RecipesYou don't have to roast a whole St. Martin's goose! How to process the individual parts?Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast. Central European cuisineBreakfast as a phenomenon: Where did the habit of eating eggs come from?Breakfast is often considered the most conservative meal of the day. Since when do we indulge in eggs in the morning? RecipesVětrník, or věneček? Try these classic Czech cream cakes from MyšákHow is the dough for these classic desserts made by the pastry chefs from Myšák? RecipesAuthentic Czech kolache: Fluffy dough and three kinds of fillingThey taste just like the ones your grandma used to make. RecipesA recipe for hearty, warming lentil soupA hearty recipe from Lokál that will delight on New Year's Day and beyond! Central European cuisineMeatHow to prepare a St. Martin's Day goose: Here’s everything you need to knowTender on the inside, crisp and golden on the outside. Here are head chef Martin Štangl's tips for the perfect roast goose.
RecipesYou don't have to roast a whole St. Martin's goose! How to process the individual parts?Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast.
Central European cuisineBreakfast as a phenomenon: Where did the habit of eating eggs come from?Breakfast is often considered the most conservative meal of the day. Since when do we indulge in eggs in the morning?
RecipesVětrník, or věneček? Try these classic Czech cream cakes from MyšákHow is the dough for these classic desserts made by the pastry chefs from Myšák?
RecipesAuthentic Czech kolache: Fluffy dough and three kinds of fillingThey taste just like the ones your grandma used to make.
RecipesA recipe for hearty, warming lentil soupA hearty recipe from Lokál that will delight on New Year's Day and beyond!
Central European cuisineMeatHow to prepare a St. Martin's Day goose: Here’s everything you need to knowTender on the inside, crisp and golden on the outside. Here are head chef Martin Štangl's tips for the perfect roast goose.
