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Meat dishes are especially popular in Czech cuisine. And other than sirloin with a creamy sauce, popular dishes include; pork, dumplings and sauerkraut, roast pork with dumplings and sauerkraut and the meat juices poured over the top, and fried pork schnitzel coated in flour, mixed egg and breadcrumbs, served with potato salad. Czech goulash with dumplings is also superb, washed down in the Czech Republic with nothing other than chilled beer. Notable old Bohemian meals also include roast duck or goose with sauerkraut or rabbit with a creamy sauce. Freshwater fish prepared in many different ways is especially typical for South Bohemia. In Třeboň for example, you can enjoy crispy carp chips. The Czechs also like to prepare offal in many different ways, especially liver and cheek. However, Czech menus more and more frequently also include vegetarian dishes – fried cheese or fried cauliflower are popular, sour lentils and old Bohemian pulses have also recently been returning to Czech restaurants, especially millet or chick pea.

Czech goulashHoubový Kuba - hulled grain with mushroomsRoasted trout with potatoes
Sour lentils with smoked meatPork, dumplings and sauerkrautCarp - old Bohemian style
Roasted duck with dumplings and red cabbage

 

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