Brno Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Brno's culinary identity is defined by its Moravian heritage, emphasizing hearty meat-based dishes, exceptional wine culture, and seasonal ingredients from the surrounding agricultural region. The city balances deep-rooted traditions—dumplings, roasted meats, and rich sauces—with a growing modern food scene that respects local ingredients while embracing contemporary techniques and international influences.
Traditional Dishes
Must-try local specialties that define Brno's culinary heritage
Svíčková na smetaně (Beef Sirloin in Cream Sauce)
Considered the crown jewel of Czech cuisine, this dish features beef sirloin in a rich, slightly sweet cream sauce made from root vegetables, served with bread dumplings (knedlíky), cranberry sauce, and a slice of lemon. The sauce's complex flavor comes from hours of simmering vegetables and careful preparation. When done properly, the meat should be tender enough to cut with a fork.
Dating back to the 19th century, svíčková became a Sunday and celebration dish in Czech households. The recipe has been refined over generations, with each family claiming their own secret touches to the sauce preparation.
Moravský vrabec (Moravian Sparrow)
Despite its name, this dish contains no sparrow—it's actually succulent pieces of pork meat marinated and slow-roasted until crispy on the outside and tender inside. Served with sauerkraut (zelí) and potato or bread dumplings, it's a quintessentially Moravian dish that showcases the region's pork preparation traditions. The meat is typically seasoned with garlic, caraway seeds, and marjoram.
This Moravian specialty earned its whimsical name because the small, crispy pieces of pork were said to resemble small birds. It's been a staple of South Moravian cuisine for centuries, particularly popular in wine-growing regions where it pairs excellently with local wines.
Kulajda
A distinctive creamy soup from South Bohemia and Moravia made with mushrooms (often cultivated oyster mushrooms), potatoes, dill, and a poached egg floating in the center. The soup has a tangy flavor from sour cream and vinegar, creating a unique taste profile. The runny egg yolk enriches the broth when broken.
This soup has roots in Czech forest culture, originally made with wild mushrooms foraged from local woods. It became popular in Brno due to the city's proximity to mushroom-rich forests and has remained a beloved starter course.
Bramboráky (Potato Pancakes)
Crispy, golden-fried potato pancakes made from grated potatoes mixed with flour, egg, garlic, and marjoram. Often served with sour cream or as a side dish, these are a beloved Czech comfort food. The best versions are crispy on the edges while remaining tender in the middle, with the distinctive aroma of garlic and marjoram.
A peasant dish that made use of abundant potato harvests, bramboráky have been part of Czech cuisine since potatoes became widespread in the 18th century. They're now enjoyed across all social classes as street food, snacks, or side dishes.
Vepřo-knedlo-zelo (Pork, Dumplings, and Sauerkraut)
The holy trinity of Czech cuisine: roasted pork (often with a crispy skin), fluffy bread dumplings (houskové knedlíky), and stewed sauerkraut. This is the ultimate Czech comfort food, representing the country's culinary soul. The pork is typically roasted with caraway seeds, and the sauerkraut is slow-cooked with onions and sometimes bacon.
This combination has been the national dish of Czech lands for over a century, representing the agricultural traditions of Central Europe. It's the meal Czech expats crave most when living abroad and what locals order when seeking ultimate comfort.
Smažený sýr (Fried Cheese)
A thick slice of cheese (typically Edam or Hermelin) coated in breadcrumbs and deep-fried until golden and crispy on the outside, melted and gooey inside. Served with tartar sauce, fries, and often a side salad. While it sounds simple, the contrast between the crunchy coating and molten cheese makes it irresistibly satisfying.
Emerging in the communist era as an affordable protein option, smažený sýr has transcended its utilitarian origins to become a beloved Czech classic. It's the go-to vegetarian option in traditional establishments and a late-night favorite after pub visits.
Utopenec (Pickled Sausage)
Literally meaning 'drowned man,' these are spicy pork sausages pickled in vinegar brine with onions, bay leaves, peppercorns, and chili peppers. Served cold, they're a traditional pub snack that pairs perfectly with beer. The sausages absorb the tangy, spicy brine, creating a bold flavor that cuts through the richness of Czech beer.
A traditional preservation method turned beloved beer snack, utopenci have been served in Czech pubs for generations. The name comes from the sausages' appearance floating in the pickling liquid, resembling drowning victims—Czech humor at its finest.
