I must confess that I didn't knew much about the Bohemian cuisine previous to my visit to Prague, so I went to the city without any preconceptions or specific goals (apart from all the stunning Trdelnick with ice cream that invaded Instagram!). After 6 days of careful study and field research, I'm sharing with you some of the foods and drinks you should give a go when visiting Prague.
ROASTED DUCK
Roasted Duck is a staple of Czech cuisine, and an indispensable part of many Sunday lunches eaten in the family circle. I love duck and on our visit to Plzenska Restaurant, ordered the Classic Czech Golden Roasted Duck. The duck confit was scrumptious, juicy and tender and paired perfectly with sauerkraut and bread dumplings that accompanied it. Being a traditional recipe, duck can be found on the menu of many restaurants, you can combine it with fresh Pilsner, balancing the rich, sweet and tangy notes of the plate with the bitter flavor of the beer.
ROASTED PORK KNUCKLE
The Pork knuckle from Pork's was our first meal in Prague, and what a meal it was! Golden, crispy outside, melting inside, paired with mustard, horseradish, sauerkraut and chips, it was enough for two and absolutely delicious. For drink we choose dark lager (Kozel Černý) and it tasted like a match made in haven.
BOHEMIAN BEER
Beer brewing in Bohemia dates back to the 1200s, from the city of Pilsen. Czech Republic presents a world-leading annual per capita consumption rate of 160 liters of beer, so you can bet that its not difficult to find a place to have some of the national favorite drink. In Prague, most of the places seem to have mostly the same brands (more commercially known, but very nice nevertheless), but if you are a connoisseur, you may want to look for more traditional or artisanal breweries.
GOULASH
Goulash is not strictly a Czech recipe, being a staple dish shared all across the former Austro-Hungarian Empire. The Czech version is kind of a thicker stew, including meat, potatoes and other vegetables, many times served with dumplings and present in many restaurant menus. In a number of places it was served inside a bread what results in quite an appealing idea (a little touristy, though). Spiced and served hot, this rich soup is perfect for colder days and can be a full meal by itself. With a fresh Pilsner, you get the perfect pairing.
SVICKOVA
Svickova, is a classic Czech dish made for weddings or Sunday family lunches and present in numerous restaurant menus. The roasted sliced beef is surrounded with a creamy vegetable sauce, and it is served with bread dumplings. Although it may look plain, the meet is tender and the combination of all the flavors is comforting. Had it with beer, but I'm sure it goes well with a nice red wine.
DUPLINGS
Originally was served as a main dish, filled with meat and vegetables. Today, Knedlíky are a staple food of Czech cuisine and are served on the side of many traditional dishes. The Czech dumplings are boiled (not baked) and then sliced. The soft pieces of dumpling are typically used to soak up meat and vegetables sauces and can be found in most restaurants. We loved them!
MORAVIA WINE
Wine in the Czech Republic is produced mainly in southern Moravia region. Although production centers on local grape varieties, there has been an increase in the production of established international strains such as Cabernet Sauvignon. We had a J. Stavek rosé wine and it did not disappointed us. In the aroma of this fruity wine we could smell red fruits notes (red currants, raspberry, strawberry and cherries). The taste was fresh, with some acidity, and with a reminiscent flavor of cherry.
BEEF STEAK TARTARE
Steak tartare is a Czech classic you should not leave Prague without tasting. It’s raw beef that is cut, scraped or minced and served with condiments and either an egg on top, or already mixed. If you wonder how to eat it, with toasted bread and a clove of garlic is the simple answer. The raw meat comes with a number of spices and sauces and goes perfectly with beer.
TRDELNICK
Just walk around in Prague and you can find a large number of people eating a characteristic kind of cones (usually with ice cream). It's trdelnick or trdlo. This kind of cake is made from rolled dough that is wrapped around a stick, then grilled and topped with sugar and walnut mix. These days, the cones get more fancy and are filed with ice cream and toped with all sorts of colored mixtures. My favorite part was actually the crispy caramelized dough, that must be delicious warm with hot coffee in a cold winter day.
PATISSERIE
The patisseries, cafés and tea rooms in Prague owe nothing to the ones in Vienna and you can find there some the most beautiful and mouthwatering cakes, and certainly, much more than you should dare to eat. I couldn't resist this black forest cake from Kavárna Café, at Obecní dům (Municipal House). Fresh flavors of the red fruits contrast perfectly the chocolate and cream combination. Heaven!
