Sorry, folks. But no one visits the Czech Republic for the food. Sure, I grew to like it when I lived there, and it was cheap, but unless you like rather bland meat, potatoes and dumplings, then save your palate for finer fare elsewhere.
That’s simply the way it’s been for many years now.
According to a recent New York Times article, however, the Czech culinary scene is surprisingly changing. A number of high-end Czech restaurants serving traditional Czech food (!) are popping up all over Prague. Instead of $1 plates of goulash, the chefs are serving up escabeche, beef tartare, “white tomato meringue, topped with honey and aged balsamic vinegar,” “ravioli, stuffed with diced beef lungs,” and much, much more. Just check out the slide show here!
Journalist Evan Rail recently took a culinary tour of the Czech capital and his review was something I’d expect to find in a place like France or Belgium. But instead, it was all about the long-established doldrums of the culinary world where high-end Czech restaurants are now offering up first class, traditional meals that can run seven courses long and cost hundreds of dollars.
Man, things have come a long way since my first visit in 1990 when they used ketchup to top their pizzas.