It is the 4 hour tour for the gourmets that can be either a walking tour, or the tour with the vehicle. Our guide will let you taste the city of Prague word of word, the best of the Czech cuisine and drinks in the places the locals love to eat and drink.
Would you like to taste different Czech knedliky, kolache, jitrnice, svickova, rizek, bramboraky, utopenci, tlachenka, chlebichky with many different beers? Join us!
Aside from beer, Czechs also produce wine and two unique liquors—Fernet Stock and Becherovka. Czech Slivovitz and other Palenka that are the fruit brandies are also popular. Tuzemak, traditionally marketed as Czech rum, is made from potatoes or sugar beets. A mixed drink consisting of Becherovka and tonic water is known under the portmanteau of Beton that means "concrete".

You may start any time you require.
It is 100% customized tour for you.
4 HOUR TOUR
GUIDE and VEHICLE
or GUIDE ONLY

Food and drinks are not included in the tour price.

Czech cuisine has both influenced and been influenced by the cuisine of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat had been reserved for once-weekly consumption, typically at weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and supplementary courses such as dessert or compote may follow. For Czech cuisine are typical thicker soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, and baked meats with natural sauces.
Dumplings - knedliky - steamed and sliced bread-like are one of the mainstays of Czech cuisine and are typically served with meals. They can be either wheat or potato based, and are sometimes made from a combination of wheat flour and dices made of stale bread or rolls. Puffed rice can be found in store-prepared mixtures. In contrast to Austrian cuisine, Czech dumplings are made into larger rolls and sliced into smaller servings prior to consumption. Smaller Czech dumplings are usually potato-based. When served as leftovers, sliced dumplings are sometimes pan-fried with eggs. Czech potato dumplings are often filled with smoked meat and served with spinach or sour cabbage. Fried onion and braised cabbage can be included as a side dish.
Open sandwiches known as oblozene chlebichky - garnished breads or chlebichky, are not made from normal Czech bread but from roll-like, bigger pastry called veka, sliced and garnished. They may be served with mayonnaise, ham, egg, fish, salads or spreads on the top. They are usually decorated with fresh sliced or pickled cucumber, tomato, red or yellow bell pepper, sliced radish, or parsley. Jednohubky - are similar to chlebichky, but smaller and in many varieties. All are served in a small amount - one mouthful impaled on a stick.

Pivni syr - nakladany hermelin is a soft cheese, from the same family as brie and camembert, marinated with peppers and onions in oil. It is a pub-food.
Fruit dumplings - ovocne knedliky are mostly made using plums, apricots or strawberries. These are whole fruits or pieces of fruit coated with potato or curd dough and steamed then served with butter or cream, sugar and sometimes milled poppy seed or tvaroh. They are usually eaten as a main dish. Kolache is a type of mainly round yeast pastry consisting of fillings of fruits, curd, poppyseeds or doughnut. It can be small, middle or pancake sized.

Utopenci, singular: utopenec - literally "drowned men" are piquantly pickled bratwursts spekachky in sweet-sour vinegar marinade with black pepper, bayleaf, onion and chilli peppers. They are often available in Czech pubs but are uncommon in better restaurants.
Bramboraky, regionally called cmunda or voschouch in Pilsen and strik or striky in Czech Silesia are fried pancakes similar to rösti made of grated raw potato, flour, carrot or sour cabbage and rarely sausage. They are spiced with marjoram, salt, pepper, and garlic, and usually sized to fit the cooking dish. Smaller variants are often eaten as a side dish.
Schnitzel called in the Czech rzizek, plural rzizky) is a traditional Czech meat meal. The word means "sliced/cut out piece". These are usually small slices of veal, pork or chicken covered with Czech traditional trojobal Triplecoat, made from putting and pressing a piece pounded and sliced into smooth flour on both sides, then covered in whisked egg and breadcrumbs and fried on both sides. Rzizek is served with potato side-dishes or dumplings. The Czech triplecoat is used at Christmas to cover carp or trout decorated with lemon slices
Marinated sirloin svichkova na smetanje or simply svichkova; svichkova is the name for both the sauce and the meat - pork side or beef side used for this dish; na smetanje means in cream, and it means that the svichkova sauce is with cream. Braised beef, usually larded, with a svichkova sauce—a thick sauce of carrot, parsley root, celeriac and sometimes cream. This dish is often served with knedlíky, chantilly cream—sweet, whipped cream—cranberry compote and a slice of lemon.
Jitrnice is meat and pork offal cut into tiny pieces, filled in casing and closed with sticks. Meat from neck, sides, lungs, spleen, liver are cooked with white pastry, broth, salt, spices, garlic and sometimes onions.
Klobasa, known as Kielbasa in the United States, is a smoked meat sausage-like product made from minced meat. It is spicy and durable.
Jelito is pork meat sausage-like product containing pork blood and pearl barley or pastry pieces.
Tlachenka is a meat or chicken product consisting of little pieces of meat in jelly/aspic from connective tissue boiled to mush, served with onion, vinegar and bread.
Ovar is a simple meal from rather fatty pork meat - head or knuckle. These pieces of lower quality meat are boiled in salted water.
Pork crackling - schkvarky and bacon - slanina are also eaten.
Svichkova - beef sirloin in cream sauce, is a typical Czech dish and one of the most popular Czech meals. It is sirloin prepared with vegetables - carrots, parsley root, celeriac and onion, spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with houskove knedliky - bread dumplings.

