pot of meat 248.88.
(photo credit: Courtesy)
I've been to Prague. The only Czech food I even somewhat enjoyed was fried cheese served on a bun with mustard - an interesting one-time event. If the "Prague" in the restaurant title could be relied upon that Czech food would be served, it was a good enough reason to keep my expectations low.
At Little Prague, this cheesy option is the only vegetarian choice for a main course, salads aside. But the rest of my family - carnivores the lot of them - loved their dishes. We ate at the Herzliya branch; a spacious location nestled in this city's chain infested industrial area.
The service was slow that day my friend. We sat for a good 20 minutes before anyone came to take our order and the waitstaff rushed around the place, though it wasn't packed. When she arrived, though, our waitress was hospitable and knowledgeable.
We started off with the classic and delicious herring (NIS 27) and a salty, soft Czech pretzel, which I couldn't stop nibbling. My dad ordered the traditional Czech cheese spread with garlic, served with salami, pickles and bread (NIS 29), which, like the other dishes, is huge and could easily serve as a main course. But my father is not of weak appetite.
After scoffing it down he continued with the beef sausages, served with sour cabbage and bread (NIS 41). On a diet, he opted for the vegetables instead of the mashed potatoes. This enormous dish (six sausages!) appears on the menu's Beer Companions section - surely composed with large stomached, pink-cheeked Bavarians in mind.
My sister and mom shared a Cordon Bleu (NIS 49), the traditional fried chicken cutlet, stuffed with ham and cheese. They loved it but finished only half of it. Lightweights! I had the fried Camembert cheese (NIS 35), for the last time.
For dessert we all shared the sweet pancakes filled with vanilla cottage cheese and the hot chocolate cake (NIS 29). I recommend skipping them both. Rather, I'd suggest ending the meal with that age-old Czech treat, absinthe.
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