Top 91 Czech Foods

This delicious beef dish is one of the best-known creations of Czech cuisine. It is made with marinated braised beef, usually tenderloin, served in a creamy vegetable sauce made with carrots, celeriac, and parsley root. The dish is usually spiced with thyme, bay leaves, and allspice, which lend the dish bold flavors. The trademark of this dish, however, is its creamy gravy made with puréed or mashed root vegetables and sour cream. The recipe for this traditional dish first appeared in 1805. It was heavily influenced by Bavarian cuisine and traditional French cooking techniques, both of which incorporate generous amounts of butter and cream into their recipes. Svíčková is traditionally served with the famous soft Czech bread dumplings, a slightly tart cranberry sauce, a dollop of whipped cream, and a slice of lemon.Expand

Also known as vdolek, pecák or lopaták, Valašský frgál is a traditionally made, round-shaped sweet cake with toppings, produced in the Moravian Wallachia region in the south-eastern part of the Czech Republic. The cake has a diameter of about 30 centimetres and is golden in color when fully baked. On the surface, there is a crumble that can be additionally sprinkled with sugar, cinnamon, and gingerbread crumbs, or drizzled with butter. Nearly half of the finished product (42-48%) consists of the topping, which can be made from dried pears (the most popular variety), jam, fruits, curd cheese, poppy seeds, walnuts, cabbage, kohlrabi, or carrots. The toppings are never combined. Once the cake is finished, it weighs from 600 to 700 grammes in total and can be sold either fresh or frozen. The recipe for this delicacy dates back to 1826 and is associated with festive occasions such as weddings, Christmas, and Easter.Expand

In Czech folklore, the best cure for a cold or a hangover is a bowl of česnečka, a traditional garlic soup. Although garlic is the key ingredient, the soup also incorporates potatoes, meat broth, onions, and traditional spices such as caraway and marjoram. This healthy dish is usually topped with grated cheese and crunchy croutons, and it is commonly served and enjoyed as an appetizer.Expand

Round, thick, and soft, lívance are traditional Czech pancakes. The addition of yeast in the egg batter gives them an incredibly soft and buttery texture and differentiates them from other common pancake varieties. Lívance are usually small in size, with a light golden-brown color and crispy edges. The Czechs prefer to consume them dusted with powdered sugar and cinnamon or topped with various fruit jams, but their slightly sweet taste can withstand numerous other toppings and complements.Expand

In the Czech Republic, roasted duck is known as pečená kachna. The duck is usually seasoned with caraway seeds and marjoram, then slowly roasted in the oven until golden brown and crispy. It is traditionally served alongside potatoes, bread dumplings, braised red cabbage, and occasionally a thick sauce made with reserved duck fat and flour. This nutritious Czech classic is often found on the menus of traditional restaurants, and the homemade versions are usually prepared as a weekend meal or as a main dish served on special occasions.Expand

These soft, tender Czech doughnuts are prepared with yeasted dough that is occasionally flavored with lemon zest. They are typically round and have a small indentation on the top, which is used to hold all of the delicious filling. Even though they can be baked in the oven, vdolky are usually fried in oil until golden brown. Traditionally, they are enjoyed warm, smothered in jams and topped with whipped cream or crumbled tvaroh cottage cheese.Expand

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside. Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century. The sweet versions of the pastry became predominant, and have remained closely associated with the Carnival, a festive period which precedes Christian Lent. Interestingly, during the Carnival, one krapfen in a batch filled with jam and fruit preserves might contain a filling of mustard as a prank. It is believed that doughnuts spread throughout many central European countries, which adopted the technique but used different regional names. Consequently, krapfen in Germany goes under Berliner, pfannkuchen, faschingskrapfen, krebbel, or kreppel. In Poland, they are known as pączki or krepel, Hungarians refer to them as fánk, Slovak as šišky, while the Czechs use the term koblihy. In Slovenia, they are better known as krofi, while the standard name throughout Croatia, Bosnia, and Serbia is krofne or krafne. In St. Petersburg, Russia, the doughnuts are known as pyshki (either ring-shaped or without a hole), and there is a local café that has been serving pyshki prepared from the original recipe since the 1960s.Expand

