10 Best Local Dishes From Prague
Famous Food Locals Love to Eat in Prague
When asking for the best local dishes in Prague, you’ll likely be served meaty dishes, savory soups, and sweet desserts. More often than not, vepřo knedlo zelo, the national dish of Czechia, will be on the menu. This dish, made of pork roast, knedliky, and sauerkraut, is one of the top favorites with its traditional flavors. Then there’s also the Instagrammable chimney cake, trdelnik – a sweet dessert that’s fun to eat and look at.
Aside from these, Prague has a lot more to offer our taste buds. Here are some of the famous foods locals love to eat in Prague.
10 Best Local Dishes From Prague
- Tatarák s topinkami
- Bramboračka s bramboráky
- Guláš
- Chlebíčky
- Knedlíky
- Smažený Sýr
- Pečené vepřové koleno
- Kulajda
- Svíčková
- Zelňačka
1. Tatarák s topinkami
For quick dinners or tasty pairings with beer and wine
Categoría: Gastronomía en
Tatarák s topinkami is simply steak tartare with toast. What makes it distinctly Czech is the way it is served.
Minced meat is shaped into a thick round disk, and a raw egg is placed in the middle. Salt, pepper, minced onions, mustard, Worcestershire sauce, ground sweet peppers, and other spices are placed around the meat. You can mix everything together or add only the extras you like according to your personal preference. Spread the mixture on toast and enjoy.
2. Bramboračka s bramboráky
Dishes that would make you drop everything like a hot potato
Categoría: Gastronomía en
“Potayto”, “potahto” – Bramboračka s Bramboráky will have you arguing over which is the rightful national potato dish. The good thing is you can always just have them together. Bramboračka is a hearty potato soup with chunky bits of mushrooms, onions, and root vegetables. It is usually served in a bread bowl. Sometimes, smoked meat is added to it.
While they are also made from potatoes, Bramboráky still pair well with the soup. These fried potato pancakes, flavored with traditional spices, have a delightfully crispy crust that adds texture to your meal. When made without any meat, this combination becomes a delicious vegetarian treat.
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3. Guláš
Goulash with Hungarian influence but all-Czech flavors
Categoría: Gastronomía en
Czech guláš is a slow-cooked meat stew with vegetables inspired by the Hungarian goulash. Compared with Hungary’s national dish, guláš is milder and has fewer vegetables but more meat.
Every family has their own version of guláš, but the main ingredients are typically the same: beef chuck or shank, onions, and sweet paprika. Other Czech spices are added, and different types of meat can be used. It is traditionally served with houskové knedlíky, which are Czech dumplings made from flour or potatoes. But it can also be served in a bread bowl. With the many different ways guláš can be cooked and served, one stew can taste distinctly different from another.
4. Chlebíčky
Pretty little sandwiches that are big on taste
Categoría: Gastronomía en
Obložené chlebíčky are open-faced sandwiches that can be eaten in three to four bites. If you’ve ever been invited to a party in Prague, chances are you’ve already had a taste of chlebíčky.
The original chlebíčky served by deli owner Jan Paukert consisted of a slice of veka (white bread) topped with potato salad. A slice of Prague ham, Hungarian salami, Emmental cheese, tomato, and hard-boiled egg are arranged beautifully on top. Today, it is made with a variety of bread types, spreads, and toppings. You can easily grab a piece or two of chlebíčky from snack kiosks, cafes, bistros, and restaurants. They’re not just popular as appetizers, but are on-the-go faves, too.
5. Knedlíky
Bread dumplings that go well with almost every meal
Categoría: Gastronomía en
Knedlíky are often called “dumplings,” but they are more similar to a yeast-risen bread bun. Traditionally, they are made from flour, yeast, milk, eggs, and stale bread, which is then boiled or steamed.
A staple in Czech homes, knedlíky can be a side dish, appetizer, or dessert. Commonly, they are sliced into four to six rounds and served alongside hearty, saucy dishes. When made with savory ingredients like bacon and cheese, they make an excellent appetizer. When stuffed with fruits or nuts and drizzled with syrup, they become a sweet dessert.
6. Smažený Sýr
Deep-fried cheese for when you need to indulge in guilty pleasures
Categoría: Gastronomía en
Like a super-sized mozzarella stick, smažený sýr is a sinfully rich cheese dish served not as an appetizer but as the main course. This deep-fried, breaded cheese takes the spotlight on your plate with salad and fries on the side.
Traditional smažený sýr is made with a block of Edam cheese coated in flour, egg, and breadcrumbs. It is fried until it has formed a crisp outer layer and is served with cabbage, potatoes, and tartar sauce. Today, other types of cheese such as Olomouc are also used, and the dish is served with salad, fries, and other side dishes. A more contemporary version of it has the fried cheese served on a bun, burger-style.
7. Pečené vepřové koleno
Slow-roasted bone-in meat that surpasses other Czech pub grub
Categoría: Gastronomía en
A common dish in Czech pubs, pečené vepřové koleno, or roast pork knuckle, is a favorite option when out with friends. This chunk of meat is big enough for sharing.
The pork knuckle is marinated and slow-roasted in dark beer and herbs for several hours. It is then broiled to make the skin crisp. The cooking process is long, but the incredibly tender meat and crispy skin are worth the wait. Pečené vepřové koleno is typically served on a wooden cutting board with a serrated knife. Horseradish, bread, pickled vegetables, and other side dishes are served along with it.
8. Kulajda
An aromatic creamy soup
Categoría: Gastronomía en
Kulajda is a thick, creamy soup and comfort food for many Czechs. Once you taste it, it will likely be what you’ll be craving on rainy days and during cold winters.
The mushroom and potato soup is served with quail or chicken eggs, sour cream, and parsley garnish. Dill gives it a delightful aroma, and vinegar adds a tangy kick. The taste and consistency of kulajda vary depending on what types of mushrooms are used and whether milk or cream is added.
9. Svíčková
A hearty meat dish for cold winters
Categoría: Gastronomía en
Svíčková na smetaně is a hearty dish of roast sirloin or tenderloin served with rich gravy, a dollop of cranberry sauce, and a slice of lemon. Knedlíky (traditional bread dumplings) are also served on the side to soak up all the delicious flavors of the creamy sauce.
The beef, or sometimes veal, is marinated for a couple of days, then slow-cooked with vegetables and spices for several hours. This makes the meat tender and flavorful. The gravy is made from the meat broth thickened with milk, cream, or sour cream.
10. Zelňačka
A nutritious sauerkraut soup, best eaten the next day
Categoría: Gastronomía en
Zelňačka is Czech’s traditional sauerkraut soup. It is a thick, rich soup with a sour taste from its main ingredient, fermented cabbage. This soup is packed with nutrients and is eaten a lot during the winter season.
The sauerkraut is cooked in a broth along with potatoes and spices. Cream and flour are used to thicken the soup, and sugar is used to balance the acidity. Smoked sausage or bacon can also be added for a heartier dish. It is served with fresh bread or in a bread bowl.
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