MLEJNICE

The reasons you will enjoy your trip in Prague more are the lower budget to travel and delicious Czech cuisines. O'Bon Paris introduces you a nice Czech restaurant in Prague where you can enjoy the most famoous Czech foods surrounded by a cozy and warm interior. Opened in 1999, Mlejnice is located nearby Prague old town. 

They opened the second branch in 2013, and the terrace seats are also open during the summer at the second branch. They serve the same food and drinks at both branches. 

Cozy and stylish restaurant with traditional atmosphere

Once you enter inside, the cozy and stylish interior welcomes you with a warm atmosphere. The restaurant is spacious so that you can enjoy your meal more comfortably. On each side of wall and ceilings, many traditional decorations are creating a traditional and special atmosphere. The curvy ceiling painted with warm color makes you feel like you are eating in a cave. 

A familiar and welcoming atmosphere greets you and the staffs are kind with a great service. In both branches, most of the tables are reserved, so we highly recommend you to make a reservation in advance. 

Best Czech food in Prague

What should you order at Mlejnice. Even when you have never been to Czech Republic before, if you are preparing your trip to Czech Republic, you might have heard of pork knuckle and goulash soup. Pork knuckle, which is also called pork knee, is the most famous and traditional menu you must try in Prague, Czech Republic. Goulash soup is popular often enjoyed in Eastern Europe. The price is on average like normal restaurants in Prague, and it is very cheap compared to restaurants in other European countries. One of the most expensive menu is of course pork knuckle, and it still costs under USD15. 

PORK KNEE ROASTED ON BEER

This is the famous Czech food, pork knee. It is such a big quantity, but once you start to eat, you will realize that it is gone very quickly melting in your mouth. If you have to order only one menu, this is the dish you should try. At Mlejnice, they roast the pork knee on beer, making it crispy outside while it is moist and tender inside. 

Some mustard sauce is served together to add more taste and to make it less greasy. The white thing on the front, which looks like sliced salads is the mustard sauce. This mustard is stronger than you expect it to be, so try a little bit first. The pork knee is better when you enjoy it with a glass of Czech beer. 

BEER GOULASH IN LOAF OF BREAD

Another must-try food in Czech Republic is the goulash soup. Goulash soup is originally from Hungary, but it is widespreaded in Europe, especially in Eastern Europe. The soup is thick, and it is more like a stew. The main ingredients are beef, onions, garlics, carrots, and so on. At Mlejnice, they serve the soup in loaf of bread. It can be a bit salty or not enough to have the soup alone, but when it is eaten with bread, it is much tastier. 

PORK STEAK WITH GRILLED ONIONS AND BACON

Another menu to recommend at Mlejnice is the pork steak. Pork steak plus bacons sound quite heavy, but when it is eaten with crispy onions and fresh salad, it becomes one of the best dishes ever. It is not heavy nor greasy. The pork steak is very thic and light while deep-fried bacons and onions add more taste and mouthfeel. 

There is a wide range of choices for drinks as well. From alcohol to non-alcohol, from beer to wine, and juices, you can choose what you want. If you enjoy drinking, try the Czech lager beer, Pilsner Urquell, and if you want some beer a bit softer, try the dark Kozel beer. If you are not good at drinking, don't worry, they also have homemade lemonades. 

O'bon Paris' tip

There are many things to see and many things to eat in Prague. If you are looking for a place to have nice Czech meals, we recommend you to visit Mlejnice. There are two branches and both of them are close from Prague old town and also from the Vltava river. As there are many customers from all over the world, do not forget to make a reservation before you visit. The reservation is available by phone only.

Words and Photographs by Yuna Lee