Discover the Rich Flavors of Classic Czech Pub Favorites & Signature Dishes!

Czech cuisine is more than just food—it’s a hearty celebration of history, tradition, and the art of transforming simple ingredients into unforgettable culinary experiences.

Spanish Bird on the Plate

Where to try it: U Salzmannů in Pilsen

The dish known as Spanish Bird (Španělský ptáček) might suggest a connection to Spain, but it is actually a cherished part of Czech culinary tradition. Legends trace its origins back to the court of Emperor Rudolf II. It is said that the emperor’s Spanish chef was given the task of creating an exquisite meal. He decided to take beef, pound it flat, and fill it with his favorite ingredient, sardines. Eventually, chopped hard-boiled eggs took the place of sardines, leading to the modern version we enjoy today.

Typically, this dish involves a thin slice of beef tightly rolled around a delicious stuffing of bacon, egg, pickles, and sausage. The rolled creation is then braised gently in a sumptuous sauce and served alongside rice or dumplings.

Utopenec

Where to try it: Pivovar Řevnice, Friesovy boudy

The term Utopenec translates to “drowned man,” and while that may sound strange, it’s a dish that you definitely won’t want to miss during your visit to the Czech Republic. Found in nearly every local pub, it’s a classic dish typically paired with a refreshing beer. But where does the peculiar name come from? This dish features a sausage made from pork, beef, and lard. The sausage is sliced, smeared with mustard, and then pickled in a tangy blend of vinegar, spices, and hot peppers.

Pickled Brie

Where to try it: Friesovy boudy, Wellness hotel Národní dům Podbořany

Pickled Brie, locally known as Hermouš, is another cold dish that serves as a popular snack for Czechs, especially in pubs where the kitchen has already closed but the beer continues to flow. This dish consists of mold-ripened cheese marinated with spices and hot peppers in sunflower oil. The cheese should be allowed to mature at room temperature for at least a week, resulting in a wonderfully soft and stretchy texture. It’s truly a delightful treat!

Pickled tvarůžky

Where to try it: Pivovar Řevnice, Hodovna Hrad Vildštejn

Last but not least among our pickled delicacies are the tvarůžky, a unique cheese crafted in Moravia, specifically in the area around Olomouc. Often described—perhaps too kindly—as very aromatic, it demands to be stored in an airtight container in the refrigerator. Similar to Brie, tvarůžky are pickled in oil along with an assortment of spices and hot peppers. A warning: this cheese is definitely for the bold-hearted!

Fried Cheese, also known as “smažák”

Where to try it: Restaurace Mlýnský domov, Pivovar Ossegg

Health experts may shake their heads at this one. The dish consists of a thick slice of fried cheese containing 30 to 40 percent fat, encased in a crust of flour, egg, and breadcrumbs. Known as “smažák,” this beloved delicacy can be found on the lunch menu even in the most remote village taverns, often as the sole meatless option. To sidestep any potential digestive discomfort, we recommend pairing it with boiled potatoes instead of fries. The cheese is frequently served alongside Tartar sauce made from oil and egg yolk. While it may not win any beauty contests, trust us—you’ll love the taste!

Collared Pork and White Pudding

Collared pork and white pudding are traditional offerings often served during pig-slaughter festivities. This unique event, especially prevalent in rural areas, involves families and friends gathering for a communal occasion where a pig is slaughtered in the early morning and every part is utilized in a feast that lasts throughout the day. The white pudding resembles a sausage and is made from the cleaner parts of the pig such as the skin and offal, whereas the collared pork encompasses joints, meat, and skin. Thanks to collagen and other components not typically found in modern European diets, some culinary experts assert that these dishes can be quite healthy. Ultimately, the choice is yours. To truly enjoy these specialties, these dishes should be accompanied by not just any beer, but a good beer!

If you appreciate traditional Czech pig-slaughtering delicacies, be sure to partake in the Masopust Feast, scheduled for Saturday, February 22, 2025, at the Kubáň farmers’ market in Prague.

Goulash

Goulash stands as a key traditional dish not just in Czechia, but also has variations found across the globe. So, what exactly is goulash? At its core, it’s meat cooked slowly in its own juices along with onions. Grandmothers always said that it tastes best after letting it rest overnight, allowing the flavors to meld beautifully. Goulash can be spicy, stewed, or even coupled with sauerkraut, but it is invariably served juicy and flavorful.

So, how is the classic Czech goulash prepared? It often begins with a base of onions, sweet or hot peppers, and a choice of meat. While goulash traditionally utilizes beef, it can also be made with venison, and mushroom goulash makes for an appealing vegetarian option. For sides, diners have a variety of dumplings to choose from, showcasing Czech expertise in this area: you’ll find everything from soft bread dumplings to the marbled Karlovy Vary variety, or dense potato dumplings. Additionally, goulash pairs excellently with a side of fresh bread or speck.

Where to try it: The U Sedlerů restaurant in Plzeň, Ossegg Brewery, Pivovarský dům Benedict, Kulaťák

Pork, Dumplings and Sauerkraut

Where to try it: Stará Praha

Known colloquially as vepřo-knedlo-zelo, this dish is an unrivaled classic within Czech cuisine. Its delicious composition makes it particularly favored by men, capable of satisfying even the heartiest of appetites. The origins of this dish trace back to the era of Austrian Emperor Franz Josef when a restaurant in Prague first featured this delightful combination. At its heart lies succulent roasted pork, often prepared lean but sometimes flaunting a bit more fat. Dumplings, integral to the meal, are essentially steamed dough chunks soaked in the savory pork juices. This truly is a convivial dish, best complemented by a refreshing glass of pilsner beer.

Roasted Pork Knuckle

Where to try it: The Municipal House Beer Hall, Malostranská beseda, Kulaťák

A variety of pubs, soup houses, and restaurants across Czechia proudly serve roasted pork knuckle. Sometimes, it may even be cooked in black beer, but it is almost always accompanied by a cold, crisp lager. Typically presented on a wooden platter, the roasted knuckle is served with condiments like horseradish, mustard, pickled gherkins, and a slice of deliciously aromatic bread. A single knuckle can weigh up to 1.5 kg, making it perfect for sharing! Additionally, you might encounter smoked pork knuckle, renowned for its fragrant taste thanks to being smoked over beech wood.

Potato Pancakes: Czech “bramborák”

Crispy, golden, and incredibly fragrant, potato pancakes are crafted from grated potatoes that are fried in fat. This delightful treat can be enjoyed all year long, whether in restaurants or from street vendors—a perfect grab-and-go option! Generally flavored with just garlic and marjoram, they are frequently served alongside sauerkraut, bacon, or minced meat. Occasionally, you might come across a sweet version, but we recommend starting with the traditional taste of a lightly salted fried potato pancake. Simply delicious!

Where to try it: Brambory Na Pankráci