I love exploring the landscapes of Central Europe, especially in spring when bird life is most vocal and the weather is particularly pleasant. A day on the land will build an appetite and the one can be assured that there will be many delicious dishes to satisfy our hunger. I was lucky to grow up enjoying many dishes inspired in this region, and think everyone should enjoy these. Below are some you can surely find on tour in the region – let’s call them “must try items”:
 
 

 

Wiener Schnitzel
Schnitzels are a common dish across the countries of Central Europe, made with chicken breast, pork chop, or veal chop hammered until thin and then breaded and fried until golden brown and simply delicious. The Wiener (= of Vienna) Schnitzel is of veal and particularly thin and large – sometimes so large it obscures the customary side of potatoes or potato salad on the plate! Though we can find these in various places by that name, the city of Vienna is the best place to try it and we can count on seeing it available in different spots. You will not be disappointed!





Open-faced Sandwiches (Chlebíčky = “little breads”)
This is a Czech invention. The Czechs are great hosts and no visitor is ever left un-fed, even if stopping for a short visit! Open-faced sandwiches are typically served in these situations, and generously so, on a large plate. Various cold cuts and pickles and hard-boiled egg are placed in various artful combinations atop a bed of potato salad or other base, all atop a fresh baguette-type of bread. Though we don’t expect to visit private homes, we can find these in restaurants as an appetizer – and this makes for a great shared plate!
 
 
 


Fried Cheese
This is one I never heard of growing up in Canada, but was pleased to find in Prague as a teenager. A thick slice of Edam cheese is breaded and fried, much like a schnitzel, and served hot with a side of fries or potatoes and tartar sauce. In a land where meat dishes dominate, this one counts as a vegetarian option and is simply delicious.
 
 
 


Garlic Soup (Česnečka)
If you like garlic as I do, then this clear soup is one to look for. Česnečka has garlic – lots of it – and typically also contains crunchy croutons, with options for other ingredients as well.
 



 
Bread Dumplings
This item is not a main dish, but a staple side that is a part of many traditional Czech main dishes that have a gravy or sauce. “Dumpling” is a bit of a misnomer as this is quite unlike the dumplings many North Americans associate with Asia cuisine. Think of these Czech dumplings as a leavened bread, that is boiled instead of baked to cook it! The “loaf” is then removed from the boiling water and sliced. The water never gets into the loaf so the inside is light and fluffy. The hot slices can be drizzled with the gravy of the main dish or you can use your utensils to “clean up” the gravy on your plates. These dumplings exude a lovely fresh yeast aroma, and there are many opportunities to try them.

The above is just a selection. The countries of Central Europe have a delicious cuisine with options catering to various dietary requirements and tastes. Consider joining me in 2025 for “birds and beers”, great cuisines, and more in Central Europe. View the tour here.