Články od autora:Barbara Kytková(50)

• Recipes

Garlic shrimp marinade according to Brasileiro

How to make shrimp like they do at Prague's Brasileiro? Prepare the time-tested garlic marinade, ideal for the grill and the pan.

• People

Who does creative chef Daniel Juráš look up to?

Daniel Juráš's culinary icons: Ziska, Hartwig and other pros who inspire the Ambiente creative.

• People

Young blood in a rondon: In conversation with Petr Vrtal from Čestr

Get to know the young gastro talents at Ambiente. Petr Vrtal talks to us about his work at the grill at Čestr, and his internship at a Berlin Michelin-starred establishment.

• Beer

Czech beer pours shock the US, say Ambiente tappers

Tastemakers Ľuboš and Rebeka from Ambiente are heading to the USA. As part of the Beer the Czech Way project, they'll demonstrate a proper approach to beer tapping.

• Beer

Ambiente's bartenders are heading to Philadelphia, showing how to properly tap beer

Beer the Czech Way is heading to the USA. Ambiente's tappers will share Czech beer culture and the craft of lager in Philadelphia.

• Recipes

3 recipes for potato gnocchi with poppy seeds from Ambiente restaurants

Prepare a simple classic: potato gnocchi with poppy seeds. We've collected recipes from the chefs at Café Savoy, Skô and Lokal.

• Recipes

A recipe for eggs in glass by Pastacaffé

A quick recipe for a tasty breakfast. Prepare eggs in glass according to chef Jirka Bergman from Pastacaffé.

• Where in Prague

What does it take to be awarded both a red and green Michelin star?

Prague's Štangl is one of a handful of restaurants in the world to have both a red and a green star in the Michelin guide. What does this combination of awards mean, and how does a restaurant earn them?