Trdelník
A sweet pastry made from rolled dough wrapped around a stick, grilled over charcoal, and coated with sugar and cinnamon (or nuts). While often marketed as 'traditional Czech,' it's actually a Slovak/Hungarian import that became popular in Czech tourist areas. The exterior is caramelized and crunchy, while the inside remains soft and warm.
Though now ubiquitous in Czech tourist centers, trdelník originated in Transylvania and came to Czech lands relatively recently. In Brno, it's less commercialized than in Prague, found mainly at Christmas markets and tourist areas.
Guláš (Czech Goulash)
While borrowed from Hungarian cuisine, Czech guláš has evolved into its own dish: a thick, rich beef stew with onions, paprika, and caraway seeds, served with bread dumplings. Czech versions tend to be thicker and less soupy than Hungarian originals, with more emphasis on the beef and less on vegetables. The sauce should be dark, glossy, and intensely flavorful.
Goulash arrived in Czech lands during the Austro-Hungarian Empire and was adapted to local tastes. It became particularly popular in Moravia due to the region's proximity to Hungary and Slovakia, becoming a pub and home-cooking staple.
Ovocné knedlíky (Fruit Dumplings)
Sweet dumplings made from potato or curd cheese dough, filled with fresh fruit (typically plums, strawberries, or apricots), boiled, and served topped with melted butter, ground poppy seeds, and powdered sugar. Despite being called a dessert, they're substantial enough to serve as a main course. The contrast between the soft, slightly tangy dough and sweet fruit creates a uniquely Czech flavor experience.
These dumplings represent Czech ingenuity in using seasonal fruit and simple ingredients to create something special. They're especially popular during summer months when fresh fruit is abundant, and many Czechs have fond childhood memories of their grandmothers making them.
Tlačenka (Head Cheese)
A traditional cold cut made from various parts of pork (head, tongue, feet) set in aspic or gelatin, seasoned with garlic, pepper, and bay leaves. Served sliced with onions, vinegar, and bread, it's a classic Czech charcuterie item. The texture is unique—tender meat pieces suspended in savory jelly.
Part of the Czech tradition of using every part of the pig, tlačenka dates back to times when nothing from butchering could be wasted. It remains popular as a pub snack and cold appetizer, particularly in more traditional establishments.
Moravské koláče (Moravian Kolaches)
Sweet yeast pastries with various fillings including poppy seeds, plum jam (povidla), sweet cheese (tvaroh), or walnuts. Moravian versions are typically larger and more generously filled than their Bohemian counterparts. The dough should be soft and slightly sweet, with the filling creating a perfect balance. Often enjoyed with coffee or as a sweet snack.
Koláče have been baked in Moravian homes for centuries, particularly for celebrations and holidays. Each family has their preferred filling combination, and the quality of homemade koláče is a point of pride for Moravian bakers.
Taste Brno's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Dining etiquette in Brno follows Czech customs with some Moravian influences. The atmosphere is generally relaxed and unpretentious, though basic courtesy is always appreciated. Czechs value directness and efficiency in service, which can sometimes be mistaken for coldness by visitors unfamiliar with Central European dining culture.
Greetings and Seating
In traditional restaurants and pubs, it's common to greet others with 'Dobrou chut'' (enjoy your meal) when sitting down, especially in smaller establishments where tables are close. Wait to be seated in upscale restaurants, but in casual pubs and hospody, you can typically seat yourself. If a pub is crowded, it's acceptable to ask if you can share a table with strangers ('Je tu volno?' - Is this seat free?).
Do
- Say 'Dobrý den' (good day) when entering smaller establishments
- Make eye contact and acknowledge other diners with a nod in traditional pubs
- Wait for everyone at your table to be served before eating
Don't
- Don't expect overly friendly or chatty service—efficiency is valued over small talk
- Don't sit at a reserved table (marked with 'Rezervováno')
- Don't expect to be greeted immediately in busy establishments
Ordering and Service
Service in Brno tends to be straightforward rather than attentive. Waiters won't check on you constantly, which allows for uninterrupted conversation. To get attention, make eye contact and raise your hand slightly—don't snap or whistle. In traditional pubs, your server may mark your drinks on a small paper slip left at your table. When you're ready to pay, say 'Zaplatím, prosím' (I'll pay, please) or ask for the bill ('Účet, prosím').
