Czech BitesThis is a magazine created by the people of Ambiente. Reading for everyone who loves food, drink and gastronomy.Nová česká: Founded for the future of Czech cuisineCentral European cuisinePeople
PeopleArchitect Tereza Froňková on Štangl restaurant: Identity is created by employeesAn interview with architect Tereza Froňková, about the interior of Štangl restaurant and the old Eska, about …Coffee13 Czech roasters and places to taste their coffeeCzech roasters and their coffee in cafes. Where to taste Chroast coffee, or get beans from Father's?RecipesHow to prepare rosehip sauce, according to KuchyňThe legendary rosehip sauce by chef Marek Janouch from the restaurant Kuchyň, served with venison and dumplings.Where in PragueSchool of Marie B. Svobodová: How did the 19th century cookery bible come into being?We reveal the mysterious story of Marie B. Svobodová - and her cookbook masterpiece that still influences Czech …Where in Prague30 years since the opening of Ambiente's first restaurantIt's been 30 years since the first guest walked into Ambiente's first restaurant on Mánesova Street, called The Living …Where in PragueGet to know Brasileiro U Zelené žáby, a Brazilian jungle near Prague's Old Town SquareWhat did the facelift of Brasileiro U Zelené žáby bring?BeerBeer in the kitchen: What role does it play and which dishes does it suit?Recipe for beer buns and beer sauce and tips on how to cook sweet and savoury dishes with beer.Central European cuisineThe field of agrogastronomy is emerging in the Czech Republic. What does it focus on?What exactly does the field of agrogastronomy deal with and who does it appeal to?MeatHow well do you know your beef cuts? Our Meat Atlas can help youAtlasmas.cz is a practical guide to beef. You will learn what lots there are, recipes and preparation tips.Central European cuisineWhy has there been a shortage of Czech vegetables in recent years?What drives Czech farmers, and what annoys them? We found out directly from the source.caretcaret
PeopleArchitect Tereza Froňková on Štangl restaurant: Identity is created by employeesAn interview with architect Tereza Froňková, about the interior of Štangl restaurant and the old Eska, about …
Coffee13 Czech roasters and places to taste their coffeeCzech roasters and their coffee in cafes. Where to taste Chroast coffee, or get beans from Father's?
RecipesHow to prepare rosehip sauce, according to KuchyňThe legendary rosehip sauce by chef Marek Janouch from the restaurant Kuchyň, served with venison and dumplings.
Where in PragueSchool of Marie B. Svobodová: How did the 19th century cookery bible come into being?We reveal the mysterious story of Marie B. Svobodová - and her cookbook masterpiece that still influences Czech …
Where in Prague30 years since the opening of Ambiente's first restaurantIt's been 30 years since the first guest walked into Ambiente's first restaurant on Mánesova Street, called The Living …
Where in PragueGet to know Brasileiro U Zelené žáby, a Brazilian jungle near Prague's Old Town SquareWhat did the facelift of Brasileiro U Zelené žáby bring?
BeerBeer in the kitchen: What role does it play and which dishes does it suit?Recipe for beer buns and beer sauce and tips on how to cook sweet and savoury dishes with beer.
Central European cuisineThe field of agrogastronomy is emerging in the Czech Republic. What does it focus on?What exactly does the field of agrogastronomy deal with and who does it appeal to?
MeatHow well do you know your beef cuts? Our Meat Atlas can help youAtlasmas.cz is a practical guide to beef. You will learn what lots there are, recipes and preparation tips.
Central European cuisineWhy has there been a shortage of Czech vegetables in recent years?What drives Czech farmers, and what annoys them? We found out directly from the source.
People"I wish I could hire people who want to get ahead of me," says Marco Christov, head chef at La DegustationAn interview with Marco Christov, chef at Prague's La Degustation Bohême Bourgeoise. About respect and boundaries in …PeopleChef Jirka Šoura: Marie B will be the glamorous sister of La DegustationAn interview with chef Jirka Šoura of La Degustation Bohême Bourgeoise - about Marie B's new venture and the carte …People20 years at Brasileiro: How does Karel Brigant run the kitchen?Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it!Central European cuisinePeopleThe chief of the Old Guard of Chefs: Czech cuisine from socialism to the presentAbout gastronomy under socialism, norms, school canteens and First Republic recipes.PeopleChef Martin Matys: How he spent twenty years in one kitchenAn interview with chef Martin Matys from Brasileiro U Zelené žáby, about routine, perspective and what it was like when …Central European cuisinePeopleIn conversation with the head chef of Prague's Čestr: Kulajda can evoke more emotions than gels and cubesAn interview with chef Pavel Brichzin about working with farmers and making the most of the season, about respect in …Central European cuisinePeople"Bees are like tattoos - once you start, you can't stop," says chef and beekeeper Honza VšetečkaIf he wasn't the chef at U Kalendů, he would definitely be a beekeeper! How did Honza Všetečka come to beehives and …Central European cuisine"Slovak cuisine has no face of its own," says Ambiente's creative chef Tomáš ValkovičIs there even such a thing as Slovak cuisine? We discussed this with Ambiente's creative chef Tomáš Valkovič.caretcaret
People"I wish I could hire people who want to get ahead of me," says Marco Christov, head chef at La DegustationAn interview with Marco Christov, chef at Prague's La Degustation Bohême Bourgeoise. About respect and boundaries in …
PeopleChef Jirka Šoura: Marie B will be the glamorous sister of La DegustationAn interview with chef Jirka Šoura of La Degustation Bohême Bourgeoise - about Marie B's new venture and the carte …
People20 years at Brasileiro: How does Karel Brigant run the kitchen?Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it!