This traditional Czech specialty is also known by the popular name smazak. The dish consists of a block of cheese – usually Edam – which is coated in eggs, breadcrumbs, and flour, then shallow-fried until crispy. Even though it can be eaten as a starter, it is usually regarded as a meatless main course due to its size. It can also be served alongside meat or potatoes. Smazak served in a bun is also a popular street food. The essential accompaniment to smažený sýr is tartar sauce, a creamy, refreshing concoction made with yogurt and mayonnaise. This satisfying fried hunk of cheese can be found everywhere in the Czech Republic, from street stalls and lowbrow pubs to the finest of high-end restaurants. Regardless of where you find it, this superb, filling dish is the perfect example of Czech comfort food. A similar dish known as vyprážaný syr is a common menu offering in the neighboring country of Slovakia.Expand

Pražská šunka is a traditional ham made on the bone, boneless, or tinned, in the Czech Republic. The boned variety must not exceed 10 kilograms in weight and has one side covered with golden yellow skin. The meat is pink and tender when sliced and the texture is firm and compact. The taste is salty and typical of cooked and smoked ham. The boneless variety is oval or cylindrical in shape and has the same organoleptic properties as the boned variety. The tinned variety weighs about half a kilogram, has at least 87% meat content and is pink in its cross-section with small holes dispersed here and there. Its texture is compact and the taste is salty and typical of cooked ham. The name Pražská šunka has been used since the 1860s to distinguish one of the most popular meat products from the Czech Republic.Expand

This traditional Czech soup is prepared with fresh peas, green split peas, or yellow split peas. It often incorporates flavorful broths, various root vegetables, smoked meat, and spices such as cumin or marjoram. Although it can vary in color and consistency, it is usually complemented with a dollop of cream or crispy croutons, and then enjoyed as a nutritious appetizer.Expand

Božkov is a renowned Czech spirits brand established in 1948, known for its high-quality products and rich tradition. Its flagship product, Božkov Original, is a classic "tuzemák" and the best-selling spirit in the Czech Republic. The brand offers a wide range of rums, vodkas, and liqueurs, crafted using premium ingredients such as molasses alcohol, soft Pilsen water, sugar syrup, special caramel, and vanilla aroma. These elements give Božkov products their characteristic golden color and natural flavor. Božkov has earned a reputation as one of the most trusted brands, with a significant presence in the Czech market.Expand

Garage22 Prague Distillery is a contemporary craft distillery based in Prague, recognized as the city’s first urban craft distillery, with a strong focus on small-batch production, hands-on craftsmanship, and experimental distillation. Founded by two friends, Martin and Ondra, the project began in 2018 from a shared ambition to create spirits they genuinely wanted to drink, with the distillery officially licensed in 2020. Located in Prague’s industrial Holešovice district, the entire production process takes place in-house, from recipe development to bottling. Its portfolio is centered primarily around gin, while also including other spirits, liqueurs, and limited editions featuring unconventional ingredients such as habanero, kiwi, and various botanicals. The brand emphasizes the use of local ingredients whenever possible, alongside a more sustainable production philosophy that includes repurposing distillation by-products. Their flagship Gin22 offers a modern interpretation of the London Dry style with a distinctive aromatic profile, while limited releases reflect the brand’s creative and seasonal approach. Beyond production, the distillery also operates as an experiential destination, offering guided tours and tastings that strengthen its presence within Prague’s craft beverage scene. Although it does not have the long heritage of traditional Czech producers, Garage22 has established itself as a notable representative of Prague’s new generation of premium distillers.Expand