Do
- Review the paper slip (účtenka) if kept at your table to verify your order
- Ask for tap water if you want free water ('Voda z kohoutku, prosím')
- Be patient—service may be slower than in Western Europe or North America
Don't
- Don't expect free bread or water automatically
- Don't be surprised if the waiter seems rushed—it's not personal
- Don't leave without paying—always settle your bill at the table or bar
Payment and Tipping
Payment is typically made at the table, not at a register. The server will bring your bill when requested. Credit cards are widely accepted in Brno, though some smaller pubs may be cash-only. When paying, you can either state the total amount including tip, or round up the bill. For example, if the bill is 287 Kč, you might hand over 300 Kč and say '300' or 'to je dobré' (that's good), indicating the waiter should keep the change.
Do
- Have cash available for smaller establishments
- Round up or add 10% for good service
- Specify the total amount you want to pay including tip when handing over money
Don't
- Don't leave cash on the table and walk out—always pay directly to the server
- Don't feel obligated to tip for poor service
- Don't expect automatic splitting of bills—be prepared to calculate individual amounts
Toasting
Toasting is an important part of Czech drinking culture. When toasting with beer or wine, make eye contact with each person, clink glasses, and say 'Na zdraví!' (to health). It's considered bad luck not to make eye contact during a toast. After clinking, briefly touch your glass to the table before drinking. In wine culture particularly prevalent in Brno, toasts may be more elaborate.
Do
- Make direct eye contact when clinking glasses
- Touch your glass to the table after toasting
- Wait for the host or eldest person to initiate the first toast at formal occasions
Don't
- Don't cross arms with others while toasting
- Don't toast with empty glasses or non-alcoholic drinks at formal occasions
- Don't drink before the toast is complete
Breakfast
Breakfast (snídaně) is typically 7:00-9:00 AM and is often light—coffee with a pastry (rohlík or koláč) or open-faced sandwiches (chlebíčky). Hotels serve more substantial buffet breakfasts. Many Czechs grab breakfast on the go from bakeries.
Lunch
Lunch (oběd) is the main meal of the day, typically served 11:30 AM-2:00 PM. Most restaurants offer denní menu (daily menu) with soup, main course, and sometimes dessert at reduced prices (usually 120-180 Kč). This is when locals eat their heaviest meal, and restaurants can be quite busy. Many businesses close or slow down during lunch hours.
Dinner
Dinner (večeře) is generally lighter than lunch and eaten 6:00-8:00 PM, though restaurants serve until 10:00 PM or later. Czechs may have cold cuts, cheese, and bread, or a lighter warm meal. Restaurants are less crowded during dinner than lunch, making it easier to get tables without reservations.
Tipping Guide
Restaurants: Round up or add 10% for satisfactory service, up to 15% for exceptional service. In casual establishments, rounding up to the nearest 10 or 20 Kč is acceptable. State the total amount including tip when paying.
Cafes: Rounding up to the nearest 10 Kč is standard. For just coffee, tipping is optional but appreciated. If you receive table service, 5-10% is appropriate.
Bars: Rounding up the bill is standard. For beer, adding 5-10 Kč per round is typical. Bartenders don't expect tips for every drink like in American bar culture, but appreciation for good service is welcome.
Tipping is appreciated but not obligatory. Poor service doesn't require a tip. The service charge is not automatically included in bills in Brno. Cash tips are preferred even when paying by card—you can pay the bill amount by card and leave the tip in cash.
Pub Culture
Traditional Hospoda
Classic Czech pubs serving primarily pilsner-style lagers from major breweries (Starobrno, Pilsner Urquell, Budvar). These establishments often have wooden interiors, paper tablecloths or beer mats, and a menu of traditional Czech dishes. They're neighborhood institutions where regulars have their preferred seats.
Straightforward service, excellent beer at low prices (35-50 Kč), traditional Czech food, local crowd, minimal English spoken, authentic atmosphere. The beer is the star—perfectly maintained and served. Don't expect craft beer or cocktails.
Craft Beer Bar (Pivotéka)
Modern establishments focusing on Czech and international craft beers, often with rotating taps featuring small-batch brews. These bars have emerged in the last decade, catering to younger crowds and beer enthusiasts. The atmosphere is more contemporary, with knowledgeable staff who can discuss beer styles and brewing processes.
Wide selection of beers (10-30 taps), higher prices (50-90 Kč per beer), modern interior, English-speaking staff, often limited food or beer-pairing snacks, younger crowd, sometimes standing-room only during peak hours.
