Central European cuisineThe return of Czech ingredients: Lokál is bringing back lentils from Znojmo for the New YearCzech cuisine demands Czech ingredients - that's why lentils from Markov Farm are now being prepared in Lokál pubs. Central European cuisineRecipesChefs' tricks for Czech Christmas dinner, from carp to saladFish soup with saffron, veal fillet in panko breadcrumbs, carp with horseradish and bacon. What and how do the chefs cook at Christmas? Central European cuisine7 tips on how to store Christmas sweets to make them lastRefrigerated or at room temperature? In the pantry, on the balcony or in the fridge? And with or without filling? Central European cuisinePeople"We need more pubs that preserve authentic tradition," says chef Ana Roš An interview with Slovenian chef Ana Roš from Michelin starred restaurant Hiša Franko. Central European cuisineRecipesSauerkraut is having a comeback! How can chefs use it?Sauerkraut, the Czech superfood Central European cuisineEggs from Štamberk and cheese from Bláto: A visit to the suppliers of the Štangl restaurantThe story behind the ingredients of the Štangl restaurant, from regenerative chicken farming to Vidlák cheese from Bláto Farm. Central European cuisinePeople"Home recipes are the most valuable source of information about Czech cuisine," says historian Jitka SobotkováHome cooking feeds the tradition of our cuisine as much as seasonality does on restaurant menus. We spoke to Jitka Sobotková of the National Museum of Agriculture about this and more. Central European cuisineOur chefs' journey to Czech vegetable farmersA report from Czech farms, filled with photos and messages for local gastronomy.
Central European cuisineThe return of Czech ingredients: Lokál is bringing back lentils from Znojmo for the New YearCzech cuisine demands Czech ingredients - that's why lentils from Markov Farm are now being prepared in Lokál pubs.
Central European cuisineRecipesChefs' tricks for Czech Christmas dinner, from carp to saladFish soup with saffron, veal fillet in panko breadcrumbs, carp with horseradish and bacon. What and how do the chefs cook at Christmas?
Central European cuisine7 tips on how to store Christmas sweets to make them lastRefrigerated or at room temperature? In the pantry, on the balcony or in the fridge? And with or without filling?
Central European cuisinePeople"We need more pubs that preserve authentic tradition," says chef Ana Roš An interview with Slovenian chef Ana Roš from Michelin starred restaurant Hiša Franko.
Central European cuisineRecipesSauerkraut is having a comeback! How can chefs use it?Sauerkraut, the Czech superfood
Central European cuisineEggs from Štamberk and cheese from Bláto: A visit to the suppliers of the Štangl restaurantThe story behind the ingredients of the Štangl restaurant, from regenerative chicken farming to Vidlák cheese from Bláto Farm.
Central European cuisinePeople"Home recipes are the most valuable source of information about Czech cuisine," says historian Jitka SobotkováHome cooking feeds the tradition of our cuisine as much as seasonality does on restaurant menus. We spoke to Jitka Sobotková of the National Museum of Agriculture about this and more.
Central European cuisineOur chefs' journey to Czech vegetable farmersA report from Czech farms, filled with photos and messages for local gastronomy.
