Czechia

Vepřo knedlo zelo

Roast pork with bread dumplings and sour cabbage, the definition of a Czech lunch.

Svíčková

Beef in a strained root-vegetable cream sauce with cranberry and a dollop of cream.

Guláš

Thick beef and onion stew, darker than Hungary's, eaten with dumplings and beer.

Knedlíky

Bread or potato dumplings sliced with a thread, there to carry the sauce.

Smažený sýr

A slab of Edam breaded and deep-fried, served with chips and tartar sauce.

Řízek

Breaded pork or chicken cutlet with potato salad, standard at Christmas.

Bramborový salát

Potato, root vegetable and mayonnaise salad, made the day before and argued over.

Kulajda

Creamy sour soup of mushrooms, dill and potato with a poached egg.

Česnečka

Garlic broth with potato and croutons, prescribed for hangovers and colds.

Utopenec

Pickled sausage in vinegar with onion, the beer snack whose name means drowned man.

Nakládaný hermelín

Soft white cheese marinated in oil with garlic and pepper, eaten with dark bread.

Bramborák

Garlicky grated-potato pancake fried thin and eaten straight from the pan.

Chlebíčky

Open sandwiches on white bread with ham, egg and potato salad, sold by the piece.

Ovocné knedlíky

Whole plums or apricots in dough, boiled and buried in curd, sugar and butter.

Trdelník

Dough spiralled onto a spit and rolled in sugar, a tourist favourite of Hungarian descent.

Medovník

Layered honey cake with cream filling, left to soften for a day before cutting.

Pilsner

The original pale lager, brewed in Plzeň since 1842 and poured with a thick head.

Kofola

Herbal cola developed under socialism, less sweet than the original and still preferred.

Becherovka

Herbal bitter from Karlovy Vary, drunk cold as a digestif or with tonic.

Slivovice

Plum brandy distilled in Moravian villages, offered on arrival regardless of hour.