Prague is a city of stunning Gothic architecture and deep historical scars, a place that emerged from behind the Iron Curtain to become a bustling, modern European capital. In the sixth season of No Reservations (2010), Anthony Bourdain traveled to the Czech Republic to explore a culinary landscape that is famously heavy, unapologetically meat-centric, and entirely reliant on the world’s best beer. This episode was an exploration of comfort food in a city that spent decades dealing with deprivation. Bourdain’s journey through Prague highlighted the robust, hearty flavors that define traditional Czech dining. He sought out the legendary, massive pork knuckles, the slow-roasted meats, and the omnipresent, perfectly poured pale lagers that flow through the city’s veins. He also explored how modern chefs are elevating these historic, heavy dishes into refined tasting menus, and acknowledged the growing immigrant communities adding new flavors to the city. It was a celebration of a food culture built on survival, pork fat, and excellent brewing. Here are the essential spots that provided a true taste of Prague’s robust culinary soul.
When Anthony Bourdain visited Prague on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 6, episode 4. It first aired on February 1, 2010.
DISH – “Traditional Czech Dish”
WHAT IS IT?
They had beer, bread, cheese, slow-roasted pigtails, marinated rib of beef in dark beer and beef with rosehip sauce.
“I love this, it’s crispy, fatty, sweet, I really just want to crawl up on a blanket in a corner and just gnaw on this like a dog…in fact, I will.” -Anthony Bourdain
WHERE IS IT?
Pivovar U Medvídků
Na Perštýně 5, 110 00 Staré Město, Czechia
Stare Mesto, Czech Republic
READ MORE: PRAGUE PHOTOGRAPHY: LOCATIONS AND TIPS FOR THE BEST SOUVENIR PICTURES
DISH – “French-Inspired Czech Dish”
WHAT IS IT?
First: Fried carp and potato salad and tripe soup.
Second: Beef tartare served with between crispy chips.
Third: Prague ham with poached egg and homemade lard on toast.
Fourth: Rabbit three-way.
Fifth: Smoked beef tongue with chanterelle mushrooms.
“Small plates and small versions, a big flavors.” -Anthony Bourdain
WHERE IS IT?
La Degustation
Haštalská 18, 110 00 Staré Město, Czechia
Stare Mesto, Czech Republic
DISH – “Czech Pale Lager”
WHAT IS IT?
They had Czech Pale Lager.
“But this is a classic flavored beer I mean, in the sense that it’s not hippie beer, it doesn’t taste like wheat or strawberries or–I don’t like…this to me is good beer.” -Anthony Bourdain
WHERE IS IT?
Kout Brewery in Šumava
Kout na Šumavě, 2, 345 02 Kout na Šumavě, Czechia
Kout na Sumave, Czech Republic
NOTES
Unfortunately, this brewery has since closed its doors.
DISH – “Traditional Czech Meal” – Anthony Bourdain Prague
WHAT IS IT?
Anthony Bourdain visited Pivovarsky Klub Benedict located at Prague.
They had beer, pork knuckle or shank with red cabbage and horseradish on the side.
“Wow, that’s an impressive lookin’ hunk of meat.” -Anthony Bourdain
WHERE IS IT?
Pivovarský klub Benedict
Křižíkova 272/17, 186 00 Karlín, Czechia
Karlin, Czech Republic
READ MORE: PRAGUE FOOD GUIDE – CZECH FOODIES WAKE UP FROM THEIR SLUMBER
DISH – “Czech Street Food” – Anthony Bourdain Prague
WHAT IS IT?
Anthony Bourdain had sausages with mustard, fried cheese and mayonnaise sandwich.
“It’s good man, yeah, I’m a happy man.” -Anthony Bourdain
WHERE IS IT?
Wenceslas Square
Prague, Czech Republic
NOTES
In this episode, Anthony Bourdain did not tell the specific name of the food stalls therefore the names are unknown.
DISH – Bún ốc – No Reservations Prague
WHAT IS IT?
They had bun oc or rice vermicelli dish and broth with snails and pork meatballs, fried tofu with seaweed.
“Ohh that’s very good,, yes, anything good and spicy and noodles in a bowl, yeah.” -Anthony Bourdain
WHERE IS IT?
Sapa
Libus. Czech Republic
NOTES
In this episode, the exact location of the restaurant is unknown.
READ MORE: ANTHONY BOURDAIN ISTANBUL : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
The Prague episode of No Reservations was a brilliant showcase of Bourdain’s appreciation for the heavy, hearty cuisines of Central Europe. He approached the notoriously carb-and-meat-heavy Czech food with genuine enthusiasm, proving that a massive roasted pork knuckle or a simple fried cheese sandwich can be profoundly satisfying when made with care. The episode also highlighted his respect for the unparalleled quality of traditional Czech brewing, emphasizing that beer is not just a drink, but an essential component of the regional diet. By showcasing both the historic beer halls and the innovative new restaurants, he captured a city that is fiercely proud of its culinary heritage while finally allowing itself to evolve. When you visit Prague, prepare for a feast of pork and pilsner—it’s the only way to truly experience the city.
