Czech cuisine is quite heavy. Lots of meat (usually pork or beef or chicken) served with dumplings, potatoes or rice, in a sauce.
Traditional Czech menus have two sets of entrees. The first set is called "hotova jidla" which means "ready to serve". The other is "minutky" which means "cooked to order". The first are generally slow-cooked meats in sauces, such as "gulas" or "svickova",
served with dumplings (knedliky) to mop up the juice.
Traditional Czech food is pork with dumplings and sauerkraut (veprove, knedliky a zeli), served always with a glass of beer. Another typical czech meal is "Svickova na smetane" - pot-roasted fillet of beef (svickova) served in a rich, creamy, slightly sweet vegetable sauce (na smetane) and garnished with cranberries.
Lunches (obedy) are usually available until 4 p.m. Dinners (vecere) are more expensive and start after 4 p.m. Side dishes of rice or potatoes, ordered separately, are the most common accompaniments.
The most common appetizers are Prague ham with horseradish, cheese plates and cream soups.
For dessert, most places serve "palacinky" - pancakes filled with fruit and/or ice cream, chocolate or almond.
Guide 
