Culinary Celebrities: Beloved Plates of Czech Authors, Actors, and Composers
When history is served on a plate
This time, however, we will not focus on kings and presidents. The favored meals of Charles IV, Tomáš Garrigue Masaryk, and other leaders are explored in a different article on. Instead, we’ll delve into the dining preferences of writers, actors, composers, and other famous figures who truly appreciated good food, sometimes in remarkably unique ways.
Karel Čapek: spinach pancakes, beef in cream sauce and coffee with cream
The journalist, writer, and playwright Karel Čapek was known not only for his creations of robots and salamanders, as well as his insightful gardening columns and humorous articles, but also for his passion for home cooking. He reportedly started his days a bit later but enjoyed a delightful breakfast: rolls with butter and coffee with cream, a breakfast fit even for today’s busy journalists facing deadlines.
Among his hearty favorites, Čapek enjoyed svíčková in cream sauce, lamb stew, potato pancakes, broth with liver dumplings, and various pâtés. However, his most cherished dish remains fried pancakes stuffed with spinach. These were likely not light or diet-friendly, but the literary genius certainly knew how to indulge himself. What’s the recipe, you ask? It’s actually quite simple: classic pancakes made from milk, eggs, plain flour, and a dash of salt, filled with spinach and eggs, then rolled in breadcrumbs and fried until they turned golden. And when the Čapeks entertained guests, their tables were overflowing with soups, schnitzels, salads, roasted meats, ham, caviar, homemade pastries, apple strudels, quark cakes, and coffee, alongside slivovitz from Vizovice or pine brandy from Wallachia. During gatherings with the famous Friday crowd, discussions about politics, literature, and the republic’s future flowed, but there was never a shortage of food for them.
Antonín Dvořák: plum dumplings like a symphony on a plate
Composer Antonín Dvořák enjoyed trains, America, the Czech countryside, and, of course, excellent food. He had a particular fondness for traditional Czech dishes such as plum dumplings, beef in saffron sauce, and veal cutlets. It is said that once he started eating plum dumplings, he could hardly stop, devouring an impressive number of them.
This affection for food perfectly aligns with Dvořák’s personality: plum dumplings are simple yet delicious, soft and sweet, embodying the essence of comfort food. They’re the kind of dish that doesn’t need any fuss, as they create their own charm—best enjoyed with butter, quark, sugar, and a sprinkle of nostalgia.
Jan Werich: wild boar with rosehip, asparagus and banana with venison
Actor and writer Jan Werich was a true gourmet with a flair for creativity. While he appreciated traditional dishes, he never shied away from more adventurous combinations that might have made a less daring diner cringe. He cherished meat, game, and strong flavors, notably combining meat with fruit: his venison steaks with banana were iconic.
One safer option might be Werich’s wild boar with rosehip sauce and bread dumplings. This ties into the classic Czech debate about whether game should be paired with rosehip sauce or sauerkraut. Werich had a clear preference, and who would contest his choice?
Oldřich Nový: snails, Roquefort and elegance on a fork
Actor Oldřich Nový exemplified the sophistication we would expect from him: elegance, charm, and the soft rustle of napkins reminiscent of the stylish days of the First Republic. His favorite dishes included snails in garlic, cucumbers with tuna, nougat cake, and canapés featuring Roquefort and pear.
This menu seems to say: “Kristián wouldn’t settle for a regular dinner; Kristián would create an experience.” Snails in garlic, a sharp cheese, a sweet pear, and cake for dessert—that’s truly what First Republic elegance tastes like.
Jaroslav Marvan: goulash, fried delicacies and bread from southern Bohemia
Actor Jaroslav Marvan had a pace of life that required quick energy and a strong appetite. With parties, filming, and constant activity, he enjoyed meals that didn’t demand a lot of time. He loved goulash, especially with authentic South Bohemian bread, and he also had a taste for something particularly unique: fried bull’s testicles.
This part of the famous menu might not appeal to everyone, but courage is important in culinary adventures. And after all, Czech cuisine has a long history of transforming whatever is available into something delicious. Sometimes delicacies are created with finesse, and other times with a frying pan, onions, and the casual phrase: “Don’t worry, just try it.”
Vlasta Burian: Italian noodles, Czech style, and sausage parties
The actor Vlasta Burian certainly knew how to relish life and enjoy good food. Thanks to his personal chef, Jaromír Trejbal, the meals he enjoyed blended French culinary tradition with Czech flavors and Burian’s signature warmth. His favorite dish of Italian-style noodles, Czech-style, with chicken, apples, and almonds, sounds like a recipe that could surprise with its variety—but therein lies the delight.
Burian’s world was not about simple rusks beside the stove. It was filled with lavish lunches, quality meats, and togetherness, including the legendary sausage parties. In short, he was a comedian who recognized the importance of laughter — and of always having a full plate.
Magdalena Dobromila Rettigová: the woman who taught the Czechs to cook
Included among the famous food enthusiasts is Magdalena Dobromila Rettigová. However, in her case, it’s not just about a singular favorite dish, but rather a whole culinary world. Her Home Cookbook has been influential for generations of homemakers and has shaped the concept of genuine home cooking. She provided recipes for soups, sauces, dishes made from flour, pulses, potatoes, and clever uses of various ingredients.
With Rettigová, you can explore Litomyšl, where her name is forever connected to gastronomy, history, and local festivals. Although her well-known advice to “throw yourself into that pile of eggs” is often quoted with humor, we must recognize one thing: without her, Czech cuisine would be remarkably different.
Czech cuisine as a travel map
Food serves as one of the most delightful means to journey through time. Just one taste can transport you to a villa from the First Republic, to an actor’s dressing room, at a composer’s workspace, within an ancient castle kitchen, or during town festivals, where delicious cakes, sausages, and potato pancakes fill the air with their aromas. Czech, Moravian, and Silesian specialties are not merely recipes—they are rich narratives of regions, families, crafts, pubs, celebrations, and the people who gathered around the table before us.
Come along with Kudy z nudy as we explore flavors steeped in history: visiting open-air museums, castle and chateau kitchens, museums, breweries, farmers’ markets, and food festivals. While love may follow the route through the stomach, a great journey begins the same way—with a yearning to explore new places.
Did you know that International Sustainable Gastronomy Day is celebrated on 18 June every year? This day was established by the United Nations in 2016 to promote cooking traditions, protect biodiversity, reduce food waste, and encourage the use of local and seasonal ingredients.
