Our Reviews in Czech Republic
Czech Republic
The Czech Republic's hospitality tradition draws on centuries of Central European inn-keeping, from medieval taverns in South Bohemian towns to the grand café culture that flourished in Prague and Brno under Habsburg rule. Today's hotel scene ranges from converted monasteries in Moravia to restored Art Nouveau buildings along the Vltava, many incorporating original tilework, wood paneling, and decorative plasterwork. Smaller properties in spa towns like Karlovy Vary and Mariánské Lázně occupy Belle Époque pavilions that once hosted European aristocracy taking the waters.
The dining landscape reflects both Czech brewing heritage and the country's position at the crossroads of German, Austrian, and Hungarian culinary traditions. Expect roasted duck, svíčková (marinated beef sirloin), and knedlíky (bread dumplings) in wood-beamed restaurants, while a younger generation of chefs works with Bohemian game, Moravian wines, and foraged ingredients from the Šumava forests. Prague's historic center holds vaulted beer halls serving Pilsner Urquell and Budvar alongside contemporary bistros in Vinohrady and Karlín, while Brno and Olomouc support thriving café scenes in repurposed industrial spaces and Habsburg-era townhouses.