The Festival of Embassies is the largest international street food festival in Prague, where each country’s presentations are primarily showcased by their embassies, honorary consulates, or chambers of commerce. The event will be attended by ambassadors in person, making it a truly unique event in our country in terms of the number of participating countries. The main organizers are the Prague 6 Municipal District and the Association Farmers’ Markets, which also organize the Markets in Kulaťák. Each country’s booth will offer original traditional dishes that are characteristic of their respective cultures. Embassy staff, including the ambassadors themselves, and their families, will be actively involved in the cooking. Some embassies even invite renowned chefs to prepare their cuisines. Organizers expect 15.000 visitors. At the event, there will also be various drinks, ice creams, sweets, and desserts of choice, as well as small souvenirs and original craftsmanship available. The event will kick off again with the drummers’ band of BLABUBURO with African music, followed by Thai folk dances, and puppet performances from Brazil’s Gilberto Conti followed by Mariachi Azteca de Praga (from Mexico). Visitors can experience, among others, a performance from India, a choir from Slovenia, folk dances from Kosovo, traditional throat...
Get ready for more burger options! Popular American fast food chains Wendy’s and Five Guys are setting their sights on the Czech Republic market. American fast food chains are setting their sights on the Czech Republic market. Wendy’s, the world’s third-largest hamburger chain with over 7,000 locations, and Rave Restaurant Group, which operates Pie Five and Pizza Inn, are seeking franchise partners to expand into Central Europe, including the Czech Republic. The announcement was made at the U.S. Embassy in Prague on Wednesday. Wendy’s is famous for its square hamburgers and spicy chicken sandwiches. “We’re looking for a franchisee to introduce our popular menu and exceptional dining experience to Czech customers,” the company stated in a press release on the embassy’s website. Pie Five, another brand under Rave Restaurant Group, offers customizable pizzas made with fresh ingredients, prepared to order in under five minutes. Following the successful launch of Louisiana-based Popeyes last year, another popular American chain, Five Guys, is expected to arrive in the Czech Republic this year. Five Guys focuses on offering juicy burgers with generous portions of meat, at slightly higher prices than other fast-food options. Their first branch is expected to open in Prague on Národní...
The highly-anticipated PASTRAMI POP-UP Vol. II is returning to Prague’s Holešovice Market Hall on Thursday, April 25th, 2024, from 11:00 AM to 10:00 PM. This one-day street food festival is a haven for food enthusiasts, offering an array of pastrami dishes alongside tempting vegetarian options. Pastrami is a sandwich prepared from beef, most commonly beef brisket. The meat is marinated for several days in a salt solution and a secret spice blend. It is then smoked, boiled, and thinly sliced. This year’s PASTRAMI POP-UP Vol. II promises an even wider variety of culinary delights. Returning vendors include crowd favorites like Take Eat EZ, Big Smokers, Meat Vandals, and MOVE bar. Joining the party are newcomers like MK’s BBQ Truck and the renowned Bistro Čejka, a family-run butcher shop with over a century of tradition. But wait, there’s more! The organizers understand that not everyone craves meat. This year’s event features mouthwatering vegetarian options that don’t compromise on flavor. Think focaccia stuffed with roasted eggplant, creamy vegan mayonnaise, avocado, and fresh greens, or a variant with roasted peppers and truffle mayonnaise. To complete the experience, PASTRAMI POP-UP Vol. II boasts a live music program. The lunchtime session will be led by...
When talking about typical Easter treats baked in the Czech Republic, you can’t forget mazanec, sweet Easter bread! Also known as „velikonoční bochánek“, it’s one of Czech Easter’s main symbols. Mazanec is a sweet yeast pastry baked on White Saturday (Holy Saturday). It is shaped like a round loaf, a symbol of the sun, marked with a cross in the middle, and sprinkled generously with almonds. The Story of Mazanec recipe In the olden days, Mazanec would be made with a cross cut on the top and blessed by a local priest. Any crumbs that would remain on the table (or on the floor) after eating would be thrown into the open fire to burn (I guess so that nothing is wasted) The oldest Czech recipes are from the 15 and 16 century when the recipe didn’t have any sugar (as it wasn’t as known around the country and was also very expensive) – only used thick cream (which is naturally quite sweet) or cream cheese (tvaroh) if you were fairly well off family. People also used safron or ground cloves as the spice in the dough. Ingredients All-purpose flour; for the dough, plus a handful to dust the work...
