Regional culinary traditions highlighted in Czech Republic and Slovakia

Regional culinary traditions are being highlighted across Central Europe, focusing on unique local dishes and international gastronomic rankings.

In the Czech Republic, various regional specialties maintain their local identities. In the Náchod region, the ‘Pavlišovák’ consists of fried pork schnitzel, dumplings, and sauerkraut. In Česká Třebová, ‘jabkance’ are potato pancakes filled with sweet curd cheese, a name derived from the old term for potatoes as ‘earth apples’. Other notable dishes include ‘kundrfály’ from the Chodsko region—potato dumplings baked with sauerkraut and lard—and ‘sejkory’ from the Krkonoše mountains, which are baked potato pancakes.

In Slovakia, the traditional cod salad (treska), typically served with a roll, was ranked 98th in TasteAtlas’s list of the world’s 100 worst-rated salads. The dish, which features cod, mayonnaise, onions, carrots, vinegar, and mustard, has been a staple for over 70 years. The recipe was originally developed in 1954 by Július Boško. TasteAtlas noted that the ranking is based on user scores and should not be viewed as a definitive global verdict on culinary quality.