Czechia Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Czech food culture is defined by hearty, meat-heavy dishes paired with dumplings and beer, reflecting the country's agricultural heritage and cold climate. The hospoda (traditional pub) serves as the heart of social and culinary life, where unpretentious, filling meals and world-class beer create a dining experience centered on comfort, community, and centuries-old traditions.
Traditional Dishes
Must-try local specialties that define Czechia's culinary heritage
Svíčková na smetaně (Marinated Beef Sirloin in Cream Sauce)
Tender beef sirloin marinated in root vegetables and spices, served in a silky cream sauce enriched with vegetable purée and topped with a dollop of whipped cream, cranberry sauce, and a slice of lemon. The dish is always accompanied by houskové knedlíky (bread dumplings) that soak up the luxurious sauce. This is considered the Czech national dish and represents the pinnacle of traditional Czech cooking.
Dating back to the 19th century, svíčková became a staple of Czech Sunday family dinners and special celebrations. The name comes from 'svíčková', the tenderloin cut of beef, and the dish showcases the Czech mastery of rich, cream-based sauces.
Vepřo-knedlo-zelo (Pork, Dumplings, and Sauerkraut)
The holy trinity of Czech cuisine: roasted pork (often with a crispy skin), served with sliced bread or potato dumplings and braised sauerkraut or fresh cabbage. Simple in concept but requiring skill to execute properly, with the pork tender and juicy, the dumplings fluffy yet substantial, and the cabbage perfectly seasoned with caraway seeds.
This combination represents the essence of Czech peasant cooking, utilizing ingredients that could be preserved through winter. It has been a Sunday lunch staple in Czech households for generations and remains the most commonly ordered dish in traditional restaurants.
Guláš (Czech Goulash)
Unlike its Hungarian cousin, Czech goulash is a thick, rich beef stew heavily spiced with paprika, caraway, and marjoram, served with bread or potato dumplings. The meat is braised for hours until it falls apart, creating a deeply flavored, warming dish perfect for cold weather. The sauce should be thick enough to coat a spoon.
Adapted from Hungarian cuisine during the Austro-Hungarian Empire, Czechs made it their own by thickening the sauce and adjusting the spice levels. It became a hospoda staple and remains one of the most popular pub meals.
Smažený sýr (Fried Cheese)
A thick slab of Edam or Hermelin cheese, breaded and deep-fried until golden and crispy on the outside while melting inside. Typically served with tartar sauce, French fries, and sometimes a small salad. Despite its simplicity, when done right, it's a deliciously indulgent vegetarian option.
This dish emerged in the communist era as an affordable alternative to meat dishes and has since become a beloved Czech classic. It's proof that Czech cuisine, while meat-focused, has some vegetarian treasures.
Kulajda (Mushroom and Dill Soup)
A creamy, tangy soup made with mushrooms, potatoes, dill, and sour cream, finished with a poached egg and caraway seeds. The combination of earthy mushrooms and fresh dill creates a uniquely Czech flavor profile that's both comforting and sophisticated.
Originating from South Bohemia, kulajda showcases the Czech love for mushroom foraging and the importance of soup in traditional meals. Every region has slight variations, with some adding vinegar for extra tang.
Bramboráky (Potato Pancakes)
Crispy, golden potato pancakes made from grated potatoes mixed with garlic, marjoram, and sometimes caraway seeds, then fried until crispy. Often served with beer or as a side dish, they're best eaten hot and fresh from the pan.
A traditional peasant food that utilized the abundant potato harvest, bramboráky have been a Czech staple for centuries. They're especially popular at Christmas markets and outdoor festivals.
Řízek (Czech Schnitzel)
A thin, pounded cutlet of pork or chicken, breaded and fried until golden and crispy. The Czech version is typically thicker than Viennese schnitzel and served with potato salad or fries and lemon. The key is the perfectly crispy coating that stays attached to the tender meat.
Adopted from Austrian cuisine during the Habsburg rule, the Czech version has become a household staple and children's favorite. It's so popular that many Czech families have their own secret techniques for achieving the perfect crust.
Trdelník
A sweet, cylindrical pastry made from rolled dough wrapped around a stick, grilled over an open flame, and coated with sugar and cinnamon. The outside is caramelized and crispy while the inside remains soft and doughy. Modern versions are sometimes filled with ice cream or Nutella.
