Where in PragueFrom a quick lunch to a nice dinner with friends: Your guide to Bufet in Prague's Karlín districtKarlín's Bufet offers lightning-fast lunches, as well as slower, ambient dinners. RecipesA Czech New Year's recipe for lentilsQuality lentils, proper broth and a slice of meat or egg, to keep you well all year round. RecipesPotato salad three ways: How they make it at Lokál, Kuchyň and Café SavoyOn sandwiches, with carp and schnitzel, for breakfast and as a side dish. Three recipes for a traditional salad. RecipesCzech Vánočka according to the recipe of Lukáš Pohl from Myšák confectioneryLearn how to bake a classic Czech festive cake and sweeten your wait for Father Christmas. RecipesCrackling, egg salad, or salami? Prepare your New Year's Eve spreads with AmbienteSlather on the one-and-dones before the guests arrive! PeopleBeef bone marrow as a delicacy and a condiment: How do chefs and butchers work with it?Jakub Hlávka from Kantýna advises how to work with bone marrow in the kitchen. PeopleChef Jarda Kozdělka on Prague's Eska: Every day something surprises me in the bakeryHow has Eska Bakery changed in its 10 years of operation and what makes the job of a baker so appealing? Where in PragueEska celebrates its 10th birthday. How has it changed Ambiente?How has Eska Bakery changed the way chefs and diners look at gastronomy?
Where in PragueFrom a quick lunch to a nice dinner with friends: Your guide to Bufet in Prague's Karlín districtKarlín's Bufet offers lightning-fast lunches, as well as slower, ambient dinners.
RecipesA Czech New Year's recipe for lentilsQuality lentils, proper broth and a slice of meat or egg, to keep you well all year round.
RecipesPotato salad three ways: How they make it at Lokál, Kuchyň and Café SavoyOn sandwiches, with carp and schnitzel, for breakfast and as a side dish. Three recipes for a traditional salad.
RecipesCzech Vánočka according to the recipe of Lukáš Pohl from Myšák confectioneryLearn how to bake a classic Czech festive cake and sweeten your wait for Father Christmas.
RecipesCrackling, egg salad, or salami? Prepare your New Year's Eve spreads with AmbienteSlather on the one-and-dones before the guests arrive!
PeopleBeef bone marrow as a delicacy and a condiment: How do chefs and butchers work with it?Jakub Hlávka from Kantýna advises how to work with bone marrow in the kitchen.
PeopleChef Jarda Kozdělka on Prague's Eska: Every day something surprises me in the bakeryHow has Eska Bakery changed in its 10 years of operation and what makes the job of a baker so appealing?
Where in PragueEska celebrates its 10th birthday. How has it changed Ambiente?How has Eska Bakery changed the way chefs and diners look at gastronomy?
