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Restaurants in Prague


Prague Pubs

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U Fleků

U Fleků is a pub and microbrewery in Prague, Czech Republic. It occupies buildings around a central courtyard at Křemencova 11 in New Town, Prague1 - near the National Theater. The front facade of the building has an old, highly-decorated clock above its door.

The U Fleků pub has only one kind of beer, its own popular dark lager with 5% alcohol ABV, brewed at 13° plato. The beer, Flekovský Tmavý Ležák 13° ("The Flek Dark Double Lager at 13°P"), also known as Flekovská třináctka ("The Flek Thirteen"), is brewed on the premises and is not available anywhere else. Traditional Czech meals are served. Prices are considerably higher than other local pubs, and beer is served in measures of 40cl (14oz. or 0.4L) as opposed to the 50cl (16oz. or 0.5L) standard in almost all other Czech pubs.

Originally a family business, U Fleků pub was founded in 1499, and therefore celebrated its 5th centenary in 1999. It has been referred to as the oldest brewery in Prague. In 1762 the brewery was bought by Jakub Flekovský, which gave its current name: U Fleků means in Czech "At the Fleks'". After World War II the company was nationalized, and control was transferred to a board of management appointed by the state. Following the Velvet Revolution, the company was privatized.

Customers can sit in the open air "beer garden" (on the model of the German Biergarten) or inside in the pub. There are 8 halls (rooms) to choose from, with the most famous one, with its original designs, called “Akademie” (Academy). Most of the halls are open for large groups only (with total seating for 1200 people). Customers sit at, and often share, long wooden tables and benches. Often strolling accordion and tuba players provide music, and some customers like to sing along. On some nights, there is also a live cabaret show (fee, reservations needed). It features international dance routines (including Czech polka) and comedy.

There is a detailed museum tour (fee, reservations needed) in the former malt house building of the brewery, mainly explaining the brewing process over the centuries, with original machinery on display, and with taped audio (including English). There is also a tour of the brewery during the week, with a short film, beer tasting, and souvenir (fee, reservations needed). Visitors can also purchase an array of souvenirs at their gift shop, including a multitude of beer steins.

Tall dark wood panels decorate the walls, including some paintings and plaques. One plaque that hangs on the pub's wall commemorates the founding of HNK Hajduk Split, a successful Croatian football club from Split (then also a part of the Austro-Hungarian Empire) at the pub. The club was founded in 1908 but registered by Austrian authorities in 1911. The club was founded by a group of students from Split (Fabijan Kaliterna, Lucijan Stella, Ivan Šakić, and Vjekoslav Ivanišević). They went to the pub right after the match between Sparta Prague and Slavia Prague, and liked the sport so much that they decided to bring the game to their Dalmatian hometown.


Café Slavia (1884)

Café Slavia is a famous cafe in Prague, Czech Republic, located on the corner of Národní street and Smetanovo nábřeží, next to the Vltava river and opposite the National Theater. It was opened in August 1884. Café Slavia was known for its associations with Prague's dissident community, hosting celebrities such as Václav Havel (1st President of the Czech Republic from 1993 to 2003), poet Jiří Kolář, Václav Černý, Jan Vladislav, and Josef Hiršal during the normalization period. It was also known as a place for writers, poets, and other intellectuals to meet and discuss their ideas. The cafe was closed in 1992 due to a legal dispute but re-opened in 1997. Café Slavia has been described as Prague's "best-known cafe".


La Degustation Bohême Bourgeoise

La Degustation Bohême Bourgeoise is an upscale restaurant that offers traditional Czech cuisine on 18 Haštalská Street in Prague. Forbes Life called it the "first choice for its buckle-in, 3-hour 7-course tasting menus (plus a blizzard of Amuse-bouches)". In 2009 it was selected the best restaurant in the Czech Republic, and received the Grand Restaurant 2010 award, presented annually by the Czech Association of Restaurateurs. The restaurant offers 3 menus: Czech traditional, Czech inspired fusion, and pan-European, which all can be mixed. It has been awarded with a Michelin star since 2012.



