A Golden Gamble: Czech Café’s €57 Smažený Sýr Aims to Discourage Budget Tourists
KVILDA, Czech Republic – A small café nestled in the Šumava region of the Czech Republic is making headlines – and a bold culinary statement. Kvildy Café is now offering a smažený sýr (fried cheese) topped with edible gold leaf for a staggering 1,501 Czech koruna (approximately €57/$62 USD as of March 9, 2026). But this isn’t about haute cuisine; it’s a calculated move to manage clientele, specifically to deter budget-conscious travelers.
Foto: archiv kavárny
Kavárna, která je vyhlášená zlatým smažákem v zimě.
Café owner Luis Přibyl explained that when he founded the establishment in 2019, he envisioned a venue catering to a more discerning clientele. The golden smažák, he says, is a direct response to what he calls “baťůžkáři” – backpackers – who might be inclined to bring their own food and occupy the café’s tables without making substantial purchases. The strategy extends to a red carpet at the entrance, further signaling a more upscale experience.
The now-famous fried cheese weighs 90 grams and consists of 48% gouda, adorned with edible gold leaf. It’s served with Belgian fries, homemade tartar sauce and cucumber salad. According to Přibyl, the cost of the ingredients for a single portion is around 400 koruna. “If you consider that a 4.5x markup is typically used in the restaurant industry to calculate the final price, then 1,500 koruna is a incredibly reasonable price,” he stated.
The café’s approach isn’t simply about profit margins; it’s about curating an atmosphere. Přibyl emphasizes that Kvildy Café aims to be an “experience café,” and the notoriety of the golden smažák contributes to that identity. The interior design was also carefully considered, with architect Jaroslav Šusta overseeing the project.
Foto: archiv kavárna
Smažák se podává s belgickými hranolkami a domácí tatarkou.
Reactions to the extravagant dish are, predictably, mixed. One local, Pavel Skála from České Budějovice, joked, “I personally love smažák. I even have it instead of fried carp on Christmas Eve, but paying that much would drive me crazy.” Another, Aneta Sedláčková, was more open to the idea, stating, “Prices are so high these days anyway that it doesn’t really matter where you spend your money. Sure, it’s snobbish, but at least it’s in a nice place and could be an experience.”
Přibyl acknowledges the smažák is primarily a marketing ploy. “We occasionally get someone ordering it, but our menu is much more extensive,” he said. Among the café’s other popular offerings are buchtičky (sweet buns) with plum jam, priced at 245 koruna, prepared by Jarmila Roučková from Zdíkov and with a recipe co-created by renowned food expert Luboš Kastner.
The café’s strategy appears to be working, attracting attention and generating buzz. Kvildy Café isn’t just selling a meal; it’s selling an experience – one that comes with a hefty price tag, and a clear message to those seeking a more budget-friendly bite.
As of today, March 9, 2026, Kvildy Café continues to serve its golden smažák, offering a unique – and polarizing – culinary experience in the heart of the Šumava region.
