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"Home recipes are the most valuable source of information about Czech cuisine," says historian Jitka Sobotková

Home 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.

Nová česká: Founded for the future of Czech cuisine

Nová česká wants to elevate local tradition and gastronomy. It calls on the whole Czech country to cooperate.

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Architect Tereza Froňková on Štangl restaurant: Identity is created by employees

An interview with architect Tereza Froňková, about the interior of Štangl restaurant and the old Eska, about cooperation with Tomáš Karpíšek, compliance and design in gastronomy.

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Chef Jirka Šoura: Marie B will be the glamorous sister of La Degustation

An interview with chef Jirka Šoura of La Degustation Bohême Bourgeoise - about Marie B's new venture and the carte blanche-style menu, powdered sugar and the search for his own signature.

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In the kitchen of La Degustation Bohême Bourgeoise: We follow the French division of cuisine

Sauce maker, butcher or cellar master. What are the daily positions at the Michelin restaurant La Degustation Bohême Bourgeoise?

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Dill sauce according to a 19th century recipe

In the 19th century, it was used by brides, today by the chefs of the Michelin restaurant La Degustation Bohême Bourgeoise. What attracted chef Oldřich Sahajdák 19th century cookbook author to Marie B. Svobodová?

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The chef patron: Steering the restaurant and supporting the team

Who has the role of chef patron and what does such "patronage" mean in practice?

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On relaxed dining, with Ambiente's guest ombudsman

How has service culture changed over the last 30 years, and where is it heading next?