The founding of the ‘At The Little Bears’ restaurant can be dated to 1466. This former brewery, which was also the location of the first Prague cabaret, was converted in the last century into one of the largest pubs in Prague. The restaurant is visited by both Prague natives and tourists, in particular because of its typical Czech cuisine, excellent Budweiser Budvar and period interior.

The first written document dates back to 1499 when the house was bought by maltster Vit Skremenec. The brewery U Fleku is thus the only brewery in Central Europe which has been brewing continuously for over 500 years. The brewery was nationalised with the onset of the communist rule. The original owners, the Brtník family, regained the brewery and restaurant in 1991, after the fall of the regime.
The atmosphere of the historic house is further highlighted by a stylish decoration and furniture of all restaurant halls – the fabled, peculiar „Academy“, where celebrities of the 19th and early 20th century used to meet, the hall called „Václavka“ with stained glass windows, or the Knights‘ Hall, rebuilt and equipped in a romantic style.
The brewery restaurant offers our guests over 1200 seats in eight halls and in a garden.
U Fleku is not only the most famous Czech restaurant, but also a pilgrimage site for all beer lovers, both Czech and foreign. For others, we are an internationally renowned tourist locality worth visiting due to its historic value. The restaurant is also a place for culinary experiences. The staff of our modern kitchen and the offer of Old-Bohemian dishes will satisfy wishes of all gourmets.
The brewery and restaurant U Fleku is the best place for organizing celebrations, banquets, cocktails, company events, meetings or New Year’s Eve parties. We can further offer a cultural programme in our „Cabaret“ hall, including bot entertainment and gastronomy.

The tavern U Pinkasu was founded in 1843. Mr. Jakub Pinkas, a tailor making for example vestments for a Franciscan monastery, has heard about a new beer which has just started being brewed in the Burgers’ Brewery in Pilsen. He makes a deal with his friend – the carrier, Martin Salzmann, who brings him two pails of this new Pilsen beer on April 8, 1843. More and more beer lovers interested in good quality Pilsen beer would come to the Pinkas bar resulting in the original premises of the tavern being insufficient in size. For this reason in 1876 the Pinkas family bought the neighbouring house No. 756, a structure with a Classicist style façade but older interior constructions. The vast Gothic cellars of this house reach as far as the grounds of the former convent of White Friars and above them is brickwork originating from the Baroque reconstruction with the preserved Renaissance portal facing the street.
From 1882–83 the restaurant was run by the Brabec family and until its nationalisation the restaurant was called “Brabec U Pinkasu Pilsen Restaurant”. Mr. Brabec was a reputable landlord. For a long time he was one of the oldest members of the Central Gild of the Czechoslovak Publicans’ Trade, called “Hostimil”, where he was engaged for more than 50 years.
A great number of famous personalities used to visit the tavern. The first entry in the visitor's book from the thirties and forties bears the signature of the territorial prelate Barnabasch. Furthermore there are signatures of actors, dating back to 1935, such as Zdenek Schtjepanek, Ladislav Peschek, Josef Gruss, Ludvik Veverka, and the writer František Langr. Unforgettable sentences were added also by Messrs. Voskovec and Werich and their colleague Jaroslav Jezek. As to more modern history one must name the writer Bohumil Hrabal, who used to visit extremely regularly. He would meet his friends there and give them his samizdat books.
Frothy beer glasses have heard many tales in our country. Amusing stories, remembering the good old days, or even serious debates of social and national importance. And it was the U Pinkasu Restaurant that in the second half of the 19th century became the centre of Czech patriotism, where renowned politicians and other giants of our history, such as Frantischek Palacky, Frantischek Ladislav Rieger, Josef Jungmann, T.G. Masaryk, Jan Masaryk and many others used to meet.
After 1989 the heirs of the last owner František Brabec put in their restitution claims. At the end of 1991 having carried out building adaptations they opened the U Pinkasu Restaurant once again and ran it until mid 2001, when the entire complex was bought by the Adria-Neptun spol. s r.o. company. Its business plan is to follow up the famous history of drawing Pilsen beer at U Pinkasu and create there a pleasant environment for all those who like good beer and classic Czech cuisine.
Pilsner Urquell has been drawn here for nearly three centuries and the beer volume will undoubtedly reach the same figures as before the reconstruction.
According to written records, guests drank here about six thousand hectolitres. It is as much as in the famous U Fleků Brewery, however it has five times more seats for guests. The reason for such vast consumption was simple. Some people came to the Pinkas establishment for a drink or two, but record holders counted their daily amounts in tens of half-litre glasses. The pub’s record is over one hundred half-litre measures in a single day.