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.

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 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.



This section is being written. The guide above is the section for now. New articles are published across the site about twice a week rather than a section being filled in a day, so this page grows steadily — it is worth looking in again. In the meantime the sixteen sight pages and the plans by trip length are finished, and they are the best place to start.
Queued for this section
- Which Prague neighbourhoods are cheaper to eat in, and why?