Despite being marketed as a traditional Prague treat, trdelník actually originated in Slovakia and has only become ubiquitous in Prague's tourist areas in recent decades. Locals rarely eat it, but it has become an iconic street food for visitors.
Ovocné knedlíky (Fruit Dumplings)
Sweet dumplings made from potato or curd cheese dough, stuffed with fresh fruit (typically plums, apricots, or strawberries), boiled, and then rolled in melted butter, ground poppy seeds, and sugar. Served warm, they're a beloved summer treat that balances sweet and tart flavors.
A traditional Bohemian dessert that showcases seasonal fruit, these dumplings have been made in Czech homes for generations. Each family has their preferred dough recipe and fruit filling, making it a deeply personal dish.
Utopenci (Pickled Sausages)
Spicy pickled sausages marinated in vinegar with onions, peppers, and spices, served cold as a beer snack. The name translates to 'drowned men,' referring to the sausages submerged in the pickling liquid. They're tangy, spicy, and perfectly designed to make you thirsty for more beer.
A classic Czech pub snack designed specifically to accompany beer, utopenci have been a hospoda staple for over a century. The pickling process preserves the sausages and creates a flavor that perfectly complements Czech lagers.
Palačinky (Czech Crepes)
Thin pancakes similar to French crepes, typically filled with jam, chocolate, or fruit and topped with whipped cream. They can also be served with ice cream or rolled and dusted with powdered sugar. Simple but satisfying, they're a common dessert in Czech households.
A dessert that has been part of Czech cuisine for generations, palačinky are often made at home and served as a sweet afternoon snack or dessert. They represent the Czech approach to sweets: straightforward and comforting.
Česnečka (Garlic Soup)
A powerful, aromatic soup made with chicken or vegetable broth heavily flavored with garlic, potatoes, and spices, often topped with croutons and cheese. It's traditionally eaten as a hangover cure or to ward off colds, and the garlic flavor is intentionally intense.
Česnečka has been a folk remedy in Czech culture for centuries, believed to have medicinal properties. It's especially popular during winter and after nights of heavy drinking, earning its reputation as the ultimate restorative dish.
Taste Czechia's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Czech dining etiquette is relatively relaxed and unpretentious, especially in traditional hospody and casual restaurants. However, there are certain customs and expectations that, when followed, will enhance your dining experience and show respect for local culture. Czechs value efficiency and straightforwardness in service, which can sometimes be mistaken for coldness by visitors expecting more effusive hospitality.
Greetings and Seating
In traditional Czech establishments, it's common to greet others when entering or leaving, particularly in smaller venues. You may be seated by staff in restaurants, but in hospody, it's often acceptable to find your own table. During busy times, you might be asked to share a table with strangers, which is normal and accepted.
Do
- Say 'dobrý den' (good day) when entering and 'na shledanou' (goodbye) when leaving
- Wait to be seated in formal restaurants
- Accept table-sharing in busy pubs graciously
Don't
- Don't expect effusive greetings from servers—efficiency is valued over chattiness
- Don't sit at a reserved table (marked with 'Rezervováno')
- Don't be offended by direct or matter-of-fact service
Ordering and Service
Czech servers typically give you time to settle in and review the menu before approaching. They mark your order on a small paper slip that stays at your table and is used to calculate your bill. Service can seem brusque by American or British standards, but this is simply the Czech style—efficient and no-nonsense. Getting a server's attention may require a raised hand or eye contact.
Do
- Review the menu before the server approaches
- Make eye contact or raise your hand politely to get attention
- Keep the paper slip (účtenka) at your table—you'll need it to pay
Don't
- Don't snap your fingers or whistle to get attention
- Don't expect servers to check on you frequently during the meal
- Don't lose the paper slip—you may be charged for items you didn't order
Paying the Bill
In Czech establishments, you pay at the table, not at a counter or register. The server will calculate your bill from the paper slip. It's common to tell the server how much you're paying (including tip) rather than waiting for change. Splitting bills is possible but not as common, and may be met with mild annoyance in busy establishments.
Do
- Signal you're ready to pay by catching the server's eye or saying 'zaplatím'
- Round up the bill to include tip when paying
- Have cash ready—many smaller establishments don't accept cards
Don't
- Don't leave money on the table and walk out
- Don't expect the server to bring the bill without being asked
- Don't ask to split the bill multiple ways in busy establishments
Toasting
When drinking beer or spirits, Czechs take toasting seriously. The proper toast is 'Na zdraví!' (To health!), and it's important to make eye contact with each person you clink glasses with. There's a superstition that failing to make eye contact results in seven years of bad sex, which Czechs take quite seriously.
