Top 20 Traditional Czech Foods

“Dobrou chuť!” is a common phrase you’ll hear echoing around Czech dining tables, as locals prepare to savor their hearty and diverse meals. This phrase, akin to the French “Bon appétit,” is an invitation to enjoy the flavors of traditional Czech dishes, which are often as unique in appearance as they are in taste.

While Czech cuisine in its modern sense only started to take shape in the 19th century with the publication of the first Czech cookbooks, its roots run much deeper. For centuries, foreign influences—ranging from neighboring countries to historical empires—have played a significant role in shaping the distinctive flavors and techniques that define Czech culinary traditions today.

1. Vepřo Knedlo Zelo (Pork, Dumplings, and Sauerkraut)

The best Vepřo Knedlo Zelo vrabec recipes:

• Vepřo Knedlo Zelo

This hearty dish is often hailed as the Czech national meal, though its origins can be linked to Bavarian influences. The name itself describes exactly what you’ll find on your plate: tender pork, flavorful dumplings, and tangy sauerkraut.

The pork, often a juicy cut like pork neck, is slow-roasted with spices, garlic, and onions until it’s melt-in-your-mouth tender and bathed in rich, savory juices. It’s paired with sweet-and-sour stewed sauerkraut, which balances the richness of the meat. The dumplings—made from bread, yeast, or potatoes—are the perfect vehicle for soaking up every last drop of the sauce.

This filling and satisfying meal is a true comfort food, best enjoyed with an ice-cold Czech beer. Whether after a long workday or as the highlight of a cozy gathering, Vepřo Knedlo Zelo is a quintessential taste of Czech culinary tradition.

2. Moravský Vrabec (Moravian Sparrow)

The best Moravský vrabec recipes:

• Moravian sparrow (Moravský vrabec)

Despite its curious name, Moravian Sparrow doesn’t involve any actual sparrows. Instead, this traditional Czech dish hails from the Moravia region and is a popular choice in many Czech restaurants. The name comes from the small, bird-like chunks of pork used in the dish—don’t worry, no birds are harmed in the making!

The main ingredients are nearly identical to Vepřo Knedlo Zelo: pork, sauerkraut, and dumplings. However, the pork here is cut into smaller, fattier pieces, which gives the dish its unique identity. These juicy pork morsels are roasted to perfection, paired with tangy sauerkraut, and served with hearty dumplings to soak up all the flavorful juices.

If there’s one thing the Czechs adore, it’s roast pork, and Moravský Vrabec is a delicious testament to that love. Best enjoyed with a frothy mug of Czech beer, this dish is another comforting slice of Czech culinary heritage.

3. Svíčková na Smetaně (Roast Sirloin in Creamy Sauce with Dumplings)

The best Svíčková recipes:

• Svíčková na smetaně

This dish showcases the Czech love for rich, creamy sauces. Named after the cut of meat used—sirloin—Svíčková na Smetaně translates to roast sirloin in creamy sauce with dumplings (yes, dumplings are a recurring favorite in Czech cuisine).

Amusingly, Czech English speakers often joke about this dish, referring to it as “candle sauce,” due to the literal translation of “svíčková.”

A staple at Czech weddings, there’s a high chance this dish will be the main course served. The sirloin is slow-roasted with a flavorful base of carrots, celeriac, parsley root, and onions, which are then blended into a velvety, full-fat cream sauce. The tender sirloin slices are plated with this luscious sauce and paired with dumplings to soak up every drop.

Traditionally garnished with cranberry compote and a slice of lemon, Svíčková na Smetaně is both a comforting classic and a labor of love. In fact, a perfectly executed svíčková is said to be a sign of culinary mastery—and even readiness for marriage in Czech culture!

4. Koprová Omáčka (Dill Sauce)

The best koprová omáčka recipes:

• Koprová omáčka

Continuing with Czech sauces, Koprová Omáčka, or “koprovka,” is a creamy dill sauce that’s a beloved classic in Czech cuisine. Unlike the elegant Svíčková, this dish isn’t one you’d typically encounter at a wedding—it’s more of a comforting specialty that feels like a warm hug from a Czech grandmother.

The sauce is made from a blend of cream, vinegar, fresh and pickled dill, and thickened with flour. While the ingredients might not sound particularly exciting, the resulting tangy and aromatic flavor is surprisingly delightful.

