What Is Svíčková?
It is perfectly prepared beef, roasted with root vegetables and served with a smooth, creamy sauce made with cream. It is typically accompanied by bread dumplings or Carlsbad dumplings, a spoonful of cranberries and a slice of lemon, which add a sweet and sour contrast to the dish.
The preparation is one of the more time-consuming ones, but the result is definitely worth the effort. The secret to success lies in the slow simmering of the meat, a well-balanced mix of spices (bay leaf, allspice, thyme), and a perfectly smooth, slightly sweet sauce.
Interesting Facts About Svíčková
• The name “svíčková” refers to the cut of beef known as tenderloin.
• It was always served on festive occasions: weddings, celebrations, receptions, or important visits.
• There are many variations, and each family has its own “true version”.
• It has roots in Austro-Hungarian cuisine, but Czech adaptations gave it a unique character.
Where to Taste the Best Svíčková in Czechia
Every decent restaurant in Czechia that specialises in Czech cuisine serves svíčková na smetaně. It often features in daily lunch menus. You can try it, for example, at these establishments:
U Fleků: a Prague classic with a long tradition, once frequented by writer Jaroslav Hašek, author of the novel Švejk.
Lokál (several branches): an honest flavour with the option of extra sauce and dumplings.
Café Imperial: a refined version prepared by renowned Czech chef Zdeněk Pohlreich, who has cooked for former US President Bill Clinton, pop king Michael Jackson, and members of the British royal family during their visits to Czechia.
U Pinkasů, Restaurace Obecní dům, and Vinohradský Parlament are other great choices.
Would You Like to Experience Genuine Czech Cuisine?
Here’s the recipe. You’ll need:
Beef (ideally silverside or tenderloin)
Carrot, celeriac, parsley root, onion
Cream, vinegar, sugar, lemon
Spices: bay leaf, allspice, pepper
Butter, flour, stock
Method:
Lard the meat with bacon, season with salt and pepper. Sauté the vegetables in butter, add the spices, vinegar, sugar, and the meat. Pour in the stock and braise until tender. Then remove the meat, strain the sauce, and smooth it with cream and flour. Serve with dumplings, cranberries, and lemon.
You can find a more detailed recipe at CzechSpecials.cz.