Czech cuisine

The cuisines of the surrounding nations and countries have both impacted and been inspired by Czech cuisine. The Czech Republic is where many of the cakes and pastries that are popular in Central Europe originated. The current quantity of farmable meat has enhanced the presence of meat in regional cuisine, which is more meat-based than in earlier eras of Czech cuisine. Meat has historically only been consumed once each week, usually on the weekends.

Czech dinners often have two or more courses, with the first course normally being soup, the second course being the main dish, and the third course perhaps including supplemental dishes like dessert or compote (kompot). Thick soups, a variety of sauces made from stewed or cooked meats and vegetables, frequently with cream, as well as baked meats with natural sauces (gravies), are all common dishes in Czech cuisine. These dishes are typically served with beer, particularly Pilsner, which the Czechs drink the most of anywhere in the world. Another distinctive aspect of European cuisines is the Czech cuisine's significant emphasis on sweet main dishes and desserts.