Do
- Make direct eye contact when clinking glasses
- Wait for everyone to have their drink before toasting
- Place your glass down on the table before taking the first sip
Don't
- Don't toast with an empty glass
- Don't cross arms with others while toasting
- Don't break eye contact during the toast
Breakfast
Breakfast (snídaně) is typically eaten between 6:00-9:00 AM and is usually a light meal. Traditional breakfast includes bread or rolls with butter, cheese, cold cuts, jam, and perhaps a soft-boiled egg. Coffee or tea is standard. Hotels serve more substantial buffet breakfasts, but many Czechs simply have coffee and a pastry.
Lunch
Lunch (oběd) is eaten between 11:30 AM and 2:00 PM and is traditionally the main meal of the day. Many restaurants offer a denní menu (daily menu) with soup and a main course at reduced prices, typically available only until 2:00 or 3:00 PM. This is when locals eat their heartiest meal, and restaurants can be very busy.
Dinner
Dinner (večeře) is served from 6:00 PM onwards and is often lighter than lunch, though restaurants serve full menus. Czechs typically eat dinner between 6:00-8:00 PM. Kitchen closing times vary, but many restaurants stop serving by 9:00 or 10:00 PM, earlier outside major cities.
Tipping Guide
Restaurants: Round up to the nearest 10 or 20 CZK, or add 10% for good service. For example, if the bill is 287 CZK, you might pay 300 CZK. Tell the server the total amount you're paying, including tip. Tipping 15-20% is considered very generous.
Cafes: Rounding up by 5-10 CZK is sufficient for coffee and pastries. If you receive table service, round up to the nearest 10 CZK or add about 10%.
Bars: In pubs and bars, rounding up by 10-20 CZK per round is standard. For a beer costing 45 CZK, paying 50 CZK is appropriate. Bartenders don't expect tips for each drink if you're ordering multiple rounds.
Always tip in cash directly to the server when paying, even if paying by card. Simply state the total amount you want to pay (including tip). Leaving cash on the table is not the Czech way. Service charges are rarely included in the bill.
Pub Culture
Traditional Hospoda
The classic Czech pub, often unchanged for decades, with wooden tables, a smoky atmosphere (though smoking bans are increasing), and a menu of traditional Czech dishes. These are neighborhood institutions where regulars have their own tables and tankards.
No-frills atmosphere, efficient service, excellent beer kept in perfect condition, traditional Czech food, and a largely local clientele. Expect to share tables during busy times and minimal English spoken.
Pivnice (Beer Hall)
Larger than a hospoda, often with multiple rooms and a more extensive menu. Beer halls can accommodate groups and tend to be livelier, especially in tourist areas. Some are attached to breweries and serve their own beer.
Bustling atmosphere, faster turnover than traditional hospody, wider menu selection, and often better equipped to handle tourists. Service is efficient, and the focus remains on beer and hearty food.
Craft Beer Bar (Pivotéka)
Modern establishments focusing on Czech craft beers and international imports, often with rotating taps and knowledgeable staff. These represent the new wave of Czech beer culture while respecting traditional brewing values.
Younger crowd, English-speaking staff, detailed beer descriptions, smaller portions of modern Czech cuisine or international food, and a more casual atmosphere. Prices are higher than traditional pubs.
Beer Garden (Zahradní restaurace)
Outdoor or semi-outdoor establishments, especially popular in summer, often located in parks or gardens. These combine the pub atmosphere with fresh air and greenery.
Relaxed, family-friendly atmosphere, often with playgrounds for children, self-service or table service depending on the venue, and a festive summer vibe. Perfect for warm afternoons and evenings.
Brewery Restaurant (Pivovarská restaurace)
Restaurants attached to functioning breweries, serving freshly brewed beer alongside traditional Czech cuisine. These range from historic breweries to modern microbreweries.
Tours of brewing facilities (sometimes), extremely fresh beer, traditional Czech food often elevated in quality, and a focus on the brewing process. Prices are moderate to upscale.
Pub Etiquette
When you sit down, a server will often bring beer automatically or ask 'Pivo?' (Beer?) immediately—this is normal. If you don't want beer, politely decline.
Never pour your own beer from a pitcher—each beer should be poured fresh from the tap with the proper foam head (pěna).
