Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game are served. Fish is rare, with the occasional exception of fresh trout and carp, which is served at Christmas.

Knedlíky (steamed and sliced bread-like side dish) are one of the mainstays of Czech cuisine and are quite often served with meals. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale bread or rolls. In contrast to Austrian cuisine, the type that is large and served cut into slices (instead of smaller quenelles) occurs more often. The smaller dumplings are usually potato-based.

Roast pork with dumplings and Sauerkraut (pečené vepřové s knedlíky a se zelím, colloquially vepřo-knedlo-zelo) is considered the most typical Czech dish. They can be prepared from scratch, from cabbage or from sauerkraut, which is most common. There are different varieties, from sour to sweet. Red or white cabbage can be used.