Travel Reference
In-Depth Information
dumplings made with sweetened, flour-based dough are stuffed with berries, plums or
apricots, and served drizzled with melted butter and a sprinkle of sugar.
Desserts on offer in traditional pubs and restaurants consist of kompot (canned/pre-
served fruit), either on its own or pohár - in a cup with zmrzlina (ice cream) and
whipped cream. Palačinky or lívance (pancakes) are also very common. Other
desserts include jablkový závin (apple strudel), makový koláč (poppy-seed cake) and
ovocné koláče (fruit slices). For cakes and pastries it is better to go to a kavárna (cafe)
or cukrárna (cake shop).
FUNNY, I DON'T REMEMBER ORDERING THAT!
Keep in mind that nothing comes for free in Prague restaurants - if the waiter offers you
fries with that, and you accept, you'll be charged for them. Bread, mayonnaise, mustard,
vegetables… almost everything has a price tag. Many restaurants also have a couvert
(cover charge) , which every diner must pay regardless of what they eat and even if they
eat nothing. It's not a scam; it's just the way things are done. If the menu has no prices,
ask for them. Don't be intimidated by the language barrier; know exactly what you're or-
dering. If something's not available and the waiter suggests an alternative, ask for the
price. Immediately return anything you didn't order and don't want, such as bread, butter
or side dishes; don't just leave it to one side or chances are they'll appear on your bill.
Most importantly, though, don't let paranoia ruin your meal. The majority of overcharging
happens at tourist-oriented restaurants in the city centre. If you're not eating in the Old
Town Square or Wenceslas Square, or if you're at a new place run by young Czechs,
you're unlikely to have any problems.
Celebrating with Food
Christmas is the most important celebration on the Czech domestic calendar, and food
and drink play an important part. Christmas Eve (Š tědrý den, or 'generous day') is a
day of abstinence from meat, with people saving their appetite for the evening meal,
which is traditionally smažený kapr (crispy, fried carp) served with bramborový salát
(potato salad). The carp are farmed in medieval rybníky (fish ponds) in the coun-
tryside, mostly in South Bohemia, and in December they are brought to city markets
where they are sold, live, from water-filled barrels. In many homes, the Christmas
carp then gets to swim around in the bathtub until it's time for the frying pan.
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