The paper slip (účet) at your table is sacred—it tracks your consumption. Don't lose it, and don't mark it yourself.
When your beer is getting low, the server may ask if you want another by raising their eyebrows or pointing to your glass. A nod means yes, a hand wave means no.
If you're finished drinking, place a coaster on top of your glass to signal you don't want another round.
Respect the locals' tables—some regulars have sat in the same spot for decades. If unsure, ask 'Je tu volno?' (Is this seat free?).
Buying rounds is less common than in British pub culture—Czechs typically pay for their own drinks, though buying a round for friends is appreciated.
Don't rush—Czech pub culture is about settling in for the evening, not bar hopping. It's normal to spend several hours at one establishment.
Engage in the ritual of proper toasting: eye contact, 'Na zdraví!', clink, eye contact again, then drink.
If you receive excellent service or particularly well-poured beer, complimenting the tapster (výčepní) is appreciated.
Classic Drinks to Try
Pilsner Urquell (Plzeňský Prazdroj)
Beer
The original pilsner, invented in 1842 in Plzeň, with a golden color, crisp taste, and distinctive hoppy bitterness. This beer literally created a style that's now brewed worldwide, but the Czech original remains superior when fresh from the tap.
Your first beer in Czechia—it's the benchmark against which all others are measured
Budweiser Budvar
Beer
The original Budweiser (not to be confused with American Budweiser), brewed in České Budějovice since 1895. A smooth, well-balanced pilsner with a slightly sweeter profile than Pilsner Urquell and a rich, malty character.
In South Bohemia, particularly in České Budějovice, or when you want a mellower alternative to hoppier pilsners
Kozel (Dark and Light varieties)
Beer
A popular Czech beer featuring a goat mascot, available in light (světlý) and dark (tmavý) versions. The dark variety is particularly beloved for its smooth, slightly sweet character with notes of caramel and coffee.
The dark version (Kozel Černý) is perfect for cooler evenings or when you want something richer than a standard pilsner
Becherovka
Spirit
A herbal liqueur from Karlovy Vary, made from a secret blend of herbs and spices, with a distinctive bitter-sweet taste. Often called 'the thirteenth spring' of Karlovy Vary (referring to the town's twelve thermal springs), it's traditionally served as a digestif.
After a heavy meal as a digestif, or mixed with tonic water as 'Beton' (concrete) for a refreshing long drink
Slivovice
Spirit
A potent plum brandy (typically 45-52% alcohol) that's a Czech staple, particularly in Moravia. Clear and strong, it's made from fermented plums and aged in oak barrels. Many families make their own, and homemade versions are prized.
As a digestif after meals, or offered as a welcoming drink in someone's home—refusing can be seen as impolite
Kofola
Non-alcoholic
A Czech cola alternative created in 1959 as a communist-era substitute for Coca-Cola, made with herbal extracts including licorice. Less sweet than American colas, it has a unique flavor that Czechs grew up with and remain fiercely loyal to.
As a non-alcoholic option at any meal, or when you want to try an authentic Czech soft drink
Tmavé Pivo (Dark Beer)
Beer
Czech dark lagers are distinct from stouts or porters—they're smooth, slightly sweet, with notes of caramel, coffee, and chocolate, but remain refreshing and drinkable. Not as heavy as they appear, with moderate alcohol content.
In winter months, or when you want a change from golden pilsners while maintaining drinkability
Medovina
Mead
Traditional honey wine made from fermented honey, water, and spices. Czech medovina is typically sweet and can be served warm in winter or cold in summer, with alcohol content ranging from 10-18%.
At Christmas markets (warm and spiced) or medieval festivals where it's served in ceramic mugs
Street Food
Czechia's street food scene is less developed than in many other European countries, with traditional Czech cuisine being primarily restaurant-based. However, there are several iconic street snacks that have been part of Czech culture for generations, particularly visible at Christmas markets, festivals, and in tourist areas. The street food that does exist tends to be hearty and designed for cold weather—grilled sausages, potato pancakes, and sweet pastries dominate. In recent years, Prague has seen an influx of international street food vendors and food trucks, but these cater primarily to tourists and expats rather than representing authentic Czech street food culture. The most authentic Czech street food experience comes from seasonal markets, particularly the Christmas markets (Vánoční trhy) that transform city squares from late November through December. Here you'll find traditional treats like trdelník, klobása (sausages), bramboráky (potato pancakes), and svařák (mulled wine). Outside of market season, look for stalls near tourist attractions and in parks during summer. The concept of eating while walking is less common in Czech culture than sitting down for proper meals, so street food is often consumed standing at high tables near the vendor or taken to nearby benches.
