowsed in melted butter. If this has got the juices flowing, what about buns filled with vanilla sauce, potato cones sprinkled with fried breadcrumbs or pancakes with fruit or marmalade. Apple strudel is just as good in the Czech Republic as it is in other countries, and you won’t find such good traditional doughnuts with poppy seed, jam or cottage cheese fillings anywhere else.

Czech beer:
Beer is regarded by the Czechs themselves as their national drink – whether dark, light, mixed, wheat. There are over 470 different types of beer in the Czech lands. In all Czech restaurants, beer gardens and clubs quality beer is an essential part of the experience. The very best types are the world-renowned light and dark lagers. The atmosphere of a typical Czech pub and the sense of a relaxed conversation among friends are essential for the beer consumption ‘ceremony’.
Brewery tours:
Many breweries organise brewery tours along with a tasting session.
Beer festivals:
In the summer, both large and small breweries hold special beer festivals. In addition to the requisite tasting sessions, there are concerts and various competitions.
Special types of beer:
Alongside the most common light lagers, the Czech range of beers also includes coffee or cherry-flavoured beers; one rare feature is vanilla beer for Advent.

Czech and Moravian wines:
The best wine producing regions can be found in South Moravia. White wines from the area have won awards at international competitions, and some of the most popular types are Veltlinske zelene, Müller-Thurgau and Moravian Muscat. Red wines such as Frankovka and Svatovavrinecke are not far behind. Wine shops selling Czech, Moravian and other wines from around the world can be found across the country, but you cannot beat the atmosphere of a real wine cellar. These are best enjoyed when following a so-called wine route which link the various wine producing regions.

Becherovka:
A bottle of Becherovka makes a great souvenir for visitors to the Czech Republic to take home. This bitter herb liqueur hails from the famous spa town of Carlsbad, where thanks to its curative properties, people call it the ‘13th spring’.

International cuisine:
In the past, Czech cuisine was criticised for lacking fresh vegetables and fish and for being too high in calories. In the past few years a lot has changed. The influence of international cuisine can now be felt in restaurants and on dinner tables in ordinary Czech families. Italian cuisine has become popular with its emphasis on the finest raw ingredients; Chinese, Vietnamese and Mexican restaurants have sprung up all over the place. In large towns and cities in particular you can now eat in luxurious restaurants, authentic Czech pubs and in eateries belonging to fast food chains.