Výtopna is restaurant with model train service, where trainsets bring beverages to every customer's table. Výtopna is a franchise of 5 restaurants and coffeehouses in larger cities of the Czech Republic. There is a restaurant each in Prague and Orlová, another 2 are in Brno and a coffeehouse in Ostrava. The trademark is owned by Petr Fridrich.

Customers are served by model trains that deliver drinks to your table (your waiter will carry only the food plates). Trainsets (Locomotive engines with boxcars) arrive with customers' orders, you unload your drinks and put used glasses into open boxcars. Trainsets are dispatched to the tables by staff. Individual trains are digitally controlled and they make realistic sounds of genuine trains. Top speed: 12.4 mph.

The first Výtopna restaurant with model train service was founded in Brno, Czech Republic in 2009. From the very beginning Výtopna was conceived as a franchise project in Bohemia, Moravia, and Silesia regions of the Czech Republic.


Allegro (Closed!)

Allegro Restaurant is now closed! Allegro was a top restaurant at Prague Four Seasons hotel. In 2008 it became the first restaurant from the post-communist bloc to obtain the star from the prestigious Michelin Guide. The head chef was Andrea Accordi.

Allegro retained its star from 2009-2011. It was the only restaurant in Prague with the accolade, although in 2010 a restaurant in Hungary was awarded the star, ending Allegro's claim as the only restaurant from the Eastern Bloc to have the star.


Food in Prague

The food in Prague is amazing! I love the Pig Knee, Svíčková na Smetaně (beef, gravy, dumplings, cream, cranberries), Koprová (beef & dumplings in dill sauce), Schnitzels (breaded & fried pork tenderloins), Goulash, potato dumplings and bread dumplings (houskové knedlíky), and especially the Smazeny Syr (Fried Camembert Cheese, similar to Brie). Daily lunch menus (Denne Menu) available practically everywhere in Prague from 11:AM-2:PM usually cost under $4 and a beer costs about $1; everyone drinks beer with lunch because it's cheaper than water (including people who don't like alcohol). Expect most traditional meals served in Prague to be meat & potatoes, with dumplings in gravy, lots of saurkraut, and often horseradish. Traditional Czech bread has cumin spice so it tastes strong like Rye bread. The Czechs eat their french fries with tartar sauce instead of ketchup, so that's how fries are served in all Prague restaurants including McDonald's!

Prague locals get their food from any of 3 local supermarkets ("hypermarkets"): Tesco, Billa, or Albert. The grocers have a large selection of fresh bread, meats and cheeses, plus beer, alcohol, wine, soda pop, milk, chips, candy, ice cream, snacks, and some basic household items. There are many specialty shops with meats, cheese, and organic foods. The best grocery for American style foods with English language labels is Marks & Spencer (a British department store). Beware the Chinese groceries are more frequent and convenient - but their food and tobacco is old and sometimes even has fake labels. Remember it's bring-your-own-bag in Prague unless you want to pay up to $1 for a plastic bag (the locals wear backpacks to the grocer and shopping).

You can find delicious but expensive street snacks from vendors in the Town Squares. There are many pubs in Prague, and food courts in the malls like Palladium and Angel Mall. The Bageterie Boulevard is an awesome European sandwich shop with great potatoes, fresh juice and real hot chocolate! The only American restaurants in Prague are McDonald's (75), Burger Kings, Kentucky Fried Chicken (KFC), Subway, Hard Rock Cafe, and T.G.I.Fridays. There are many Italian restaurants, Asian restaurants, and a few Burrito Locos if you're lucky. Brasiliero has an outstanding 20-meat buffet for about $25 (salad bar only for $15). But the best restaurants are the local Czech Restaurants serving traditional Bohemian foods, and tank beer.

The most important difference between the food in Prague and the food in the USA, is that genetically modified foods (GMOs) are banned in most EU countries. In other words, the cancer-causing flavorless corn, soy, canola, and sugarbeets used as a base and filler in practically every box and can in American grocers - have been replaced with real food ingredients. Practically every kitchen in Prague cooks from scratch using local, whole food ingredients - so the generous portions of 'meat' are really 100% meat, and the 'cheese' is 100% cheese. Also their tap (cooking) water is not fluoridated - which results in less heavy metals in the food.

