I came across Koliba while wandering around the Astoria section of Queens, New York, where I had already feasted on a great Greek meal once before. I had never eaten Czechoslovak food before, so Koliba instantly became my choice for lunch so that I could cure myself of my own nescience of this Central European cuisine.

Opened in 2003, Koliba (that’s “log cabin” in both Czech and Slovak) appropriately features plenty of wood inside—floor, ceiling beam, posts, tables, chairs, and carved handicrafts on the walls, where they’re accompanied by traditional Czechoslovak plates. It’s a cozy place, with prompt service and a deep selection of choices from this Central European land. Portions are huge, so you may never get to dessert. But you’ll love the culinary journey on the way there.

Try This: Sample a premium Czech beer, like the Czechvar, a pale lager with a sweet, deep, golden body and an aromatic, hoppy foam made entirely with all-natural Czech ingredients. For a starter, an excellent choice is the garlic soup with an egg yolk that you get to puncture and swirl around, wonderfully gooey mozzarella cheese melting nicely, and chopped scallions. Your main course should be the massive serving of veal schnitzel in a potato pancake batter, served with mashed potatoes with parsley and a side salad of romaine lettuce, flavorful shredded carrots, and sliced tomatoes, cucumbers, and green bell peppers. If you can press on, finish your meal with the homemade spiced apple strudel.

I’d Love to Hear From You!

Have you been here? Have I inspired you to go? Let me know!