Recipes A recipe for traditional Czech lečo, tried and tested by chefs A recipe for summer lečo by the chefs at Lokál U Caipla in Brno, tried and tested to balance the flavour of fresh vegetables and get the perfect consistency of the eggs. People The Food Scene How to combine parenthood and a gastronomy career Three Ambiente couples share all about how they manage shifts, fatigue and raising kids without losing their sanity. The Food Scene Rony Plesl, Hanka Vrbicová and Modranská: The dishes guests eat from in Ambiente restaurants? Where Czech and Slovak hospitality meets Czech design. People Young blood in a rondon: Lucka Hlásková, sous-chef at U Kalendů In this interview, Lucka Hlásková, sous-chef at U Kalendů, talks about the craft of cooking, her internship in Copenhagen and the strength of the team in the kitchen. Beer From Pult to Philadelphia: Vojta Kodeš on tapping Czech lager in America Vojta Kodeš from Pult travelled to Philadelphia as part of the Beer the Czech Way project. What did he experience, and which breweries did he visit in his free time? 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.
Recipes A recipe for traditional Czech lečo, tried and tested by chefs A recipe for summer lečo by the chefs at Lokál U Caipla in Brno, tried and tested to balance the flavour of fresh vegetables and get the perfect consistency of the eggs.
People The Food Scene How to combine parenthood and a gastronomy career Three Ambiente couples share all about how they manage shifts, fatigue and raising kids without losing their sanity.
The Food Scene Rony Plesl, Hanka Vrbicová and Modranská: The dishes guests eat from in Ambiente restaurants? Where Czech and Slovak hospitality meets Czech design.
People Young blood in a rondon: Lucka Hlásková, sous-chef at U Kalendů In this interview, Lucka Hlásková, sous-chef at U Kalendů, talks about the craft of cooking, her internship in Copenhagen and the strength of the team in the kitchen.
Beer From Pult to Philadelphia: Vojta Kodeš on tapping Czech lager in America Vojta Kodeš from Pult travelled to Philadelphia as part of the Beer the Czech Way project. What did he experience, and which breweries did he visit in his free time?
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.
