🍲 Nakládaný Hermelín – A Traditional Czech Dish You Must Try in Prague

🥘 About the Dish

Nakládaný Hermelín is a star of the Czech pub and bistro scene—an unassuming delight that truly captures the spirit of Czech food in Prague. At its core, this dish features hermelín—a soft and creamy cheese, akin to Camembert—marinated in oil, onions, garlic, fresh and dried peppers, and an aromatic symphony of herbs. The result? Irresistibly fragrant, with a garlicky aroma laced by peppery notes that invite you in before your first bite. The cheese is perfectly textured—creamy inside, but with an assertive, tangy character that develops as it soaks up the marinade. Served alongside crusty rye bread and crisp pickled vegetables, nakládaný hermelín is the ultimate savory snack to savor with friends, best enjoyed with a chilled mug of golden Czech beer.

🕰️ History and Cultural Significance

The origins of nakládaný hermelín trace back to the 1970s and 80s, when this Czech cheese—created as a local answer to French Camembert—became a staple across Prague’s pubs (hospody). As Czech beer culture blossomed, this marinated cheese emerged as an iconic bar snack, thanks to its ability to stand up to a cold pilsner and hours of lively conversation. Today, you’ll find it across Bohemia and throughout Prague, beloved as both a comfort food and a social classic. Whether enjoyed at a village festival, a riverside beer garden, or a modern city bistro, nakládaný hermelín continues to unite locals and visitors, providing a true taste of local cuisine Prague.

🍳 How It’s Prepared

Preparing nakládaný hermelín is an art of patience and balance. First, the hermelín cheese wheels are sliced and stuffed with onions, hearty garlic, and sometimes a dash of spicy chili pepper. The cheese is then layered in jars or ceramic pots between even more slivers of onion and herbs—think bay leaf, rosemary, and black peppercorns. Everything is generously bathed in oil (often sunflower or rapeseed), sealed, and left to marinate for up to a week. During this time, the flavors meld and intensify, infusing the soft, creamy cheese with a bold, tangy, spicy, and slightly herbal character. Some regional variations introduce smoked paprika or swap in extra chilis for a hotter twist, while innovative chefs in Prague might experiment with toppings like preserved lemon or wild herbs. Still, the traditional pub version reigns supreme—simple, flavorful, and deeply rustic.

📍 Where to Eat Nakládaný Hermelín in Prague

Wondering what to eat in Prague? Start with nakládaný hermelín at any classic hospoda or modern gastropub. Here are a few can’t-miss spots:

• Lokál (multiple locations): A favorite for its authentic menu and freshly tapped pilsner, where the cheese is always homemade and generously marinated.
• U Kroka: A cozy, old-world tavern near Vyšehrad serving up traditional Czech dishes, including their famously rich nakládaný hermelín.
• Mlynská Kavárna: Nestled by Kampa Island, this café pairs its marinated cheese with river views and a tranquil atmosphere.
• פרלמנט וינורדסקי: Known for classic recipes and local ingredients—their version adds a touch of spicy magic to the cheese.

Wherever you order it, expect a flavorful, memory-making experience in the heart of Prague’s culinary tradition!

💡 Tips for Visitors

• Pair with a local Czech beer אוֹ Moravian wine for the best experience.
• Visit at lunch — many Prague restaurants include it in their denní menu (daily menu).
• Ask for