Dish finder in Prague

Marinated beef sirloin in a creamy root-vegetable sauce, with bread dumplings, cranberries and a swirl of cream. The national Sunday lunch.

A thick beef and onion stew, milder than the Hungarian original, served with sliced bread dumplings to mop it up. Best with a beer.

Roast pork with bread dumplings and stewed sauerkraut, a pub lunch so standard it has a nickname.

Crisp-skinned roast duck with red cabbage and dumplings. Traditional around St Martin's Day in November, when young wine is released.

A thick slice of Edam breaded and fried, with chips and tartare sauce. The meat-free default on any pub menu.

Garlicky grated-potato pancakes fried crisp, sold at markets and as a pub side.

A grilled sausage with mustard and a slice of bread, from stands in the squares and at the farmers' markets.

Small open sandwiches with ham, egg, potato salad and pickles, bought by the piece at a lahůdky deli counter.

A soft Camembert-style cheese marinated in oil with garlic, onion and chilli. Order it with bread and a beer.

Sausages pickled with onion and vinegar, the name meaning drowned men. A pub snack for people who already like pickles.

Garlic broth with potatoes, cheese and croutons, also known as the hangover cure.

A creamy, sour soup of potatoes, mushrooms and dill with a poached egg, from southern Bohemia.

Dumplings stuffed with apricots, plums or strawberries, topped with curd cheese, sugar and melted butter. Eaten as a main course as often as a pudding.

Round yeast buns topped with poppy seed, curd cheese or plum jam. Bakery koláče are the real thing; the chimney cakes in the old town are a recent tourist import.