What to Eat in Czechia: Typical Czech Food and Specialties

Czech cuisine is known for its meat dishes with thick sauces. It reflects the diverse gastronomic influences of neighboring countries, particularly Austrian and Hungarian cuisine, while also drawing inspiration from other surrounding nations. Despite this, it retains its unique character and offers a variety of dishes that cannot be found elsewhere.

Czech cuisine is characterized by the use of high-quality local ingredients such as meat (especially pork and beef), potatoes, a wide variety of vegetables (cabbage, root vegetables), mushrooms, cream, eggs, flour, and sourdough bread. Sauces and dumplings play a significant role as side dishes. Many traditional dishes have rural origins, reflecting the country’s history when it was necessary to provide hearty meals for hard-working people.

🇨🇿 Potato dumpling filled with smoked meat or goulash? You know them by heart! Sign up for my newsletter and I will send you for free interesting facts about Turkish, Kyrgyz, or British cuisine.

Typical Czech Food

Among the typical Czech dishes that have gained popularity not only among locals but also among foreign visitors are those dishes that are based on traditional recipes and use local ingredients.

One of the most famous and beloved Czech dishes is undoubtedly svíčková na smetaně (beef sirloin in cream sauce). This dish is prepared from beef, which is slowly braised until tender along with root vegetables and spices. The resulting sauce is softened with cream and served with bread dumplings, cranberries, and often a slice of lemon and whipped cream. Svíčková is considered a festive dish and is often served on special occasions such as weddings.

Another popular Czech dish is vepřo-knedlo-zelo, which consists of roast pork served with bread or potato dumplings and stewed cabbage.

Goulash, though originally from Hungary, has also earned a place in Czech cuisine. Czech goulash is traditionally made from beef, which is stewed with onions, garlic, paprika, and caraway seeds. The result is a thick sauce with tender pieces of meat, typically served with bread dumplings or bread.

Czech cuisine is also famous for its sweet dishes and desserts. Among the most well-known are fruit dumplings, which are made from quark or yeast dough and filled with whole plums, apricots, or strawberries. After boiling, the dumplings are sprinkled with grated quark, sugar, and drizzled with melted butter.

Czech National Dish

If you ask us, Czechs, what our national dish is, the answers will very likely narrow down to two main favorites: svíčková na smetaně and vepřo-knedlo-zelo. Svíčková, a braised beef dish with vegetables and cream, is traditionally served on festive occasions. Vepřo-knedlo-zelo, consisting of roast pork, cabbage, and dumplings, represents a more rustic and accessible option, found on the menu of most Czech pubs. Both dishes have a long history. And while opinions on the Czech national dish may vary, one thing is certain – the Czech national drink is beer.