Rabbit Thigh with Dumplings


Traditional Czech Foods

Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common; beef and chicken are also popular. Goose, duck, rabbit and wild game are served. Fish is rare, with the occasional exception of fresh trout and carp, which is traditionally served every Christmas.

Czech cuisine (Czech: česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally meat has been reserved for once-a-week consumption, typically on weekends. The body of Czech meals typically consists of 2 or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote (kompot). In Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes.

Some popular Traditional Czech dishes include:

  • Svíčková na smetaně: stewed roastbeef sirloin with steamed dumplings in cream of root vegetable sauce, whipped cream, and cranberry sauce
  • Guláš: a variety of beef and pork goulash stews, served with dumplings or bread
  • Koprová: beef in dill sauce, traditionally served with dumplings
  • Vepřo knedlo zelo: roast pork with bread dumplings and stewed cabbage
  • Pečená kachna: roast duck with bread or potato dumplings and braised red cabbage
  • Smažený sýr: fried cheese, typically served with potatoes or french fries and tartar sauce
  • Bramboráky: potato pancakes, traditionally served with sour cabbage
  • Rajská (omáčka): beef in tomato sauce, traditionally served with dumplings

There is also a large variety of local sausages, wurst, pâtés, and smoked & cured meats. Czech desserts include a wide variety of whipped cream, chocolate, and fruit pastries & tarts, crêpes, creme desserts and cheese, poppyseed, and other types of traditional cakes such as buchty, koláče, and štrúdl (cinnamon apple pie).

Dairy products (mléčné výrobky) are popular in Czech cuisine too. Eidam (Edam, Edammer) is a Dutch-based type of cheese, and Niva is a Czech blue cheese. They enjoy huge portions of fried cheese or grilled cheese as a main course for lunch or dinner. A common pub food, nakládaný hermelín, or pickled cheese, is a cheese similar to Camembert that is aged in olive oil and spices. Typically served with bread and an assortment of fresh vegetables. Sour cream is commonly used as part of various cream-based sauces.

Open sandwiches, known as Obložené Chlebíčky ("garnished breads") or chlebíčky, are not made from normal Czech bread, but from a french bread style, bigger pastry called veka, sliced and garnished. Chlebíčky may be served with mayonnaise, ham, salami, roast beef, tunafish, salmon, hard-boiled egg, pickles, tomato, lettuce, bound salads or spreads like whipped cream on the top. They are usually decorated with fresh sliced or pickled cucumber, tomato, red or yellow bell pepper, sliced radish, or parsley. Jednohubky are similar to obložené chlebíčky, but smaller and in many varieties. A typical Chlebíčky is a slice of french bread with potato salad, ham & cheese, and a few small decorative pieces of pickle.



Roastbeef in Cream Sauce (Svíčková)

Svíčková, or svíčková na smetaně (marinated beef sirloin) is a typical Czech dish and one of the most popular Czech meals. It is roastbeef sirloin prepared with vegetables (carrots, parsley root, celeriac, blue onion, red onion, silver onion, or pink onion); spiced with black pepper, allspice, bay leaf, and thyme; then boiled with double cream. A gravy is made from a part of this strained marinade, beef stock (optional) and sour cream. In Prague, Svíčková is served with bread dumplings (houskové knedlíky), rarely sauerkraut, and usually with sweet whipped cream (smetana) & cranberry sauce on a lemon slice. It is eaten by mixing all of the flavors together on your fork.

Bohemian immigrants to the United States following the First World War have passed on an older variation of the dish to subsequent generations, while regional tastes and product availability have influenced its preparation. [Svíčková made in the Chicago area, for example, rarely includes vegetables in its final presentation, but instead incorporates them into a vinegar-based marinade suffused with crushed allspice and bay leaves.]


