page_title: Czech cuisine
section_title: Snacks
hierarchical_section_title: Czech cuisine / Snacks
caption_attribution_description: Čeština: Nakládaný hermelín v hostinci
context_page_description: Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote. In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces, are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume the most in the world. Czech cuisine is also very strong in sweet main courses and desserts, a unique feature in European cuisines.
context_section_description: Bramboráky (regionally called cmunda or vošouch in Pilsen and strik or striky in Czech Silesia) are fried pancakes similar to rösti made of grated raw potato, flour, carrots or sour cabbage, and rarely sausage. They are spiced with marjoram, salt, pepper, and garlic, and usually sized to fit the cooking dish. Smaller variants are often eaten as a side dish.
  Utopenci, singular utopenec (literally "drowned men"), are piquantly pickled bratwursts (špekáčky) in sweet-sour vinegar marinaded with black pepper, bay leaf, onion and chili peppers. They are often available in Czech pubs, but are uncommon in better restaurants.
  Nakládaný Hermelín is a soft cheese, from the same family as brie and camembert, marinated with peppers and onions in oil. It is a pub-food.
  Smažený sýr (colloquially Smažák), is a fried cheese battered in Czech triplecoat — usually Edam (also Hermelín), about 1 cm thick coated in flour, egg and bread crumbs like Wiener schnitzel, fried and served with tartar sauce (tatarská omáčka) and potatoes or french fries.
  Beer cheese (pivní sýr) is a soft cheese, usually mixed with raw onions and mustard, which is spread onto toasted bread. It is also a pub-food.
  Open sandwiches, known as obložené chlebíčky ("garnished breads") or chlebíčky, are not made from normal Czech bread, but from roll-like, bigger pastry called veka, sliced and garnished. They may be served with mayonnaise, ham, egg, fish, salads or spreads on the top. They are usually decorated with fresh sliced or pickled cucumber, tomato, red or yellow bell pepper, sliced radish, or parsley. Jednohubky are similar to obložené chlebíčky, but smaller and in many varieties. All are served in a small amount—one mouthful impaled on a stick.
  Olomoucké syrečky or "tvarůžky" is an aged cheese with a strong odour. It is made in and sold from Loštice, a small town in Moravia. The tradition of making this cheese dates back to the 15th century. Tvarůžky can be prepared in a number of ways—it can be fried, marinated, or added to Bramboráky.
  Dried apple chips (křížaly) and dried banana chips.
  Potato, beet and celery chips (crisps) are common snacks.
  Roasted peanuts are common.
  The "Czech hot dog" (párek v rohlíku) is a street food consisting of boiled or steamed sausage dipped in mustard or ketchup served in a roll with a hole made inside, not in a sliced bun like the common hot dog. It is influenced by German cuisine.
  Langoše (fried bread) are influenced by Hungarian cuisine. They are usually served with garlic, Edam cheese and ketchup, or some combination of the three.
caption: Nakládaný hermelín (marinated cheese)
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