Czech Republic

U Vejodu, Czech Republic

I now begin my series of blog entries in Europe, firstly in Prague. Having landed just hours before dinner, we were quickly losing light, and the wet and cold weather wasn’t exactly helping with our jetlag. We ended up heading out for U Vejodu, a quaint looking but slightly touristy bar/restaurant in Prague.

The pretzels on every table, how long have they been there, were they safe to eat? These were questions we could not answer and weren’t going to take the risk finding out, especially when there was a fresh basket of bread next to it.


Beef broth with meat and noodles

It tasted a lot like it was made with Bovril, which may not sound particularly appetizing, but it was exactly what we needed. Okay



Toast: Savoury mix of pork and fresh hot pepper

This was surprisingly nice. The umami notes from the tomatoes in the sauce brought out the meaty notes of the pork, and the fresh peppers balanced everything out with a pleasant sweetness. The toast took up the sauce well but still remained crisp. Good



Beef goulash, Sprinkled with fresh onions and pepper, bread and bacon dumplings

The first of many goulashs we were going to have on the trip, and not a particularly memorable one. The bacon dumplings were dry and too dense, and the goulash was a little too savory. Bad



Knee of pork baked with dark beer, with horseradish and mustard

A combination of baking(Which leads to the crispy exterior), and braising in dark beer(melts the collagen so the meat is nice and soft), this was actually one of the better pork knees that we had, and we had a few. The meat was nice and crisp, the meat was moist, unfortunately, the pork knee laden with fat and it got a little difficult to eat after a while. The horseradish and mustard worked very well to cut the richness of the meat. Okay



St Wenceslas’ Sabre: Chicken breast, pork caree, sirloin of beef, pepper, onion, bacon

This was recommended by the server, when it arrived the only thing that I could think about it was, “Ohh, giant kebab”, it was only after we realised that the skewer was a sabre that we drew the link to the name of the dish, kind of an Eureka moment for dummies. This was actually the worst dish of the night, the only thing that wasn’t dried out was the bacon and vegetables. Meat with different cooking times really shouldn’t be cooked together. Bad

We left tipsy, which was a common theme in all our dining experiences in Eastern Europe

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