Travel to Prague

Prague is the capital and largest city in the Czech Republic, the 13th largest city in the European Union and the historical capital of Bohemia. Situated on the Vltava river, Prague is home to about 1.3 million people, while its metropolitan area is estimated to have a population of 2.7 million.[4] The city has a temperate oceanic climate, with relatively warm summers and chilly winters.

Founded during the Romanesque and flourishing by the Gothic, Renaissance and Baroque eras, Prague was the capital of the Kingdom of Bohemia and the main residence of several Holy Roman Emperors, most notably of Charles IV.



Travel to Prague

The city has many world-class museums, including the National Museum (Národní muzeum), the Museum of the Capital City of Prague, the Jewish Museum in Prague, the Alfons Mucha Museum, the African-Prague Museum, the Museum of Decorative Arts in Prague, the Náprstek Museum (Náprstkovo Muzeum), the Josef Sudek Gallery and The Josef Sudek Studio, the National Library and the National Gallery, which manages the largest collection of art in the Czech Republic.
There are hundreds of concert halls, galleries, cinemas and music clubs in the city. It hosts music festivals including the Prague Spring International Music Festival, the Prague Autumn International Music Festival, the Prague International Organ Festival and the Prague International Jazz Festival. Film festivals include the Febiofest, the One World Film Festival and Echoes of the Karlovy Vary International Film Festival.


Czech cuisine will come as a pleasant surprise to gourmets. Although the cuisine shows influences from neighbouring countries (Hungary, Austria and Germany), the greatest inspiration remains traditional old Bohemian recipes. The basis of Czech food are ingredients which could be grown at home – above all grains, pulses, potatoes and meat. From these seemingly simple ingredients superb and imaginative dishes were made which can only be found in Czech cuisine. These include Czech dumplings, a rich selection of sauces and soups, sirloin in cream and the signature dish, pork and dumplings with sauerkraut