Culinary City Tour of Prague

Logo Culinary City Tour of Prague
Logo Culinary City Tour of Prague
Tour data
6.78km
190 - 212m
Distance
27hm
14hm
Ascent
01:45h
 
Duration
Brief description

Take a short tour of the Old Town and get to know Prague ham with Pilsener Urquell beer and Prague balls with coffee in modern as well as renovated historical places.

Difficulty
medium
Rating
Technique
Fitness
Landscape
Experience
Starting point

Lokál Dlouhááá, Dlouhá 33, 110 00 Staré Město, Tschechien

Route
Saint Joseph
0.6 km
Republic Square
0.7 km
Florenz
1.4 km
Florenz
1.6 km
Křižíkova
2.6 km
Saints Cyril and Methodius
3.7 km
Brückel
5.5 km
Prague (192 m)
5.6 km
New Town
6.6 km


Best season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Description

On a short tour of Prague, you can get to know Prague ham with horseradish and cream, which is still made according to an old recipe in the Naše Maso butcher's shop. Nakládaný Hermelín, a white mould cheese served in oil, goes wonderfully with Pilsener Urquell beer served at Lokál Dlouhááá. In the suburb of Karlin near the city centre, the former industrial and workers' quarter Karolinental, we have potatoes cooked in embers on espuma, a Spanish type of potato foam, at the Eska restaurant, a modern restaurant in industrial design with an open kitchen and open roof construction. Back in the Old Town, we sample a succulent neck cutlet of Czech black-footed pork at Kantýna, the cool premises of a former bank, before finishing our culinary tour of Prague with coffee and chocolate with patisserie such as Prague balls or choux pastries at František Myšák's famous renovated pastry shop on Vodičkova Street.

Directions
We start our culinary tour in the Old Town of Prague at Lokál Dlouháá at 33 Dlouhá Street. The pub is a typical beer pub, clearly recognisable by two large steel tanks in the bar area, from which Pilsener Urquell is served. We taste dishes in this pub that people like to drink a beer with. Prague ham with horseradish and cream followed by pickled ermine, Nakládaný Hermelín, a Czech white cheese typically served in the oil marinade. Beef goulash, which in the Czech Republic is served with bread dumplings, goes particularly well with Czech beer.

From the Lokál Dlouháá restaurant, we walk a few steps east along Dlouhá Street to No. 39, where the Naše Maso butcher's shop is located. A butcher's shop that processes beef from Czech Fleckvieh cattle and pork from the Přeštice pig, the Czech black-footed pig, which comes mainly from the Pilsen region, where the old Bohemian bristling pig was bred and crossed after 1850 with imported more modern pig breeds from England and Germany. From this, sausage and smoked products are made according to recipes from the time of the First Czech Republic. The special thing about Naše Maso is that it is an open butcher's shop, where you can watch the butchers at work through the shop window. We taste meat loaf and beef tartar sandwiches at Naše Maso.

From Naše Maso we walk a little further east along Dlouhá Street until we reach Revoluční Street, which we walk a little north to the tram stop of line 8.

We get on tram no. 8 at the Dlouhá třída stop in the direction of Starý Hloubětín and get off after a 7-minute ride at the 5th stop, in Křižíkova, in the suburb of Karlin, close to the centre. In 1817, a new suburb was founded on the foundation blocks of the Bohemian "Order of the Knights of the Cross with the Red Star". Until the founding of the suburb of Karlin, this area was a park called the Rose Garden.

Shortly after the Napoleonic Wars, the Prague suburb of Karlin was laid out in the classicist style with streets and squares laid out like a chessboard and named after the wife of Emperor Francis I, Karolina Augusta, Karolinenthal. Later Karlin became a workers' suburb. Today Karlin is a modern nightlife district with new office and administrative buildings.

