Travel Reference
In-Depth Information
Beef gulášand dumplings
JON ARNOLD/JAI/CORBIS ©
You can also go to a
pekárna
or
pekařství
(bakery), or to one of the French or Vien-
nese bakeries, for
loupáčky
(like croissants but smaller and heavier). Czech bread, es-
pecially rye, is excellent and varied.
Oběd
(lunch) is traditionally the main meal of the day and, except for on Sundays,
it's often a hurried affair. Czechs are usually early risers, and so they may sit down to
lunch as early as 11.30am, though late-comers can still find leftovers for lunch in
many restaurants as late as 3pm.
Having stuffed themselves at lunchtime, for many Czechs
večeře
(dinner) is a light
meal, perhaps only a platter of cold meats, cheese and pickles with bread.
Czech Specialities
The first course of a meal is usually a hearty
polévka
(soup) - often
bramboračka
(potato soup),
houbová polévka
(mushroom soup) or
hovězí vývar
(beef broth). Ones
worth looking out for are
cibulačka
(onion soup), a delicious, creamy concoction of