Vinárna (Wine Bar)
Wine-focused establishments serving primarily Moravian wines from nearby regions like Mikulov, Znojmo, and Pálava. These range from rustic wine cellars to elegant wine bars. Brno's wine culture is more developed than in other Czech cities, reflecting its Moravian identity.
Extensive wine lists featuring local varieties (Grüner Veltliner, Riesling, Frankovka), knowledgeable sommeliers, wine-friendly food menus, quieter atmosphere than beer pubs, prices from 40-150 Kč per glass. Often feature wine tastings and events.
Sklep (Wine Cellar)
Traditional wine cellars, sometimes located in historic underground spaces, serving Moravian wines and traditional foods. These are particularly authentic Moravian institutions, often family-run, where wine is served directly from barrels. The atmosphere is rustic and convivial.
Authentic Moravian experience, wines served in traditional ceramic pitchers or directly from barrels, hearty Moravian food, folk music on weekends, local clientele, limited English, reservations often necessary for groups.
Pivnice (Beer Hall)
Larger beer-focused establishments, often attached to breweries or serving as flagship locations for beer brands. These are more spacious than traditional hospody, can accommodate larger groups, and often have beer gardens in summer. The atmosphere is lively and social.
Large seating capacity, extensive Czech food menus, brewery tours sometimes available, good for groups, moderate noise levels, efficient service, prices slightly higher than neighborhood pubs (40-60 Kč per beer).
Pub Etiquette
Never toast with an empty glass or after taking a sip—wait for a fresh beer to toast properly
Don't move to another pub while still holding a beer from the previous one—finish your drink before leaving
In traditional pubs, your waiter will mark drinks on a paper slip at your table—don't lose it, as it's your bill
When a table is crowded, it's acceptable to ask to share with strangers, but respect their space and conversation
Don't expect table service immediately—make eye contact with your server when you're ready to order
If someone invites you for 'one beer,' it typically means at least two or three—the first beer is never the last
Respect the foam head (pěna) on your beer—it's a sign of proper pouring and should be exactly two fingers thick
In wine cellars, it's customary to try multiple wines and discuss them—don't rush through tastings
Smoking is prohibited indoors in all establishments, but many pubs have outdoor seating areas where smoking is allowed
Don't order food without ordering a drink—pubs are primarily drinking establishments
Classic Drinks to Try
Starobrno
Beer
Brno's own brewery, founded in 1325, producing classic Czech pale lagers. The 10° (lighter) and 12° (stronger) versions are ubiquitous throughout the city. Starobrno is to Brno what Pilsner Urquell is to Plzeň—a source of local pride and the default beer in many establishments.
Order it at traditional pubs to experience the local favorite; try the 'Řezané' (cut beer—half 10°, half 12°) for a balanced option
Veltlínské zelené
Wine
Grüner Veltliner, the most planted white wine grape in Moravia, producing crisp, peppery white wines with citrus and green apple notes. Moravian versions are excellent and much more affordable than Austrian counterparts. This is the wine to order when trying Moravian wine culture.
With lighter Czech dishes, as an aperitif, or during wine tastings; especially good in summer
Becherovka
Spirit
A herbal liqueur from Karlovy Vary with a secret blend of herbs and spices, creating a warming, slightly bitter, cinnamon-forward flavor. Often called 'the 13th spring of Karlovy Vary,' it's traditionally served as a digestif. Locals drink it straight and chilled, or mixed with tonic (Beton).
After a heavy meal as a digestif; try 'Beton' (Becherovka with tonic) as a refreshing long drink
Fernet
Spirit
A bitter herbal liqueur (typically Fernet Stock, the Czech version) that's become a cult favorite among Czech youth and pub-goers. It's intensely bitter with menthol and herbal notes. Often mixed with tonic (Bavorák), it's considered a party drink and hangover cure.
Late night at pubs, as a shot with beer, or as 'Bavorák' (Fernet with tonic); an acquired taste but culturally significant
Tmavé pivo (Dark Beer)
Beer
Czech dark lagers are distinct from stouts or porters—they're smooth, slightly sweet, with notes of caramel and coffee but remain refreshing and drinkable. Not as heavy as they appear, these beers showcase Czech brewing versatility beyond pale lagers.
