Czech Easter holidays: 7 Czech foods you should try

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Jidáš and mazanec

Mazanec is a traditional sweet baked bun, made with leavened dough. Similar to “vánočka”, which is baked at Christmas time, it is topped with sliced almonds, and according to tradition, is taken to church on Easter Sunday to be blessed by the priest. 

Also made with leavened dough and a sprinkling of almonds are Jidáš buns, which symbolise the crucifixion of Christ. Some bakers plait the dough, and some form it into rounds, similar to English hot cross buns.

Plecovník

Have you ever tasted authentic Czech leavened bread? Maybe with some meat inside. This speciality is called “plecovník”, or “pleco”, named after the cut of cured meat it contains. You won’t find it everywhere – it’s a regional speciality from the towns of Opava and Frýdlant.

Beránek 

A sweet bake in the shape of a lamb. For the symbolism behind it, look to the Bible – it tells that Christ was crucified at the same time as lambs were being slaughtered in Jerusalem. Other sources tell tales of time where this sweet cake was baked among poorer families who were unable to afford the cost of meat. 

Lamb and veal 

Both veal and lamb have a place in traditional spring dishes – you’ll find them on the counter at the Naše maso butcher’s shop.

Choose from a range of cuts, and you can ask the butcher on the spot for the best methods of preparation – or, just let them prepare your chosen piece on the spot. Whilst lamb has a more distinct flavour and works well with stronger spices and seasoning, veal has a subtle taste and tender texture that needs no enhancement.

Find lamb in dishes at U Kalendů, Čestr and Kuchyn restaurants. 

Rabbit

A classic for Easter and springtime, you’ll find rabbit on the menu at Čestr, Pasta Fresca, Kuchyň and U Kalendů throughout the season.

Rabbit with cabbage and sauce at U Kalendů

Roasted rabbit and tagliatelle at Pasta Fresce

Stuffing

Served with meat in some households, in others it’s eaten alone – and even cold. Czech Easter stuffing is more like a savoury bake, made with cubed bread rolls, smoked meat, spring herbs (ideally nettles), with an aroma of nutmeg.

Find it on the menu at some Lokál locations during the holidays.

Egg spread

Eggs are a symbol of Easter, and not just in the Czech Republic. Hard-boiled, and dyed in bright colours, they are handed out on Easter Monday to boys and men who go from house to house carrying decorated willow branches, woven into “whips”, lightly whipping women and girls in a symbolic act believed to bring health, beauty, and fertility.

Because there are always eggs left over, egg spread is prepared – all you need is a few hard-boiled eggs, cheese, butter, chopped herbs, salt and pepper (or just 3 tablespoons of mayonnaise).

Taste it at the Café Savoy restaurant, Eska bakeries or Myšák confectionery.