From the tram stop Křižíkova we walk south on Thámova Street to the next but one cross street called Pernerova. Turn left into Pernerova Street and walk a few steps east to number 49, where you will find the Eska restaurant and bakery in Forum Karlin, an event location. The Eska restaurant is built on the floor of a former steam boiler factory and has an industrial design with exposed concrete. The open kitchen and bakery are on the ground floor, while the dining area is on the floor below the open roof construction. 

The Eska restaurant serves grilled chicken with cabbage and potatoes cooked in ash on potato foam, espuma. Espuma is a Spanish word meaning foam. Espuma was created by the famous Spanish chef Ferran Adrià. Potatoes cooked in salt water are strained, seasoned and mixed with hot milk, potato water and butter and foamed in a cream siphon using a capsule filled with nitrous oxide.

To accompany the food in the Eska restaurant, we also get to know the excellent wine of the winemaker Ota Ševčík from South Moravia. Ota Ševčík cultivates 2 hectares of organic vineyards in Bořetice and is a founding member of Authentic Moravia Magna, an association of natural winemakers from Moravia that organises an Authentic Festival every summer.

After our stop at the Eska restaurant, we walk back the same way. However, on Thámova Street we now take Metro B from the Křižíkova station in the direction of Zličín and travel 4 minutes to the 3rd stop, which is called Můstek. The Můstek metro station is under the corner where the moat meets Wenceslas Square. 

Můstek means bridge in German. The name of the Můstek metro station comes from a medieval bridge that was discovered during the construction of the metro and a small, uncovered part of which can be seen in the metro station. 

We can take a lift from the metro platform 40 m up to Wenceslas Square. At Wenceslas Square, named after Saint Wenceslas of Bohemia in 1848, we walk a short distance in a south-easterly direction to Jindřišská Street, where we turn left to turn right at the next crossroads into Politických vězňů Street. 

At the second house on the left in Politických vězňů Street we stand in front of the Kantýna, a former bank. We enter the building and find ourselves in the cool high rooms, with marble floors and walls. Right at the entrance is a counter where you can order something for here or to take away. A little further on, in a foyer, there is a long table with a stone top and smaller ones in the niches of the room. Here, visitors to the pub stand, drink beer and wait for the food, which comes spread out on a paper tray and eaten with their fingers. 

A breaded schnitzel cut into strips from the neck of the black-footed pig, which tastes juicy due to the marbling of the meat, due to the higher fat content and also has a stronger flavour than a conventional pork schnitzel. There is also pulled pork and pickled vegetables. This is served with freshly tapped, dark Kozel Lager, which comes from Velké Popovice, a small village near Prague. Beer is considered the national drink in the Czech Republic. Kozel beer is one of the best-known Czech beer brands, along with the country's typical Pilsner brew.

After visiting the Kantýna, we continue to our last stop on the culinary tour of Prague, Cukrárna Myšák in Vodičkova Street. To do this, we walk back down Politických vězňů Street to Jindřišská Street, where we turn left and continue in a south-westerly direction until, after a short distance, we come back to Wenceslas Square, which we cross and walk along Vodičkova Street to the former confectioner's shop of František Myšák on the right at number 31. František Myšák, one of the most famous confectioners in Prague during the First Republic, came from a humble background. His café in Vodičková Street was frequented by important artists, sportsmen and politicians. In 2008, the Cukrárna Myšák was extensively renovated, largely preserving the original furnishings of the café on the ground floor by architect Martin Kotík. The lounge on the first floor of the café, where we take our seats for coffee and patisserie, follows the original layout of the Cukrárna Myšák.

Cukrárna Myšák is the last stop on our culinary tour of Prague. We settle down and enjoy our dessert in peace. Buchteln filled with powidl are a typical Bohemian pastry. Sweet dumplings "Sladké knedlíky" prepared from yeast or potato dumplings are also very popular in the Czech Republic. The best known are the apricot dumplings - Meruňkové knedlíky. But in the Cukrárna Myšák we get a choux pastry with vanilla cream, caramel whipped cream and caramel fondant as a coating, an Indian, a marshmallow, which is foam sugar confectionery with chocolate icing, a venecek, which is a choux pastry with vanilla cream and sugar icing, and finally a Pražská koule, sponge balls dipped in a sugar broth, liberally sprinkled with crushed peanuts and covered in chocolate.

