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At The Pub, a half-mechanical restaurant, you can watch how much beers you and your friends have been drinking, order food and music, and compete in a live drinking competition with the other tables in the restaurant or with other pubs in the whole Czech Republic, which is transmitted on a big screen.

Beer and food
Since beer is a big part of Czech life, many popular Czech dishes and cheeses are usually eaten as pub fare.

Bramboráky are fried pancakes made of rough-grated or fine-grated raw potatoes, flour and sometimes sliced sausages. They are spiced with marjoram, salt, pepper, and garlic, and usually sized to fit the cooking dish. Smaller variants are often eaten as a side dish.

Utopenci are piquantly pickled bratwursts in sweet-sour vinegar marinade with black pepper, bayleaf, lots of raw onion and chilli peppers.

Smazák is maybe the less noble, but the most contemporary of Czech national dishes. A slice of cheese is coated in bread-crumbs like Wiener schnitzel and fried and served with tartar sauce and potatoes.

Czech cuisine
Czech meals usually consist of two or more courses: the first course is traditionally soup, the second course is the main dish, and then other courses such as dessert or compote may follow. Common soups you can find in Czech restaurants are beef or chicken broth with noodles, garlic soup with croutons and cabbage soup with minced sausage.

As main dish is Roast pork with dumplings and Sauerkraut considered the most typical Czech dish. Try also to eat a Marinated beef sirloin, which is braised beef with a thick sauce of carrot, parsley root, celeriac, and cream. This dish is often served with chantilly cream, a teaspoon of cranberry compote, and a slice of lemon.

[image source: Ales Nemec / Vive Les Robots!]
[source: Vive Les Robots!]