Best restaurants and what to eat
Czech Republic
Brno, the culinary heart of South Moravia, blends hearty Czech tavern cooking with a strong pastry and wine culture. The city is especially known for Moravian wines, honest bread-and-pastry traditions, pork-based specialties, and comforting dishes that pair well with beer and regional spirits.
Delicate crescent-shaped cookies or pastries associated with Brno, usually tender, buttery, and lightly sweet. They are often finished with powdered sugar or a nut filling, making them a refined companion to coffee or dessert wine.
Moravian koláče are round, yeasted pastries filled with poppy seed, jam, quark, or plum preserves. Their soft crumb and glossy fruit-and-cheese topping make them a beloved bakery staple across Brno and the surrounding region.
Large, thin, rustic pies from the wider Moravian tradition, often topped with sweetened quark, pear jam, poppy seed, or walnut fillings. The crust is fragrant and slightly crisp, while the filling is rich and farmhouse-style.
Soft filled buns that are a classic Czech bakery comfort food. In and around Brno they are commonly filled with plum jam, poppy seed, or sweet cheese, with a pillowy texture and a buttery finish.
Strudel remains a cherished Central European pastry in Brno households and bakeries, especially with apples, cinnamon, raisins, or poppy seed. Thin pastry layers wrap a fragrant, juicy filling that is best served warm.
Thick plum butter made by slow cooking ripe plums down to a deep, concentrated spread. It is intensely fruity, lightly tart, and deeply aromatic, used in pastries, dumplings, and on bread.
Moravian wine is the signature drink of the Brno region, ranging from crisp white varieties to elegant reds and aromatic wines. Served young and fresh or from cellars around South Moravia, it pairs naturally with local pork dishes, pastries, and cheese-based foods.
An aromatic white wine variety strongly associated with South Moravia, offering floral perfume, ripe stone fruit, and a gentle sweetness. It is often served well chilled and matches savory tavern food as well as fruit desserts.
A widely grown Moravian white wine known for its light body, fresh acidity, and green-fruit aromas. In Brno it is a popular everyday wine, especially enjoyable with cold appetizers and lighter regional dishes.
Grüner Veltliner from Moravia brings peppery spice, citrus, and a clean dry finish. It is a versatile local wine that works beautifully with sausages, smoked meats, and rich pastry fillings.
Riesling from the Brno-Moravia area is prized for bright acidity, minerality, and notes of citrus, orchard fruit, and honey. It can be vinified dry or off-dry and is a classic partner for pork and savory snacks.
Blaufränkisch is one of the region's most respected red wines, offering dark berry fruit, pepper, and firm structure. Around Brno it is often served with roasted meats, game, and heavily seasoned sausages.
A beloved Czech classic featuring beef in a creamy vegetable sauce, usually served with bread dumplings, cranberry garnish, and a slice of lemon. In Brno it is a restaurant centerpiece, prized for its silky sauce and balanced sweet-sour profile.
Despite the name, this is not bird but roasted pork, typically served in juicy chunks with cabbage and dumplings. It is one of the most satisfying Moravian comfort dishes, with crisp edges and rich pan juices.
Roast duck with cabbage and dumplings is a festive staple in Brno and across South Moravia. The skin turns crisp and golden, while the meat stays succulent and pairs beautifully with sweet-sour cabbage.
The canonical Czech roast pork plate combines roast pork, dumplings, and cabbage in a deeply satisfying trio. Around Brno it is a pub and family-table favorite, generous, savory, and built for beer.
Crispy potato pancakes seasoned with garlic and marjoram, often fried until deeply golden. In Brno they are eaten as a snack or side dish, with a fragrant, savory crust and tender center.
Bread dumplings are a defining Czech side dish, soft and airy yet sturdy enough to soak up rich sauces. They are essential alongside roast meats, stews, and creamy dishes in Brno cuisine.
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