PeopleIllustrator Michal Bačák is the name behind the carp for AmbienteIllustrator Michal Bačák created a carp for Ambiente in an inverted pen drawing. He was inspired by Asian poetics and kineticism. PeopleHow has Kuchyň changed in eight years? An interview with Chef Mark JanouchChef Marek Janouch has been running Kuchyň since day one. A conversation about Czech cuisine, guests and the restaurant's shift. People"Czech gastronomy has blossomed significantly since socialism," says Tomáš KarpíšekHow do you make the right mistakes? And what are the keys that unlock the new Ambiente restaurants? An interview with Tomáš Karpíšek. PeopleBeef bone marrow as a delicacy and a condiment: How do chefs and butchers work with it?Jakub Hlávka from Kantýna advises how to work with bone marrow in the kitchen. Central European cuisinePeople"We need more pubs that preserve authentic tradition," says chef Ana Roš An interview with Slovenian chef Ana Roš from Michelin starred restaurant Hiša Franko. PeopleChef Jarda Kozdělka on Prague's Eska: Every day something surprises me in the bakeryHow has Eska Bakery changed in its 10 years of operation and what makes the job of a baker so appealing? PeopleHow Slovenian chef Ana Roš boosted the self-confidence of Czech gastronomyAna Roš and Oldřich Sahajdák joined forces for a unique dinner in support of the New Czech Association. PeopleIt's a pub in the best sense of the word, says the author of a book about La Degustation Bohême BourgeoiseAll about the new book on the Michelin restaurant La Degustation Bohême Bourgeoise.
PeopleIllustrator Michal Bačák is the name behind the carp for AmbienteIllustrator Michal Bačák created a carp for Ambiente in an inverted pen drawing. He was inspired by Asian poetics and kineticism.
PeopleHow has Kuchyň changed in eight years? An interview with Chef Mark JanouchChef Marek Janouch has been running Kuchyň since day one. A conversation about Czech cuisine, guests and the restaurant's shift.
People"Czech gastronomy has blossomed significantly since socialism," says Tomáš KarpíšekHow do you make the right mistakes? And what are the keys that unlock the new Ambiente restaurants? An interview with Tomáš Karpíšek.
PeopleBeef bone marrow as a delicacy and a condiment: How do chefs and butchers work with it?Jakub Hlávka from Kantýna advises how to work with bone marrow in the kitchen.
Central European cuisinePeople"We need more pubs that preserve authentic tradition," says chef Ana Roš An interview with Slovenian chef Ana Roš from Michelin starred restaurant Hiša Franko.
PeopleChef Jarda Kozdělka on Prague's Eska: Every day something surprises me in the bakeryHow has Eska Bakery changed in its 10 years of operation and what makes the job of a baker so appealing?
PeopleHow Slovenian chef Ana Roš boosted the self-confidence of Czech gastronomyAna Roš and Oldřich Sahajdák joined forces for a unique dinner in support of the New Czech Association.
PeopleIt's a pub in the best sense of the word, says the author of a book about La Degustation Bohême BourgeoiseAll about the new book on the Michelin restaurant La Degustation Bohême Bourgeoise.