The Oblaca restaurant offers a unique blend of modern gastronomy and breathtaking views of the city. Experience enchanting vistas and exquisite cuisine, providing a splendid backdrop for a memorable dining experience high above Prague’s rooftops. Located 66 meters above ground in the iconic Žižkov TV tower, Oblaca invites you to dine amidst the clouds. “I cook with my head in the clouds, but my feet are firmly on the ground,” says Jan Holous, the restaurant’s head chef. “Fresh, high-quality ingredients and good humor are the essence of my cuisine. My colleagues’ professionalism and dedication form the cornerstone of our craft. Creativity and a willingness to experiment are our hallmarks as chefs. Above all, ensuring customer satisfaction is paramount,” adds Holous. Oblaca restaurant offers an unparalleled fusion of modern gastronomy and stunning city vistas. The chef’s philosophy revolves around utilizing the finest local ingredients to craft seasonal dishes that cater to even the most discerning palates. The wine selection, curated by top sommelier Milan Krejčí, is impeccably balanced. With professional presentation and subtle guidance, every guest can discover their ideal wine pairing. For the latest menu and additional information, visit the restaurant’s website Would you like us to write about...
On a stroll through Prague Castle and the Lesser Town, you might assume renowned restaurants are scarce. But tucked away amidst souvenir shops stands lie several culinary treasures. Let’s unveil these hidden gems! Tāst This Michelin-starred gem shines not only for its charming, semi-secluded location on Šporkova Street but also for its delightfully unpretentious ambiance. Chef Mirek Vykysalý focuses on exceptional ingredients, crafting dishes that pair beautifully with an extensive wine list. While vegetarian options are limited, everything else is flawless. However, Tāst is a dinner-only affair, and reservations are highly recommended due to its intimate size. Visualizza questo post su Instagram Un post condiviso da tāst (@tastrestaurantprague) Kuchyň Slightly more upscale and lively, Kuchyň on Hradčanské náměstí corner offers another fantastic culinary experience. They expertly balance traditional Czech cuisine with modern twists. Add a regularly changing menu and perfectly poured Pilsner, and you have a winning combination. Visualizza questo post su Instagram Un post condiviso da Kuchyň (@kuchyn_na_hrade) Bistro Monk Not just Czech fare tickles the taste buds. This second branch of the popular brunch bistro, located on Maltézské náměstí, welcomes you with modern international cuisine. The menu offers what you’d expect from...
Aux Champs Gaulois is a new delicatessen shop with 100% French products, supplying you with quality products from all regions of France. We met Gabriel, a France enthusiast of Slovak descent – the owner of Aux Champs Gaulois – to talk more about his new adventure. “The shop’s selection includes cheeses, butter, jams, terrines, chocolate, wine, and even ready meals. With around 150 products in store, there is something for everyone,” he said to Prague Morning. Visiting the shop is like walking through French fields and meadows, and picking up delightful snacks as you go. But Gabriel is not only a fan of French nature; it’s the food and culture he set out to bring to Prague. With the help of his sister, who spent 20 years in France, he was one of the first entrepreneurs to bring French groceries to the Czech Republic. “Italian is great, but it’s been done before. This is something new!”, shares Gabriel. So, what should you look for in Aux Champs Gaulois? Most shoppers reach for the sweets and no wonder! The chocolate is made “bean to bar”, meaning the producer gets the cocoa beans from their own field. The pasta is on par...
Soup festival will take place at Smíchovská náplavka on March 2nd. “Polívkování” (the name comes from Polívka = a soup) offers a huge variety of soups from around the world. You can taste Czech soups such as potato cream, kulajda or tripe soup but mainly soups from all over the world such as Russian borscht, Mexican chipotle and menudo, Malaysian laksa, French bouillabaisse, Vietnamese pho, Japanese ramen. Veggie lovers can look forward to vegetable soups and other vegetarian recipes. There will be an option to buy some freshly baked pastry and something to drink like hot ciders, wines, and Czech beers. And if the soup is not enough by itself, you can taste crispy rolls, fresh homemade bread, and other savory pastries. Drinks include warm cider, apple juice, mulled wine, and draft beer. To finish your experience, you can choose from a variety of sweet treats and delicious coffees. ‘Kuchařky bez domova’ (The homeless cooks) will also prepare a fantastic meal at the festival. These women may not have a home, but they enjoy cooking and want to share their art with others. This project aims to raise awareness of the issue of female homelessness by employing and supporting women...
