Work through the list in order. Hide the notes when you know what to do.
-
Try roasted pork knuckle (Pečené vepřové koleno)
Slow-roasted bone-in pork shank boasting crispy crackling skin and tender, juicy meat. Served on a wooden board with freshly grated pungent horseradish, tangy mustard, and pickles.
A single knuckle typically weighs between 800g and 1.5kg, making it an ideal sharing platter for two or three diners.
-
Try beef sirloin in cream sauce (Svíčková na smetaně)
Larded beef braised alongside root vegetables (carrots, celeriac, and parsley root), blended into a velvety cream sauce. Accompanied by bread dumplings, a lemon slice, whipped cream, and tart cranberries.
The quintessential Sunday feast dish across Bohemia; the sauce should be naturally thickened by vegetables rather than raw flour.
-
Order roast pork with dumplings and kraut (Vepřo knedlo zelo)
The holy trinity of Bohemian comfort food: caraway-roasted pork shoulder, stewed sauerkraut, and fluffy dumplings drenched in pan juices. Moravian variants skew sour, while Bohemian kitchens lean sweet-and-sour.
The most reliable daily lunch special across regional pubs and town taverns on working weekdays.
-
Try Czech beef goulash (Hovězí guláš)
Tender chunks of beef simmered slowly in an onion-heavy, sweet paprika gravy, garnished with rings of fresh raw onion. Unlike Hungarian soupy goulash, this is a dense stew eaten with bread dumplings.
Look for versions enriched with a splash of dark lager (pivní guláš), widely served in classic brewery pubs.
-
Try traditional potato soup (Bramboračka)
Rustic potato soup loaded with dried forest mushrooms, root vegetables, garlic, and wild marjoram. Frequently served inside a hollowed-out loaf of crusty sourdough rye bread in heritage taverns.
Scrape the soft, broth-soaked inner walls of the bread bowl with your spoon as you finish the soup.
-
Order garlic soup (Česnečka)
Clear, intensely aromatic garlic broth loaded with diced potatoes, smoked pork bacon, and melting cheese strands. Accompanied by a bowl of crunchy fried bread croutons (krutony).
Renowned nationwide as the ultimate hangover remedy, universally found on tavern menus from early noon.
-
Try fried cheese (Smažený sýr)
A thick block of Edam or Hermelín cheese breaded in flour, egg, and breadcrumbs, deep-fried until gooey inside. Served hot alongside boiled potatoes or fries and a ramekin of tangy tartar sauce (tatarka).
Street-side kiosks frequently sell it stuffed into a soft bun (smažák v housce) for a quick vegetarian snack.
-
Order marinated camembert (Nakládaný hermelín)
Local soft, white-rind camembert-style cheese sliced, rubbed with crushed garlic and chilli paste, then pickled in oil with onions and peppercorns. The ultimate savory accompaniment to fresh pilsner.
A well-matured Hermelín should be creamy and yielding to the fork; a chalky center means it was served under-pickled.
-
Try pickled sausages (Utopenci)
Pork and lard sausages (špekáčky) slit lengthwise, stuffed with sliced onions, and steeped in a sour spiced vinegar brine for days. Literally translated as 'drowned men'.
Eaten cold straight from glass jars, speared with pickled onion rings and paired with dense caraway rye bread.
-
Sample open-faced sandwiches (Obložené chlebíčky)
Intricate open-faced sandwiches built on soft white baguette slices (veka) layered with potato salad, Prague ham, boiled egg, pickles, and Gouda. The benchmark grab-and-go snack across historic deli counters.
Purchase them in traditional deli shops labeled 'Lahůdky', where displays are replenished throughout the morning.
-
Try Olomouc ripe curd cheese (Olomoucké tvarůžky)
A historic Moravian ripened skimmed-curd cheese infamous for its pungent, earthy aroma and translucent golden surface. Common in Brno pubs served with unsalted butter, minced onions, and rye bread, or deep-fried in beer batter.
Protected by EU geographical indication; despite its pungent smell and rich flavor, it is almost entirely fat-free.
-
Try Czech beef tartare (Tatarský biftek)
Finely minced fresh beef tenderloin mixed with diced onion, paprika, mustard, Worcestershire sauce, and a raw egg yolk. Accompanied by sizzling fried rye toasts (topinky) and whole peeled garlic cloves.
