Czech BitesThis is a magazine created by the people of Ambiente. Reading for everyone who loves food, drink and gastronomy.Brasileiro U Zelené žáby: 10 things you wouldn't have guessedWhere in Prague
People"There is no best restaurant in the world," says chef Jan Hartwig An interview with chef Jan Hartwig of JAN restaurant in Munich. About cooking, purpose and the business of gastronomy.BeerAmbiente, UMPRUM and Bomma glassworks prepare the return of Czech pint glasses to restaurantsCzech pints are back on tap! Ambiente has joined forces with Bomma glassworks and UMPRUM to revive their production.RecipesItalian tiramisu by Pasta FrescaDo you want to prepare a real Italian tiramisu at home? The chef of Pasta Fresca has revealed the recipe for a …PeopleOn relaxed dining, with Ambiente's guest ombudsmanHow has service culture changed over the last 30 years, and where is it heading next?Central European cuisineRecipesHow about potatoes? Learn about the different types and methods of preparationYou may wonder what you didn't know about this (un)common ingredient. Where in PragueAlchemy of glass: How was the unique collection for the Štangl restaurant created?A collection of glassware inspired by alchemy was created for the Štangl restaurant. It combines the handmade …Recipes8 ways to use up stale breadWhat to do with stale bread? Get inspired by eight simple and delicious ways to use it in the kitchen instead of …caretcaret
People"There is no best restaurant in the world," says chef Jan Hartwig An interview with chef Jan Hartwig of JAN restaurant in Munich. About cooking, purpose and the business of gastronomy.
BeerAmbiente, UMPRUM and Bomma glassworks prepare the return of Czech pint glasses to restaurantsCzech pints are back on tap! Ambiente has joined forces with Bomma glassworks and UMPRUM to revive their production.
RecipesItalian tiramisu by Pasta FrescaDo you want to prepare a real Italian tiramisu at home? The chef of Pasta Fresca has revealed the recipe for a …
PeopleOn relaxed dining, with Ambiente's guest ombudsmanHow has service culture changed over the last 30 years, and where is it heading next?
Central European cuisineRecipesHow about potatoes? Learn about the different types and methods of preparationYou may wonder what you didn't know about this (un)common ingredient.
Where in PragueAlchemy of glass: How was the unique collection for the Štangl restaurant created?A collection of glassware inspired by alchemy was created for the Štangl restaurant. It combines the handmade …
Recipes8 ways to use up stale breadWhat to do with stale bread? Get inspired by eight simple and delicious ways to use it in the kitchen instead of …
MeatRecipesAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?RecipesSemolina pudding by Myšák confectioneryWhat does the semolina pudding from Myšák taste like and how come it's cooked with flour?RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself.RecipesVětrník, or věneček? Try these classic Czech cream cakes from MyšákHow is the dough for these classic desserts made by the pastry chefs from Myšák?RecipesA Czech classic: Beef with horseradish sauceA recipe for an (un)ordinary sauce that concentrates the identity of Czech cuisine. Recipes10 steps to authentic Czech bone brothSoup is the primer for any good meal – and with broth, that's doubly true!RecipesA typical Czech snack: Make your own liver pâtécaretcaret
MeatRecipesAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?
RecipesSemolina pudding by Myšák confectioneryWhat does the semolina pudding from Myšák taste like and how come it's cooked with flour?
RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself.
RecipesVětrník, or věneček? Try these classic Czech cream cakes from MyšákHow is the dough for these classic desserts made by the pastry chefs from Myšák?
RecipesA Czech classic: Beef with horseradish sauceA recipe for an (un)ordinary sauce that concentrates the identity of Czech cuisine.
Recipes10 steps to authentic Czech bone brothSoup is the primer for any good meal – and with broth, that's doubly true!
RecipesLeavened kolache with crumbleA fluffy yeast pie full of fruit, topped with a crunchy crumble. Chef František Skopec tells you how to make it. Where in PragueA history of the house where Bokovka is locatedU Zeleného stromu is a place that has literally been the crossroads of many interesting professions and lives of local residents. 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 Restaurant. RecipesPastacaffé chef's delicate chanterelle risottoHave you picked chanterelles in the forest and now you don't know what to do with them in the kitchen? Try this fragrant recipe for creamy risotto from Pastacaffé. PeopleThe chef patron: Steering the restaurant and supporting the teamWho has the role of chef patron and what does such "patronage" mean in practice? MeatHow to heat sausages so they don't crackIn the pot, steamer or in the microwave. You can heat sausages in a variety of ways, the important thing is that they don't crack and are nice and warm. We'll tell you how to do it! Central European cuisineMAD Symposium 2025: Here's what went onHow to make things that last? Creative chef Jana Jelič headed to MAD Symposium 2025. RecipesCucumber sauce: creamy, fresh and crunchyCucumber season? Try this fresh sauce.
RecipesLeavened kolache with crumbleA fluffy yeast pie full of fruit, topped with a crunchy crumble. Chef František Skopec tells you how to make it.
Where in PragueA history of the house where Bokovka is locatedU Zeleného stromu is a place that has literally been the crossroads of many interesting professions and lives of local residents.
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 Restaurant.
RecipesPastacaffé chef's delicate chanterelle risottoHave you picked chanterelles in the forest and now you don't know what to do with them in the kitchen? Try this fragrant recipe for creamy risotto from Pastacaffé.
PeopleThe chef patron: Steering the restaurant and supporting the teamWho has the role of chef patron and what does such "patronage" mean in practice?
MeatHow to heat sausages so they don't crackIn the pot, steamer or in the microwave. You can heat sausages in a variety of ways, the important thing is that they don't crack and are nice and warm. We'll tell you how to do it!
Central European cuisineMAD Symposium 2025: Here's what went onHow to make things that last? Creative chef Jana Jelič headed to MAD Symposium 2025.