With roasted meats or as a dessert beer; try Kozel Dark or Starobrno Dark; good for those who find pale lagers too bitter
Slivovice
Spirit
Plum brandy, a traditional Moravian spirit often homemade, though commercial versions are widely available. Clear and strong (40-50% alcohol), quality slivovice has a smooth plum flavor without harsh alcohol burn. It's a traditional welcoming drink and digestif in Moravian culture.
Offered as a welcome drink in traditional establishments, after meals, or at celebrations; sip slowly to appreciate the fruit flavor
Kofola
Non-alcoholic
Czech cola alternative created during communist times, still beloved today. Made with herbal extracts, it's less sweet than Coca-Cola with a unique, slightly medicinal flavor. It's a nostalgic drink for Czechs and an interesting cultural experience for visitors. Available on tap in many pubs.
As a non-alcoholic option at pubs, with meals, or to experience Czech nostalgia; try it on tap (čepovaná Kofola) for the best experience
Burčák
Wine
Partially fermented grape must available only during harvest season. Cloudy, sweet-tart, and still fermenting, it's low in alcohol but increases as fermentation continues. This seasonal beverage is a Moravian tradition that signals autumn's arrival. Extremely popular and often sold out quickly.
September-October only; drink fresh (within days of purchase) as it continues fermenting; pairs well with traditional autumn foods
Street Food
Brno's street food scene is modest compared to Western European cities, reflecting Czech dining culture's preference for sit-down meals. However, the city offers several traditional and modern street food options, particularly around the city center, markets, and during festivals. The most authentic street food experiences occur at seasonal events: Christmas markets (November-December), Easter markets, and various food festivals throughout the year. Traditional Czech street food tends toward hearty, warming items perfect for cold weather—grilled sausages, potato pancakes, and sweet pastries dominate. In recent years, food trucks and international street food have gained popularity, especially in areas frequented by students and young professionals.
Klobása (Grilled Sausage)
Large grilled pork sausages served in a roll (rohlík) or on a paper plate with mustard, ketchup, and horseradish. The sausage is typically about 20cm long, juicy, and smoky from charcoal grilling. This is the quintessential Czech street food, found at markets, festivals, and street stands.
Christmas markets at Náměstí Svobody and Zelný trh, permanent stands near the main train station, food festivals, beer gardens
50-80 KčBramboráky (Potato Pancakes)
Crispy fried potato pancakes seasoned with garlic and marjoram, served hot from mobile griddles. Best eaten immediately while crispy on the edges and steaming inside. Often served with sour cream or as a beer snack.
Christmas and Easter markets, Zelný trh (Cabbage Market), food festivals, occasional street vendors in the city center
40-60 Kč for 2-3 piecesTrdelník
Sweet spiral pastry grilled on a rotating spit, coated with cinnamon sugar or nuts. While marketed as traditional Czech, it's actually a recent import. The dough is crispy outside, soft inside, and served warm. Tourist-oriented but undeniably tasty.
Náměstí Svobody area, Christmas markets, tourist zones around the Old Town Hall, Petrov Cathedral area
60-100 KčChlebíčky (Open-Faced Sandwiches)
Small open-faced sandwiches on white bread with various toppings: potato salad with ham, egg salad, smoked fish, or salami. These are grab-and-go lunch options from bakeries and delis, perfect for budget eating. Each piece is a single bite or two.
Bakeries (pekárny) throughout the city, delicatessens, Tesco and Albert supermarkets, train station food counters
15-35 Kč per pieceLangoš
Deep-fried flatbread of Hungarian origin, popular at Czech markets and fairs. Topped with garlic, cheese, ketchup, or sour cream, it's crispy outside and chewy inside. Large enough to be a meal, best eaten hot and fresh.
Markets (especially Zelný trh on weekends), summer festivals, beer gardens, food trucks at events
70-120 Kč depending on toppingsSmažený sýr v rohlíku (Fried Cheese in a Roll)
Portable version of the classic Czech fried cheese: a thick slice of breaded, fried cheese served in a soft roll with tartar sauce. This is late-night food, pub snack, and quick lunch all in one. Satisfying and filling.
Late-night stands near pub districts, food trucks, occasional street vendors, some bakeries during lunch hours
60-90 KčPalačinky (Crepes)
Thin Czech pancakes filled with jam, chocolate, whipped cream, or ice cream, served folded or rolled. Freshly made at market stands, they're a popular sweet street food. The crepes are thinner than American pancakes but thicker than French crêpes.