Beef Goulash (Hovězí Guláš)

In the Czech Republic, goulash (Czech & Slovak: guláš) is usually made with beef, although pork varieties exist, and served with bread dumplings (in Czech hovězí guláš s knedlíkem, in Slovak hovädzí guláš s knedľou), in Slovakia more typically with bread. In pubs it is often garnished with slices of fresh onion, and is typically accompanied by beer. Beer should also be added to the stew in the process of cooking! Seasonal varieties of goulash include venison or wild boar goulashes. Another popular variant of guláš is segedínský guláš (Szeged goulash), with sauerkraut.

In Czech slang, the word guláš means "mishmash", typically used as "mít v tom guláš": to be disoriented or to lack understanding of something.

Prague Beef Goulash


Dill Gravy: Koprová omáčka

Koprová omáčka or dill sauce with cream is a typical Czech sauce made from cream, milk, and dill as the main aromatic ingredient that gives it a typical flavor. Koprová is usually served with bread dumplings (but can also be eaten with potatoes), and a slice of beef or boiled egg. You can spice it up with salt and pepper.

Koprava Dill Sauce


Halušky (Potato Gnocchi)

Haluchs are potato dough gnocchi. They are one of the most famous dishes of Slovakia. It is part of Slovak culture, specifically Liptov, Orava and surrounding cultures. It is a Slovak national food, which is very cheap on raw materials and time.

The main ingredients for cooking are potatoes, flour, and possibly eggs. Raw potatoes should be diced (not grated like cheese), which is the most time-consuming part of the preparation in hand preparation. After the water has been squeezed out of the potatoes, the water is allowed to settle, poured, and the remaining starch on the bottom returns to the potatoes as a binder. Therefore, it is not necessary to add egg according to the original recipe. Seed the potatoes to avoid a semisolid dough together with the flour. Dough is divided (usually by a special sieve) into small noctles that are boiled for about 10 minutes in salted water. They then damp (or remove them from the pot by leaking the ladle) and mixing.

There are many recipes to make the halušky finally thaw. There are dumplings with (sour) cabbage, cheese, somebody doing poppy halos and even the dumplings with plums. Halušky with sour cabbage and fried bacon are called strawberries. But the most famous are brynza halušky. The brynza is added to them, the balls are also sprinkled with bacon and possibly chives. Serve with a glass of sour milk.

Brynzové halušky offers many Slovak restaurants. From the times of the common state, their popularity persists even in the Czech Republic, where a range of hospitality is on the menu. In the northeast of Bohemia, especially in the Krkonoše region, the term "halušky" sometimes refers to potato pancakes, so-called sejkory.

Halusky s Bryndzou


Czech Dumplings (Knedlíky)

Knedlíky are boiled dumplings made from dough, bread, or potatoes. The composition of the dough differs greatly according to different recipes. Dumplings can be loaves like bread or with a variety of fillings. Knedlíky are formed in the shape of a loaf, ball, or cone and boil in salt water or steam.

Knedlíky (singular: knedlík) are boiled dumplings commonly found in Central European and East European cuisine. Dumplings are also found in Scandinavian, Romanian, Northern eastern Italian cuisine, Ukrainian, and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish - but can also be a dessert such as plum dumplings, and used as meatballs or croutons in soup. Many varieties and variations exist.

Knedlíky are used in various dishes in Austrian, German, and Czech cuisine. From these regions, knedlíky spread throughout Europe. At the turn of the 20th century, it was commonly said that a Czech girl is not prepared to marry until she can cook this dish. Central European countries in which their variant of knödel is popular include Austria, Germany, Hungary, Serbia, Croatia, Slovenia, Slovakia, and of course the Czech Republic.

In antiquity and the Middle Ages, dumplings were balls or pieces of chopped meat, which were fried on lard. As early as the 17th century, flour began to be used regularly and originally dumplings were pastries. At the beginning of the 19th century dumplings were not just a side-dish served with meat, but a main meal. Gradually various variants were created, then rice, different fillings, and shapes were also used. Typical national dishes, such as the well-known Vepřo knedlo zelo, were also created.

