Czech cuisine was influenced historically by the surrounding regions that dominated the country. In medieval times the Germans introduced roast goose, sauerkraut and dumplings. Later, Austria introduced schnitzels. Hungary introduced goulash to the Czechs and other Eastern Europeans offered flavourings such as sour cream, vinegar, and pickles helping to establish what we now regard to be Czech cuisine.

Czech food is considered heavy and very filling, with meals centred on meats and starches. The main meats used in cooking are pork and chicken and potatoes are a central part of the diet. Salads, when available are typically limited to tomato, capsicum and cucumber. Mushrooms are considered a delicacy; they flourish in local forests where you can always find gatherers after rain and are popular in soups, such as Hunter's mushroom soup.

Fish, usually carp and trout, are raised in artificial lakes or fish farms. Some westerners may think eating carp is unappealing, but in Czech Republic carp is a traditional Christmas meal.

The Czechs have been drinking beer since time immemorial; perhaps one reason why Czech beer is of such high quality. The secret of Czech beer is that agricultural conditions are ideal for growing hops and chronicles establish their cultivation in Bohemia as early as 859 A.D. The Czech beer industry's worldwide fame dates from the Renaissance as does that of the Bohemian tavern which is famous throughout Europe.

"I suppose that drinking beer in pubs has a good influence on the behaviour of Czech society because beer contains less alcohol than for example wine, vodka or whisky and therefore people's political chat in pubs is less crazy."                Vaclav Havel – October 1995

Vines for the production of wine have been grown since the 9th century. By the 14th century, under the rule of Emperor Charles IV, Prague had become a prosperous center of viticulture. Most towns host at least one vintner where you may try different wines before deciding which to purchase. Do not be surprised by the containers these vintners use to decant the wine from the barrel!

The wines of the Czech Republic are becoming better known in international wine circles. High quality, award winning wines, both red and white, are now receiving widespread support outside the Czech Republic. The Danube, in southeast Moravia, provides warmth and moisture that adds up to an excellent grape wine crop. In Bohemia, north of Prague, protected slopes along the rivers Labe, Vltava and Berounka provide a base for a smaller wine growing region.