F OOD AND DRINK


44


endless,” recalls Briton Jo Weaver, director of the leading PR firm JWA, and a Prague resident since 1990. When she arrived, Prague teemed


with canteens serving cheap but decent food. Today, of the handful leſt, Lidová jídelna Těšnov is the best value. Still sporting the décor typical of 25 years ago – dark veneer panelling, blue checked tablecloths and net curtains – the canteen vividly illustrates how much dining in Prague has changed. Its numerous devotees, from labourers to blue-chip managers, keep faith with Lidová jídelna Těšnov. And while the prices remain retro, this traditional local bastion boasts a website with information in English. Aſter 1989, pizzerias and other


global eateries, oſten of questionable authenticity, opened in Prague. But Lidová jídelna Těšnov continues to serve local dishes, as does V Kolkovně restaurant. Manager Luboš Havlíček states that “visitors always want to start with Czech cuisine”, which strongly resembles that of Bavaria and Austria. Menus feature sausages, smoked meats, sauerkraut, beef and pork. Vegetables play a bit part, and flavourings stretch to herbs but not exotic spices.


JUNE 2 0 18


NEIGHBOURHOOD WATCH Partly attracted by more affordable rents, eateries are opening in the post-industrial inner areas of Karlín and Smíchov, and Vinohrady just beyond the centre. “Vinohardy has always been an affluent area, and restaurants thrive when locals have money for activities such as dining,” explains Jan Valenta. Restaurants in all these three


areas offer value, informality, and Czech and international dishes. In Karlín, good names include Nejen Bistro and Podolka Karlín. In Vinohrady, wine connoisseur and tourism operator Isabelle du Plessix recommends breakfast favourite Mezi srnky and longer established U Bulínů: “an authentic Czech restaurant with nice ambience.” She also advocates Na Kopci in Smíchov for great value. Inner area farmers’ markets,


such as at Jiřího z Poděbrad or Kulat’ák by Dejvická metro station also enjoy huge popularity, showcasing the wares of food producers from jam-makers to speciality bakers.


TOP LEFT: Jams at the farmers‘ market ABOVE: Divinis BELOW: Modernist cooking at Field


busin e s s t r a ve lle r . c o m


IMAGES FIELD, DIVINIS, ARCHETYPE Z. S. WWW.FARMARSKETRZISTE.CZ


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