Beer Menu

At Pilsen restaurants or breweries you should taste traditional Czech cuisine.

25g dark bread, 180ml water, 2 bottles of beer, lemon zest, sugar, cream

Cut the bread into cubes and soak them in one half of the beer, mixed with the water, for two hours. Bring the mixture to boil and cook for about 20 minutes, press through a sieve, add the remaining beer and cook shortly once more. Garnish with cream and parsley on a plate.

500g beef shin, onion, red paprika, tomato purée, 2 potatoes, 500ml dark beer, 1 chilli pepper, caraway, salt, pepper

Cut the meat into cubes, cook onion in oil until softened, add the paprika and fry lightly. Add salted meat with caraway and sauté. Pour in half the beer, add the tomato purée, and let simmer. Once the meat is half-softened, add the grated potatoes and hot pepper. Pour in the rest of the beer and sauté until the meat softens completely and the sauce thickens.

100g walnuts, 1 sachet baking powder, 100ml sunflower oil, 250ml dark beer, 180g sugar, 3 tbsp. honey, 2 eggs, 370g flour (Czech semi-coarse flower is best), cinnamon, lemon zest

Mix the flour with the baking powder, a pinch of salt, ground cinnamon and grated lemon zest. Add ground walnuts, eggs, honey-sweetened beer, and oil. Pour the batter into a greased and floured sponge cake tin. Bake at 180 degrees for about 45 minutes. Remove from the oven, leave to cool, remove from the tin, and dust with cinnamon sugar.