Welcome to Czech Republic !

Since the fall of communism in 1989 and the opening up of Central and Eastern Europe, Prague has evolved into one of Europe’s most popular travel destinations. The city offers an intact medieval core that transports you back 500 years. The 14th-century Charles Bridge, traversing two historic neighbourhoods, is one of the continent’s most beautiful sights. The city is not just about history. It’s a vital urban centre with a rich array of cultural offerings. Outside the capital, castles and palaces abound – including the audacious hilltop chateau at Český Krumlov – which illuminate the stories of powerful dynasties whose influence was felt throughout Europe.

   Area 78,866 sq km

Capital Prague

Country Code 420

Currency Crown (Kč)

Emergency 112

Language Czech

Money ATMs all over; banks open Monday to Friday

Population 10.5 million

Visas Schengen rules apply; visas not required for most nationalities

BUSINESS HOURS

ABanks 8.30am to 4.30pm Monday to Friday

ABars 11am to midnight or later

AMuseums & castles Usually closed Monday year-round

ARestaurants 11am to 10pm

AShops 8.30am to 6pm Monday to Friday, 8.30am to noon Saturday

GAY & LESBIAN TRAVELLERS

Homosexuality is legal in the Czech Republic and attitudes are relatively open.

For online information including links to accommodation and bars see thePrague Gay Guide (www.prague.gayguide.net).

INTERNET RESOURCES

ACzech Tourism (www.czechtourism.com)

ANational Bus & Train Timetable (http://jizdnirady.idnes.cz)

APrague City Tourism (www.praguecitytourism.cz)

APrague City Transport (www.dpp.cz)

ARadio Prague News (www.radio.cz)

ESSENTIAL FOOD & DRINK

Beer Modern pils (light, amber-coloured lager) was invented in the city of Plzeň in the 19th century, giving Czechs bragging rights to having the best beer (pivo) in the world.

Dumplings Every culture has its favourite starchy side dish; for Czechs it’sknedliky – big bread dumplings that are perfect for mopping up gravy.

Roast Pork Move over beef, pork (vepřové maso) is king here. The classic Bohemian dish, seen on menus around the country, is vepřo-knedlo-zelo, local slang for roast pork, bread dumplings and sauerkraut.

Braised Beef Look out for svíčková na smetaně on menus. This is a satisfying slice of roast beef, served in a cream sauce, with a side of bread dumplings and a dollop of cranberry sauce.

Becherovka A shot of this sweetish herbal liqueur from Karlovy Vary is a popular way to start (or end) a big meal.

Carp This lowly fish (kapr in Czech) is given pride of place every Christmas at the centre of the family meal. Kapr na kmíní is fried or baked carp with caraway seed.

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