🍲 Hovězí tatarák (Beef Tartare) – A Traditional Czech Dish You Must Try in Prague
🥘 About the Dish
When exploring Czech food in Prague, few dishes capture the intrigue and magic of local dining quite like Hovězí tatarák, or Czech Beef Tartare. This iconic dish is a favorite on pub menus and fine-dining tables alike — a luminous mound of finely hand-chopped raw beef crowned with a glistening raw egg yolk. Each portion comes with a medley of seasonings: fragrant chopped onions, tangy mustard, sharp capers, freshly cracked black pepper, fiery paprika, and often a little dash of Worcestershire sauce for an umami boost.
It’s an experience for the senses: the vivid color of the beef, the rich aroma of spices, and the unmistakable zing as you first sample its silky, perfectly seasoned meat on your tongue. It is typically served alongside crispy garlic toast (topinky), letting guests spoon, spread, and savor every bite. The fun is in the DIY mixing — combine it all yourself right at the table for the freshest flavors!
🕰️ History and Cultural Significance
Hovězí tatarák has earned its status as a staple of local cuisine in Prague and across the Czech Republic, with roots stretching back to Central European culinary traditions and the tales of the Mongol Tatars, whose name the dish honors. It first rose to popularity in the early 20th century, gracing the tables of grand hotels and cozy family taverns alike. Soon, it became a classic choice for gatherings, celebrations, and evening revelry — a symbol of communal enjoyment and trust in the quality of local butchers.
Today, this dish is a highlight at beer halls and is associated with social evenings among friends, family get-togethers, and even festive market stalls. Locals believe it’s the perfect starter before a hearty Czech meal, or as the main event with your favorite Pilsner!
🍳 How It’s Prepared
Preparing a true Hovězí tatarák is both an art and a testament to freshness. Only the highest-quality lean beef is used, typically hand-chopped (never minced in a machine!) for a smooth yet slightly chunky texture. The chef creates a “nest” in the beef, gently adds an egg yolk, and arranges piles of diced onions, pickles, and other seasonings nearby.
In Prague, you’ll often find two styles: classic steak tartare where diners mix the ingredients themselves, and modern gourmet twists from creative chefs who might add truffles, smoked salt, or even beetroot for color. Every chef’s touch and every eater’s mix make each serving unique!
📍 Where to Eat Hovězí tatarák in Prague
Seeking out the top spots for Czech beef tartare is one of the best answers to what to eat in Prague. Here are a few beloved places where locals and visitors rave about their tatarák:
- Lokál (various locations): Famous for authentic, unfussy Czech cuisine with an inviting atmosphere.
- Kawiarnia Savoy (Malá Strana): A beautifully restored café with a gourmet take on this classic.
- Mlejnice (Old Town): A rustic spot where hearty Czech dishes shine, including tatarák prepared tableside.
- U Kroka (Vyšehrad area): Renowned for generous portions and down-to-earth flavors.
- Eska (Karlín): Modern Czech fare — try their creative tartare variations for something different!
💡 Tips for Visitors
- Pair with a local Czech beer Lub Moravian wine for the best experience.
- Visit at lunch — many Prague restaurants include it in their denní menu (daily menu).
- Ask for <
