It is already quite cold and sometimes rainy in Czech republic in November.
The main festive of November is St. Martin’s day, dated on November 11th. For about one week around (definitely the nearest weekend) you can get speciality for this festive in most of restaurants serving Czech food. This dish is called St. Martin’s day goose and it is simply roasted goose (usually thigh or half of whole goose) with dumplings and cabbage. It’s probably the most caloric non-sweet dish in Czech cuisine, but very traditional for this time.
The end of the month is time, when some Christmas markets are opening.