Traditional Czech cuisine has been mostly influenced by the nations living in the countries “surrounding” the Czech Republic: Germany, Austria, Hungary, Slovakia and Poland. Many meals are very similar in the Central European area and some of them are believed to be of the Czech origin.
Nowadays, the cuisine is represented by the frequent use of meat with various side dishes, of which the most famous is “knedlík” (a cylindrical “dumpling” bread/pasta served hot, sliced and with a sauce or with stewed cabbage). Traditionally, only seasonal vegetables were used but the current availability of all vegetables throughout the year has altered this. Other side dishes are often potatoes: boiled, fried, roasted or mashed. Pork, beef, rabbit, and poultry, along with smoked meat and sausages have a very long tradition. Game is a gem of Czech cuisine. Sometimes hot sweet dishes are served as a main course and are popular both with adults and children. Learn more about regional gastronomy on the website of the Moravian-Silesian Region.
Marinated sirloin (Svíčková) with creamy sauce, source: recepty.cz