Czech Republic

Czech cuisine is hearty and comforting, deeply rooted in tradition and influenced by its Central European neighbours. The cuisine often centers around meat dishes, particularly pork, beef, and poultry, with popular preparations including svíčková (marinated beef with a creamy vegetable sauce) and vepřo knedlo zelo (roasted pork served with sauerkraut and bread dumplings). Potatoes and bread dumplings are common side dishes, providing a satisfying base for rich gravies and sauces. Czech cuisine also features a variety of soups, such as kulajda (a creamy mushroom and dill soup) and česnečka (garlic soup). The influence of local agriculture is evident in the use of seasonal vegetables and herbs. Desserts play an important role as well, with sweet pastries like trdelník (a rolled pastry coated in sugar and nuts) and koláče (filled pastries) being popular treats. To accompany meals, Czechs are famous for their beer, with a rich brewing tradition that includes world-renowned pilsners and lagers, making Czech cuisine a fulfilling and culturally rich culinary experience.