Czech cuisine is very markedly influenced by the geographical location of the country. The Czech Republic is a landlocked country with a cooler climate; consequently its cuisine has always been based on ingredients that could be grown at home, chiefly cereals, legumes, potatoes and meat. Meat
is one of the most important ingredients in Czech cuisine. Pork, beef, poultry, rabbit and game are used. Fish are mainly freshwater, chiefly carp, less frequently trout, pikeperch or eel.Gravies
are Czech specialities. Gravies usually incorporate cream, butter and flour. There are many types of dumpling, for instance bread dumplings, potato dumplings or dumplings stuffed with smoked meat and even fruit. Soups
are also popular in Czech cuisine as well as sweet pastries. Delicacies include open sandwiches, various salads, soft ripened cheeses (Olomoucké tvarůžky) or Prague ham. Beer
is an excellent accompaniment to Czech cuisine. Czech beer is world famous and has a long tradition. Czechs consider it a national drink. The best-known beers are Pilsner Urquell
and Budějovický Budvar
are also grown in the Czech Republic, mainly in South Moravia. White wines in particular frequently receive awards at international competitions.
The bittersweet Becherovka liqueur, which is made in the spa town of Carlsbad, is also a popular souvenir with visitors to the Czech Republic.
Restaurants in the Czech Republic
Restaurants of all types offer their services to visitors to the Czech Republic: from the most luxurious (including the (map)
, which was the first restaurant in the Czech Republic to receive one star from the Michelin international gastronomic guide) through real Czech pubs to various fast food facilities.
The GRAND RESTAURANT
handbook, a guide to Czech restaurants, will help visitors to become acquainted with Czech restaurants. It is available in both printed form and on the internet. Restaurants from all over the Republic are entered in this guide on the basis of selection by independent assessors, who come from various social and professional areas and are linked by their love of good food.
Every year the guide also declares ten of the best restaurants. They are rated 1-5, depending on the quality of the food, service and the interior:
grade 1 = excellent, 2 = very good, 3 = good, 4 = bearable, 5 = avoid this place. The guide also gives the average sum that you will pay for a complete dinner including drinks.
The Czech Specials project, which specialises in establishments offering traditional regional specialities, both popular food, food influenced by the traditions of neighbouring ethnic groups, or modern creations, is another guide to Czech gastronomy. Its aim is to provide local inhabitants and visitors from abroad with the best experience in Czech and Moravian cuisine.