The cuisine of the area now forming the Czech Republic has both influenced and been influenced by the cuisines of surrounding countries - notably Germany, Austria and Hungary. Many of the fine cakes and pastries that are popular in Central Europe originated in this area. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common and beef and chicken are also popular. Goose, duck, rabbit and wild game are often served. Fish is rare, with the occasional exception of fresh trout and carp, which is served at Christmas.

Roast pork with dumplings and sauerkraut (vepřová knedlíky zelí) is considered the most popular Czech dish. Other notable dishes include goulash (gulaš - similar to the more well-known Hungarian variety, but more oniony and less spicy) and marinated beef sirloin (svíčková). Dumplings (knedlíky - usually made from bread although potato dumplings are also popular) are a common accompaniment to meat dishes.

Snacks are important in Czech cuisine, usually eaten with beer in bars (Czechs are the highest per capita beet drinkers in the world). They include fried potato pancakes (bramboráky - similar to rosti and sometimes filled with smoked pork or sliced sausage) and breaded and fried cheese (smažený sýr).

Soup (polévka) is a typical first course in a Czech meal. Common soups found in Czech restaurants are beef or chicken broth with noodles (optionally with liver dumplings), garlic soup with croutons (optionally with minced sausage, raw egg and cheese) and cabbage soup with minced sausage.