Comfort Food
I would say that the best way to describe Czech food is comfort food. And while many consider it “heavy” in relation to the way many of us eat now, I prefer to think of it as what your mom or grandmother made for a big Sunday dinner way back when. Many of my tour clients describe Czech food as being similar to German food, but in reality it has more in common with Austrian food (though German and Austrian are quite similar, yet different). And don’t worry – there are lots of types of cuisine other than Czech now available in Prague if you get tired of meat and potatoes, but in this post we’ll stick to Czech cuisine.
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High on the Hog
Beef takes a Back Seat
Dumplings Rule

There are many kinds of dumplings in addition to bread and potato. There are bacon dumplings (špekové knedlíky), “Karlovy Vary” dumplings and fruit dumplings (“ovocné knedlíky”) - pictured in the top banner of this blog post. Stuffed with seasonal fruit and sprinkled with Danish cheese, sugar and melted butter, fruit dumplings are actually a sweet dish that is served as a meal – think pancakes or waffles with maple syrup at brunch. Strawberries and apricots are the most common fruits found in fruit dumplings, and when they’re in season, the dumplings made with them are just delicious.
Also, potato dumplings should not be confused with what are translated into English as potato pancakes, pictured below. But, no, they ("bramborák") are not served with apple sauce as is traditional in the U.S. and elsewhere. Rather they are garlicky and are served with sour cream or on their own. And they are delicious!