Czech Republic
Level 1 for Prague's plant-based scene and EU supermarket access; less forgiving if you rely on traditional hospoda menus without asking.
Strong self-catering infrastructure and a rapidly growing Prague scene; traditional Czech cooking relies on lard and meat stock in ways that are invisible on the menu.
Rank context The Czech Republic ranks #19 globally — a solid Level 1 position built on strong EU supermarket infrastructure and a rapidly maturing vegan scene in its cities. Prague scores considerably higher at city level, placing among Central Europe's most vegan-friendly cities and ranking prominently in HappyCow's global city data. Outside Prague, the picture narrows quickly.
Labelling law EU allergen regulations require that the 14 designated allergens — including milk and eggs — are clearly emphasised on most packaged supermarket product labels, usually in bold, but sometimes by a different typographic style. This is genuinely useful for supermarket shopping. It does not cover sádlo (rendered pork lard), meat stock, or restaurant cooking methods — the three primary hidden risks in Czech cuisine. Always check labels on packaged foods and never assume a product is vegan-safe without reading them.
Vegetarian does not mean vegan Czech menus increasingly offer vegetarian options — but vegetarian in a Czech context routinely includes cream, butter, cheese, eggs, and meat stock in soups. A dish labelled vegetarian or described as "without meat" is not a reliable vegan option at a conventional venue. Always ask specifically about dairy, eggs, and the cooking base rather than assuming vegetarian labelling covers your needs.
Prague vs everywhere else Prague functions as a different country for vegan travellers. Žižkov, Vinohrady, and the city centre have a high density of dedicated plant-based restaurants and cafés. Brno is the strongest secondary city — its student population drives a rapidly expanding scene worth using HappyCow to navigate before arrival. Outside Prague and Brno, expect predominantly conventional menus with little vegan labelling. In smaller towns and rural areas, supermarket self-catering is the most reliable strategy — treat the supermarket as the primary option and restaurants as secondary.
What not to rely on Do not rely on traditional Czech soups, bread accompaniments, or fried side dishes without checking for lard and meat stock — sádlo is invisible on the menu and present throughout traditional Czech cooking.
| Jsem vegan. / Jsem veganka. | YSEM VEH-gan / YSEM VEH-gan-kamale / female form | I am vegan |
| Nejím maso, ryby, vejce, mléčné výrobky, med ani žádné jiné živočišné produkty. | Full wording in phrasebook →complete exclusion list | No meat, fish, eggs, dairy, honey, or animal products |
| Vařil jste to na sádle nebo na másle? | VAH-zheel steh to na SAD-leh NEH-bo na MAS-leh?ask before every fried or roasted dish | Was this cooked in lard or butter? |
| Je v tom masový vývar? | YEH f-tom ma-SO-vee VEE-var?essential for every soup | Is there meat stock in this? |
| Prosím bez škvarků. | PRO-seem bez SHKVAH-koono pork crackling, please | No pork crackling, please |
| Jsou v knedlících vejce nebo sádlo? | JSOW f-kned-LEE-tsikh VAY-tseh NEH-bo SAD-lo?for any dumpling dish | Are there eggs or lard in the dumplings? |
| Obsahuje to vejce? | OB-sah-hoo-yeh to VAY-tseh?general egg check — baked goods, sauces, batters | Does this contain egg? |
| Máte veganské jídlo? | MA-teh veh-GAN-skeh YEE-dlo?opening question | Do you have vegan food? |
| Neobsahuje to žádné živočišné produkty? | NEH-ob-sah-hoo-yeh to ZHAD-neh zhee-vo-CHISH-neh pro-DOO-kty?confirm before eating | Does this contain any animal products? |
| Pokud vám to vadí: připravujete to na stejné pánvi jako maso? | Full wording in phrasebook →shared pan with meat — if this matters to you | Shared pan with meat? (if this matters to you) |
| Můžete mi ukázat etiketu? | MOO-zheh-teh mi oo-KA-zaht eh-ti-KEH-too?for packaged items in shops | Can you show me the label? |
What Actually Works
Albert, Billa, Kaufland, Lidl, and Tesco all operate across the Czech Republic and carry solid vegan ranges. EU allergen labelling applies to packaged food — milk and eggs are emphasised on labels, usually in bold. Stock up on staples here, especially outside Prague. The law is useful for packaged goods but does not solve café menus, bakery cabinets, or restaurant cooking methods.
Prague has a high concentration of dedicated vegan restaurants, plant-based cafés, and wholefood shops — far denser than anywhere else in the country. Use HappyCow before arriving. Žižkov, Vinohrady, and the Old Town all have strong options. When in doubt, a vegan-specific restaurant in Prague will far outperform any rural alternative, and also outperform conventional restaurants elsewhere in the city.
At any traditional Czech restaurant, confirm the cooking fat first (sádlo or oil?), then check the soup base separately. These are two distinct questions — a dish may be fried in oil but built on meat stock, or vice versa. Knowing both before ordering makes the difference between a safe meal and a problem. The phrases in the panel above are designed to address both independently.
At a conventional Czech restaurant with no explicit vegan options, ask for grilled or roasted vegetables with rice or boiled potatoes, confirming oil and no added dairy. Ethnic restaurants — Asian, Middle Eastern, and Indian venues in larger cities — often provide more reliable vegan options than traditional hospody and staff typically understand the question more readily.
Where It Gets Harder
The Czech Republic at #19 reflects genuine infrastructure in its cities — but that infrastructure concentrates in Prague and, to a lesser extent, Brno. Once you move beyond these urban centres, traditional Czech culinary habits dominate and the conditions for vegan eating change significantly.
Smaller Czech towns and rural areas have very limited vegan-friendly restaurant options. Traditional hospody dominate, serving menus built around pork, cream sauces, and dumplings. The practical rule: assume the supermarket is your primary vegan resource and restaurants are secondary. An EU-labelled supermarket in a small Czech town will reliably outperform most local hospoda menus for safe vegan eating.
Czech pub culture is central to social life, but the traditional hospoda menu offers almost nothing for vegans without modification. Dishes are built around pork, lard, cream sauces, and dumplings. Even vegetarian options such as smažený sýr (fried cheese) are not vegan. The main exception: many hospody now include pizza or pasta dishes that can be assessed separately with direct questions about the cooking method.
Czech cuisine is defined by cream-based sauces (omáčky). Svíčková na smetaně — the national dish — is the most famous example, but cream, butter, and cheese appear broadly across the menu on dishes that may not signal it clearly. Dishes described as vegetarian frequently arrive with butter on vegetables, cream in the sauce, and cheese as a garnish. Confirm all dairy forms separately: butter, cream, and cheese are three different questions.
Česnečka (garlic soup) is one of the most ordered Czech dishes and reads as entirely plant-based on any menu — it is very often made with meat stock at traditional and non-specialist venues, and frequently finished with a raw egg yolk. Similarly, bramboračka (potato and mushroom soup) very commonly uses meat stock in traditional kitchens. Both are worth naming directly and asking about before you order, every time.