Czech gastronomy is no longer just about dumplings and sauces. Although the classics still hold their place here, today's culinary scene combines traditional recipes with modern techniques, local ingredients and fresh gastronomic concepts. For travellers who fly with Fly Vista and want to discover not only the sights but also the real flavour of the region, the Czech Republic is the ideal destination.

Historical roots of Czech cuisine

The basis of Czech cuisine has been formed over hundreds of years and reflects the influence of Central Europe:

• strong sauces (sirloin, tomato, dill),
• pork and beef dishes,
• various types of dumplings - bread, potato and fruit,
• seasonal raw materials that used to be determined by agriculture.

Traditional Czech food is dense, earthy and rich. For visitors, it provides an authentic insight into the history of the region, where the cuisine served as nourishment for hard-working people and reflected the rhythm of rural life.

Modern Czech gastronomy: when tradition meets innovation

In recent years, the Czech Republic has become one of the most interesting gastronomic destinations in Europe. Young chefs are experimenting, taking inspiration from global trends and are not afraid to transform classic recipes into light, sustainable and visually appealing dishes.

What defines modern Czech cuisine?

• Locality and seasonality - A return to small farms, organic producers and quality ingredients.
• Minimalism on a plate - less garnish heaviness, more emphasis on flavour.
• Fine dining and street food - The Czech gastroscene is varied and available at different price levels.
• Vegetarian and vegan alternatives - more and more often in traditional pubs.

The result is a cuisine that stands confidently among the European leaders without losing its identity.

Iconic dishes that every traveller should try

1. Sandwich on cream
The queen of Czech sauces with delicately marinated meat and a mild sweet and sour taste.

2. Pork dumpling very
A classic that never disappoints - crispy pork, dumplings and braised cabbage.

3. Goulash
Strong peppers, onions, beef. Simple, dense and authentic.

4. Sandwiches
A small piece of Czech culinary heritage. Ideal as a quick snack between exploring Prague.

5. Tartare
A popular dish in pubs and modern bistros - honest beef tartare with toast.

6. Cakes and buns
The sweet side of Czech cuisine, often handmade according to old recipes.

The best cities for foodies in the Czech Republic

Prague: Mecca of modern gastronomy

The Prague scene is one of the most dynamic in Central Europe. From Michelin-starred restaurants to progressive bistros to traditional pubs, there is something for every traveller.

What not to miss in Prague:

• modern establishments focused on local cuisine,
• world-class coffee roasters,
• street food concepts on the riverbanks and markets,
• iconic pubs where the beer tastes best.

Brno: Creative laboratory of flavours

Brno has a reputation as the city with the highest concentration of interesting bistros and bars. Creativity is not a trend here, but the basis.

Olomouc and the Haná region

The home of tvarůžky, rustic cuisine and honest country recipes. Ideal for those looking for authenticity off the main tourist routes.

South Moravia

In addition to gastronomy, it also offers top wines that make a natural pairing with local dishes.

Czech beer: a cultural phenomenon not to be missed

The Czech Republic is the world leader in beer consumption and is one of the countries with the oldest beer tradition. Every visitor should try:

• light lager,
• semi-dark specials,
• craft beers from microbreweries,
• classics like Pilsner and Budvar.

Beer is not just a drink here - it is part of culture, social gatherings and Czech identity.

Gastronomic experiences worth experiencing

• brewery tours,
• farmers' markets in Prague, Brno and smaller towns,
• local food and wine festivals,
• traditional Czech slaughter,
• modern tastings in fine dining restaurants.

Why the Czech Republic is an ideal destination for gastro travel

• great value for money,
• a wide range of dishes and dietary alternatives,
• rich cultural roots,
• easy accessibility - an ideal stop on the European route,
• linking food, history and hospitality.