Travel Reference
In-Depth Information
eaTing
A big part of Prague's charm is found in wandering aimlessly
through the city's winding old quarters, marveling at the archi-
tecture, watching the people, and sniffing out fun restaurants.
You can eat well here for very little money. What you'd pay for a
basic meal in Vienna or Munich will get you a feast in Prague. In
addition to meat-and-potatoes Czech cuisine (see “Czech Food,”
page 19), you'll find trendy, student-oriented bars and lots of fine
ethnic eateries. For ambience, the options include traditional, dark
Czech beer halls; elegant Art Nouveau dining rooms; and hip and
modern cafés.
Watch out for scams. Many restaurants put more care into
ripping off green tourists (and even locals) than into their cook-
ing. Tourists are routinely served cheaper meals than what they
ordered, given a menu with a “personalized” price list, charged
extra for things they didn't get, or shortchanged. Speak Czech.
Even saying “Hello” in Czech (see phrases on page 270) will get
you better service. Avoid any menu without clear and explicit
prices. Be careful of waiters padding the tab. Carefully examine
your itemized bill and understand each line (a 10 percent ser-
vice charge is sometimes added—in that case, there's no need to
tip extra). Tax is always included in the price, so it shouldn't be
tacked on later. Part with very large bills only if necessary, and
deliberately count your change. Never let your credit card out
of your sight. Make it a habit to get cash from an ATM to pay
for your meals. (Credit cards can cost merchants as much as 10
percent.) Remember, there are two parallel worlds in Prague: the
tourist town and the real city. Generally, if you walk two minutes
away from the tourist flow, you'll find better value, atmosphere,
and service.
I've listed these eating and drinking establishments by
