Czech food has a fine and gentle taste, and does not contain a lot of spicy ingredients. Meals in the Czech Republic are based generally on meat dishes. There is a vast variety of meat the Czechs prepare, from pork, beef and chicken to goose, duck, rabbit, wild game, lamb, or turkey.

The dishes are generally accompanied with potatoes, rice, pasta, bread, or dumplings. Different delicious cream sauces are Czech specialty.

Here is a list of the best local dishes and drinks in the Czech Republic:

• Dumplings. Heavy and filling meals are accompanied by bread spongy and fluffy dumplings (knedlíky) or smaller potato dumplings. They are boiled as a roll of dough, then cut and served in slices.
• Traditional classics. Vepřová pečeně s knedlíky a se zelím is roast pork with dumplings and sauerkraut. The second one issvíčková, which is marinated beef sirloin in a cream sauce with a teaspoon of cranberry compote and whipped cream on the top.
• Soups. The typical soups are potato soup (bramboračka), garlic soup with fried bread crumbs (česnečka), sauerkraut soup (zelňačka), tripe soup (dršťkovka), creamy mushroom soup from South Bohemia called kulajda, beef soup with liver dumplings, dill soup (koprovka) from sour milk with floating eggs, whole or cut in the middle.
• Sweet dishes. Žemlovka or zemlbába is an apple cinnamon bread pudding or it can also be called a bread pie.
• Fried cheese. Fried cheese in the country is about 1 cm thick, crumbed and after frying served with tartar sauce and potatoes.
• Drinks. The most known beer brands are Pilsner Urquell (Plzeňský Prazdroj) from Czech town Pilsen (Plzeň) and Budweiser Budvar from the town České Budějovice called Budweis in German. Other Czech-unique beverages are Fernet Stock and Becherovka. Both are liquors based on herbs and spices. Becherovka has golden colour and bitter-sweet taste.