Traditional Czech food is a vegetarian’s nightmare, a cholesterol-laden menu of meat accompanied by high-calorie dumplings and preferably served with quantities of beer. Ask any Praguese about the typical dish and nearly everyone will tell you immediately that it is “pork, cabbage, dumplings” (vepro-knedlo-zelo). But if you put aside your notions of healthy eating for a few days, you’ll find traditional Czech food to be very tasty. The country can boast some top-notch produce, from game to fish to smoked meats to wild mushrooms, and Prague’s top chefs are beginning to reinvent Czech cuisine with a lighter, more inventive touch. There is a lot varieties of restaurants to choose from Asian, French, Italian to the less known like Afghan and of course not to forget pubs and restaurants serving classic Czech food.
Czech beer. It is not just the fact that Czechs enjoy beer so much but also a matter of price, a half-litre pint is cheaper than a glass of soda or a cup of coffee. The best-known brands are Plzensky Prazdroj (Pilsner Urquell) and Budejovicky Budvar (Budweiser), but just as good are Gambrinus, Krusovice, Radegast, Velkopopovicky kozel or Staropramen. In general, cerne pivo (dark beer) is sweet while svetle pivo (a light, golden-colour beer) is bitter.