What to Eat in Czechia

• Svíčková na smetaně (beef sirloin in cream sauce). Beef roast with cream sauce, served with dumplings, whipped cream, and cranberries. Svíčková is a typically festive Czech dish, considered one of the national dishes.
• Vepřo-knedlo-zelo (roast pork with bread or potato dumplings and stewed cabbage). A typical Czech dish consisting of roast pork, dumplings, and cabbage. This combination is popular throughout the Czech Republic and is also considered one of the national dishes.
• Schnitzel. A breaded and fried pork or chicken schnitzel is a very popular main dish. It is most often served with potato salad or potatoes. It is a typical dish of Czech cuisine.
• Beer. The Czech Republic is renowned for its beer culture and the variety of different brands and types of beers. Beer is an integral part of Czech culture and social life.
• Hovězí vývar s játrovými knedlíčky (beef broth with liver dumplings). A strong beef broth with liver dumplings is a typical Czech soup. It is popular throughout the country and is often served as the first course of Sunday lunch.
• Smažený sýr (fried cheese). Breaded and fried cheese, often served with fries and tartar sauce. Fried cheese, affectionately called “smažák”, is a “comfort food” for many Czechs.
• Goulash. A spicy stew of beef or pork with paprika and onions, served with dumplings or bread. Goulash is popular throughout Central Europe, and in the Czech Republic, it has its own distinctive flavor.
• Bramborový knedlík plněný uzeným masem (potato dumpling stuffed with smoked meat). A larger potato dumpling filled with pieces of smoked meat and served with cabbage is especially popular during the winter months. The combination of potatoes and smoked meat is typical of Czech cuisine.
• Ovocné tvarohové knedlíky (fruit quark dumplings.) Dumplings made from quark dough filled with pieces of fruit (most often strawberries, apricots, or plums), drizzled with butter, and sprinkled with quark and sugar. These dumplings are a popular sweet main dish or dessert. Quark dumplings have a long tradition in the Czech Republic.
• Kynuté ovocné knedlíky (yeast fruit dumplings). Yeast dumplings filled with whole plums or apricots, drizzled with butter, and sprinkled with quark and sugar are another traditional Czech sweet dish. The combination of seasonal fruit and yeast dough is typical of Czech cuisine.
• Dukátové buchtičky s vanilkovým krémem (sweet buns with vanilla cream). Small yeast buns served drenched in vanilla cream are a simple but very popular dessert.
• Moravian wine. Moravia is a significant wine-producing region of the Czech Republic, and Moravian wines are known for their quality. Typical varieties include Grüner Veltliner, Müller-Thurgau, Riesling, and Frankovka. The national variety is considered to be Welschriesling. Winemaking has a long tradition in Moravia.
• Koláče (sweet round pastries). Sweet round pastries filled with various fillings such as quark, plum jam, or fruit.
• Chlebíčky (open-faced sandwiches). Small sandwiches with various fillings and garnishes, served at celebrations. Open-faced sandwiches are typical of Czech cold buffets and have a long tradition in Czech gastronomy.
• Kulajda (mushroom soup with egg & dill). A creamy potato soup with a mix of mushrooms, dill, and egg. Kulajda originates from South Bohemia and is a popular soup throughout the country.
• Česneková polévka (garlic soup). A strong garlic soup with potatoes, often served with croutons and cheese. Garlic soup is a popular winter dish and is often served as a remedy for colds or as a “hangover cure”.
• Kyselica (sauerkraut soup). A soup made from sauerkraut, potatoes, and sausage. Sauerkraut soup is a typical Czech soup, often served in winter.
• Duck with dumplings and cabbage. Roast duck served with bread or potato dumplings and red or white cabbage. This combination is extremely popular in the Czech Republic for festive occasions and family celebrations.
• Moravský vrabec (roast pork). Pieces of pork roasted with garlic and caraway seeds, served with dumplings and white cabbage.
• Becherovka. A herbal liqueur from Karlovy Vary, made according to a secret recipe. Becherovka is a popular Czech digestif.
• Pickled sausages. Spicy pickled sausages with onions, peppers, and spices. Pickled sausages are a popular pub snack.
• Olomoucké tvarůžky. A fragrant ripened cheese from Olomouc, made from skimmed milk. Olomoucké tvarůžky have a distinctive smell and taste, and they have a protected geographical indication.
• Tatranky. Popular wafers with various flavors, such as chocolate, hazelnut, or peanut. Tatranky are a Czech wafer phenomenon, produced since 1945.
• Buchty. Sweet pastries filled with quark, poppy seeds, or plum jam. Buchty are a typical Czech dessert, also appearing in Czech fairy tales.
• Frgály. Large round pastries from the Valašsko region, filled with various fillings such as quark, plum, or pear jam. Frgály are a regional specialty.
• Karlovy Vary wafers. Thin, crispy wafers made according to a traditional recipe in Karlovy Vary.
• Kofola. A non-alcoholic cola-flavored beverage, made according to an original recipe since 1960. Kofola is a popular alternative to well-known cola drinks in the Czech Republic.
• Znojemské okurky. Pickles from Znojmo, made according to a traditional recipe with dill and other spices.
• Perník (gingerbread). Sweet honey pastry, often decorated with icing and various motifs. Gingerbread has a long tradition in the Czech Republic and is associated with many celebrations and markets. The most famous gingerbread comes from Pardubice.