Served with—you guessed it—dumplings, koprovka is also commonly paired with boiled potatoes and boiled beef. It’s a dish that divides opinion among Czechs: some adore its unique taste, while others can’t quite warm up to it. Love it or not, Koprová Omáčka remains a distinct part of Czech culinary tradition.

5. Rajská Omáčka (Sweet Tomato Sauce)

The best Rajská Omáčka recipes:

• Rajská Omáčka

The love affair with sauces and dumplings continues with Rajská Omáčka, or sweet tomato sauce, a dish that holds a special place in the heart of every Czech. This comforting classic is a staple of childhood memories, often served in schools and kindergartens across the country.

Unlike the tomato sauces you may know from other cuisines, Rajská has a unique sweet-and-sour flavor profile. The tomato taste is often secondary to the blend of spices that give the sauce its distinctive character—bay leaves, allspice, black pepper, and in some households, a touch of cinnamon for added warmth.

After being simmered to perfection, the sauce is blended into a velvety, creamy consistency. Traditionally, it’s paired with slices of tender boiled beef or bell peppers stuffed with minced pork, and of course, it wouldn’t be complete without a side of soft, pillowy dumplings.

6. Smažený Řízek (Schnitzel with Potato Salad)

The best smažený rízek recipes:

• Smažený Řízek: Czech Schnitzel with Potato Salad

While not a Czech original, Smažený Řízek (breaded schnitzel) has become a beloved staple of Czech cuisine, borrowed and perfected from its German neighbors. No Sunday family lunch in Czechia or Slovakia feels complete without a mountain of golden schnitzels on the table.

The dish starts with thin cuts of pork or chicken, tenderized and seasoned with salt, pepper, and sometimes garlic. The meat is then coated in a traditional three-step breading process: flour, beaten eggs, and breadcrumbs. Once fried to a perfect golden brown, some families like to finish the schnitzel in the oven for extra juiciness, though this step is optional.

What truly makes this meal special is its pairing with Czech-style potato salad. Don’t let the word “salad” fool you—this is no diet dish! Boiled potatoes are peeled and diced, then mixed with a medley of cooked or pickled vegetables and onions. The final touch? An unapologetically generous amount of full-fat mayonnaise. In Czech households, the rule is simple: the creamier the salad, the better. Together, schnitzel and potato salad form the ultimate comfort food duo!

7. Smažený Sýr (Fried Cheese)

The best Smažený Sýr recipes:

• Smažený sýr (fried cheese)

Smažený Sýr is a Czech classic that often surprises first-time visitors but quickly wins their hearts. It’s a dish so simple yet irresistibly delicious that both locals and tourists can’t get enough. In fact, its popularity has led many Czech restaurants to charge premium prices for this indulgent treat.

So, what is it? Simply a thick slice of cheese (preferably a good-quality one, though this isn’t guaranteed at every eatery) that’s breaded and deep-fried until golden and gooey. Typically served with a generous portion of crispy French fries, it’s accompanied by your choice of tartar sauce or ketchup for dipping.

For those on the go, Czech food stalls take this beloved snack one step further by serving it in a bun, creating a cheesy, portable delight perfect for busy days. Whether at a sit-down meal or as a street food option, Smažený Sýr is a must-try for anyone visiting Czechia!

8. Smažené Tvarůžky (Fried Olomouc Cheese)

The best Smažený Sýr recipes:

• Smažené Tvarůžky (fried olomouc сheese)

If you think Smažený Sýr was bold, wait until you try Smažené Tvarůžky—a fried cheese dish with a twist. While both share the same concept of deep-fried cheese, this variation uses Olomoucké tvarůžky, a traditional Czech cheese that’s far more pungent and distinctive.

Tvarůžky are round slices (or sometimes cubes) of fermented cheese from the town of Olomouc, made from fat-free sour curd. Known for their strong smell and sharp, tangy flavor, tvarůžky are not for the faint of heart. Their distinct aroma often raises eyebrows, but for those who dare, the deep-fried version is a crispy, melty, and unforgettable experience.

Locals may chuckle when they see you savoring these smelly delights, but don’t let that stop you. Despite their reputation, these fried tvarůžky are adored by those brave enough to enjoy them. Give them a try—who knows? You might just join the ranks of the secret fans!