Highest point
212 m
Endpoint

Cukrárna Myšák, 710/31, Vodičkova, Nové Město, 110 00 Praha, Tschechien

Height profile
© outdooractive.com

Equipment

ID, city map, small change in Czech crowns, vaccination certificate, emergency numbers, chest pouch for money, cards and ID, sunscreen, headgear, sunglasses, water, small daypack, smart phone charging cable.

Safety instructions
Caution is advised when taking a taxi. Radio taxis ordered by telephone tend to be more reliable.

In bars and other venues, bills may be increased. Do not leave food and drinks unattended.

Occasionally, fraudsters disguised as police officers appear to check tourists and demand fines. In case of emergency, the Czech police can be contacted via the emergency number 158 or 112. The police station at Jungmannovo náměstí 771/9, 11 001 Prague 1 (near Můstek metro station) is open 24 hours and staffed by English- and German-speaking personnel.

Be especially attentive in large crowds and watch out for your valuables. Park vehicles in locked garages or in (guarded) hotel car parks.

Keep money, ID cards, driving licences and other important documents safe. Pickpocketing occurs in Prague, as in other tourist strongholds. When changing money on the street, foreigners may be handed counterfeit money or foreign currency notes of much lower value by third parties. Prefer cashless payments and take only the cash you need for the day. Do not change money privately on the street, and after cash withdrawals at ATMs, refuse offers to have the withdrawn money changed into smaller denominations.

Be sceptical of unusual emails, offers and requests for help from supposed acquaintances.

Tips

After lunch at the Eska restaurant in the Karlin suburb, visit the Vítkov Hill opposite, which offers a unique view of almost the whole of Prague.

Additional information
Bohemian cuisine is the traditional cuisine on the territory of the Czech Republic. In the Bohemian Basin, the range of crops, fruits, vegetables, berries, mushrooms, fish and game is diverse, and agriculture provides grain and meat, mainly from pigs and cattle.

The Czech national dish par excellence is roast pork with Bohemian bread dumplings and cabbage. Beef goulash with Bohemian bread dumplings with black beer is also a typical dish. Beer is considered the national drink in the Czech Republic. Beer consumption per capita is the highest in the world.

Traditionally, soup is part of every meal in the Czech Republic, e.g. potato soup "Bramborová polévka" or garlic soup "Česnečka".

Booklets filled with powidl are a typical Bohemian pastry. Sweet dumplings "Sladké knedlíky" prepared from yeast or potato dumplings are also very popular in the Czech Republic. They are eaten both as a dessert and as a main course. The best known are the apricot dumplings - Meruňkové knedlíky.

People eat lunch in Prague around 12 o'clock. Lunch is the main meal, in the evening there are often only cold dishes. Therefore, many restaurants close relatively early in the evening. Bon appétit "Dobrou chut".


Directions

By car, you can get to Prague via the D1, D4, D5, D6, D7, D8, D10 and D11 motorways.

Public transportation
Getting to Prague is possible by international bus, rail and air.

The Václav Havel International Airport is located on the north-western edge of Prague in Ruzyně. It is connected to the city centre by buses, the AE - Airport Express and the Tick Tack Airport taxi service.

Three European railway corridors intersect in Prague. The main railway station in Prague, Praha hlavní nádraží, can be reached from Vienna, Bratislava, Nuremberg and Dresden, as well as from Katowice in Poland.

Autobusové nádraží Praha Florenc is Prague's central bus station near the Florenc metro station.

Parking

When visiting Prague, it is best to park the car at the hotel or in the guarded P&R car parks at the metro terminus and use the metro for the journey into the city centre.


Author
The tour Culinary City Tour of Prague is used by outdooractive.com provided.

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