Typical Czech Beverages

Beer is undoubtedly the most famous and popular Czech beverage. The Czech Republic boasts a long tradition of brewing beer, dating back to the 10th century. Among the most well-known Czech beer brands are Pilsner Urquell, Budweiser Budvar, and Krušovice. However, there are countless small breweries as well. Czech beer is characterized by its full flavor, mild bitterness, and, by European standards, incredibly affordable price. It’s no wonder that Czechs are among the largest beer consumers in the world.

Another typical Czech alcoholic beverage is Becherovka, a herbal liqueur originating from Karlovy Vary. This liqueur is made from more than 20 herbs and spices, with the exact recipe being a closely guarded secret. Becherovka has a distinctive taste that combines sweetness, bitterness, and spiciness. It is often served as a digestif after a meal.

For lovers of spirits, slivovice, a traditional fruit brandy made from plums, is a favorite. The best slivovice comes from Moravia. Quality slivovice has a delicate plum aroma and a smooth taste with fruity notes. It is consumed neat, chilled in small glasses. Besides plums, other fruits such as pears (hruškovice), apricots (meruňkovice), or cherries (třešňovice) are also distilled in the Czech Republic.

Moravia, the eastern part of the Czech Republic, is famous for its vineyards and excellent wines. Thanks to ideal conditions like a warm climate, fertile soil, and a long tradition of winemaking, Moravian wines are highly appreciated by wine lovers. The most commonly grown varieties include Welschriesling, considered a national Czech variety, Sauvignon, Traminer, Pálava, and Blaufränkisch.

Among the most popular Czech non-alcoholic beverages is Kofola, the Czech alternative to Coca-Cola. Kofola is served chilled, particularly popular in the summer months, but enjoyed year-round.

How to Fully Enjoy Czech Food

• Try traditional Czech dishes. Dumplings, goulash, svíčková, vepřo-knedlo-zelo, fried schnitzel, and many other classics are staples of the Czech diet.
• Sample regional specialties. The Czech Republic has a rich regional cuisine. Try Olomoucké tvarůžky, valašské frgály, Pardubice gingerbread, or Znojemské okurky. Each region has a delicacy it prides itself on. However, most of these specialties are available throughout the country.
• Visit farmers’ markets. At these markets, you’ll find fresh and high-quality ingredients directly from growers and producers. Excellent vegetables, fragrant baked goods, cheeses, sausages, and much more. In Prague, farmers’ markets at Náplavka or Jiřího z Poděbrad Square are especially popular.
• Take a trip to enjoy Moravian wine. Southern Moravia is famous for its wine. My personal tip? Visit Festival otevřených sklepů (the Festival of Open Cellars). During the extended weekend, you’ll taste dozens of wine samples and regional specialties!
• Go for a tasting menu of Czech dishes at a restaurant recommended by locals. You’ll experience Czech gastronomy in a new light. La Degustation Bohême Bourgeoise is a Michelin-starred restaurant serving (surprise!) Czech cuisine. A less expensive but still amazing experience can be found at U Kalendů restaurant (right across from it are Saturday farmers’ markets at Náplavka). Both are in Prague, but great restaurants can be found all over the Czech Republic.

Regional Czech Cuisine and Specialties

• South Bohemian Cuisine is renowned for its freshwater fish, especially carp and trout. Třeboň carp is famous throughout the Czech Republic. South Bohemia is also home to Jihočeská Niva, a delicious blue cheese similar to Roquefort, and Blaťácké zlato, a soft cheese.
• The Plzeň Region is famous for its beer, but also for its excellent cuisine. Chodské koláče, which come from this region, are pastries with various fillings such as cottage cheese, poppy seeds, or plum jam.
• Central Bohemian Cuisine is influenced by its proximity to Prague and offers many typical Czech dishes. The most famous regional specialty is Prague ham.
• Moravian Cuisine is famous for Olomoucké tvarůžky, a ripened cheese made from skimmed milk. From the Wallachia region comes valašské frgály, large round cakes with various fillings. A regional specialty from Northern Moravia are štramberské uši (sweet pastry). Moravian wine is also of high quality.