Christmas and Easter markets, food festivals, occasional stands at Zelný trh, summer events
50-80 KčPečená kachna (Roasted Duck) at Markets
During Christmas markets, whole roasted ducks are sold, with portions served with red cabbage and dumplings on paper plates. This brings restaurant-quality traditional Czech food to the street, perfect for cold winter evenings.
Christmas markets at Náměstí Svobody and Zelný trh (November-December only)
120-180 Kč per portionBest Areas for Street Food
Zelný trh (Cabbage Market)
Known for: Brno's historic market square with permanent food stalls selling fresh produce, flowers, and prepared foods. On weekends, additional vendors sell traditional foods like bramboráky, klobása, and langoš. The Parnassus Fountain is surrounded by food options year-round.
Best time: Weekday mornings for fresh market produce (7 AM-6 PM); weekend afternoons for prepared foods and lively atmosphere; daily except Sunday
Náměstí Svobody (Freedom Square)
Known for: The city's main square transforms during Christmas and Easter markets with dozens of food stalls offering traditional Czech street foods, mulled wine (svařák), and seasonal specialties. Outside market season, it's the center for tourist-oriented street food like trdelník.
Best time: November-December for Christmas markets; March-April for Easter markets; summer evenings for food trucks and events
Brno Main Train Station (Hlavní nádraží)
Known for: Permanent food stands and kiosks offering quick, budget-friendly options like klobása, chlebíčky, and fast food. Not gourmet, but authentic local grab-and-go food favored by commuters and travelers.
Best time: Anytime for convenience; morning for fresh chlebíčky; late night for post-pub sausages
Mendel Square (Mendlovo náměstí)
Known for: Student area near university campuses with food trucks and casual eateries. Modern street food scene with international options (Asian, Mexican, burgers) alongside Czech classics. More contemporary and diverse than traditional markets.
Best time: Lunch hours during university semester (11 AM-2 PM); Thursday-Saturday evenings for food truck gatherings
Janáček Theatre Area
Known for: During summer months and special events, food trucks and temporary stands appear near the theatre and along the waterfront. Mix of Czech and international street food, often with craft beer options.
Best time: Summer evenings (June-August), especially during festivals and outdoor events; weekends
Dining by Budget
Brno offers excellent value for money compared to Prague and Western European cities. The city's dining scene accommodates all budgets, from ultra-cheap pub lunches to sophisticated fine dining. The key to budget eating is following local patterns: eat your main meal at lunch when daily menus (denní menu) offer significant discounts, shop at markets for fresh ingredients, and embrace traditional pubs over tourist-oriented restaurants.
Budget-Friendly
Typical meal: Lunch: 100-150 Kč; Dinner: 120-180 Kč; Beer: 35-50 Kč
- Eat your main meal at lunch when denní menu prices are 30-40% cheaper than dinner à la carte
- Look for 'Polévka dne' (soup of the day) as an affordable starter (25-40 Kč)
- Drink tap water ('voda z kohoutku') instead of bottled water to save money
- Buy beer at supermarkets (15-25 Kč per bottle) for home consumption
- Visit Zelný trh market in late afternoon for discounted produce
- Avoid restaurants on Náměstí Svobody and tourist areas where prices are inflated
- Order 'malé pivo' (0.3L beer) instead of 0.5L to reduce costs while still enjoying beer culture
Mid-Range
Typical meal: Lunch: 200-300 Kč; Dinner: 300-500 Kč; Beer/Wine: 50-80 Kč
Splurge
Dietary Considerations
Brno's dining scene is gradually becoming more accommodating to various dietary needs, though traditional Czech cuisine is heavily meat-based. The city's university population and growing international community have driven increased availability of vegetarian, vegan, and allergy-friendly options. However, compared to Western European cities, specialized dietary options may require more planning, especially in traditional establishments.
Vegetarian & Vegan
Vegetarian options are increasingly common in Brno, with most modern restaurants offering at least 2-3 vegetarian dishes. Dedicated vegetarian/vegan restaurants exist but are limited. Traditional pubs typically have 1-2 vegetarian options (usually fried cheese or vegetable dishes). Vegan options are more challenging—dedicated vegan restaurants and modern bistros are your best bet. Supermarkets carry plant-based alternatives, and health food stores (Sklizeno, Country Life) offer vegan products.
