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Moravian-Silesian Region

The easternmost tail of Czech Republic is till these days full of living traditions, customs and decorative architecture. This specific region marked with mining and heavy industry is unforgettable and ravishing.

Moravian-Silesian Region consists of 6 traditional regions. Těšín Silesia and its small wooden churches, sheep feeding on hillsides embraced by mountains and a black gold underground are its main symbols. Opava Silesia is scented with cookies and in tones of captivating pipe organ you can hear Silesia bard, fighting for Silesia people with his verses. A landscape of forests, meadows and hillsides in the meanders of the Odra river is full of ponds, both wind and water mills – this is Kravařsko Region. Dancing Lašsko Region will welcome you with a song and take you for a ride in legendary Tatra car from Kopřivnice and if you want to experience something really magical, take a road to Ostravsko and the steel city Ostrava. And there in the south, on hillsides surrounded by dark mountains, where sheep silently feed, blackthorns mature on the bushes for this years slivovitz and the statue of Radegast silently looks down on the whole country, it is where Valašsko awaits you.

Let yourself be carried away with unique traditions of Moravian-Silesian Region, your senses will enjoy. Enjoy the Czech traditions will all senses!

Traditions in region Moravian-Silesian Region

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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.
You can taste traditional culinary specialities and specialities of Czech cuisine in restaurants Czech Specials:
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  • Restaurace Czech Specials (Hotel Sport), Orlová
  • Hotel Cvilín, Krnov
  • Beskydský Horizont, Kunčice pod Ondřejníkem
  • Mamaison Hotel Imperial – Restaurace La Brasserie, Restaurant Legend, Ostrava
  • Energetic wellness resort, Rožnov pod Radhoštěm
  • Hostinec Ve Dvoře, Rajnochovice
  • Clarion Congress Hotel – Restaurace, Ostrava
  • Carbon, Frýdek-Místek
  • Výtopna, Orlová
  • Restaurace Golf Resort Lipiny, Karviná-Fryštát
  • Horský hotel Sepetná, Ostravice
  • Potrefená husa, Ostrava
  • Hotel Polom Rajnochovice, Rajnochovice
  • Hotel a restaurace U Vychopňů, Vsetín
  • Restaurace La Vida, Ostrava
  • Miura hotel, Čeladná
  • Restaurace Lašská jizba, Sedliště
  • Restaurace Nelli, Havířov
  • Restaurace Ondráš, Sviadnov
  • Restaurace Srub, Ostrava-Dubina
  • Hotel Duo, Horní Bečva
  • Penzion Staré časy, Horní Bečva
  • Restaurace U Helbicha, Ostrava-Zábřeh
  • Hotel Zámek, Havířov
  • Restaurant Buena Vista, Ostrava-Zábřeh
  • Hotel Galik, Velké Karlovice
  • Hotel Horal, Velké Karlovice
  • Restaurant Kaskáda, Ostrava
  • Zaječský vinný sklep, Ostrava-Mariánské hory
  • Hotel Lanterna, Velké Karlovice
  • Hospoda Kyčerka, Velké Karlovice
  • Racek, Ostrava-Výškovice
  • Hotel Rusava, Rusava
  • Penzion u Raztoky, Rusava
  • Potrefená Husa, Zlín
  • Restaurace U Johana, Zlín-Příluky
  • Restaurace Abácie, Valašské Meziříčí
  • Restaurace Lepa, Fryšták

Halečky přelité šimlenou

Silesia (also black) dumplings, poured with plum sauce.


Goose with „blue“ cabbage.

Štramberské ears

Gingerbread pastry with honey and a secret mixture of spices. The recipe is protected and the product can be only sold by those inhabitants of Štramberk, who own a license. Among the producers there is a dispute, whether the„ears“ poured into a form, or the „ears“ rolled, are the best.

Hornická svačinka (Miner's snack)

The real, „black“ miner's snack, is made of bread, grilled sausage, liver pâté, blood sausage and bacon, completed with dark beer „Deputatbier“ and miner's spirit „Kumpeltod“.

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.


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.

Valašská kyselica

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.