9. Czech Guláš

The best czech guláš recipes:

• Czech Guláš

Czech guláš has its origins in Hungary, but over time, it has evolved into a distinct dish with its own character in Czech cuisine. While it dates back to the 9th century, the Czech version is more of a thick, hearty stew than the original soupy meat dish.

Unlike its Hungarian counterpart, Czech guláš omits carrots and csipetke dumplings, focusing instead on large chunks of tender beef and onions, all seasoned generously with paprika. The Czech take on the dish is rich and thick, achieved by adding flour to create a hearty, almost gravy-like consistency.

Typically served with dumplings or crusty slices of sourdough bread, guláš is garnished with raw onions for an extra kick. And as with many Czech meals, no bowl of guláš is complete without an ice-cold Czech beer to wash it down. A true comfort food that’s as satisfying as it is flavorful!

10. Pečená Kachna se Zelím (Roast Duck with Sauerkraut and Dumplings)

The best pečená Kachna se Zelím recipes:

• Pečená kachna se zelím

A true Czech delicacy, Pečená Kachna se Zelím (roast duck with sauerkraut and dumplings) is a dish reserved for special occasions, often gracing the table during family gatherings or festive celebrations.

The key to this dish’s mouthwatering success lies in the slow-roasting process, where the duck is seasoned with garlic, onion, and caraway seeds, allowing the meat to become tender and flavorful. The sauerkraut, whether red or white, strikes the perfect balance between sweet and sour, complementing the richness of the duck perfectly.

And, of course, no Czech roast would be complete without dumplings—usually a mix of bread and potato varieties—that soak up the savory juices. For particularly grand occasions, such as after Christmas, Czechs often swap the duck for goose, taking this dish to an even more festive level. A comforting, flavorful feast that embodies Czech culinary tradition at its finest!

11. Sekaná (Czech Meatloaf)

The best skana recipes:

• Sekaná

Sekaná is a beloved Czech version of meatloaf, made with a mix of minced pork and beef. Each family has its own variation, but the base ingredients typically include eggs, breadcrumbs, and a blend of aromatic spices such as marjoram and caraway. To make it even richer, many recipes incorporate strips of pork fat, smoked bacon, or even a hard-boiled egg in the center of the loaf for added flavor and moisture.

Once baked to golden perfection, sekaná is traditionally sliced and served with creamy mashed potatoes, with the savory juices poured generously over the top for a comforting, hearty meal. It’s the kind of dish that feels like a warm hug, perfect for family dinners or a satisfying lunch.

12. Bramboráky (Potato Pancakes)

The best barmoráky recipes:

• Bramboráky

Bramboráky are crispy, savory potato pancakes that are a staple at Czech fairs, festivals, and markets, as well as a popular choice at traditional Czech restaurants. Simple yet incredibly delicious, these golden treats are made by mixing grated potatoes, crushed garlic, onions, milk, caraway, marjoram, flour, and eggs into a dough-like batter.

The batter is then ladled into a hot pan and fried until perfectly crisp and golden on both sides. Bramboráky are often enjoyed with a cold Czech beer, or paired alongside hearty dishes like gouláš for a satisfying, full-flavored meal. Whether as a snack or side dish, these potato pancakes are sure to satisfy!

13. Tatarák (Steak Tartare)

The best tatarák recipes:

• Tatarák

While tatarák (steak tartare) may not be originally from Czechia, it has certainly become a beloved and iconic dish in the country. Popular with locals, this dish consists of finely minced raw beef, traditionally served in a patty shape, and topped with a raw egg yolk. The rich, tender texture of the raw meat is complemented by the creamy yolk, making for a unique and adventurous flavor experience.

What makes tatarák so exciting is its customizability. It’s typically served with a range of mix-ins, such as finely diced onions, garlic, a sprinkle of paprika, salt, pepper, and sometimes even a dash of ketchup and mustard. The fun part is that you, as the diner, get to mix these ingredients into the raw beef yourself, ensuring that every bite is perfectly seasoned to your taste. If you’re not a fan of doing the mixing, many restaurants will serve it pre-mixed and ready to go, so you can just dive in.

This dish is always accompanied by a generous portion of fried bread, which acts as a sturdy base for spreading the seasoned raw beef. The crispy, golden bread adds texture and flavor, making tatarák a great snack, appetizer, or even a light meal for those with a taste for the unconventional. Despite its unusual nature, tatarák is a staple in Czech cuisine, cherished for its boldness and its ability to bring together friends and family around the table.