Čokoládovna Steiner & Kovarik is a contemporary Prague-based premium chocolate producer that combines artisanal craftsmanship, distinctive design, and a strong local identity. The company began its journey in 2005 when founder Silvie Steinerová revived the historic Czech confectionery brand Nachfolger, whose roots date back to 1888, while the premium Steiner & Kovarik brand itself was formally established in 2011. Its evolution reflects a transition from luxury chocolate souvenirs inspired by Prague to a serious craft chocolate business with its own production and a bean-to-bar approach. Since 2018, the company has been producing authentic bean-to-bar chocolate using carefully selected cacao beans, while in recent years it has further strengthened vertical control over raw materials through direct cacao sourcing, including its own plantation in Bolivia. The portfolio includes pralines, chocolate bars, dragées, traditional Czech nougat, and more innovative creations featuring ingredients such as medicinal mushrooms and superfoods. The brand is known for blending Czech cultural identity with contemporary premium positioning, making many of its products both fine confectionery and gourmet souvenirs associated with Prague. As a family-owned company, Steiner & Kovarik represents a modern Czech craft producer that has grown beyond the domestic market while maintaining a strong connection to Prague as a core part of its identity.Expand

Míšina Čokoláda is an award-winning Czech bean-to-bar chocolate maker founded in Prague in 2015 by Michaela Dohnálková, whose passion for craft chocolate began after discovering bean-to-bar production abroad. The brand focuses on producing chocolate entirely from cocoa bean to finished bar in small batches, allowing full control over sourcing, roasting, grinding, and flavor development. Its philosophy centers on clean production, with chocolates made without gluten, lecithins, preservatives, artificial colorings, or vegetable oils, emphasizing ingredient purity and authentic cacao expression. Míšina Čokoláda is particularly known for carefully selected premium cocoa beans sourced from origins such as Tanzania, Madagascar, Vietnam, and Uganda, often paired with thoughtfully chosen Czech ingredients like blueberries, rosehips, or raspberries. The brand has built a strong international reputation, becoming one of the most awarded Czech chocolate makers, with more than 50 international accolades since 2017. Beyond technical excellence, the brand stands out for balancing single-origin chocolate craftsmanship with approachable flavor creativity. Míšina Čokoláda represents the modern face of Czech artisan chocolate making, combining precision, ethical sourcing, and internationally recognized quality with a distinctly local identity.Expand

Pepper Field is a black pepper producer based in Prague. They specialize in high-quality black pepper products. The company focuses on sourcing their black pepper from carefully selected regions to ensure premium quality.Expand

Pivovar Matuška is a family-run craft brewery from the village of Broumy in Central Bohemia, founded in 2009 and now regarded as one of the pioneers of the modern Czech craft beer scene. Founder Martin Matuška built his brewing experience beginning in 1981, and this long technical background is reflected in the precision and consistency of their beers. From the very beginning, the brewery has embraced a production approach without filtration or pasteurization, preserving the natural aroma, fullness, and complexity of its ingredients. Despite its small, family-oriented character, Matuška releases more than thirty different labels each year, ranging from traditional lager styles to modern ale beers with pronounced hop expression. The brewery’s philosophy is grounded in authenticity, clarity of style, and an uncompromising dedication to quality. Each of their beers carries a recognizable signature, balancing Czech brewing tradition with contemporary craft sensibilities. Today, Pivovar Matuška stands as a strong example of how heritage and innovation can coexist, shaping one of the most respected profiles in the Czech craft beer landscape.Expand

Bernard from Humpolec is one of the most recognizable independent Czech breweries, with a local brewing tradition that dates back to the 16th century. The modern chapter of the brewery began in 1991, when Stanislav Bernard and his partners took over a failing state-owned facility and transformed it into a family brand built on quality and authenticity. The brewery uses its own water source, traditional cellar lagering, and its own malt house in Rajhrad, allowing full control over raw materials. Its production style follows classic Czech brewing principles, with certain lines left unpasteurized to preserve a fuller aromatic profile. Visitors can explore a modern visitor center, taste the beers, and learn about the brewing process. Despite its growth, the brewery maintains that volume is not its priority - preserving standards and identity is. This approach has allowed Bernard to become one of the leading private breweries in the Czech Republic, valued both domestically and internationally.Expand