What to Eat in Czechia: Typical Czech Food and Specialties | Page 10 of 10
Spa Wafers: A Crisp Sweet from Karlovy Vary and Other Spa Towns
Spa wafers are two thin round sheets of crisp dough stuck together with a sweet filling of sugar, nuts, cinnamon or chocolate. Karlovy Vary has the oldest record of baking them, and a protected designation that demands thermal spring water in the dough, but it was Mariánské Lázně that gave them the shape they have today. Where the wafers got their name, why three countries fought over them, and why you should buy the warm one on the colonnade.
Mlýnec Restaurant, Prague (2): Lunch Menu
Mlýnec Restaurant is my favorite place in Prague, with an incredible view of the Charles Bridge. This time I tried their lunch menu again. The starter was a generous portion of foie gras with figs and a port wine emulsion. The main course was juicy veal tenderloin with polenta and mushroom sauce. And to finish, an excellent carrot cake with sea buckthorn sorbet.
Takumi Restaurant, Prague
A note from a February visit to the famous ramen restaurant Takumi on Senovážné Square in Prague. Alongside great Japanese gyoza dumplings came the special ramen shoyu, which wasn't worth what it cost, and an excellent karaage tan tan ramen with crispy fried chicken worth coming back for.
Mlýnec Restaurant, Prague: Lunch Menu
Mlýnec Restaurant is my favorite establishment in the center of Prague. As part of their lunch menu, I chose a strong beef broth, which reliably warms you up in winter. A juicy quail roulade with delicate pearl barley risotto was served as the main course. A sweet dessert at the end pleasantly concluded the whole visit.
Entrée Restaurant, Olomouc: A Tasting Menu with Pivní Pes, a Spread of Olomoucké Tvarůžky
A nine-course tasting menu at Entrée in Olomouc, the restaurant of chef and MasterChef judge Přemek Forejt: Czech classics disguised beyond recognition, from vepřo, černo, zelo to a katův šleh made of sturgeon, and pivní pes of olomoucké tvarůžky as the regional signature. An evening that ranks among my strongest food experiences.
Na Kopci Restaurant, Prague: Czech-French Cooking with a Bib Gourmand
A small family restaurant in a villa district above Prague's Smíchov pairs French technique with Czech cooking, and it has held on to the Michelin Bib Gourmand every year since 2015. The beef tartare with fries is legendary among the regulars. One of the first good restaurants I found in Prague - and it's still going strong.
U Matěje Restaurant, Prague: Czech Cuisine by Jan Punčochář
U Matěje Restaurant focuses on both modern and traditional Czech cuisine. The establishment is led by experienced chef Jan Punčochář, known from the TV show MasterChef Česko. Pleasant garden seating, professional service, and perfect presentation of dishes here allow traditional Czech cuisine to shine in its contemporary form.
Kuchyň Restaurant, Prague: Steak Tartare and Beer in the Salm Palace
Kuchyň restaurant may owe its name to the meat hooks and chimney flues found in the ceilings of the Salm Palace during the renovation. A few steps from the gates of Prague Castle, it cooks Czech classics from old cookbooks and pours tank beer. I keep coming back to Kuchyň - this time for steak tartare with fried bread and roasted plums with quark.
Field Restaurant ⭐, Prague: Michelin Lunch During Covid Times
Field Restaurant is a Michelin-starred restaurant in the center of Prague specializing in modern Nordic cuisine. Field is led by head chef Radek Kašpárek. During the Covid period, the restaurant offers a three-course lunch menu including coffee for an exceptionally favorable price of 590 CZK (23.60 EUR). Guests can choose from two starters, two main courses, and two desserts. The wine list features both international and Czech wines, and the sommeliers are happy to assist with your selection.