Prague Cuisine: A Savory and Intense Affair

By John Reality, Cambodia, August 2011

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Traditional Czech cuisine is not for the faint of heart; it consists mostly of a wide variety of roasted meats and sausages, dumplings, fried potato pancakes (Bramboráky), and other intensely savory dishes, all of it washed down with famed local beers (the Czechs consume more beer per capita than any other nationality), fine Moravian wines, and higher-proof refreshments like Fernet Stock and Becherovka. Veggies and fish are rarely featured as main courses, with the exception of the traditional Christmas carp, which is typically purchased on the street and kept live in the bathtub.

While outdoor carp vendors only operate in the weeks leading up to Christmas, the street is nonetheless an excellent (and affordable) place to sample the regional fare (particularly in Prague). Food carts of virtually uniform quality and pricing are dotted throughout the center of Prague and the more popular tourist districts.

Editor's Note: This recommendation was taken from our Prague Things To Do blog. Visit the original post to continue reading the full post and to learn more about things to do in Prague.

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