Zdeněk Pohlreich, a renowned Czech chef and television personality, recently expressed his surprise at the resurgence of dishes from the 1990s in restaurant menus. Pohlreich, known for his efforts to modernize Czech gastronomy, was taken aback by the reappearance of certain dishes that he thought had been left in the past.
One such dish that caught Pohlreich’s attention was the executioner’s whip, a spicy meat mixture often served on toast or with potatoes. Despite his attempts to change the culinary landscape, this dish can still be found on the menus of several Czech pubs.
Another dish that caused a stir on a TV reality show was chicken steak with peaches, a delicacy that gained popularity in the socialist era, particularly in the 1990s. During the heyday of the popular TV show “Yes, Boss!”, this dish was a regular feature in almost every restaurant in the country.
However, chicken steak with peaches has now almost disappeared from menus. It is a rare find, and if it does appear, it is usually labeled as “retro.” The last sighting of this dish was at Formanská Hospůdka, where it was one of the most expensive items on the menu, priced at 175 crowns.
Some restaurants occasionally pay homage to the 1990s by organizing retro-themed events, such as retro weekends, weeks, or months. For example, a restaurant in the campsite in Český raj has hosted several retro weeks in the past, featuring dishes like donuts with poppy seeds and liver on onions with rice. The most expensive dish during these events was the chicken steak with peaches, priced at 195 crowns. In the capital city, the Želivárna restaurant also included chicken steak with peaches and fries on its menu during a retro event in May, priced at 229 crowns.
The increasing rarity and higher prices of canned fruit, such as peaches, may contribute to the scarcity of this dish. Peach compote is rarely found cheaper than fifty crowns per package, with a 385-gram can of peaches from the Giana brand costing 79.90 crowns at the Albert shop.
While chicken steak with peaches may be disappearing, other unique dishes have emerged in the culinary scene. The Floria restaurant in Přerov, for example, offers a chicken treat with peach, as well as a peach stuffed with cheese and garlic. The restaurant also features dishes with intriguing names like Steak Karibik, which consists of chicken breast with raspberries, cranberries, almonds, and a Caribbean sauce. Another notable dish is the Žak’s secret, a virgin sirloin with dried ham and almonds on a cream sauce made from forest mushrooms. The restaurant’s menu also includes dishes with names like Swedish crown, Ondráš special, Popocatepetl, and children’s dishes inspired by Pokemon, Ferda the ant, and Marenka.
Despite the resurgence of 1990s dishes, a survey of menus in various establishments in Prague revealed that these specialties are not widely available. The culinary landscape seems to have moved on from the gastronomy of the past, with only a few remnants of the 90s remaining.
In conclusion, while some dishes from the 1990s, such as the executioner’s whip and chicken steak with peaches, still make occasional appearances on menus, they have largely disappeared from the mainstream culinary scene. The evolving tastes and preferences of diners, as well as the rising costs of ingredients, may have contributed to the decline of these nostalgic delicacies.
In what ways can the dish E prawns in garlic sauce be considered innovative and reflective of the present era in Czech cuisine
E prawns in garlic sauce, priced at 295 crowns.
Overall, Pohlreich finds the resurgence of 1990s dishes intriguing but hopes that Czech cuisine will continue to evolve and offer new and innovative flavors to diners. He believes that the culinary scene should not solely rely on nostalgia but should strive to push boundaries and create culinary experiences that reflect the present era.
