Svíčková na smetaně (marinated sirloin)
This popular dish consists of braised beef covered with a thick, creamy sauce of parsley root and carrots. It’s usually served with a side of cranberry sauce and whipped cream.
Vepřo knedlo zelo (roasted pork)
Perhaps the most traditional Czech dish you can ask for at a restaurant, Vepřo knedlo zelo is basically roasted pork served with dumplings and a side of pickled cabbage.
While schnitzels aren’t exclusively Czech, Řízek are unique in that they can be made using a number of different meats, covered in both flour and breadcrumbs before frying and served with a side of potato salad. Pork schnitzels are particularly popular in Czechia, but there’s also a trout schnitzel commonly served during Christmastime.
Sekaná pečeně (baked mincemeat)
The Czech version of meatloaf is made combining half pork and half beef mince and then adding slices of bacon, onions, and garlic and a number of specific herbs, including marjoram and parsley.
Česnečka (garlic soup)
A garlic-heavy soup served with croutons, Česnečka also contains a raw egg, which is added near the end of the cooking process and left alone to cook in the heat of the soup. Small pieces of sausage, pork, or cheese is sometimes added to it as well.
Uzené (smoked meat)
Uzené technically means just smoked but the dish is always made with meat, usually pork. Juniper berries and peppers are often used as a side dish.
A pork stew (although beef or game is sometimes used) with lots of onions, Guláš is usually served with bread dumplings or slices of dark bread. A common meal during winter, it’s also one of the simplest, cheapest Czech dishes you can try at a traditional restaurant.
Rajská omáčka (Beef on tomato soup)
Technically, this is beef on any type of tomato sauce/soup, although soup is the usual liquid of choice. The soup is often made using a mix of chopped tomatoes and tomato paste, to which already cooked beef, onions and a number of spices are added.
Moravský vrabec (Moravian sparrow)
Don’t let the name scare you – this is actually a popular pork dish. Served with sides of sauerkraut and dumplings, Moravský vrabec is a rich, heavy dish often served with a glass of cold beer.
Don’t let the name confuse you. This is just a meat patty (not an actual full burger with bread and toppings), made with minced pork, fish, or sometimes beef. Once shaped into a patty, it’s often covered with breadcrumbs and fried.