RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself. BeerPrague pubs where you'll find the perfect pintThanks to them, pubs have found their fame – and the even the professionals stop by for a pint. Meet the renowned bartenders who call Prague home. MeatHow to prepare Preštice black-pied pork? Get the most out of your pork! MeatA visit to the breeder: How do Czech Fleckvieh cattle and Přeštice Black Pied pigs live?Reporting directly from the farms. MeatWhat should dairy veal taste like?How the butchers from Amaso found for the perfect dairy veal. MeatWhen and why do the Czechs celebrate Butchers' Day?What are butchers' axes good for? RecipesMeatAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare? Recipes10 steps to authentic Czech bone brothSoup is the primer for any good meal – and with broth, that's doubly true!
RecipesHow to make a Czech classic: Svíčková One of Lokál's classics – here's how to make it yourself.
BeerPrague pubs where you'll find the perfect pintThanks to them, pubs have found their fame – and the even the professionals stop by for a pint. Meet the renowned bartenders who call Prague home.
MeatA visit to the breeder: How do Czech Fleckvieh cattle and Přeštice Black Pied pigs live?Reporting directly from the farms.
RecipesMeatAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?
Recipes10 steps to authentic Czech bone brothSoup is the primer for any good meal – and with broth, that's doubly true!
