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Czech Republic Cooking Czech Republic

 
 
Area : 30502  sq.mi - Population 10300000 hab.
Czech Republic

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Cooking Czech Republic

 Gastronomy

Rustic and substantial, Czech cuisine is a blend of German and Austrian gastronomy. Meat and cold cuts have the place of honour, as have the invigorating soups or even the bread crumbs used in large quantities since everything is fried here: poultry, cheese, vegetables, etc. Typical dishes are 'bramboracka', a sort of hash brown, or pork stuffed with garlic and cumin, served with sauerkraut, or even beef in cream and berries. 'Knedliks', thick round pasta, are served with most dishes. Although you won't find many starters, desserts are numerous. You will be able to savour many Viennese pastries, stuffed pancakes and doughnuts. Prague ham and Moravian white wine have a very good reputation. Useful information: in restaurants, you must pay extra for bread.
For Christmas, it is not traditional to eat turkey, but carp instead. It is battered and fried, served with potato salad, peas, onions and mayonnaise.