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Americké brambory Sliced potatoes baked in an oven Budvar Strong beer originating in České Budějovice Hranolky French fries Jablkový závin Apple strudel Malá obloha Junior version of velká obloha Moravský vrabec This is not a sparrow, but small juicy pieces of pork baked to perfection. It is often served with either sauerkraut or cooked cabbage and potato. Modrý portugal Inexpensive red wine which in spite of its name is neither blue nor Portuguese. Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Budvar Strong beer originating in České Budějovice Hranolky French fries Jablkový závin Apple strudel Malá obloha Junior version of velká obloha Moravský vrabec This is not a sparrow, but small juicy pieces of pork baked to perfection. It is often served with either sauerkraut or cooked cabbage and potato. Modrý portugal Inexpensive red wine which in spite of its name is neither blue nor Portuguese. Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Hranolky French fries Jablkový závin Apple strudel Malá obloha Junior version of velká obloha Moravský vrabec This is not a sparrow, but small juicy pieces of pork baked to perfection. It is often served with either sauerkraut or cooked cabbage and potato. Modrý portugal Inexpensive red wine which in spite of its name is neither blue nor Portuguese. Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Jablkový závin Apple strudel Malá obloha Junior version of velká obloha Moravský vrabec This is not a sparrow, but small juicy pieces of pork baked to perfection. It is often served with either sauerkraut or cooked cabbage and potato. Modrý portugal Inexpensive red wine which in spite of its name is neither blue nor Portuguese. Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Malá obloha Junior version of velká obloha Moravský vrabec This is not a sparrow, but small juicy pieces of pork baked to perfection. It is often served with either sauerkraut or cooked cabbage and potato. Modrý portugal Inexpensive red wine which in spite of its name is neither blue nor Portuguese. Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Moravský vrabec This is not a sparrow, but small juicy pieces of pork baked to perfection. It is often served with either sauerkraut or cooked cabbage and potato. Modrý portugal Inexpensive red wine which in spite of its name is neither blue nor Portuguese. Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Modrý portugal Inexpensive red wine which in spite of its name is neither blue nor Portuguese. Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Pařížský řízek Battered and fried veal, pork or chicken cutlet Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Plzeňské pivo Also called Prazdroj (Pilsner Urquell); it comes in two strengths: 12 or 14 degrees. Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Přírodní řízek Sautéed veal or pork cutlet without breading Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Ražniči The Czech version of shishkebab. Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Smažený sýr Breaded and fried cheese, a beloved and highly caloric treat of Czech kids Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Svíčková Originally beef tenderloin was used for this dish. Restaurants now often use less expensive cuts. The beef is larded and marinated in a spicy brine, then baked with onion and root vegetables such as carrots, celeriac and parsley. The vegetables are puréed; sour cream is added to form the gravy. Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Velká obloha Copious garnish made of different kinds of raw and/or pickled vegetables Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Velkopopovický kozel Strong dark beer. Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Vídeňský řízek Wiener Schnitzel, usually made with pork. Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
Vlašský salát Vegetable, cheese, ham and chicken salad with mayonnaise.
