Drinks and Local Cuisines of Czech Republic
The Czech Republic is world-famous for its beer (pivo), which is an important part of the culture. It is recognized as one of the world’s best. There are over sixty breweries in the Czech Republic, of which Plzeňský Prazdroj (Pilsner Urquell), Budvar, Gambrinus,Radegast and Velkopopovický kozel are the most famous. Slivovice, a plum brandy from south Moravia, is the typical spirit of the region. Another typical spirits are Becherovka,a bittersweet herbal liqueur from Karlovy Vary and Fernet, a bitter herbal spirit from Pilsen.
For a list of Czech bars and pubs go to: www.ceske-hospudky.cz
Traditional Czech cuisine reflects the influence of neighbouring countries: German roast goose, Austrian schnitzel, Hungarian goulash, etc. Typical Czech food is mostly based on meat, flour and sauce. Czechs usually have lunch as their main meal (soup and a main course), which is eaten around midday. In recent times, Italian cuisine and healthy diets have become fashionable among young people.
• vepřo-knedlo-zelo: roasted pork served with sour cabbage and dumplings; the most
typical Czech dish
• svíčková: pot-roasted marinated beef in a rich creamy vegetable sauce, served with
cranberries, whipped cream and dumplings
• bramboráky: garlic-seasoned fried potato pancake
• smažený sýr: fried cheese
• nakládaný Hermelín: a soft, marinated Camembert-type cheese
• párek v rohlíku: hotdog encased in a roll, sold from kiosks
• pstruh: trout
• ovocné knedlíky: fruit-filled dumplings, served with sugar and curd
• koláče: small pastries topped with almonds, poppy seed, jam, or a sweet curd cheese
• domácí štrůdl: home made apple pie