Prague is a beautiful city in Czech Republic, famous for its Astronomical Clock. I stayed in this city for 2 nights in March 2019 on a solo tour and here are snapshots and a review of what I ate.
This was a trdelnik, a traditional chimney pastry sold at street vendors. It was made of dough wrapped around a stick, heated up and rolled in cinnamon sugar and butter. You can customise it with chocolate or ice cream filling. I found it very sweet, like a cinnamon donut. The outside was a nice crispy layer and the inside was still soft and fluffy. It was really nice to eat when hot but once it cooled down, it was hard to finish (although that may be because I was getting cold).
A must do in Prague is to visit Lokal and have traditional comfort Czech food. This restaurant chain has 6 locations. The interior of the Old Town location had a contemporary vibe with a relax ambiance. It was a great place to stop for a meal.
The first dish was a simple beef soup with beef dumplings. I ordered this to warm myself up. The broth was very flavourful and I could taste how long the soup had been boiling for. It did lack a bit of depth but that was because I was comparing it to the Vietnamese phở. The pasta was soft and mushy.
The second dish was 100g of roast beef. The slices were lean and thin, with a nice hint of roast flavouring. Pickles and tartar sauce were very sour and contrasted the mild savouriness of the meat. Overall, I loved the dining experience at Lokal.
This was my first dinner in Prague, some potato cheese and chicken wings at Mlejnice. This restaurant had a cosy, social vibe. The potato cheese was delicious and very fattening to finish. The mozzarella was mild and milky in flavour. Chicken wings were savoury and slightly sweet. The meat was tender and needed a bit of devouring to get it off the bone. It went well with the sour sauce.
For one of my lunches, I went to U Parlamentu in Old Town. The first dish was a beef broth with liver dumplings and the second dish was goulash (a traditional Czech dish with roast pork, bread dumplings). The beef broth was rich, well savoury with hints of sweetness from the seasoning. I thought the liver dumplings were like soft meat balls; very tender.
The goulash was different. Goulash is a European meat and vegetable dish often seasoned with paprika and other spices. I found the roast pork slightly difficult to cut as it had been dried out from the cooking process, and was a lean cut. The onions had a sour taste with mushy texture. The bread dumplings soaked up the sauce really fast, becoming soggy to eat. Overall, it was a delicious and different dish but not something I would crave or seek out to eat.
Thanks for reading. Happy eating!