Klobása (Grilled Sausage)
A thick, juicy grilled sausage (usually pork) served in a roll or with bread, mustard, and sometimes horseradish or sauerkraut. The sausage is grilled over charcoal or an open flame, giving it a smoky, charred exterior. This is the most authentic and widespread Czech street food.
Street vendors throughout Prague, Christmas markets, festivals, and outdoor events. Look for the characteristic grills with sausages hanging above.
50-80 CZK (€2-3)Bramboráky (Potato Pancakes)
Crispy, golden potato pancakes made from grated potatoes mixed with garlic and marjoram, fried until crunchy on the outside and tender inside. Best eaten immediately while hot, often served with beer.
Christmas markets, beer gardens, outdoor festivals, and occasional street vendors in Prague's Old Town Square
40-60 CZK (€1.50-2.50) per pieceTrdelník
A sweet, spiral-shaped pastry grilled on a rotating spit, coated with cinnamon sugar that caramelizes on the outside. The texture is crispy exterior with a soft, doughy interior. Modern versions are sometimes filled with ice cream, Nutella, or whipped cream, though purists prefer it plain.
Ubiquitous in Prague's tourist areas, particularly around Charles Bridge, Old Town Square, and Wenceslas Square; also at Christmas markets
80-150 CZK (€3-6), more if filledLangoš
A deep-fried flatbread of Hungarian origin that's become popular in Czech markets. Typically topped with garlic, cheese, ketchup, or tartar sauce—or all of the above. It's greasy, filling, and perfect for soaking up beer.
Christmas markets, summer festivals, and occasional street vendors in Prague and other major cities
60-100 CZK (€2.50-4)Smažený sýr v housce (Fried Cheese in a Bun)
A breaded, deep-fried cheese cutlet served in a roll with tartar sauce and sometimes lettuce and tomato. It's essentially a portable version of the restaurant dish, perfect for eating on the go.
Street food stalls near tourist attractions, some pubs with takeaway windows, and food trucks
70-100 CZK (€3-4)Chlebíčky (Open-Faced Sandwiches)
Small, elaborate open-faced sandwiches on white bread, topped with combinations of potato salad, ham, egg, pickles, salami, and garnishes. These are more commonly found in shops than street vendors but are a traditional Czech snack.
Bakeries, delis, and specialized chlebíčky shops throughout cities, particularly for takeaway lunch
25-40 CZK (€1-1.50) per pieceSvařák (Mulled Wine)
While technically a drink, mulled wine is an essential part of the Czech street food experience, especially in winter. Red wine heated with spices, citrus, and sugar, served steaming hot in disposable cups. It's perfect for warming up while exploring Christmas markets.
Christmas markets throughout Czechia from late November through December, and some winter festivals
50-80 CZK (€2-3) per cupPárek v rohlíku (Hot Dog)
The Czech version of a hot dog—a boiled or grilled sausage (párek) in a roll (rohlík) with mustard and sometimes ketchup. It's simple, cheap, and ubiquitous, found at train stations, late-night stands, and convenience stores.
Train stations, late-night street vendors, convenience stores with hot food counters, and gas stations
30-50 CZK (€1-2)Best Areas for Street Food
Prague Old Town Square (Staroměstské náměstí)
Known for: Trdelník vendors, grilled sausages, and during Christmas, an extensive market with traditional Czech street food including bramboráky, langoš, and svařák. The most concentrated street food area in the country.
Best time: December for Christmas markets; year-round for regular street vendors, though summer offers the most variety
Wenceslas Square (Václavské náměstí), Prague
Known for: Late-night food stands serving párek v rohlíku, kebabs, and fried cheese. This is where locals go for post-pub sustenance, making it more authentic than tourist-focused Old Town.
Best time: Late evening and night (10 PM onwards), especially on weekends
Náplavka (Vltava Riverbank), Prague
Known for: Farmers' markets on Saturdays with food stalls, and during summer, a vibrant scene with food trucks, beer stands, and outdoor grills. This is where younger Czechs gather for a more contemporary street food experience.
