Ostrava eats well and cheaply, with a leaning towards heavy, meat-heavy Moravian-Silesian dishes — pork, sauerkraut, dumplings — and the regional speciality of kalbasa (smoked sausage) eaten with mustard and slices of dark rye.
U Zlatého Lva in the centre is the textbook old-Czech tavern, with goulash and roasted duck and decent beer. La Petite Conversation does French-Czech hybrid cooking with a reliably interesting wine list. Comedor Mexicano, a long-running spot near Stodolní, is improbably good Mexican food. For lighter fare, Bistro 33 and Tovární Caffé are both contemporary cafe-restaurants worth checking out.
For breakfast, the bakery chain Pekařství Illík has shops across the city; expect freshly baked sweet rolls, koláče and decent coffee.