Miner's cutlet

Modest delicassy – slice of bread spread with butter, lard or cheese spread and sprinkled with sliced onion.

Freudova neřest

Chocolate cigars „Freud's Vice“ were launched on the occasion of the 150th anniversary of the birth of Sigmund Freud, a significant native of Příbor, who loved cigars. Candied fruit is saused in pepper or chilli spices and covered with chocolate in the shape of cigars, result is not too hot, just a little spicy with tobbaco taste. And why Freud's Vice? Freud was a passionate cigar smoker and didn't stop, even while he was diagnosed with cancer, that became a reason for his death.

Příborská šifle

Ancient honey pastry with 25% of honey. Baked according to preserved recipe from the beginning of last century, rectangle shaped, with indicated parts made for later splitting. Neither too thick nor too thin, they just melt on your tongue... And what is the reason for its name? „Šífy“ – in other words, rafts. Local šífaři – rafters, were taking this honey delicacy to their work.

Brotsuppa with roasted bacon

Bread soup with bacon.

Šurimajzl with smoked pork belly

Mixture of beans and groats with cracklings and cabbage.

Příborská freudovka

Around 1980, there was a liqueur company in Příbor, producing bitter liqueurs. One of the old recipes was preserved and nowadays is back on the market under brand „Příborská freudovka“. Freudovka, because according to oral tradition one of the first tasters was old Jákob Freud. This spirit is mixed from macerate of 10 herbs mixture, water, fine refined alcohol and refined sugar.

Miner's goulash

Beef goulash served with onion, eventually marjoram or hot pepper. As a side dish, sliced bread or traditional bread dumplings can be served.

Valašská ščedračka

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.


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.

Valašské škračky

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.

Ostravská fazolačka aka bean soup in miner's way

Bone broth or water is added to boiled beans and all is cooked until softening. Half an hour before finishing, whole piece of cinnamon is added, which is carefully removed later. Soup can be flavoured with vinegar, salted, then whipping cream is added and all is cooked thoroughly. Before serving, soup can be softened with whipped yolk.

Salty potato doughnuts

Small rounds are cut out of yeast – raised potato dough, that are filled with salami, onion and (roasted without a grease) garlic filling. Winded, they are baked shortly in the oven on baking tin and then fried in oil.

Hlučínsko cookies

Yeast-raised cookies filled with poppy seed, jam or curds filling, decorated with sprinkling.


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.

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.

Slivovice (slivovitz)

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.


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.

Trips in region Moravian-Silesian Region

Lifestyle and crafts in Opava Region

How was the life like in times of our great grandfathers, when a hard work was the daily bread and a life was closely connected with the course of seasons, celebrations and ceremonies? You can...

Wind and water mills in Kravařsko Region

Mission of both wind and water mills was a corn milling using natural forces of wind and watercourse. In the 20th century, aggregates generating an electric power using the water drive were...

Traditional production and crafts in Lašsko Region

Products as much different as Tatra cars, original top ceramics, tiles, cast iron art and enamel or leather goods, have their common ground. That is a skill and creativity of people from Lašsko...

Wooden buildings of Lašsko Region

The oldest monuments of a folk culture of Lašsko are mostly made of wood, because entire Lašsko was really abundant in wood. Whole villages were built of wood in Lašsko, even wooden churches...

Ostrava Hradčany and black coal mining

Lower Vítkovice area is an absolutely rare, both technically and technologically flawless complex of industrial buildings from the first half of the 19th century. In autumn 2002, it was proclaimed...

Wallachian Open-air museum, Pustevny and Radegast

Visit single areas of the open-air museum, including exhibitions The Wooden Townlet, Valašská Village or The Water Mill Valley. Refresh yourself in Pustiny in original buildings by Dušan Jurkovič...

Following miners trails

Discovery of a black coal in Těšínsko Region in the end of the 18th century, along with foundation of the Třinecké ironworks in 1839, became one of the main turning points in the region development...

Unique contructions of wooden churches

For centuries, wood had been the most available building material in the rough and poor area of Beskydy. And so it happened, that the entire Moravskoslezské Beskydy, including their Těšín’s part...

Map of Czech traditions