Dough wrapped around a wooden cylinder, grilled over coals, dusted in sugar and walnut. Tourist-marketed as old Czech, actually a 21st-century Prague phenomenon from Transylvania.
Where to eat it: 1 restaurant across 1 city.
Trdelnik traces back to Transylvania, brought to the Slovak town of Skalica by retired Hungarian general Jozsef Gvadanyi in the 1780s. It only arrived in Prague in the early 2000s, when tourist vendors marketed it as a traditional Czech pastry. Locals avoid it; the pastry exists almost entirely for tourist photos around the Old Town. Now the trdelnik-ice-cream-cone is its dominant form.
Common allergens: Gluten, Eggs, Nuts
The grill stands on Old Town Square sell Czech klobasa sausages with mustard and a slice of dark rye, the working version of Prague street food. Tourist mark-up, real flavour.
Try: Klobasa grilled sausage
Tip: Pay in advance, get the smoked klobasa rather than the boiled.
More cities are in research. Want trdelnik covered somewhere specific? Tell us where you want to eat.