Food & Drink

The hospoda, the beer hall and what a Czech pub actually expects of you. Practice rather than recommendations — we have not eaten there.

Havelské tržiště, a market in central Prague — Photograph by Jirka23, Wikimedia Commons, CC BY-SA 3.0

We do not review restaurants. We have not eaten in them, and a guide that invents a favourite hospoda is worth nothing. What this section covers is how eating and drinking here actually works.

The Fantova kavárna café in Prague — Photograph by Dr. Bernd Gross, Wikimedia Commons, CC BY-SA 4.0

The hospoda is the institution: a pub that serves food, where sharing a table is normal and the waiter keeps a paper tab on your table that everything is marked against. Do not lose it, and do not try to pay at a bar — you pay the waiter, at the table, when you ask.

Tipping is modest: round up, or add roughly 10% in a sit-down place, and say the total you want to pay as you hand the money over rather than leaving coins behind.

The one thing worth knowing before you sit down: bread, olives or anything else brought unasked is usually charged for. Declining it is completely normal.

No articles are published in this section yet. We publish about two a week rather than filling a section in a day.

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