MeatHow do the chefs work with chicken, duck and rooster?From chicken schnitzel to duck specialties. Find out how they cook with gourmet poultry at Café Savoy or Bufet. RecipesA recipe for Eska's fluffy loupákyPrepare these classic rolls at home according to the recipe from Eska - fluffy, slightly sweet and ideal for breakfast or snack. BeerWhere to have a beer in the Krkonoše Mountains?Discover the best breweries in the Krkonoše Mountains: Trautenberk, Hendrych and Paroháč. Where else does the Krkonoše Beer Trail lead? Central European cuisineServing Italian burrata from ŘíčanyA report from the family cheese factory in Říčany, which supplies Pasta Fresca and Pizza Nuova. People20 years at Brasileiro: How does Karel Brigant run the kitchen?Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it! MeatHow to process veal with the giblets? Advice from the chefs at U KalendůHow do you turn a veal neck into a steak and a thymus into a delicacy? At U Kalendů, they only prepare veal once a month - and they always strip it down to the last piece. MeatEars, tongue and other delicacies according to the chefs from Kantýna and U KalendůHow do you turn pork ears, tongues and snouts into delicacies? Read how chefs from Kantýna and U Kalendů work with them. Central European cuisinePilsen specialities: vošouch, beer goulash and glass dumplingsDo you know Pilsen's regional delicacies? Come to Lokál Pod Divadlem!
MeatHow do the chefs work with chicken, duck and rooster?From chicken schnitzel to duck specialties. Find out how they cook with gourmet poultry at Café Savoy or Bufet.
RecipesA recipe for Eska's fluffy loupákyPrepare these classic rolls at home according to the recipe from Eska - fluffy, slightly sweet and ideal for breakfast or snack.
BeerWhere to have a beer in the Krkonoše Mountains?Discover the best breweries in the Krkonoše Mountains: Trautenberk, Hendrych and Paroháč. Where else does the Krkonoše Beer Trail lead?
Central European cuisineServing Italian burrata from ŘíčanyA report from the family cheese factory in Říčany, which supplies Pasta Fresca and Pizza Nuova.
People20 years at Brasileiro: How does Karel Brigant run the kitchen?Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it!
MeatHow to process veal with the giblets? Advice from the chefs at U KalendůHow do you turn a veal neck into a steak and a thymus into a delicacy? At U Kalendů, they only prepare veal once a month - and they always strip it down to the last piece.
MeatEars, tongue and other delicacies according to the chefs from Kantýna and U KalendůHow do you turn pork ears, tongues and snouts into delicacies? Read how chefs from Kantýna and U Kalendů work with them.
Central European cuisinePilsen specialities: vošouch, beer goulash and glass dumplingsDo you know Pilsen's regional delicacies? Come to Lokál Pod Divadlem!
