Svíčková, or svíčková na smetaně, is a Czech meat lovers most popular meal. It is sirloin steak prepared with vegetables, spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. Sounds like a good warm dish on a cold winter night. You can find similar versions of most dishes in Bavaria or Austria. But Czech are particularly proud of their national cuisine. This marinated beef dish served with dumplings; and every Czech will tell you that their grandmother or mother makes the absolute best Svíčková anywhere and no self respecting Czech grandmother or mother will part with her particular recipe easily if at all.

Czech goulash is a thick, hearty stew flavored primarily with paprika and often served with knedlíky, slices of spongy, bread-like dumplings. Goulash is the quintessential Czech dish, highly coveted by tourists seeking an authentic local experience. Interestingly, goulash had been invented in Hungary as a simple beef soup that could be cooked in one pot over an open fire. In fact, the word literally means “cowboy food.” As the nations of Central Europe started to differentiate themselves, the Czechs began to adapt goulash to suit their own tastes and local ingredients.

Although Czech fruit dumplings seem more like a scrumptious dessert, in Czech homes fruit dumplings are usually served as a full meal and they are a real treat especially for kids. The great thing about fruit dumplings is how versatile they are. They can be made of different kinds of dough and filled with all sorts of fruits, depending on the season. Czech fruit dumplings are traditionally filled with plums, apricots, strawberries or blueberries and then sprinkled with sugar, grated tvaroh, a hard Czech cream cheese, smothered with melted butter and dusted with cinnamon. Some people prefer to top the dumplings with toasted breadcrumbs or sour cream. This sounds super delicious.

This traditional Czech snack can be spotted on the snack plates set out for company in Czech homes, in the hands of Prague citizens rushing through the city, and in the windows and menus of various Czech bistros, cafés, and restaurants. This small open faced sandwich decorated with an abundance of garnishes and embellishments is one of our favourite snacks in Czech Republic. Although open faced sandwiches have been popular in both Central and Eastern Europe since the Middle Ages, classic Czech chlebíčky are thought to have been invented by Jan Paukert in the beginning of the 20th century. There are so many variations of it now but we really love a thin white bread slice with a spread or mayonnaise salad, and a variety of garnishes including ham, cheese, salami, pickles, tomatoes, onions, smoked fish, or hard boiled eggs – this is devilishly delicious diversity on a piece of bread.