Czech Republic » Dining in Prague

Czech cuisine has both influenced and been influenced by the cuisines of surrounding counties. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands.

Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game are served. Fish is rare, with the exception of very fine fresh trout or pstruh and carp, which is served at Christmas. Knedliky, or sliced boiled dumplings are a mainstay of Czech cuisine. Side dishes are carefully paired with the main dish.

                  

Many regions of the Czech Republic have large wine producing areas. Production revolves around the local grape varieties, but there has been a recent increase in the production of established international strains such as Cabernet Sauvignon. Although Czech wines are not particularly well-known on the wider international market, they are popular domestically and in neighbouring countries.