Eating Your Way through Prague

Our small group poses for a photo while dining at Restaurant Zvonice in Prague. Photo by Benjamin Rader
Our small group poses for a photo while dining at Restaurant Zvonice in Prague. Photo by Benjamin Rader

Culinary Tour and More in Prague

Then we take a break from our eating to learn more about Prague as we peruse the city streets with Jan. We learn about the Old Town and Prague Castle, two popular attractions in the city. Then he talks of Charles Bridge and the traditions there, which helps me make sense of what I’d seen while walking the bridge the night before.

By the time we get to Restaurant Zvonice, we’ve walked off some of our meal, and are ready to sample what Jan says is some of the best Bohemian soup in the world. Restaurant Zvonice is a located near the top of a bell tower, a hidden location that even some locals don’t know about. The intimate restaurant centers around a large historic bell, providing a modern take on a very historic location. Thick bowls of soup are placed in front of us, and the rich smell makes me hungry again.

The sauerkraut soup is a big hit with our group. Photo by Janna Graber
The sauerkraut soup is a big hit with our group. Photo by Janna Graber

I can’t quite identify the taste. Oxtail? No, it’s something I don’t know. We eat half of the soup trying to guess before Jan tells us that it’s sauerkraut soup. Later, some of our group say this was their favorite dish. And I have to agree, I’d happily eat another bowl again.

It’s still raining lightly when we make our way through another neighborhood to a hidden courtyard café called Styl & Interior. The cozy café was started as a furniture store by a local interior designer who specialized in restaurants. She started putting out small tables to sell and offered coffees and pastries.

The resulting spot grew so popular that she had to add space and turn it into a full service café. (The furniture is also still for sale.) Tastings here are seasonable, and today we sample hot mulled red wine (perfect with the cooler weather) and a savory pork belly pate on toasted warm bread. Before spreading the pate, Jan has us rub thick chunks of garlic across the bread for added taste. The result is fantastic.

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