Moravian-Silesian Region

MORAVIAN KOLACHES

Category: Recipe

Moravian kolaches are among the best foods, and they helped make Czech cuisine more famous in world gastronomy. A classic choice for special occasions, the Moravian kolache is a traditional pastry, more than 200 years old. Kolaches were usually baked on Christmas and Easter, and for christenings and weddings. In wealthier cottages, they were baked […]

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SILESIAN BIGOS

Category: Recipe

Energy packed on the road – this slogan fits not only your favorite chocolate wafer, but also the traditional dish of Silesian cuisine – bigos. Meat of three species with two kinds of cabbage, peasants and hunters alike took this with them to warm them as they wandered far away from home. They used to […]

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WALLACHIAN LAMB GOULASH

Category: Recipe

This Czech recipe comes from the Wallachian area located partly in the Zlin region and partly in the Moravian-Silesian region. Sheep have always been raised there, and the area is also known for growing potatoes and buckwheat. For Wallachia, different types of food with cabbage, cream, potatoes, and vegetables are typical. Czech people are known for […]

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WALLACHIAN RABBIT SOUP

Category: Recipe

Wallachian rabbit soup was the winner of the Best Wallachian Recipe Competition. It is among the typical Wallachian dishes of the Zlin and Moravian-Silesian Regions, two administrative units of the Czech Republic. A unique ethnographic area, Moravian Wallachia is home to old castles and chateaus and forested mountains, and it was traditionally home to a […]

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COOKED BEEF TONGUE with SARDEL SAUCE

Category: Recipe

Do you find the idea of putting a cow’s tongue into your mouth unappealing? Be sure to make an exception in this case. Beef tongue is considered a great delicacy. Plus, it also has a low-caloric value so you do not have to limit your intake at all. But be careful, anchovy sauce with cream […]

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MIXED LENTILS, PEAS, BEANS, and BARLEY SOUP

Category: Recipe

This soup came into existence in the nineteenth century in two distinct cultural areas – Moravian Wallachia, which is now part of the Zlin and Moravian-Silesian regions, and Hanakia, which is part of the Olomouc region. Today this soup is known in the whole Czech Republic. It is based on legumes and cereals, which is […]

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BLACK STYLE ROASTED RABBIT

Category: Recipe

This recipe comes from the Moravian-Silesian region, a territory that encompasses the northeastern part of the historical region of Moravia and most of the Czech part of the historical region of Silesia. Parts of Silesia can also be found in Germany and Moravia-Silesia’s neighbor to the north, Poland. Moravia-Silesia is also bordered by Slovakia to […]

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FRENSTAT BUCKWHEAT CASSEROLE

Category: Recipe

This recipe comes from the town of Frenstat pod Radhostem which is located in the Moravian-Silesian Region. Pagans from Asia brought buckwheat to the Czech Republic in the 13th century. Buckwheat tolerates dry soil during cultivation, so it is easy to grow in the Czech Republic. It was previously considered as a food for the […]

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STAROHORSKA LENTIL SOUP

Category: Recipe

The lentil is referred to as the “queen of legumes,” and you can even find it referenced in the Bible. Although its high protein content makes it an excellent meat substitute, we will not deny you of meat with this lentil soup. Fried lean bacon will undoubtedly make this menu item fit not only for […]

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BUNS STUFFED with SMOKED MEAT

Category: Recipe

Buns filled with Smoked Meat, is a traditional dish in Czech Republic, typical for Moravian-Silesian region. It is considered as a part of “Czech village cuisine.” In Czech language the name of the dish is “buchty s uzenym masem” where “buchty” stand for buns. The thing is that it is uncommon for “buchta” to be […]

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