You can really savour the region thanks to local culinary specialities, traditional methods and ingredients. Let your senses flow in the unmistakeable fragrance and taste of local cuisine and enjoy.
Valašské frgály (cookies)
Traditional and perhaps the most famous valašská speciality. In Valašsko Region, these big cakes are known rather as „vdolky“, „pecáky“ or „laty“. Frgál used to be a name for spoilt cookies. These huge cakes usually fill the whole baking tin. In past such a cake filled a family of several members. Base of frgály is their very thin dough, which is spread with jam made of dried pears. Pears get mature in autumn, and that's why we should think about frgále's preparation that time already. Another important ingredient is butter, to which small amount of rum is added for a better taste. In near future, valašské frgále will obtain a trademark by Europen Union. This way the traditional cake gains so-called Protected Geographical Indication, which is one of the several ways of European protection of food.
Vánoční kelnická kyselica (Christmas soup)
Traditional recipe from woodlands of Luhačovice. Mushroom soup served during Christmas. Dried durance (variety of plum) and whipping cream are added. When cooked, soup is kept in a cold place for a day and served the next day.
Lázeňské oplatky (spa wafers)
Spa wafers are inseparably connected with the Luhačovice spa. They are traditionally made of two round wafers, joined with sweet topping. The original spa wafers were an idea of a German family, living in Karlovy Vary in the 19th century. Later the tradition of spa wafers production spread to other Czech spa destinations, and today they are considered to be a symbol of Czech spa. Czech spa wafers producers strive in a long term for their product was accepted by European Union as traditional Czech trademark.
The most important ingredient of this soup is fine sauerkraut. The right soup couldn't also be cooked without potatoes, diced sausage and caraway. Sour cream is optional and not necessary for quality soup. Finally we can finish the soup by adding lemon, pepper or, surprisingly, also sugar.
Valašsko traditional Christmas’s soup. For its preparation we need pea, which was immersed in cold water during night and boiled the next day. Other important ingredient is buckwheat that is infused with boiling water, strained and then added to pot to the boiled pea. Then we add potatoes, carrot, mushrooms and plums.
Also called „varmuža“ in Valašsko, it is a meal full of energy, based on mash of semolina and milk, thickened with eggs and completed with fried bacon.
Excelent meal of buckwheat, potatoes and pork belly. Buckwheat and potatoes are boiled, sliced bacon, onion and garlic are fried on the baking tin. After some time we add also diced pork belly. Then the mixture is roasted, buckwheat and marjoram are added and salted. Potatoes are added, everything is put to a bowl and baked for 5-10 minutes. In Valašsko, kontrabaš is served with sauerkraut, coming usually from home yields.
Base of this spirit is fine fruit with high content of natural sugar, without a sign of rottening. Well-matured fruit used to be stored in solely wooden barrels, and was kept fermenting for 6-8 weeks. The fermentation time depends on a temperature, sugar content and amount of fruit in a barrel. The fermented fruit is boiled („burnt“) at temperature up to 100 °C, when only alcohol evaporates and the essence, that could become a cause of unwanted smell in the final product, remains in the ferment. The distillate spirit has, in dependence on initial sugar content in the ferment and condition after the fermentation is finished, approximately 60–80 % of alcohol. In this state the taste of fruit will not manifest. It is ideal to dilute the spirit down to 50–51%, when the drink is delicious and scented.
Traditional Valašsko Region alcoholic drink, based on a juniper distillate. Borovička is very popular especially during cold autumn and winter months, when its taste and juniper aroma have warming effect.