Local options: Smažený sýr (fried cheese)—the default vegetarian option in traditional pubs, Kulajda—mushroom soup with egg, often vegetarian, Ovocné knedlíky (fruit dumplings)—sweet dumplings that work as a main course, Bramboráky (potato pancakes)—naturally vegetarian when served without meat, Zelňačka—sauerkraut soup, sometimes vegetarian, Nakládaný hermelín—marinated soft cheese with bread
- Learn key phrases: 'Jsem vegetarián/ka' (I'm vegetarian), 'Bez masa' (without meat), 'Vegán' (vegan)
- Specify 'bez sádla' (without lard) as it's often used in Czech cooking
- Check if soups are made with meat broth—many traditional soups use meat stock
- Visit dedicated vegetarian restaurants: Vegoresto, Legato, Forky's
- Modern bistros and international restaurants have better vegetarian/vegan selections
- Farmers markets offer fresh produce, nuts, and sometimes vegetarian prepared foods
- Indian and Asian restaurants provide reliable vegetarian/vegan options
Food Allergies
Common allergens: Wheat/gluten—bread dumplings (knedlíky) are central to Czech cuisine, Dairy—cream sauces, cheese, and butter are frequently used, Eggs—in dumplings, desserts, and some sauces, Celery—commonly used in soups and broths, Mustard—served with many dishes
Most modern restaurants in Brno have staff with basic English and understand common allergies. Print out allergy information in Czech or use translation apps. EU regulations require restaurants to mark allergens on menus, though compliance varies in smaller establishments. Always confirm with servers that your allergy is understood and taken seriously. Chain restaurants and international establishments are generally more reliable for allergy accommodations.
Useful phrase: 'Jsem alergický/á na...' (I'm allergic to...). Key words: 'lepek' (gluten), 'mléko' (dairy), 'vejce' (eggs), 'ořechy' (nuts), 'celer' (celery)
Halal & Kosher
Halal and kosher options are limited in Brno. The city has a small Muslim community but few dedicated halal restaurants. Turkish and Middle Eastern restaurants may offer halal options—ask specifically. Kosher food is very rare, with no dedicated kosher restaurants. The Jewish Community of Brno may provide information about kosher options for visitors.
Turkish restaurants and kebab shops (verify halal certification), Middle Eastern restaurants, some international supermarkets carry halal-certified products, vegetarian/vegan restaurants as alternatives, seafood and fish-focused restaurants for pescatarian options
Gluten-Free
Gluten-free awareness is growing in Brno, with many restaurants now marking GF options on menus. However, traditional Czech cuisine relies heavily on bread dumplings and flour-based preparations, making GF dining challenging in traditional establishments. Modern restaurants, international cuisine, and dedicated health-conscious cafes offer better options. Supermarkets (Tesco, Albert, Billa) have GF sections with bread, pasta, and snacks.
Naturally gluten-free: Grilled meats without marinades or sauces (specify no flour), Roasted duck or pork (verify preparation), Some soups if made without flour thickeners (ask specifically), Bramboráky (potato pancakes)—usually GF but verify no wheat flour is added, Potato side dishes instead of dumplings, Salads (verify dressing ingredients)
Food Markets
Experience local food culture at markets and food halls
Zelný trh (Cabbage Market)
Brno's historic market square dating back to the 13th century, located in the city center around the Parnassus Fountain. This is the city's primary fresh market with permanent stalls selling seasonal produce, flowers, honey, eggs, and traditional foods. The market has operated continuously for centuries and remains a vital part of local food culture, not a tourist attraction.
Best for: Fresh seasonal vegetables and fruits, local honey and preserves, flowers, eggs from local farms, prepared foods on weekends (bramboráky, langoš), people-watching, experiencing authentic local market culture
Monday-Saturday 7 AM-6 PM (some stalls close earlier); Sunday closed. Best selection in morning hours; weekend afternoons feature additional food stalls
Farmers Markets (Farmářské trhy)
Several rotating farmers markets operate in Brno during warmer months, featuring direct-from-farm produce, artisanal cheeses, meats, baked goods, honey, and preserves. These markets showcase South Moravian agricultural products and organic options. Smaller and more specialized than Zelný trh, with emphasis on quality and direct farmer relationships.
