Venison has always played an important role for Czech cuisine – and no wonder, in a country characterized by numerous forests and meadows abounding in game. It is a real shame that we made it disappear from our tables and replaced it with sauces and goulash, taking these for traditional Czech meals, the more despite […]

This recipe comes from the Bohemian Paradise (Cesky raj), a protected natural area where the Liberec region, the Hradec Kralove, and the Central Bohemian regions meet. The recipe is very old, coming from a time when everyone ate from a single communal bowl of soup. If the soup was served for dinner, then the potatoes were cooked separately, in […]

This recipe comes from the Central Bohemian Region, an administrative unit of the Czech Republic located in the middle of Bohemia. This region is the only one which doesn’t have a main regional city. It surrounds the Czech capital, Prague, and it borders seven other regions: the Liberec Region in the north, Hradec Kralove Region in […]

This Czech recipe comes from the area of the Bohemian Paradise, where the Hradec Kralove, Liberec, and Central Bohemian regions meet.  If your little diners prefer hamburger with ketchup and you don’t know how to please them, don’t throw your arms in the air and your peas on the wall. Instead, take these tiny green […]

This recipe come from the Bohemian Paradise. Bohemian Paradise is the Czech Republic’s oldest protected landscape area. It is situated about 70 miles from Prague and comprises three regions: the Liberec region, the Hradec Kralove region, and the Central Bohemian region. Originally bramborak was made without eggs and only with a little bit of flour; later, not only garlic but […]

The Czech Republic is divided into 14 regions, a larger one of which is the Central Bohemian Region. A dish that you can prepare from this region is Kladno Miner’s Casserole, which, as you can tell from its name, comes from Kladno. It is the largest town in the Central Bohemian Region. In the past […]

Bejlik is a particularly tasty and traditional Czech food, especially common in the Central Bohemian Region. If we dig more into history, we see that Bejlik is an essential part of popular St. Martin’s celebrations. The figure of St. Martin ranks among the most favorite saints. He is usually portrayed on a horse with half […]

Cinnamon was imported into the Czech lands from the Orient in the 15th century. Besides its pleasant smell, it has a number of curative effects: it encourages appetite, reduces blood pressure, and improves digestion. The homemade combination of this spice with apples complements the sweet-sour mochyne, which you may know better as the Jewish cherry. […]

Mead is the key ingredient to this Czech delicacy. Mead belongs to one of the oldest fermented beverages, at least as old as beer, and was enjoyed by the Sumerians long before the Czech founder Praotec Cech climbed up on top of Mount Rip. The mead will be used to flavor duck paté. The duck […]