Central European cuisinePeopleThe chief of the Old Guard of Chefs: Czech cuisine from socialism to the presentAbout gastronomy under socialism, norms, school canteens and First Republic recipes.
PeopleChef Martin Matys: How he spent twenty years in one kitchenAn interview with chef Martin Matys from Brasileiro U Zelené žáby, about routine, perspective and what it was like when …
Central European cuisinePeopleIn conversation with the head chef of Prague's Čestr: Kulajda can evoke more emotions than gels and cubesAn interview with chef Pavel Brichzin about working with farmers and making the most of the season, about respect in …
Central European cuisinePeople"Bees are like tattoos - once you start, you can't stop," says chef and beekeeper Honza VšetečkaIf he wasn't the chef at U Kalendů, he would definitely be a beekeeper! How did Honza Všetečka come to beehives and …
Central European cuisine"Slovak cuisine has no face of its own," says Ambiente's creative chef Tomáš ValkovičIs there even such a thing as Slovak cuisine? We discussed this with Ambiente's creative chef Tomáš Valkovič.
RecipesIf goose, then cabbage! Here's how the chefs make itBraised and grilled, in sauce and pureed. What format does cabbage take next to roast meat? RecipesFried chicken in a bun from BufetCrispy on the outside, melting like butter on the inside! Fried chicken in a bun - how to prepare the highlight of the Karlin's Bufet? Central European cuisinePeople"Home recipes are the most valuable source of information about Czech cuisine," says historian Jitka SobotkováHome cooking feeds the tradition of our cuisine as much as seasonality does on restaurant menus. We spoke to Jitka Sobotková of the National Museum of Agriculture about this and more. RecipesYou don't have to roast a whole St. Martin's goose! How to process the individual parts?Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast. RecipesDelicious chicken liver pâté by KuchyňChicken liver pâté: an easy recipe from Kuchyň for a delicate homemade pate, ideal with pastries and as an appetiser. RecipesRipened for up to 14 days and best paired beer: Try making pickled ermine The recipe for the popular appetiser with beer. Load it with garlic and hot peppers and serve it with fresh bread. Where in PragueNews from the gastro scene: Where to go for coffee, sandwiches and fried chicken?Newly opened businesses in Prague, tastings, pop-ups, podcasts and interviews. Central European cuisineOur chefs' journey to Czech vegetable farmersA report from Czech farms, filled with photos and messages for local gastronomy.
RecipesIf goose, then cabbage! Here's how the chefs make itBraised and grilled, in sauce and pureed. What format does cabbage take next to roast meat?
RecipesFried chicken in a bun from BufetCrispy on the outside, melting like butter on the inside! Fried chicken in a bun - how to prepare the highlight of the Karlin's Bufet?
Central European cuisinePeople"Home recipes are the most valuable source of information about Czech cuisine," says historian Jitka SobotkováHome cooking feeds the tradition of our cuisine as much as seasonality does on restaurant menus. We spoke to Jitka Sobotková of the National Museum of Agriculture about this and more.
RecipesYou don't have to roast a whole St. Martin's goose! How to process the individual parts?Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast.
RecipesDelicious chicken liver pâté by KuchyňChicken liver pâté: an easy recipe from Kuchyň for a delicate homemade pate, ideal with pastries and as an appetiser.
RecipesRipened for up to 14 days and best paired beer: Try making pickled ermine The recipe for the popular appetiser with beer. Load it with garlic and hot peppers and serve it with fresh bread.
Where in PragueNews from the gastro scene: Where to go for coffee, sandwiches and fried chicken?Newly opened businesses in Prague, tastings, pop-ups, podcasts and interviews.
Central European cuisineOur chefs' journey to Czech vegetable farmersA report from Czech farms, filled with photos and messages for local gastronomy.
