Czech food culture

Czech food culture

Jana Křivánková on the relaunch of Burger Service

In conversation with general manager Jana Křivánková on how she and her husband took over Burger Service, and the changes they’ve initiated.

Klobása z čestru, chleba a hořčice. Ideální kombinace.

All about špekáček, the Czech sausage loved at campfires

Discover špekáček, a traditional Czech sausage made with pork, beef and pieces of bacon. Read about its history and how to grill it over a fire the Czech way.

Czech food culture

Michelin is scrapping the green star. Here's why.

The Michelin Guide is discontinuing its award for restaurants with an exceptional commitment to sustainability. Now, the Green Star will be replaced by the Mindful Voices platform.

Minimalistické servírování pokrmu z bílého chřestu, doplněné krémovou omáčkou na lžíci.

Czech food culture

Rony Plesl, Hanka Vrbicová and Modranská: The dishes guests eat from in Ambiente restaurants?

Where Czech and Slovak hospitality meets Czech design.

Sada sběratelských karet Ambiente s motivy gastronomie, balená v elegantním obalu.

Czech food culture

Ambiente celebrates 30 years with 156 limited edition collectible cards

Thirty years of restaurants, stories and dishes that have shaped Czech gastronomy. Ambiente is now commemorating them in a limited edition of 156 collectible cards inspired by their businesses, people and iconic moments.

Profesionální číšník nalévá víno k bohatě prostřenému stolu plnému chutných pokrmů.

Czech food culture

Between the kitchen and the wine cellar: How do the chef and sommelier work together at Kuchyň?

Why must a chef and sommelier train their palettes together?

Živý pohled do profesionální kuchyně, kuchaři precizně připravují pokrmy s úsměvem.

Czech food culture

The case of Noma: A lesson for the whole gastro scene

How the scandal surrounding Danish restaurant Noma affects the entire gastronomy scene.

Tým kuchařů a personálu, pyšně se prezentující v profesionálním kuchyňském prostředí.

Czech food culture

Ambiente's microsymposia: A place to teach gastronomy in depth

The Ambiente microsymposium is an educational format that combines a workshop for chefs and a talk for the public, bringing chefs from abroad to Prague to share their experience and knowledge with the Czech gastronomic scene.