Vigorously rub the raw garlic clove across the rough crust of the scorching hot toast before spreading the seasoned beef on top.
-
Order roasted duck with braised cabbage (Pečená kachna)
A quarter or half duck slow-roasted with caraway seeds until the skin turns deep mahogany and crisp. Served with a duo of braised cabbages (sweet red and tangy white) alongside potato and bread dumplings.
The centerpiece feast for St. Martin's Day in mid-November, traditionally paired with the year's first young wine.
-
Try Karlovy Vary spa wafers (Karlovarské oplatky) Desserts and pastries
Ultra-thin, crisp circular spa wafers stamped with town emblems, sandwiched with toasted hazelnuts, sugar, cinnamon, or chocolate. Across Karlovy Vary colonnades, they are best enjoyed handed to you warm from the iron griddle.
Ask for individual wafers warmed up (teplé); pre-packaged boxes sold in souvenir shops do not match the fresh crunch.
-
Try sweet fruit dumplings (Ovocné knedlíky) Desserts and pastries
Plump dumplings made from curd or yeast dough stuffed with whole seasonal plums, apricots, or strawberries. Finished under a blizzard of grated dry curd cheese, powdered sugar, and melted butter.
In Czech culture, fruit dumplings often function as an entire sweet lunch main course rather than a light dessert.
-
Order apple strudel (Jablečný závin) Desserts and pastries
Flaky rolled pastry stuffed with grated tart apples, plump raisins, toasted breadcrumbs, cinnamon, and walnuts. Served slightly warm across historical Viennese-style cafes, often paired with whipped cream.
A quality závin features papery translucent dough layers with no dense, unbaked dough clusters on the ends.
-
Grab a hot spit cake (Trdelník) Desserts and pastries
Strips of yeast dough wound around a rotating spit, baked over open coals, and rolled in sugar, cinnamon, and crushed nuts. The resulting hollow, steaming pastry features a caramelized, crackly outer shell.
Stick to the classic hollow version; stuffing the cylinder with soft-serve ice cream and chocolate spreads is a modern tourist gimmick.
-
Try Kofola Non-alcoholic drinks
The iconic Czechoslovak herbal soda invented using a caffeinated syrup made from 14 herbal and fruit ingredients. It contains less sugar than standard cola brands, delivering an herbaceous, licorice-tinged flavor profile.
Look for pubs advertising 'Čepovaná Kofola' to try it poured directly from a tap, which tastes noticeably smoother than bottled versions.
-
Taste natural thermal mineral waters (Minerální prameny) Non-alcoholic drinks
Thermal spring waters flowing from colonnade fountains in Karlovy Vary, ranging from 30 to 72 degrees Celsius. Traditionally sipped through the hollow handle of a specialized flat porcelain cup (lázeňský pohárek).
Public colonnade taps are free to access; sip moderately as high mineral concentrations can produce an immediate laxative effect.
-
Order a fresh Czech pale lager (České pivo) Local alcohol
Golden bottom-fermented pilsner lager defined by earthy Saaz hops, malty balance, and a dense, creamy foam head. Czech tap culture features specific pour styles: hladinka (standard pour), šnyt (half beer, thick head), and mlíko (a glass filled entirely with wet, sweet froth).
Order using the Balling scale Plato degrees (typically 10° desítka or 12° dvanáctka), which reflects original extract density rather than final ABV.
-
Try herbal liqueur Becherovka Local alcohol
Famous Karlovy Vary herbal digestive liqueur (38% ABV) infused with over 20 secret herbs, clove, anise, and cinnamon. Best consumed well-chilled in shot glasses after a heavy meal or mixed with tonic water into a 'Beton' cocktail.
Often affectionately referred to by spa locals as Karlovy Vary's 'thirteenth therapeutic spring'.
-
Try Moravian plum brandy (Moravská slivovice) Local alcohol
Clear, aromatic fruit spirit double-distilled from ripe plums, boasting a potency between 45% and 52% ABV. Moravia, especially around Brno and Slovácko, remains the historic spiritual heart of artisanal plum distillation (pálenice).
Drink it at cellar temperature rather than freezing cold; excessive chilling mutes the subtle floral and almond-like fruit aromas.
