Vepřo-knedlo-zelo — literally “pork-dumpling-cabbage” — is Czech Republic’s national dish, but you’ve probably never heard of it. Maybe because the dish name contains of the most difficult to pronounce letters known to mankind (the ř, affectionately called a raised alveolar non-sonorant trill in linguistics circles, is apparently shared only with the Kobon language of Papua New Guinea).
Or it could just be that most of the time, there’s really nothing about this dish to wax lyrical about. In many restaurants, you’re likely to receive dry slices of roasted pork, a heap of plain, soupy cabbage, and enough bread dumplings to smother you to death, even when there’s no sauce to mop up with them.
Let’s try to make things a little bit more interesting…
In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always have the depth of my traditional reviews, so I won’t provide any ratings. I’m also unlikely to write about a place if it’s not noteworthy in some capacity.
DDR-Restaurant Domklause is located next to the DDR Museum in Berlin (to clarify the acronym: DDR = Deutsche Demokratische Republik. / GDR = German Democratic Republic). This also happens to be the former block of the infamous Palasthotel, the hard-currency-only, Stasi-filled hotel where Party dignitaries once received their distinguished foreign guests. As a matter of fact, the current restaurant recreates the hotel’s original recipes from the glorious days of communism, when ersatz meat was king.