Learn more about dining in Czech Republic with this glossary of common meals and drinks:
Garlic Soup is common and made for its medicinal value, often said to cure hangovers. The mainstays of garlic soup are naturally, garlic, and crispy bread croutons, and variations may include potatoes, cheese, and thin slices of ham. This is a potent soup, but not harsh.
My rift on Czech Garlic Soup: https://alexlyn.at/a-soup-of-roasted-garlic/
Open-faced sandwiches, popular in Czech cuisine as a snack or appetizer. They consist of sliced bread with a spread or butter and a variety of toppings so that almost every bite has a unique taste. Popular toppings consist of salami/ham, pickled gherkin, boiled sliced egg, egg salad, fish such as smoked salmon, tomato, sliced onion, radishes, bell pepper, various cheeses, pastes, and so on. There are traditional takes on the sandwiches, but certain restaurants such as Sisters Bistro on Dlouhá are making them with a modern twist.
Jan Paukert, the son of famed delicatessen owners based in Prague, is credited as the father of chlebíčky. Opened in 1916, the family deli became a high-class hub until confiscated by Communists in 1948; given back after the fall of Communism, the Paukerts strove to redeem the quality of their recipes and remains in its own sense today. Chlebíčky remains a prominent part of Czech cuisine.
Olomouc cheese is a notably stinky cheese produced from Olomouc in the east of Czech Republic. The last commercial producer sits in Loštice. The small, yellow round discs start their life being produced from skimmed cow’s milk and ultimately are left to ripen and then mature. It’s a unique texture and flavor, and in my opinion not as pungent as it may be described and in fact makes a great pub snack served with butter, slices of bread with cumin, mustard, and red onions.