Best for: Organic produce, artisanal cheeses and charcuterie, fresh bread and pastries, local honey and jams, meeting producers directly, seasonal specialties, higher quality products than supermarkets
Seasonal (April-October), typically Saturdays. Main locations: Náměstí Svobody (Freedom Square), Mendel Square. Check schedules as locations and times vary
Vietnamese Market (Tržnice Brno)
Large indoor market complex with significant Vietnamese vendor presence, offering Asian groceries, fresh produce, inexpensive clothing, and household goods. The food section includes Asian ingredients hard to find elsewhere in Brno, fresh seafood, and prepared Vietnamese foods. This is a working market for locals, not a tourist destination.
Best for: Asian ingredients and spices, fresh seafood, exotic fruits and vegetables, Vietnamese prepared foods and snacks, budget shopping, experiencing Brno's Vietnamese community influence
Tuesday-Sunday, approximately 8 AM-6 PM (hours vary by vendor); closed Monday. Best to visit mid-morning for full selection
Christmas Markets (Vánoční trhy)
From late November through December, Brno's squares (especially Náměstí Svobody and Zelný trh) transform into festive Christmas markets with wooden chalets selling traditional foods, mulled wine (svařák), handicrafts, and gifts. The food offerings are extensive—roasted meats, sausages, potato pancakes, pastries, and seasonal specialties. This is Brno's most significant seasonal food event.
Best for: Traditional Czech Christmas foods, svařák (mulled wine), roasted duck and pork, trdelník, gingerbread, festive atmosphere, gift shopping, experiencing Czech holiday traditions
Late November through December 23rd; open daily including weekends; evenings are most atmospheric with lights and crowds
Bio Market Sklizeno
Specialized organic and natural foods store with emphasis on Czech and Moravian organic producers. While primarily a shop, it functions as a market for high-quality, sustainable, and organic products. Multiple locations in Brno. Offers organic produce, dairy, meats, grains, and prepared foods with focus on local sourcing.
Best for: Organic and bio-certified products, local organic produce, artisanal foods, vegetarian and vegan products, specialty items, supporting sustainable agriculture
Regular shop hours Monday-Friday 8 AM-7 PM, Saturday 8 AM-1 PM; hours vary by location
Seasonal Eating
Czech cuisine is deeply connected to seasonal rhythms, reflecting the country's agricultural traditions and climate. Brno's proximity to South Moravian farms means seasonal ingredients appear quickly in markets and restaurants. Traditional Czech cooking developed around preservation methods—pickling, smoking, curing—necessary for surviving harsh winters. Modern restaurants increasingly emphasize seasonal menus, but traditional establishments still serve hearty year-round dishes. The changing seasons bring distinct food experiences, from spring's fresh vegetables to winter's preserved foods and game meats.
Spring (March-May)
- Fresh asparagus (chřest) appears in markets and on restaurant menus—white asparagus is particularly prized
- Wild garlic (medvědí česnek) season brings pesto, soups, and spreads
- Early vegetables like radishes, lettuce, and spring onions appear at markets
- Easter markets feature traditional foods: mazanec (sweet bread), colored eggs, lamb dishes
- Restaurants transition to lighter preparations after winter's heavy foods
Summer (June-August)
- Peak season for fresh fruits—strawberries, cherries, apricots, plums from local farms
- Abundant fresh vegetables at markets—tomatoes, cucumbers, peppers, zucchini
- Outdoor dining and beer gardens reach their peak
- Lighter Czech dishes and grilled meats become popular
- Food festivals and outdoor events throughout the region
- Fresh berry desserts and fruit dumplings (ovocné knedlíky) with seasonal fruits
Autumn (September-November)
- Burčák season (September-October)—partially fermented wine available at markets and wine bars
- Wine harvest festivals throughout South Moravia
- Mushroom foraging season—fresh wild mushrooms appear in markets and restaurants
- Game season begins—venison, wild boar, duck, pheasant on restaurant menus
- Root vegetables and squashes dominate markets
- Sauerkraut making (zelí) begins in households
- Grape harvest brings wine-related events and celebrations
Winter (December-February)
- Christmas markets (November-December) with traditional holiday foods
- Carp season—traditional Christmas Eve dinner fish appears in markets
- Hearty stews, roasted meats, and rich sauces dominate menus
- Preserved foods—sauerkraut, pickles, smoked meats—feature prominently
- Root vegetables and cabbage in various preparations
- Warming drinks—mulled wine (svařák), hot mead, grog
- Traditional holiday baking—gingerbread, Christmas cookies (cukroví)