Czech cuisine is both tasty and very filling. Traditional dishes contain rich butter sauces, cream, eggs and animal fats. The national dish is roast pork, sauerkraut (chopped or shredded cabbage fermented in its own juice) and dumplings with most meals including meat, dumplings and rice or potatoes.
The Czech Republic is the birthplace of the lager, making their quality beers very popular (and cheap), and traditional pubs generally sell them by the half-litre. Wine cellars (vinárna) have great South Moravian reds and if you have a taste for spirits, be sure to try slivovice (plum brandy).