RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself.BeerTraditional Czech lager: do you know the different types?The names you should know, and what makes them special.Where in PragueThe best bakeries in PragueLooking for baked goods in Prague? We've got you. Try these new artisan bakeries.Central European cuisineCzech horseradish as a culinary treasure. How is it grown and what can it do in the kitchen?How to pinch real Czech horseradish? For the answer we went to the Úlovice Ecofarm. RecipesLovage salt: A recipe and herb tips all foodies should knowElevate your bread with lovage salt, just as they have always done at the Eska bakery.MeatA visit to the breeder: How do Czech Fleckvieh cattle and Přeštice Black Pied pigs live?Reporting directly from the farms.caretcaret
RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself.
BeerTraditional Czech lager: do you know the different types?The names you should know, and what makes them special.
Where in PragueThe best bakeries in PragueLooking for baked goods in Prague? We've got you. Try these new artisan bakeries.
Central European cuisineCzech horseradish as a culinary treasure. How is it grown and what can it do in the kitchen?How to pinch real Czech horseradish? For the answer we went to the Úlovice Ecofarm.
RecipesLovage salt: A recipe and herb tips all foodies should knowElevate your bread with lovage salt, just as they have always done at the Eska bakery.
MeatA visit to the breeder: How do Czech Fleckvieh cattle and Přeštice Black Pied pigs live?Reporting directly from the farms.
BeerHave you heard of the Prague Beer Zoo? Come along on a beer tour of PragueEver visited a zoo where they have great beer? You've come to the right place! BeerShe studied journalism and wanted to catch bad guys. Now, she's an experienced bartender and lecturer. Meet Lucie Janečková We talked about the beginnings behind the tap, the constant learning and American beer.BeerBeer experiences in Prague: From tasting to visiting a mini breweryGifts that will delight all year round.Beer6 things you didn't know about beerHow long does it take the tapper to fill the beer and what does the beer belly actually consist of?BeerHow Lokál pubs transformed the way we care for beer in the Czech RepublicCheers to 15 years of enriching beer culture!caretcaret
BeerHave you heard of the Prague Beer Zoo? Come along on a beer tour of PragueEver visited a zoo where they have great beer? You've come to the right place!
BeerShe studied journalism and wanted to catch bad guys. Now, she's an experienced bartender and lecturer. Meet Lucie Janečková We talked about the beginnings behind the tap, the constant learning and American beer.
BeerBeer experiences in Prague: From tasting to visiting a mini breweryGifts that will delight all year round.
Beer6 things you didn't know about beerHow long does it take the tapper to fill the beer and what does the beer belly actually consist of?
BeerHow Lokál pubs transformed the way we care for beer in the Czech RepublicCheers to 15 years of enriching beer culture!
RecipesA perfect pairing: sauce and dumplings. How are they made?Steamed and buttered dumplings!RecipesAn authentic recipe for beef goulashWe know your grandmother makes the best, but give this version a chance!Central European cuisine22 tons a year: How fried cheese for Czech pubs is madeBreadcrumbs, frying pan, done? That would be far too easy. Alongside Struhy farm, Lokál's chefs are developing an …Central European cuisineA thousand and one recipes for apple strudel. Here’s how our pastry chefs make it.Roll, fill, wrap. What's your recipe for apple strudel?MeatTalián: A Czech salami with Italian rootsThe legendary "talián", or Italian, which was also enjoyed by the meat-loving character of Adéla in the film 'Adéla Has …caretcaret
RecipesAn authentic recipe for beef goulashWe know your grandmother makes the best, but give this version a chance!
Central European cuisine22 tons a year: How fried cheese for Czech pubs is madeBreadcrumbs, frying pan, done? That would be far too easy. Alongside Struhy farm, Lokál's chefs are developing an …
Central European cuisineA thousand and one recipes for apple strudel. Here’s how our pastry chefs make it.Roll, fill, wrap. What's your recipe for apple strudel?
MeatTalián: A Czech salami with Italian rootsThe legendary "talián", or Italian, which was also enjoyed by the meat-loving character of Adéla in the film 'Adéla Has …
Central European cuisineThe return to whole grains: A challenge for artisan bakeriesWholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and everything we learned on a visit to Turin. RecipesCentral European cuisinePotatoes, flour and salt: How to make Slovakian lokšeA recipe for the much-loved Slovakian side dish – it's not just for St Martin's Day! Central European cuisineWhy use wholegrain flour?Wholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and everything we learned on a visit to Turin. Central European cuisineA shared pop-up by Kristína Nemčková and Martin ŠtanglA gathering we won't be forgetting in a hurry. Central European cuisineFlour of the future: Everything you need to know about population wheat8kg of flour travelled all the way to UM from Berlin. Here's why. Where in PragueAround the world in 16 lunches: Our favourite lunch spots in the centre of PragueFrom Brazilian cuisine, all the way back to Czech. Central European cuisineKvass: Fermented, fizzy and flavoursomeWhat do you know about bread yeast? Central European cuisineTomas Karpíšek: I am convinced that food will become more and more importantAn interview with Tomáš Karpíšek about education and the UM project at Národní 28, where Ambiente's long-standing mission, as well as the tradition of Central European cuisine, is being developed.
Central European cuisineThe return to whole grains: A challenge for artisan bakeriesWholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and everything we learned on a visit to Turin.
RecipesCentral European cuisinePotatoes, flour and salt: How to make Slovakian lokšeA recipe for the much-loved Slovakian side dish – it's not just for St Martin's Day!
Central European cuisineWhy use wholegrain flour?Wholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and everything we learned on a visit to Turin.
Central European cuisineA shared pop-up by Kristína Nemčková and Martin ŠtanglA gathering we won't be forgetting in a hurry.
Central European cuisineFlour of the future: Everything you need to know about population wheat8kg of flour travelled all the way to UM from Berlin. Here's why.
Where in PragueAround the world in 16 lunches: Our favourite lunch spots in the centre of PragueFrom Brazilian cuisine, all the way back to Czech.
Central European cuisineTomas Karpíšek: I am convinced that food will become more and more importantAn interview with Tomáš Karpíšek about education and the UM project at Národní 28, where Ambiente's long-standing mission, as well as the tradition of Central European cuisine, is being developed.