  • Bread Dumplings: Houskové Knedlíky, Semmelknödel) are made with dried white bread, milk and egg yolks (are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings or Serviettenknödel). If bacon is added they are called Speckknödel.
    • Peach Dumplings (salt, gluten-free gluten), suitable for diet
    • Bread Dumplings (flour, croissant, egg, salt, water or soda), regular meat supplement
    • Yeast Dumplings (flour, milk, eggs, yeast)
    • Bread Powder Dumplings (flour, roll, yolk, milk, baking powder, salt)
    • Bread Yeast Dumplings (flour, yeast, sugar, salt, rolls, water)
    • Tyrolean Bread Dumplings (flour, bread, onion, bacon, milk, egg, salt, pepper, parsley)
  • Potato Dumplings: Bramborové Knedlíky are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.
    • Potato Dumplings (potatoes, flour, starch meal, salt, eggs)
    • Fine Potato Dumplings (potatoes, rolls, eggs, flour, salt)
    • Potato Dumplings (potatoes, flour, milk or water, salt)
    • South Bohemian Rusks Dumplings (potatoes, flour only for wrapping)
    • South Bohemian Boiled Potatoe Dumplings from raw and boiled potatoes (a little flour, eggs, lard)
    • Czech Hirsute Dumplings (potatoes, flour, eggs, salt, lard, onion)
  • Bacon Dumplings: Karlovarský Knedlíky are "special dumplings" made of mixed breads like turkey stuffing, usually with "bacon" that looks like ham cubes.
  • Stuffed Dumplings: Czech potato dumplings stuffed with smoked "bacon" (ham), with sauerkraut and roasted onions (Bramborové Knedlíky Plněné uzeným masem, se zelím a smaženou cibulkou).
    • Bacon Dumplings (smoked bacon, milk, eggs, flour, nutmeg, salt & pepper)
    • Beef Dumplings (bacon variant)
    • Mushroom Dumplings (mushrooms, flour, lard, onion, crumb, bacon, milk, eggs, salt & pepper)
    • Fruit Dumplings (apple, strawberry, blueberry, whipped cream, fruit fillings)
  • No-Flour Dumplings:
    • Hungarian Dumplings (caps, peppers, eggs, butter, onion, salt and pepper)
    • Bread Crumb Dumplings (bread crumb, egg, butter, milk), herb variant
    • Swabian Cheese Dumplings (milk, hard cheese, eggs, onion, parsley, butter, spoonful of flour)
    • Cheese Dumplings
    • Liver Dumplings, added to soups
  • Semolina Dumplings are made with semolina, egg and butter called Grießklößchen (Austrian Grießnockerl, Hungarian grízgaluska).
  • Meat Dumplings: Leberknödel are large dumplings made of ground liver and a batter made of bread soaked in milk and seasoned with nutmeg or other spices, boiled in beef stock and served as a soup.
  • Cheese Dumplings made with quark cheese, traditionally topped with cinnamon sugar and served with apple sauce or with streusel.
  • Plum Dumplings, popular over Central Europe, are large sweet dumplings made with flour and potato batter, by wrapping the potato dough around whole plums (or apricots), boiled and rolled in hot buttered caramelized bread crumbs.

Recipes for Czech Dumplings

Bramborove Knedliky Plnene
Spekovy Knedlík


Bohemian Beer & Czech Beverages

Czech beer has a long and important history, since the first brewery is known to have existed in 993. The Czech Republic has the highest beer consumption per capita in the world. The famous "pilsner style beer" (pils) originated in the western Bohemian city of Plzeň (Pilsner), where the world's first-ever blond lager Pilsner Urquell is still being produced, making it the inspiration for more than two-thirds of the beer produced in the world today. Further south the town of České Budějovice, translated as Budweis(er) in German, lent its name to its beer, eventually known as Budweiser Budvar. Apart from these and other major brands, the Czech Republic also boasts a growing number of top quality small breweries and micro-breweries seeking to continue the age-old tradition of quality and taste, whose output matches the best in the world.

