Czech food is still developing. Years of queuing for a sad carrot and the dream of red pepper made the food very basic, there simply was a lack of ingredients. Now Czech food is amazing, there are Michelin star restaurants, foods from all over the world, especially Eastern Europe style with slow cooked flavours and tender meats. A Prague favourite is Roast Duck, with red cabbage and bread or potato dumplings, washed down with lots of very good beer. The Moravian red and white wines are also something to behold, Merlots, Gruner Veltiner and other more central European grapes lend themselves to the climate and produce surprisingly good wine.