14. Česnečka (Garlic Soup)

The best Česnečka recipes:

• Česnečka

Ah, česnečka, or garlic soup—this simple yet mighty dish holds a revered place in Czech culture, especially for its reputed healing properties. Known as a go-to remedy for the common cold or the dreaded hangover, česnečka is the Czech answer to revitalizing your body and spirit.

Czech cuisine has long embraced garlic in its many forms and variations, and this soup is no exception. Garlic is often used liberally, infusing the broth with a pungent, earthy aroma and giving it a rich, comforting flavor. For those who truly believe in the healing power of garlic, it’s not unusual to see people consuming it raw, sometimes mixed with honey and lemon juice, in an attempt to ward off illness. But when it comes to česnečka, the garlic is softened by simmering, making it much more palatable and soothing for those in need of a pick-me-up.

This soup typically features a rich garlic broth, often paired with crispy croutons, sometimes garnished with fresh parsley, and occasionally even served with an egg poached right in the middle of the steaming hot bowl. The heartiness of the soup, combined with the bold, aromatic flavor of garlic, makes it a perfect dish to cure what ails you—whether it’s the aftermath of a lively night of Czech beer and slivovice (a strong plum brandy) or simply the common cold.

Czechs take great pride in česnečka and often prepare it as a quick and easy remedy, not only for its health benefits but also because of the warming and revitalizing comfort it brings to the table. So, the next time you find yourself in need of some restoration, don’t hesitate to indulge in a steaming bowl of česnečka—it might just be the best thing you can do for yourself.

15. Kulajda (Mushroom, Potato, and Dill Soup)

The best Kulajda recipes:

• Kulajda

Kulajda is a quintessential Czech dish, a comforting and creamy soup that expertly blends the earthy flavors of mushrooms, the heartiness of potatoes, and the distinct brightness of dill. Often served with a poached egg on top, this dish stands as one of the finest representations of the Czech love for sweet and sour combinations in their cuisine.

Originating from southern Bohemia, kulajda has since spread throughout the country, becoming a beloved dish in many households and regional restaurants. While its core ingredients remain constant, variations of the soup do pop up across different areas of the Czech Republic. The beauty of kulajda lies in its simplicity and versatility. Since Czechs are passionate about mushroom picking, the soup can be made with freshly foraged mushrooms during the summer months, and dried mushrooms in the colder, winter months, adding a unique depth of flavor each time it’s prepared.

The preparation of kulajda is straightforward but yields a rich and complex result. It begins with sautéing diced onions in butter until soft, followed by adding flour to create a roux. This forms the base of the creamy texture of the soup. Next, broth is added, and the type of mushrooms—whether soaked, boiled, or sautéed—are mixed in. The soup is then seasoned with classic Czech spices such as bay leaves, allspice, salt, and pepper, which add layers of warmth and fragrance. Boiled potatoes are stirred into the soup, offering a satisfying texture that balances the richness of the cream. A generous dollop of sour cream and fresh chopped dill finish the dish, creating a soothing yet flavorful bowl of goodness.

To complete this delightful meal, kulajda is traditionally topped with a perfectly poached egg. The silky egg yolk adds richness and a touch of indulgence, making the soup even more comforting. Whether enjoyed on a chilly winter day or served at a family gathering, kulajda is a soup that brings warmth, tradition, and the best of Czech flavors to the table.

16. Kyselice or Zelňačka (Sauerkraut Soups)

The best Kyselice recipes:

• Kyselice or Zelňačka 

When it comes to traditional Czech comfort food, kyselice and zelňačka are two soups that stand out as beloved favorites, both featuring sauerkraut as their star ingredient. Although they are often used interchangeably, there are subtle differences between the two that reflect regional variations and personal family recipes.

At the core, both soups are made with the same basic ingredients—fermented cabbage (or sauerkraut), potatoes, and Czech smoked sausage (or other smoked meats). These hearty ingredients provide a rich base for a soup that’s as nourishing as it is flavorful. However, the key differences lie in the appearance, seasoning, and regional variations that give each soup its unique character.

The color of the soup can often serve as a distinguishing feature between kyselice and zelňačka. Typically, kyselice is a paler, almost white version due to the addition of cream, which gives it a smoother, richer texture. On the other hand, zelňačka has a deeper reddish hue, thanks to the inclusion of paprika, which not only imparts color but also enhances the depth of flavor with a touch of smokiness and spice.

