Crafted by the elements and environment (and less so by the culture and history) of Central Europe, Czech food is big, heavy and greasy, thus designed to guard against the ravages of cold winters and the indignities of being washed away by the beer that usually partners it. Landlocked as the country is, seafood may be on the fishy side. Meals revolve around meat, chicken and pork, usually accompanied by some form of potato (specials include the garlicky bramboráčky - potato cakes), or most often either bread or potato dumplings - knedlíky - and a dose or two of pickled cabbage. Svícková is beef in a cream sauce served with cranberries. Other staples include smažený sýr; a slab of cheese deep fried and served with tartare sauce and fresh-water fish; namely trout, salmon and carp. Sometimes menus have us giggling when they list sautéed sea devil with jasmine rice or toast Hawaii as Czech specialties.