Bohemian fruit dumplings: a soft potato or quark dough wrapped around a whole plum, apricot or strawberry, boiled, then dressed with melted butter, sugar and farmer's cheese.
Where to eat it: 3 restaurants across 1 city.
Fruit dumplings are the canonical Bohemian summer dessert, made with whatever orchard fruit is in season. The dough recipe varies: potato in the south, quark or curd cheese in Moravia. The plum version (svestkove knedliky) hits Prague pivnice menus from August through October, when Bohemian plums ripen. U Modre Kachnicky and the Lokal kitchens keep them on a seasonal rotation.
Common allergens: Gluten, Dairy, Eggs
U Modre Kachnicky in Mala Strana cooks the old Czech repertoire, roast duck and venison, in two Baroque-era dining rooms a five-minute walk from Charles Bridge.
Signature: Roast duck, Venison goulash
Order: The duck with bread dumplings and red cabbage.
Lokal Dlouhaaa stays open to 01:00 weekend nights, pouring tank Pilsner and serving classic Czech pub food until last orders. The 70-metre hall packs in the late-shift crowd Friday and Saturday.
Try: Tank Pilsner, Czech pub menu
Tip: Last food order is 30 minutes before close; the smazeny syr is the late dish.
Lokal Hamburk in Karlin is the river-harbour-themed Ambiente Lokal, the most neighbourhood-feeling of the chain. Tank Pilsner, big windows, the office crowd settles in evenings.
Signature drink: Tank Pilsner Urquell
Food: Czech pub menu
Tip: The terrace seats in summer go fast; book ahead Friday onward.
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