Tourism is slowly growing around the Southern Moravian region too, which has been producing wine since the Middle Ages; about 94% of vineyards in the Czech Republic are Moravian. Czech Slivovitz and other Pálenka (fruit brandies) are also popular. Aside from Slivovitz and Czech beer, Czechs also produce wine and two unique liquors: Fernet Stock and Becherovka. Tuzemak, traditionally marketed as "Czech rum", is made from potatoes or sugar beets. Slovak Borovička is also common. A mixed drink consisting of Becherovka and tonic water is known under the portmanteau of Beton ("concrete"). Another popular mixed drink is Fernet Stock mixed with tonic, called "Bavorák" or "Bavorské pivo" (literally "Bavarian beer").

Kofola is a non-alcoholic Czech soft drink somewhat similar in look and taste to Coca-Cola, but not as sweet. Kofola was invented in communist Czechoslovakia as a substitute to the Coca-Cola that they would not import, but it became so popular that production has continued well past the end of communism in the country.

Absinthe alcohol is very popular in Prague, and there are many Absinthe bars. You can also buy Absinthe and Absinthe products (including beer) in local shops on any street in Prague. Macerated Absinthe is usually lit on fire when served, and distilled Absinthe is dripped with water over sugar. They put the Absinthe in a tumbler glass, and use a water tank with a faucet to drip water on a sugar cube, which is balanced over the glass on an Absinthe spoon. The psychadelic appearance of the water and oils mixing when it drips, is what is referred to as seeing "The Green Fairy". Absinthe is an alcohol that is similar to vodka - usually clear, but naturally green. Absinthe is made from wormwood, which is a green herb similar to hops or tobacco. Authentic Absinthe is outlawed by the Czech Constitution and is completely illegal - so anything you buy legally is NOT real "Absinthe" (e.g. 80-proof "moonshine"). The legal Absinthe has less wormwood and more alcohol - so you will get drunk or sick from the alcohol before you can drink enough Absinthe to hallucinate.
*WARNING: a few years ago 50 people died in Prague from drinking bootlegged under-the-table Absinthe made from inferior methanol.


Links to Czech Restaurants:

U Templaru Restaurant @ Praha 1, Celetná 27

V Cipu Restaurant

James Dean Bar

Hard Rock Cafe in Prague

T.G.I.Fridays in Prague

Brasiliero Buffet


Fast Food in Prague:

Schnitzel King

Bageterie Boulevard
Information About Bageterie Boulevard

Santa Fe


Burger King

Kentucky Fried Chicken

Subway Restaurant


Prague Groceries:

Marks & Spencer Food

Tesco Grocery

Billa Grocery

Albert Grocery



Restaurants in Prague7


Restaurant Belcredi

Letenský Zámeček, Letenské Sady 341,
Prague 7, Czech Republic, +420 233 378 200


Hanavský Pavilon

Letenské Sady 173, Prague 7, Czech Republic, +420 233 323 641


Pivovar Marina

Jankocova 12, Prague 7, Czech Republic, +420 220 571 183


"The Farm" Urban Kitchen & Coffee

Korunovacni 17, Prague 7, Czech Republic, +420 773 626 177

Delicious fresh organic burgers and fries!



Bubenské Nábřeží 306, Prague 7, Czech Republic, +420 284 097 455


Lokál Nad Stromovkou

Nad Královskou Oborou 31, Prague 7, Czech Republic, +420 220 912 319


Bistro 8

Veverkova 8, Prague 7, Czech Republic, +420 603 786 282


Molo 22

U Průhonu 22, Prague 7, Czech Republic, +420 220 563 348


Restaurace Vozovna Stromovka

Královska obora 2, Prague 7, Czech Republic, +420 725 123 705


Bageterie Boulevard Letná

Letenské Námesti. 38/7 +420 606 069 153


More About Czech Cuisine

Goulash Soup in Prague
Svickova na Smetane Larded
Czech Smazene Syr Fried Cheese
Bageterie Boulevard
Bageterie Boulevard Sandwich Menu
Bageterie Brussels
Bageterie Patatas
U Templaru Restaurant


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