Best time: Saturday mornings for the farmers' market; summer evenings for the riverside scene
Brno Christmas Market (náměstí Svobody)
Known for: Traditional Moravian street food during the holiday season, including klobása, trdelník, and regional specialties. Less touristy than Prague's markets, with more locals and authentic atmosphere.
Best time: Late November through December for Christmas markets
Karlovy Vary Colonnade Area
Known for: Spa wafers (lázeňské oplatky)—thin, crispy wafers filled with various flavors, traditionally eaten while taking the waters. These are unique to Czech spa towns and make a light, sweet snack.
Best time: Year-round, particularly pleasant in summer when you can stroll the colonnades
Dining by Budget
Czechia remains one of the most affordable destinations in Central Europe for dining, particularly outside Prague's tourist center. The cost of eating out is significantly lower than in Western Europe, with excellent value for money even in mid-range establishments. Prague's tourist areas command premium prices, but venturing into residential neighborhoods or visiting smaller cities like Brno, Olomouc, or České Budějovice reveals the true affordability of Czech dining. Beer is often cheaper than water or soft drinks, and the generous portions mean you'll rarely leave hungry.
Budget-Friendly
Typical meal: Main course: 100-150 CZK (€4-6); Beer (0.5L): 35-50 CZK (€1.50-2); Daily lunch menu: 120-180 CZK (€5-7) including soup and main course
- Always check for denní menu (daily menu) boards outside restaurants before 2 PM—these offer the same quality as evening meals at half the price
- Drink beer instead of soft drinks—it's often cheaper and included in meal deals
- Eat lunch as your main meal when denní menu prices are available, then have a lighter dinner
- Shop at supermarkets like Albert, Billa, or Lidl for breakfast supplies and snacks
- Avoid restaurants directly on major tourist squares—walk two blocks away for 30-50% savings
- Look for 'hospoda' or 'pivnice' rather than 'restaurace'—they're generally cheaper
- Ask for tap water (voda z kohoutku) if available, though many places only serve bottled
- Share dishes—portions are generous and often sufficient for two people, especially dumplings
Mid-Range
Typical meal: Main course: 200-350 CZK (€8-14); Three-course dinner with beer: 400-600 CZK (€16-24); Craft beer: 60-90 CZK (€2.50-3.50)
Splurge
Dietary Considerations
Czech cuisine is traditionally meat-heavy and vegetarian options have historically been limited, though this is changing rapidly, especially in Prague and other major cities. The concept of veganism was virtually unknown a decade ago, but the rise of plant-based dining has reached Czechia, with dedicated vegetarian and vegan restaurants now common in urban areas. However, outside Prague and Brno, options remain limited, and traditional hospody may only offer fried cheese or vegetable soup as vegetarian mains. Allergies and dietary restrictions are increasingly understood, but communication can be challenging in establishments where English isn't spoken.
Vegetarian & Vegan
Moderate in Prague and Brno with dedicated vegetarian/vegan restaurants and cafes; limited in smaller towns and traditional establishments. Most restaurants now include at least one vegetarian option, though it's often just fried cheese (smažený sýr) or pasta. Vegan options are growing but still require planning outside major cities.
Local options: Smažený sýr (fried cheese)—widely available but often contains egg in the breading, Bramboráky (potato pancakes)—usually vegetarian if not served with meat, Kulajda (mushroom soup)—vegetarian-friendly if made without meat broth, Ovocné knedlíky (fruit dumplings)—sweet dumplings that are vegetarian, Bramborák (potato soup)—often vegetarian when prepared traditionally, Palačinky (crepes)—vegetarian and can be filled with jam, fruit, or chocolate, Česnečka (garlic soup)—can be made vegetarian with vegetable broth, Nakládaný hermelín (marinated cheese)—vegetarian beer snack, Utopenec (pickled cheese version)—sometimes available as vegetarian alternative
- Learn the phrase 'Jsem vegetarián/vegetariánka' (I'm vegetarian—male/female) and 'Bez masa' (without meat)
- For vegans, say 'Nejím živočišné produkty' (I don't eat animal products) or 'Jsem vegan'
- Ask specifically about ingredients—'vegetarian' soup may contain meat broth
- In traditional hospody, fried cheese (smažený sýr) is your most reliable option
- Look for restaurants labeled 'vegetarian' or 'vegan' in Prague—there are several excellent ones
- Side dishes (přílohy) like dumplings, rice, and potatoes can be ordered separately to create a meal
- Many Italian and Asian restaurants offer better vegetarian variety than traditional Czech places
- Check if dumplings are made with eggs or milk if you're vegan—bread dumplings usually are, potato dumplings may not be
- Farmers' markets are excellent for fresh produce and vegetarian-friendly prepared foods
- Download the Happy Cow app for vegetarian/vegan restaurant locations
Food Allergies
Common allergens: Wheat/gluten (in dumplings, breading, and bread—fundamental to Czech cuisine), Dairy (cream sauces, butter, cheese are prevalent), Eggs (in dumplings, breading, and many baked goods), Mustard (common condiment and ingredient in sauces), Celery (used in soups and stocks), Nuts (in some desserts and pastries)
EU regulations require restaurants to indicate allergens on menus, usually with numbers or symbols. Larger restaurants and those in tourist areas are well-versed in allergy concerns. In smaller establishments, show a written note in Czech explaining your allergy. Staff may not fully understand cross-contamination concerns, so emphasize severity if necessary. In hospody with limited English, pointing to menu allergen symbols and shaking your head can help communicate.
