• Sound of the region
  • Zvuky tradičního pastevectví na Valašsku
Language selection

Traditional region

Silesian Těšínsko

The discovery of black coal, which had been hiding in underground of the north of Těšínsko for millions of years, meant a radical and irreversible change for the entire region. By the end of 18th century, the agriculture character of the area came to an end and from the beginning of the 19th century, the northern part of Těšínsko went through several immigration waves, with majority of immigrants coming from Halič. Next to the arising mining operations also typical mining colonies were built and the character of the whole landscape had started to change. In the Museum of Těšínsko, you can learn everything about the mining tradition, mining craft, its origin and development and also improving the mining technique. Founding of the Třinecké ironworks in 1839 meant a radical change for the south of Těšínsko. The agriculture character of the landscape was transformed into industrial economically dynamic region, that profitted from numerous black coal deposits, sufficiency of water energy and also seemingly inexhaustible source of wood in Beskydy mountains. Construction of Košice-Bohumín Railway in 1871, which connected Třinec with new black coal deposits in Slovak Republic, allowed a transport of the black coal from Ostrava-Karviná mines and opened the door for sales at distant markets. Tradition of mining and metallurgical craft was successfully born as well as mining folklore, impossible to overlook. Enjoy the characteristic atmosphere of Těšín Silesia and its specific mining traditions.
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.


Soup, known also as bigus, made half of sweet cabbage and half of sauerkraut. On the sliced onion, pork meat is fried, eventually piece of smoked meat or cabbage, dried mushrooms, salt, pepper, paprika and sometimes tomato juice are added. Soup thickenes with addition of flour and is left to stew.


Base of this meal is lots of vegetables, garlic, potatoes, roux.


Thick soup of cooked plums, with addition of flour and whipping cream, sugar and sometimes cinnamon. Žymjoki or chlyp were served with bryja. In Dolní Lomná, there was a difference between bryja, that was made of apples and pears, and šlivula, that was made of plums only. Soup could be served either warm or cold.


Sliced bread was only infused with boiling water and greased. This soup was usually prepared with bread, sometimes also with potatoes.

Gałuški aka dumplings of grated potatoes

Served with sauerkraut and greased with cracklings. Made merely from raw potatoes.


Large pig intestines filled with mixture of finely grated potatoes. These were infused with hot milk and garlic, salt, pepper, marjoram, caraway were added, eventually some half soft rice, and richly greased with lard. Intestines were filled with this mixture, laid on bruftaň and baked.


Pancakes of potato dough baked in the oven on the leaf of cabbage.


Potato dough with rice and cracklings baked on baking tin in the oven.

Slezská vařonka

Warm, very sweet liqueur. There are many varieties of this drink – místecká vařonka, ostravská vařonka, frenštátská vařonka, wedding vařonka, fire men's and others. The main difference is in the spirit, which is the main part of the drink. It will beautifully warm its consumer, and that is why is prepared mainly during cold months. Light caramel is prepared from sugar, stirred constantly, and honey is added. All is mixed with water, spices and cooked together. This aromatic liquid is strained through a cloth, vodka is added and it’s warmed again. Finally, teaspoon of butter or fine lard is added into each cup.

Map of Czech traditions