Stay in the loop

Once in a while we'll send you something to read. No spam – just good taste.

Subscribe to our newsletter

7 tips from pastry chefs: How to make chocolate frosting?

Recipes

Wagyu, but make it Czech. Here’s what makes it special

Meat

How to recognise a well-poured beer

Beer

What is "smažák“, and how do the chefs make it?

What do you fancy?

This is a magazine created by the people of Ambiente. Reading for everyone who loves food, drink and gastronomy.

Czech Bites

"When I say tradition, I think first of local products and their producers," reflects Slovak chef Jozef Breza

Pairing wines and cheeses. Learn the simple rules

How to pair wine and cheese, according to sommeliers?

Historian Martin Franc on Czech and Central European cuisine

Glass crème brûlée and clay breadcrumbs: The creation of the Cooking the Craft cookware collection

Beef tongue and horseradish sauce. These are the roots of Czech cuisine.

A report from Dubecko Mill: Ambiente's journey to good flour

Why use wholegrain flour?

Vegetables, meat and dairy: Here are 13 Czech farmers you should know

A sneak peak into Ambiente's kitchens: In search of good quality flour

The return to whole grains: A challenge for artisan bakeries

Central European cuisine

Have you come across Gothaj salami? Learn all about the Czech retro charcuterie

A guide to the delicacies of a Czech 'zabijačka'

When and why do the Czechs celebrate Butchers' Day?

Čestr, or Czech Fleckvieh cattle: Here's everything you should know

All you need to know about cured meat

Our meat has a gin with speck flavour from Garage22

Gin with speck and horseradish? Garage22 makes it

Where to get the best meat in Prague? Butcher František Kšána shares his secrets

Talián: A Czech salami with Italian roots

Cook authentic Czech goulash, according to the chefs

From goose or duck: Here's how to make authentic Czech kaldoun

Prague ham with creamed horseradish: Here's how to make it

Grind, wrap, and fry. Try your hand at making Dutch schnitzel

Hanger steak stew that screams "comfort food"

Traditional Czech meatloaf, according to the chefs

Authentic steak tartare: Here's how to make it according to the chefs

The secret to good bread? Bread flour

A typical Czech snack: Make your own liver pâté

A Czech summer classic: Leavened fruit dumplings

Czech Easter stuffing: How to make it according to the chefs

Fine dining the Czech way: Here's where to go for a tasting menu in Prague

Courtesy of the chef: Where to find fresh produce in Prague?

5 places to find traditional Czech chlebíčky

The world-famous guide Gault & Millau has awarded the best restaurants in the Czech Republic. Which are they?

Signature or classic? 12 places to go for a great cocktail in Prague

Sweet, without the caffeine: The ultimate guide to Prague's best chai latte

Around the world in 16 lunches: Our favourite lunch spots in the centre of Prague

Wine to go? These are the best wine shops in Prague

10 places to find the best breakfast in Prague

Where in Prague

Become a beer expert: Here's a guide to beer-related terms and abbreviations

Traditional Czech lager: do you know the different types?

Want to pour the perfect Czech beer? Welcome to the Tap School

How an expedition of brewers and tappers gave Czech lager a good name in Canada 

Beer experiences in Prague: From tasting to visiting a mini brewery

"We want to push the values of Czech beer culture": How experts from Lokál founded the PIVO Institute.  

What have Czech Lokál pubs given to the beer world?

How to tap beer into a PET bottle, so it tastes as good as it does at the pub

On tour in Las Vegas: How the Czechs taught the Americans to pour beer

Prague pubs where you'll find the perfect pint

Designer Michal Froněk: A restaurant needs a genius loci

"I wish I could hire people who want to get ahead of me," says Marco Christov, head chef at La Degustation

In conversation with the head chef of Prague's Čestr: Kulajda can evoke more emotions than gels and cubes

The chief of the Old Guard of Chefs: Czech cuisine from socialism to the present

A farmer at 20: She started with a wheelbarrow, now runs her own farm

As a child he helped his parents at the market, today he delivers vegetables to Eska and La Degustation

"Bees are like tattoos - once you start, you can't stop," says chef and beekeeper Honza Všetečka

Chef Martin Matys: How he spent twenty years in one kitchen

People