Czech cuisine is very markedly influenced by the geographical location of the country. The Czech Republic is a landlocked country with a cooler climate; consequently its cuisine has always been based on ingredients that could be grown at home, chiefly cereals, legumes, potatoes and meat. Meat is one of the most important ingredients in Czech cuisine.
Pork, beef, poultry, rabbit and game are used. Fish are mainly freshwater, chiefly carp, less frequently trout, pikeperch or eel.Gravies and dumplings are Czech specialities. Gravies usually incorporate cream, butter and flour. There are many types of dumplings, for instance bread dumplings, potato dumplings or dumplings stuffed with smoked meat and even fruit. Soups are also popular in Czech cuisine as well as sweet pastries.
Beer is an excellent accompaniment to Czech cuisine. Czech beer is world famous and has a long tradition. Czechs consider it a national drink. The best-known beers are Pilsner Urquell and Budějovický Budvar. Grapes are also grown in the Czech Republic, mainly in South Moravia. White wine in particular frequently receive awards at international competitions.The bittersweet Becherovka liqueur, which is made in the spa town of Carlsbad, is also a popular souvenir with visitors to the Czech Republic.
Restaurants of all types offer their services to visitors to the Czech Republic: from the most luxurious such as Allegro Restaurant at Four Seasons Hotel Prague (the first restaurant in the Czech Republic to receive one star from the Michelin international gastronomic guide) through typical Czech as well as more contemporary styled restaurants presenting traditional Czech cuisine to real Czech pubs offering the best beer in Europe.