PeopleNaše maso has opened in Holešovice: Here's what butcher Adam Zlatohlávek has to sayAdam Zlatohlávek, who heads the new branch of Naše maso in the Holešovice market, has been around since the very beginning of the concept. PeopleZuzana Lednicka has created a book about La Degustation Bohême BourgeoiseThe book details Michelin restaurant La Degustation Bohême Bourgeoise, designed by Zuzana Lednicka. PeopleA journey from the lab to fine diningSabina Keltner swapped chemistry for confectionery, and here, you can read all about her journey from MasterChef to the Štangl restaurant in Prague. Where in PraguePeopleFamily recipes and an atmosphere that feels like home: Discover Skô restaurant Skô restaurant in Holešovice. 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.
PeopleNaše maso has opened in Holešovice: Here's what butcher Adam Zlatohlávek has to sayAdam Zlatohlávek, who heads the new branch of Naše maso in the Holešovice market, has been around since the very beginning of the concept.
PeopleZuzana Lednicka has created a book about La Degustation Bohême BourgeoiseThe book details Michelin restaurant La Degustation Bohême Bourgeoise, designed by Zuzana Lednicka.
PeopleA journey from the lab to fine diningSabina Keltner swapped chemistry for confectionery, and here, you can read all about her journey from MasterChef to the Štangl restaurant in Prague.
Where in PraguePeopleFamily recipes and an atmosphere that feels like home: Discover Skô restaurant Skô restaurant in Holešovice.
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.