Flavorful, loaded with plenty of garlic and marjoram, and surprisingly easy. We are talking about bramboráky, or cmunda, famous Czech potato pancakes! Ingredients: This is a large serving so feel free to use just half of this amount. 1500 g of potatoes 160 g of all-purpose flour 12 cloves of garlic 2 eggs 400 ml of hot milk 2 tsp of salt (or more to taste) 2 tbsp of dried marjoram (Origanum majorana) lard or oil for frying Instructions: Peel all the potatoes and grate them with a fine to medium grater plate. Drain as much water as possible from the potatoes using your hand, colander or even a clean tea towel. Add the milk and egg and mix all together. Add the flour, your choice of spices, crushed garlic, salt, ground pepper, marjoram and mix. Heat up a large frying pan with vegetable oil or lard and start frying your potato pancakes – a few at a time. Add just enough batter to make them less than 1 cm thick. Always mix the potato batter evenly before frying, scoop one ladleful and carefully dump it into the middle of the preheated pan. Using a flat spoon, spread the dough into a...
The Czech Republic is known for its rich culture and delicious cuisine, and one tradition that embodies both of these elements is the annual “zabijačka.” This event, which typically takes place in the winter months, is a celebration of pork and community and is steeped in centuries of history and tradition. The word zabijačka literally translates to “slaughter,” and the event is centered around the killing and processing of a pig. Families and communities come together to participate in the process, from preparing and slaughtering the pig to making traditional Czech dishes such as blood sausages and smoked meats. While for some it is a barbaric practice that has no place in the present-day, for others it is an important part of village folklore that brings people together. Domain In the old days, the home breeding and slaughtering of pigs several times a year was an economic necessity. People would stock up on meat for the harsh winter months or slaughter a pig to provide for a big celebration such a wedding or a christening in the family. In addition to being a beloved tradition, zabijačka also has practical benefits. By processing the pig all at once, families can stock...
The birthplace of pizza is now in Prague for an authentic culinary experience like no other. There’s a reason why it’s known that “Rome is the heart of Italy, but Naples is the soul.” Part of that soul is its pizza, first invented in the 1800s in the southern Italian seaside city. Almost two centuries later, Rossopomodoro is bringing the pizza from its home in Naples to the world, including locations in the UK, France, Germany, Denmark, the USA, and now, Czechia. On the second floor of the Palladium Mall in the center of Prague, you’ll find Rossopomodoro’s genuine Italian cuisine designed to bring Naples to your plate through the traditional techniques of pizza-making. A combination of hand-kneaded dough, top-quality flour, and San Marzano tomatoes are all destined to cultivate the true Neapolitan experience. An artisan-style oven that betters the taste of each pizza ensures its authenticity and showcases Rossopomodoro’s commitment to quality and dedication to Italian cuisine. Rossopomodoro began as a chain in Italy in 1998 when a trio of former professional rugby players decided to try their luck in the restaurant business. Fast-forward to today, the Italian chain is considered one of Italy’s most successful restaurant exports, given...
For centuries, families throughout much of central Europe have relied on one simple main course for Christmas Eve dinner: the common carp. But getting from river (or carp farm) to table is not so simple. As the tradition goes, the Christmas carp must first swim in the family bathtub for at least a day or two before being killed, cleaned and prepared. In what is now the Czech Republic, the first mentions of carp for Christmas began in the 17th century. However the fish farming industry dates to the 12th century. The historical seat of fish farming in the Czech lands is the Třeboň region where carp were typically kept in monastic ponds for periods of fasting. From there its breeding spread to aristocratic and municipal ponds where whole systems were built for breeding carp. The development of pond systems continued during the reign of Charles IV. The oldest ponds in the Třeboň date back to the 14th century when carp was already the most commonly farmed fish, making it among the oldest domesticated fish species in the world. Prior to the 17th century, the golden age of Třeboň carp, eating fish at Christmastime was limited to the affluent and...
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