Czech Republic


Prague Coffee Festival will have its fourth edition in 2015. For the first time visitors can expect not only one day show but two days full of coffee events! Visitors will have the chance to taste coffee from the Czech and foreign roasteries either on the Espresso bars or the Brewing Bars or in the form of cupping. 

This is the seventh year of the legendary Czech Beer Festival. The event lasts seventeen days and 2014 edition will take place between 15th May and 31st May inclusive.

An appealing evening and night action hopping around wine cellars and testing Moravian wines.

Krkonose Soup Recipes

This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.

Traditional folk fair with cultural - entertaining program for children and adults. Colorful falling leaves, the smell of sweet honey and mead, a show of traditional arts and crafts.

“Vintage” is the grape harvest festival held annually each autumn. It is celebrated throughout the more important Czech cities whose wine experience dates far back. Litoměřice’s “Vintage” is the largest celebration of wine in northern Bohemia and is accompanied by an intense cultural program with a procession of knights, medieval music and, of course, tasting of the wines produced across the entire region.

Czech cuisine is known for the amount of sweet dishes that visitors happily eat for dessert or as a main course. These sweet cheese and strawberry dumplings are a good example of the delights of Czech cuisine.

Easter Stuffing Recipes

The whole Easter period is full of traditional dishes in Czech Republic. The traditional dish for Holy Saturday is Easter Stuffing and a sweet loaf called ‘mazanec’. There are many different names for this stuffing recipe depending on which region you are in, as well as many variations.

The name itself derives from the cut ‘svíčková’, which is sirloin of beef, but some people argue that other cuts can be used. Also it is debatable whether the sauce is ‘svíčková ‘ sauce or just cream sauce, without the presence of the right cut of beef. As if that isn’t enough, the same amount of dispute comes from the opinion whether the meat should be cooked separately or steamed alongside the vegetables, whether to add mustard, and whether to blend the sauce or push through a sieve.

The unique nature of ‘Všestarská cibule’ derives from the balance of their nutritional parameters, its high level of iron, the very high level of vitamin B3 (niacin) and the absence or low levels of harmful substances. It grows in the Hradec Králové region of the Czech Republic, where the soils meet the best conditions for growing onions.