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Prague, with its fairytale spires and cobblestone streets, is a feast for the eyes. But for the adventurous foodie, it’s the Czech capital’s plate that truly captivates. Beyond the familiar comfort of svickova and goulash lies a culinary landscape that’s equal parts intriguing and, let’s face it, downright bizarre.

Picture this: You are strolling through the bustling Wenceslas Square, the aroma of street food mingling with history in the air. Suddenly, a vendor’s cry catches your ear. “Smazeny syr!” he bellows, brandishing what looks like a golden, crispy discus. This, dear traveller, is your gateway to Czech cuisine’s wild side.

Smazeny syr, or fried cheese, might seem tame at first glance. But biting into this molten core of Edam encased in a crunchy breadcrumb shell is a rite of passage. It is the Czech Republic’s answer to mozzarella sticks, cranked up to eleven and served with a dollop of tartar sauce that’ll make your taste buds do a little jig.

But we’re just getting started. For those with steelier stomachs, the real adventure begins with tlacenka. This gelatinous head meats and cheese is a mosaic of pork bits suspended in savoury jelly, sliced thin and served cold. It’s an acquired taste, to put it mildly, but paired with raw onions and a splash of vinegar, it’s a texture party in your mouth.

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Feeling brave? Let’s talk about tatarak. Raw beef, minced fine and mixed with a raw egg yolk, spices and condiments. Yes, you read that right – raw. It’s the Czech take on steak tartare, and it is not for the faint of heart. Locals swear by its rich, umami flavour, spreading it thick on fried bread like a carnivore’s jam.

For those who prefer their meat cooked (no judgment here), there is always veprove koleno. This roasted pork knuckle is a behemoth of a dish, arriving at your table with all the subtlety of a medieval weapon. Crispy on the outside, fall-off-the-bone tender within, it’s a primal feast that will have you channeling your inner Viking.

But perhaps the weirdest culinary encounter awaits at Christmas. That’s when Czechs indulge in carp – not just any carp, mind you, but carp that has been living in their bathtub for days. It’s a holiday tradition that turns homes into temporary aquariums before the fish meets its crispy, fried fate on Christmas Eve.

As you try out Prague’s gastronomic oddities, remember: every strange bite is a story, every unusual flavour a memory in the making. So, when faced with a plate of jellied pork or a bowl of garlic soup so potent it could ward off vampires, take a deep breath, channel your inner Anthony Bourdain, and dive in.

After all, isn’t that what travel is about? Pushing boundaries, challenging preconceptions, and discovering that sometimes, the weirdest foods make for the best adventures. So go on, give that svickova a rest and dare to sample Prague’s more eccentric offerings. Your taste buds might revolt, but your traveller’s soul will thank you. Just maybe pack some antacids, just in case 😉