Prague is 4 hours from Berlin by train — close enough for a weekend, historic enough to warrant the trip. The city’s compact old town means two days, done right, covers more than most week-long visits.
Getting There
Berlin Hauptbahnhof to Praha Hlavní nádraží: Eurocity trains, 4 hours, approximately €30–60 second class booked in advance via DB or CD (Czech Railways). The 6AM Berlin departure arrives by 10AM, giving a full first day. The return Sunday evening train gets back to Berlin by midnight — working Monday with weekend memories intact. No flight needed, no airport faff, city-centre to city-centre. For groups, Flixbus is cheaper (~€20 each way) but slower (5.5h) and less comfortable.
Day 1: Old Town, Jewish Quarter, Charles Bridge
Arrive at Hlavní nádraží, walk or metro to the Old Town Square (Staroměstské náměstí) — the Old Town Hall (Starý Radnice) with the 15th-century astronomical clock (Orloj), the Týn Church, and the Baroque St. Nicholas Church converge on one of Europe’s finest medieval squares. The Jewish Quarter (Josefov) is a 10-minute walk: six surviving synagogues and the Old Jewish Cemetery, one of the oldest and most atmospheric in Europe. Afternoon: Charles Bridge (Karlův most) — 30 Gothic sculptures on a 14th-century bridge crossing the Vltava, less overwhelming in late afternoon than at midday. Evening: dinner in Malá Strana (Lesser Town) at the foot of the castle — calmer than Old Town, better restaurant value.
Day 2: Prague Castle and Vyšehrad
Prague Castle (Pražský hrad) is the largest ancient castle complex in the world by area. St. Vitus Cathedral (within the castle) is Prague’s Gothic centrepiece, containing the crown jewels of Bohemia. The Old Royal Palace and Golden Lane (formerly housing castle craftsmen and guards, now artisan shops) take 2–3 hours total. Alternative morning: Vyšehrad — a hilltop citadel with a Gothic church, cemetery (Dvořák and Smetana are buried here), and panoramic views over the Vltava, far less crowded than the main castle.
What to Eat
Czech goulash (hovězí guláš) with bread dumplings (houskový knedlík) is the canonical meal — filling and warming, best in a traditional Czech pub (hospoda). Svíčková (beef sirloin in cream sauce with cranberries) is the other must-try. Local beer: Czech lager (Pilsner Urquell, Kozel, Budvar) is among the finest in the world and typically costs CZK 40–60 (€1.60–2.50) in a hospoda outside tourist zones — the price difference from tourist restaurants is dramatic.