Both soups have a deep-rooted place in Czech culinary tradition, but their preparation varies from family to family, with each household adding its own twists to the recipe. In some versions, sugar and cream are added to balance the tanginess of the sauerkraut, creating a creamy, slightly sweet soup that offsets the sharpness of the fermented cabbage. The result is a nourishing, satisfying dish packed with flavors and nutrients.

What remains consistent across all versions of kyselice and zelňačka is the hearty, soul-warming combination of flavors. The fermented cabbage offers a tangy bite that’s tempered by the richness of the smoked meat and the creaminess of the broth. Potatoes add heartiness and substance, making these soups a perfect meal on a cold winter day or after a long day’s work.

Whether you’re in a cozy Czech pub or enjoying a family dinner at home, kyselice and zelňačka are guaranteed to deliver a bowl of Czech comfort, steeped in tradition and brimming with flavors that speak to the heart of Czech cuisine.

17. Šišky S Mákem (Potato Cones with Poppy Seeds)

The best Šišky S Mákem recipes:

• Šišky S Mákem

Venturing into the sweeter side of Czech cuisine, šišky s mákem—potato cones with poppy seeds—offers a simple yet delightful treat that holds a special place in the hearts of Czech families, especially when it comes to satisfying the sweet tooth of younger generations. While it might not be the showstopper at a dinner party, it’s guaranteed to bring smiles to the faces of kids, who are especially fond of this fun and delicious dish.

Šišky s mákem is made using a dough base that incorporates boiled potatoes, which lend the dish a soft and pillowy texture. The dough is then rolled by hand into small, cone-shaped portions known as “šišky” (meaning “cones” in Czech), making it both a playful and appealing dish to serve. The cones are lightly boiled until tender and then dressed with a generous drizzle of melted butter, creating a rich, golden coating that enhances the overall flavor.

The final touch is the topping: a sweet mixture of powdered sugar and poppy seeds. The poppy seeds add a slight crunch and nutty flavor that perfectly complements the smoothness of the buttered dough, while the icing sugar brings just the right amount of sweetness. The result is a dish that strikes a perfect balance between savory and sweet, making it a beloved treat for Czech children and a nostalgic dish for many adults.

Despite its simplicity, šišky s mákem is a dish that speaks to the heart of Czech comfort food. It’s quick to prepare, requires few ingredients, and has the power to turn any ordinary day into a special occasion. Whether served as a sweet snack, a fun family meal, or a comforting dessert, this dish is a delightful reflection of the joy found in traditional Czech cooking.

18. Kynuté Knedlíky S Ovocem (Fruit Dumplings)

The best Fruit Dumplings recipes:

• Kynuté Knedlíky S Ovocem

Delving into the sweet and savory territory of Czech cuisine, kynuté knedlíky s ovocem—fruit dumplings—represent a quintessential Czech comfort food that brings a sense of nostalgia and warmth to any meal. While they can be served either as a main course or dessert, these dumplings are far from the savory kind that often accompany meat dishes in Czech cuisine. Instead, they are a sweet delight that is sure to satisfy any sweet tooth.

The first place where creativity takes center stage is in the dough. While the most common version is made from yeast dough using flour, milk, eggs, yeast, sugar, and a pinch of salt, there’s also an alternative version using tvaroh, a type of Czech curd cheese. This tvaroh-based dough adds a distinct richness and slight tang to the dumplings, setting them apart from any other dumpling you’ve likely encountered. In fact, tvaroh is a unique ingredient in Czech cooking, with no true equivalent in Western cuisine, giving these dumplings an unmistakable Czech flavor.

As for the fillings, the options are plentiful and vary widely based on personal preference and seasonal availability. Traditional fillings include plums, strawberries, apricots, cherries, or blueberries. The fruit is mixed with sugar, creating a sweet and juicy filling that is carefully encased in the dough. The dumplings are then gently boiled in water, ensuring the dough cooks to perfection while preserving the vibrant flavors of the fruit.

