Svíčková na smetaně
Braised beef sirloin under a creamy root-vegetable sauce, served with sliced bread dumplings, cranberries and a dollop of whipped cream. It is the Czech family Sunday lunch par excellence.
Where to try it

Kings, alchemists and revolutions in the city of a hundred spires.
Prague was an imperial capital under Charles IV, a haven for astronomers and alchemists under Rudolf II, and the stage for the great upheavals of the 20th century, from 1918 to 1989. Its historic centre, which came through the wars almost untouched, keeps Gothic bridges, Baroque churches and legends like that of the Golem. Three free routes to explore it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the essentials.

From Charles IV's Gothic bridge to the square of the Velvet Revolution: six centuries of Czech history on foot.

From the Jewish Quarter to Charles Bridge: Prague's most unsettling legends, told without passing them off as history.

A downhill walk from the world's largest castle complex to Charles Bridge, via the cathedral, Kafka's lane and Malá Strana.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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A day in the city
Link the three routes and you will see the best of the city on foot, for free: the essentials in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Svíčková na smetaně at U Pinkasů.
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Braised beef sirloin under a creamy root-vegetable sauce, served with sliced bread dumplings, cranberries and a dollop of whipped cream. It is the Czech family Sunday lunch par excellence.
Where to try it
The Czech take on goulash: beef in a thick paprika and onion sauce, made for mopping up with knedlíky. It almost always comes with a beer on the side.
Where to try it
Roast pork, dumplings and sweet-and-sour sauerkraut: the trio Czechs regard as their national dish. The name is an affectionate shorthand for its three ingredients.
Where to try it
A thick slice of breaded, fried cheese, crisp outside and molten inside, served with potatoes and tartar sauce. It has been the comfort food of Czech beer halls for generations.
Where to try it
The «drowned men»: plump sausages pickled in vinegar with onion and peppers, the classic pub snack. Pair them with a well-poured Pilsner and its creamy head.
Where to try it