Famous Czech Chefs

• Zdeněk Pohlreich (1957). Zdeněk Pohlreich is one of the most famous Czech chefs and television personalities. He became well-known primarily due to his show “Ano, šéfé! (Yes, Chef!),” where he helped restaurants improve their quality and service. Pohlreich is known for his direct and sometimes tough style, but it always aims for perfection. He owns several restaurants in Prague.
• Radek Kašpárek (1981). Radek Kašpárek is the chef and owner of the Prague restaurant Field, which has earned a Michelin star. Kašpárek is known for his experimental approach to cooking and his ability to create innovative dishes that combine traditional Czech flavors with modern techniques. He is also a head judge on the show MasterChef Česko. He also hosts the Czech version of the TV show Hell’s Kitchen Česko.
• Roman Paulus (1975). Roman Paulus is another significant figure in Czech gastronomy. He served as the head chef at the prestigious Prague restaurant Alcron, which earned a Michelin star under his leadership. Paulus is known for his precise approach to cooking and his ability to blend traditional Czech recipes with modern techniques.
• Jan Punčochář (1979). Jan Punčochář is one of the most well-known chefs in the Czech Republic. His restaurant U Matěje in Prague quickly became a favorite among fans of quality Czech cuisine. Punčochář focuses on using local and seasonal ingredients. He previously worked as a head chef at the Grand Cru restaurant. He is also a judge on MasterChef Česko.
  • Přemek Forejt (1987). A young and talented chef who has built a strong reputation. He currently leads the Entrée restaurant in Olomouc, which is a potential candidate for a Michelin star. Přemek Forejt is also a judge on MasterChef Česko.
• Oldřich Sahajdák (1975). Oldřich Sahajdák is the head chef and co-owner of La Degustation Bohême Bourgeoise in Prague, which has earned a Michelin star. Sahajdák focuses on reinterpreting traditional Czech recipes using modern techniques and local ingredients.

Czech Michelin Restaurants

The Czech culinary scene boasts two restaurants with the prestigious Michelin star. Both are located in Prague, with the first being Field, led by chef Radek Kašpárek, known from the TV show MasterChef Česko, and the second, La Degustation Bohême Bourgeoise, with head chef Oldřich Sahajdák at the helm. These establishments represent the best of Czech haute cuisine.

In addition to Michelin stars, the Czech Republic also awards the Michelin Bib Gourmand, which has been granted to five more restaurants. These include the Italian restaurants Dejvická 34 and Divinis, the Czech-French restaurant Na Kopci, modern Czech cuisine is served at The Eatery. The five restaurants are rounded off by Eska, although its rating was given before the split into the smaller Eska and the new restaurant Štangl. Another twenty establishments are listed on the Czech Michelin guide. My current favorite from the list is Výčep.

Interesting Facts about Czech Food

• The Oldest Czech Cookbook. The first Czech cookbook was published in 1826, titled “Domácí kuchařka (The Home Cook)” by Magdalena Dobromila Rettigová. This book is still considered a fundamental guide to Czech cuisine.
• Becherovka from Karlovy Vary. Becherovka, a herbal liqueur from Karlovy Vary, was originally produced as a medicinal drink. Its recipe is a closely guarded secret, known only to a few. Becherovka is often used as a digestif and is popular not only in the Czech Republic but also abroad.
• Czech Cheeses. While the Czech Republic may not be as famous for its cheeses as, for example, France or Switzerland, it does have several unique varieties. One of these is Olomoucké tvarůžky, the only Czech cheese with a protected geographical indication in the European Union.
• Kofola: Kofola is a popular Czech non-alcoholic drink that was created in the 1960s as a substitute for Coca-Cola and Pepsi, which were unavailable in Czechoslovakia at the time. Kofola has a distinctive herbal taste and remains very popular today.
• Trdelník is Not Czech. Although trdelník is very popular among tourists at Czech markets, it is not of Czech origin. It comes from the region of Transylvania (modern-day Romania) and made its way to the Czech Republic via Hungarian cuisine.
• Pilsner Urquell. The Pilsner Urquell brewery, founded in 1842, is the home of the world’s first pale lager of the Pilsner type.
• Czech Bread. Czech bread is known for its distinctive sour taste and long shelf life. Traditional Czech bread is baked using rye sourdough, which gives it its unique tanginess.

Enjoy Czechia and the best Czech food!