But they probably originated elsewhere in the Austro-Hungarian empire.
Any traveler might assume this was typical Czech fare and some of it is.
The re-emergence of Austro-Hungarian cuisine in Prague is a sign that we Czechs are proudly accepting our own history.
The entrance to Mincovna restaurant.Credit:Courtesy of Mincovna
They often feel conflicted about that acceptance, especially considering their ancestors had no voice during those times.
Free of Austria, the Czechs and their Slovak neighbors formed Czechoslovakia.
A state-issued cookbook,Recipes for Warm Meals,was one of the mandated guides.
From left: A guest enjoying a meal at Masaryčka; dessert at Café Imperial.From left: Kamila Jíra/Courtesy of Masaryčka; Courtesy of Cafe Imperial
At the time, Chef Bohacek had been putting on Austro-Hungarianthemed dinners every Thursday, from October to March.
Its hearty food thats perfect for winter, he said.
But our real motivation was to show locals where our cuisine comes from.
A selection of appetizers, including pickled cheese and duck rillettes, at Mincovna.Courtesy of Mincovna
But more times than not, theyve come from the former empire.
The new generation has traveled and worked in kitchens around Europe and the world, he said.
They dont feel politically obligated to limit their focus to just Czech cuisine.
Masaryk train station, where Masaryčka restaurant is located.Ivana Larrosa
Since the country regained its autonomy, it has had several decades of solid economic and political stability.
Todays Czechs are able to have a stronger sense of their own national identity than previous generations.
We were a part of the Austro-Hungarian Empire much longer than weve been an independent nation.
From left: A lobster dish at Next Door by Imperial; the interior of Café Imperial.From left: Courtesy of Next Door by Imperial; Courtesy of Cafe Imperial
He glanced at the menu, a physical representation of the past and the present.
We have a linked history to all the people of the former empire.
Were more connected to the rest of Europe than we were, say, thirty years ago.
From left: The interior of La Republica, in Prague; a platter of pork, duck, and vegetables at La Republica.From left: Ivana Larrosa; Courtesy of La Republica
Theres also a traditional bun pudding, a dessert of apples, macerated raisins, and caramel.
Lighter options include the young pea salad with marinated Wagyu, bean pods, and yuzu vinaigrette.
