Breakfast in the Czech Republic is likely to be an assortment of breads, eaten with meat, cheese, eggs or jam. At lunchtime, it is common for Czechs to dine out on soup (polévka) and two further courses, as the food is so reasonably priced. Many different kinds of soup are considered traditional, such as potato, onion, goulash, tripe, vegetable, and beef broth. Main meals are predominantly meat-orientated and rather heavy, as they will generally be covered with delicious rich sauces and accompanied by dumplings, rice or potatoes.
Depending on the area you are in, each region will have its own specialities: freshwater fish in South Bohemia, ham in Prague, and local curd cheese within Moravia. Pork features frequently in Czech dishes, such as pork schnitzel, Vepřoknedlozelo (pork covered in dumplings and sauerkraut), white pudding, black pudding and brawn. Like the mains, desserts are also hugely calorific owing to the liberal use of butter and whipped cream but they are not too sweet in taste. Dort (cake), dumplings and crepes filled with jam or fruit, apple strudel, and trdelník (grilled dough coated with sugar and cinnamon) regularly feature on Czech dessert menus.