Travel Reference
In-Depth Information
Little has changed on the Czech food front since the 1989 Revolution and anyone who
tries to convince you otherwise should be directed without delay to the nearest restaur-
ant and its meat-and-dumpling menu. That's not to say traditional Czech food isn't
tasty - on the contrary, dishes using ingredients plucked, picked and hunted from the
forestsofBohemia canoftenbetopnotchanddelicious freshriver fishareaparticular
speciality. Naturally Prague, as the capital, has the widest variety of places to eat in the
country-lookhardenoughandyoucanfindeverythingfromAfghantosushiviaViet-
nameseandItalianfood.Shouldyouwish,youcouldspendanentireweekeatingoutin
the city and never go near a dollop of bacon-flecked sauerkraut or a potato dumpling.
At the beginning of the twentieth century, Prague boasted a café society to rival that in Vi-
enna or Paris. Communism put paid to that sort of bourgeois nonsense, but happily a handful
ofclassicHabsburg-erahauntshavesurvived-orbeenresurrected-andhavebeenjoinedby
a whole range of new cafés from designer coffeehouses to rarefied teahouses. Like the Aus-
trians who once ruled over them, the Czechs have a desperately sweet tooth, and the more
traditional cafés ( cukrárna ) offer a wide array of cakes and pastries; others offer the famil-
iar gamut of snacks from soup and sandwiches to rolls and wraps. Coffee , often drunk at a
kavárna (coffeehouse), generally attempts to follow the Italian model, but is generally not as
strong or tasty. Tea is drunk weak and without milk, although you'll usually be given a glass
of boiling water and a tea bag so you can do your own thing - for milk, say “ s mlékem ”.
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