And trust me, I've enjoyed my fair share of those dishes since arriving here! But food culture isn't just about recipes that have been passed down for generations. It's also about what happens when traditions meet new ideas.
A Little Czech Tradition on Every Table
Remember our beef tartare from Course Two?
Here in Czechia, there's a popular dish called tatarák, traditionally made with finely chopped raw beef, seasonings and often an egg yolk. It's commonly served with crispy garlic-rubbed toast. But at River's Smokelab, the chef took that familiar idea and introduced smoked cracklings, Asian-inspired flavors and new textures.
And what about our duck?
Roasted duck with cabbage and dumplings is a traditional Czech meal, especially associated with family gatherings and special occasions. But instead of that familiar preparation, River's served dry-aged duck breast with smoked potatoes, tart berries and maple-flavored sauce.
Same familiar ingredients, but a completely different culinary experience!
Prague: Where Traditions and New Ideas Meet
Here's something I find fascinating about Prague.
Walking through the city, I see buildings that have stood for centuries, alongside modern businesses, restaurants and people bringing new ideas into the community.
And in some ways, the food scene reflects that same contrast. River's Smokelab is located in Prague's Smíchov neighborhood. The restaurant describes its approach as combining international culinary influences, smoking techniques and Czech flavors. So while I wasn't sitting down to a traditional Czech dinner, I was experiencing something that's also part of Prague's food culture today.