The toppings are where the real magic happens. In true Czech fashion, the dumplings are often served with a generous drizzle of melted butter, followed by a sprinkle of sugar. For extra texture and flavor, roasted breadcrumbs are often added, giving the dish a crunchy contrast to the soft dumplings. Some variations also include grated tvaroh, cinnamon, poppy seeds, or even a dollop of whipped cream. Each topping brings its own unique twist, allowing for endless customization based on taste and occasion.

Whether enjoyed as a sweet treat after a hearty meal or savored as a standalone dish, kynuté knedlíky s ovocem are a comforting and delightful representation of Czech culinary tradition. The balance of fluffy dough, fruity sweetness, and rich toppings creates a perfect harmony of flavors, making this dish a true staple of Czech cuisine.

19. Žemlovka (Czech Bread Pudding)

The best Czech Bread Pudding recipes:

• Žemlovka

Žemlovka, often referred to as Czech bread pudding or bread pie, is a beloved comfort food that occupies a special place in the hearts of many Czechs and Slovaks. This versatile dish can be enjoyed both as a sweet dessert or, in some cases, as a main course. It’s a dish that often sparks a classic love/hate relationship, with some people adoring its simplicity and others less enamored by its humble ingredients. Whether it’s a nostalgic childhood favorite or an acquired taste, žemlovka is a food that’s hard to ignore.

Despite its name, žemlovka is anything but a traditional bread pudding made with standard slices of bread. The term “žemlovka” comes from rohlík, the everyday Czech bread roll. Rohlíky are a staple in every Czech household, bought in large quantities and consumed throughout the day, whether it’s for breakfast, lunch, or dinner. These rolls are often used in place of traditional white bread, lending the dish a soft, pillowy texture that gives žemlovka its distinctive bite.

The preparation is quite simple yet satisfying. The bread rolls are soaked in a sweet, vanilla-infused milk mixture, which gives them a rich and comforting flavor. Once they’ve absorbed the milk, the layers of rolls are alternated with a sweet filling, often made of tvaroh (Czech curd cheese), grated apples, raisins, and a touch of cinnamon. The combination of these ingredients creates a lovely balance of sweetness, warmth, and fruitiness, making every bite a comforting experience.

Once the layers are assembled, the žemlovka is baked until golden and slightly crispy on the edges. Some variations of the dish include a decadent meringue topping, which adds a light, airy sweetness to contrast the dense, creamy interior. The result is a rich, slightly tangy, and delightfully sweet dessert that pairs beautifully with a cup of tea or coffee.

While this dish may not be for everyone, especially those who prefer more intricate or modern desserts, žemlovka remains a timeless and nostalgic part of Czech culinary culture. Its combination of familiar ingredients and comforting flavors makes it a dish that brings warmth to the table, often enjoyed by families on weekends or during special occasions. Whether served fresh out of the oven or chilled, žemlovka is a treat that’s bound to please those who appreciate classic, simple, and satisfying desserts.

20. Utopenci (Pickled Smoked Sausages)

The best Pickled Smoked Sausages recipes:

• Utopenci

At first glance, the name Utopenci may not exactly sound appetizing. In fact, the direct translation of the name is “drowned men” — not exactly the kind of dish you’d expect to pair with a cold pint at the pub. After all, who would willingly crave something called “drowned men”? But rest assured, this peculiar name is more playful than literal, and the dish itself is far more delicious than its title might suggest.

In reality, Utopenci are simply pickled smoked sausages, also known as špekáčky in Czech. These sausages, a staple at many Czech pubs, are a popular snack to enjoy with beer, especially after a long day. To prepare Utopenci, the sausages are first sliced open and generously filled with a mixture of mustard, onions, chili, allspice, and bay leaves, giving them a tangy, spicy kick. Once seasoned, they’re submerged in a large jar filled with a sweet-and-sour brine, where they are left to marinate and soak in all the flavors.

The result is a unique combination of smoky, spicy, and sour flavors, making Utopenci a perfect complement to a cold Czech lager. Served alongside a slice of hearty Czech rustic bread, this dish is a pub classic that’s not only satisfying but also incredibly easy to prepare. While the name may raise eyebrows, Utopenci are beloved for their bold flavors and are often enjoyed as an appetizer or snack during social gatherings. Whether you’re at a local beer hall or enjoying a homemade version, this quirky dish is one of those simple yet surprisingly tasty treats that epitomizes the comfort food spirit of Czech cuisine. So, don’t be put off by the name — give Utopenci a try, and you might just find your new favorite pub snack!