Czechia

A steamed or simmered cylindrical loaf of egg-and-milk dough studded with cubed stale white bread rolls, sliced into thick rounds after cooking and served as a sauce-absorbing accompaniment to braised and roasted meats.

A Czech braided enriched yeast loaf studded with raisins and almonds, traditionally baked in multiple stacked plaits for Christmas.

Palačinky are thin Central European crêpes made from a loose egg-milk-flour batter, fried thin and rolled around jam, sweetened curd or chocolate.

A thick slice of semi-hard cheese (typically Edam or Hermelín) coated in seasoned breadcrumbs and egg, then deep-fried until golden and served with tartar sauce.

A robust, clear garlic broth thickened with potatoes and topped with fried rye bread croutons, traditionally served as a warming starter in Czech pubs.

A slow-braised beef and onion stew, deeply colored and flavored with sweet paprika, yielding a thick glossy sauce traditionally served with knedlíky (bread dumplings).

Round enriched yeast-dough pastries with a filling pressed into the centre — classically poppy seed, plum jam (povidla), or sweetened curd (tvaroh).

A Central-European layered honey cake of thin caramelised honey-dough sheets filled with a sour-cream or buttercream filling, often dusted with crushed nuts, eaten as an everyday treat.

A Czech pub appetizer of hermelín (a Camembert-style soft cheese) marinated in oil with garlic, chili, onion, and spices until soft and fragrant.

A Central European cutlet of thinly pounded pork coated in flour, beaten egg and breadcrumbs, then shallow-fried until golden and crisp.

Boiled dumplings made from a potato-and-flour dough, in the Swedish kroppkakor tradition stuffed with diced salt-pork and onion, served with melted butter and lingonberry.

A hearty Czech soup of diced potato and root vegetables flavoured with marjoram, dried mushrooms, garlic, and a touch of cream.

A Czech Sunday-feast plate of slow-roasted whole duck served with braised red cabbage and bread (or potato) dumplings.

A tangy Central European soup of sauerkraut simmered with smoked pork and sausage, often enriched with cream.

A slab of breaded and deep-fried semi-hard cheese, traditionally Edam, served hot as a quintessential Czech pub and fast-food staple.

A Czech hot spiced red wine warmed with cinnamon, cloves, and citrus, served steaming as a winter-market staple.

A classic Czech main of beef sirloin braised with root vegetables, finished with a rich cream sauce and traditionally served with bread dumplings.

A hollow, cylindrical sweet pastry made by winding strips of yeasted dough around a rotating spit, grilling it over coals or heat until golden, then coating it in cinnamon sugar.

The Czech national plate: slow-roasted pork with crackling, sliced steamed bread dumplings, and caraway-braised sauerkraut, unified on one plate by the pork's pan drippings.