Useful phrase: Jsem alergický/alergická na... (I'm allergic to...) [male/female]. Follow with the allergen name. Key phrases: 'lepek' (gluten), 'mléko' (milk), 'vejce' (eggs), 'ořechy' (nuts), 'hořčice' (mustard). For severe allergies, add 'Je to velmi vážné' (It's very serious).
Halal & Kosher
Limited. Czechia has small Muslim and Jewish communities, so halal and kosher options are scarce outside Prague. Prague has a few halal restaurants, mostly Middle Eastern or Turkish, and one kosher restaurant in the Jewish Quarter. Halal meat is available at specialized shops but not in mainstream restaurants.
In Prague, look for Middle Eastern, Turkish, or Pakistani restaurants which may serve halal meat (always confirm). The Jewish Quarter (Josefov) has kosher options including King Solomon Restaurant. For groceries, specialized halal/kosher shops exist in Prague's immigrant neighborhoods. Outside Prague, options are virtually nonexistent—vegetarian meals may be your best bet.
Gluten-Free
Increasingly available in Prague and major cities, but challenging in traditional Czech cuisine since dumplings and breading are fundamental. Many restaurants now mark gluten-free options on menus, and some offer gluten-free bread or dumpling alternatives. Awareness is growing but still limited in rural areas and traditional establishments.
Naturally gluten-free: Roasted meats without breading (specify 'bez strouhanky'—without breading), Bramborák (potato pancakes)—naturally gluten-free if pure potato, Rice as a side dish (rýže) instead of dumplings, Roasted potatoes (opékané brambory), Grilled vegetables (grilovaná zelenina), Some soups if thickened with potato rather than flour (always ask), Nakládaný hermelín (marinated cheese)—naturally gluten-free, Fresh salads without croutons, Fruit dumplings made with gluten-free flour (rarely available, but some restaurants offer)
Food Markets
Experience local food culture at markets and food halls
Havelské Tržiště (Havel's Market)
Prague's oldest market, operating since the 13th century in Old Town. While increasingly tourist-oriented, it still offers fresh fruit, vegetables, flowers, and some prepared foods. The market has a charming historic atmosphere surrounded by colorful buildings.
Best for: Fresh produce, flowers, and experiencing a traditional Prague market atmosphere. Good for picking up fruit for snacks or souvenirs like dried fruits and nuts.
Monday-Friday 7 AM-6:30 PM, weekends 8 AM-6 PM; year-round
Farmers' Markets at Náplavka
A vibrant Saturday market along the Vltava riverbank featuring local farmers, artisan food producers, and food stalls. This is where Prague's younger, food-conscious crowd shops for organic produce, artisan cheeses, fresh bread, and prepared foods. The atmosphere is lively and social.
Best for: Organic produce, artisan cheeses, fresh bread, Czech wines, craft beer, and prepared foods for picnics. Also features food trucks and stalls serving breakfast and lunch.
Saturdays 8 AM-2 PM, year-round (weather permitting)
Manifesto Market
A contemporary food market in Prague featuring shipping container restaurants, bars, and food stalls offering international cuisine. While not traditionally Czech, it represents Prague's modern food scene and is popular with locals and visitors alike.
Best for: International street food, craft beer, casual dining, and experiencing Prague's contemporary food culture. Good for groups with different tastes.
