Finding the best Svíčková in the city — a personal search

I spent three months trying every version of Svíčková I could find locally. The variation in quality is extraordinary. The best version handled bread dumplings with genuine knowledge and the rich and filling result was noticeably superior.

Czech cuisine is inseparable from beer culture, one of the world's highest per-capita consumption nations. The winning restaurant had the right a Prague pub restaurant feel — unpretentious and focused on the food. Moravian wine was suggested correctly. Worth the search. When Svíčková is made properly it's a completely different experience.