Daily, hours vary by season; typically noon-11 PM
Brno Farmers' Markets (Zelný trh)
Brno's main market square has operated continuously since the 13th century, offering fresh produce, flowers, and traditional goods. More authentic and less touristy than Prague's markets, this is where locals shop for daily groceries.
Best for: Fresh vegetables, seasonal fruits, flowers, and experiencing authentic Moravian market culture. Particularly good for seasonal specialties.
Monday-Friday 6 AM-6 PM, Saturday 6 AM-1 PM; year-round
Christmas Markets (Vánoční trhy)
From late November through December, major squares in Czech cities transform into Christmas markets with wooden stalls selling traditional foods, mulled wine, handicrafts, and gifts. The largest are in Prague's Old Town Square and Wenceslas Square, but smaller cities have more authentic versions.
Best for: Traditional Czech holiday foods (trdelník, klobása, bramboráky, svařák), handicrafts, and experiencing Czech Christmas traditions. The atmosphere is magical with lights, music, and festive decorations.
Late November through December 26 (some extend to January 6); daily, typically 10 AM-10 PM
Prague Market (Pražská tržnice)
A massive 1930s market hall in Holešovice that's being transformed into a modern food hall while maintaining its historic character. It features fresh produce vendors, specialty food shops, restaurants, and cafes in an industrial-chic setting.
Best for: Diverse shopping for fresh produce, meat, fish, specialty ingredients, and international foods. Also has restaurants and cafes for meals.
Daily, hours vary by vendor; typically 8 AM-8 PM
Farmers' Markets at Jiřího z Poděbrad Square
A popular Prague farmers' market in the Vinohrady neighborhood, featuring local farmers and food artisans. Less touristy than Náplavka, this market serves the local residential community with high-quality produce and prepared foods.
Best for: Fresh seasonal produce, artisan bread, Czech cheeses, honey, and homemade preserves. Good for experiencing a neighborhood market atmosphere.
Wednesdays and Saturdays 8 AM-2 PM, year-round
Olomouc Farmers' Markets
Weekly markets in this historic Moravian city offering regional specialties, particularly the famous Olomoucké tvarůžky (pungent aged cheese) and Moravian wines. More traditional and less discovered by tourists.
Best for: Regional Moravian specialties, local cheeses, wines, and experiencing authentic Czech market culture outside Prague.
Saturdays, morning hours; year-round
Seasonal Eating
Czech cuisine is deeply connected to the seasons, with traditional dishes and ingredients changing throughout the year to reflect what's available and what the weather demands. The cold continental climate means hearty, warming dishes dominate for much of the year, while brief summer months bring lighter fare and an abundance of fresh fruits. Seasonal festivals and holidays also dictate specific foods, from Christmas carp to spring asparagus. Czechs take pride in eating seasonally, with farmers' markets showcasing the best of each season and restaurants adapting menus accordingly.
Spring (March-May)
- Fresh asparagus (chřest)—white asparagus season is celebrated with special menus
- Wild garlic (medvědí česnek) appears in soups, pesto, and as a vegetable
- Spring greens and fresh herbs emerge at markets
- Easter traditions include mazanec (sweet braided bread) and beránek (lamb-shaped cake)
- Farmers' markets begin offering fresh produce after the winter lull
- Game season ends, with lighter meats becoming more popular
Summer (June-August)
- Strawberries, cherries, apricots, and plums flood markets
- Fresh vegetables like tomatoes, cucumbers, and peppers are at their peak
- Ovocné knedlíky (fruit dumplings) feature seasonal fruits
- Beer garden season is in full swing
- Outdoor grilling becomes popular
- Light lagers and wheat beers are preferred over dark beers
- Ice cream and cold desserts become popular
- Pickled vegetables are prepared for winter
Fall (September-November)
- Mushroom foraging season—Czechs are passionate mushroom hunters
- Game season begins (venison, wild boar, duck, pheasant)
- Grape harvest in Moravia with wine festivals
- Root vegetables, pumpkins, and cabbage become prominent
- Burčák (partially fermented young wine) appears briefly
- Hearty stews and soups return to menus
- Preparation for winter with preserving and pickling
Winter (December-February)
- Christmas traditions dominate December with specific foods
- Carp is the traditional Christmas Eve dinner
- Hearty, warming dishes are at their peak
- Root vegetables, cabbage, and preserved foods are staples
- Christmas markets offer seasonal treats
- Dark beers and mulled wine provide warmth
- Rich, cream-based sauces are most popular
- Pork and duck dishes are especially common