Czech BitesThis is a magazine created by the people of Ambiente. Reading for everyone who loves food, drink and gastronomy.A guide to grilling: Which Czech meat is best?Meat
Central European cuisineElderberries in the Czech kitchen: For meat and dessertsIt grows with strawberries and asparagus, accompanies roast lamb and is mixed into fish sauces. The next season of the …MeatHam in the spotlight. How to know a really good one?Ham stew, beef, salami... how do you know which one is really worth it?PeopleAs a child he helped his parents at the market, today he delivers vegetables to Eska and La DegustationWho takes care of the vegetables in Ambiente restaurants and how challenging is it to get the ingredients from the …Central European cuisineThe return to whole grains: A challenge for artisan bakeriesWholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and …Central European cuisineKvass: Fermented, fizzy and flavoursomeWhat do you know about bread yeast?PeopleChef Martin Matys: How he spent twenty years in one kitchenAn interview with chef Martin Matys from Brasileiro U Zelené žáby, about routine, perspective and what it was like when …caretcaret
Central European cuisineElderberries in the Czech kitchen: For meat and dessertsIt grows with strawberries and asparagus, accompanies roast lamb and is mixed into fish sauces. The next season of the …
MeatHam in the spotlight. How to know a really good one?Ham stew, beef, salami... how do you know which one is really worth it?
PeopleAs a child he helped his parents at the market, today he delivers vegetables to Eska and La DegustationWho takes care of the vegetables in Ambiente restaurants and how challenging is it to get the ingredients from the …
Central European cuisineThe return to whole grains: A challenge for artisan bakeriesWholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and …
PeopleChef Martin Matys: How he spent twenty years in one kitchenAn interview with chef Martin Matys from Brasileiro U Zelené žáby, about routine, perspective and what it was like when …
BeerTraditional Czech lager: do you know the different types?The names you should know, and what makes them special.BeerHow to recognise a well-poured beerA good bartender keeps the taps clean, knows his regulars and knows how to pour different styles. BeerPrague pubs where you'll find the perfect pintThanks to them, pubs have found their fame – and the even the professionals stop by for a pint. Meet the renowned …BeerWant to pour the perfect Czech beer? Welcome to the Tap SchoolA course for those who love liquid gold or are ready to fall for it. BeerA pint in Prague: Pult beer bar selects new lagers every yearPult beer bar is celebrating its third birthday – and with that comes a new lager selection.caretcaret
BeerTraditional Czech lager: do you know the different types?The names you should know, and what makes them special.
BeerHow to recognise a well-poured beerA good bartender keeps the taps clean, knows his regulars and knows how to pour different styles.
BeerPrague pubs where you'll find the perfect pintThanks to them, pubs have found their fame – and the even the professionals stop by for a pint. Meet the renowned …
BeerWant to pour the perfect Czech beer? Welcome to the Tap SchoolA course for those who love liquid gold or are ready to fall for it.
BeerA pint in Prague: Pult beer bar selects new lagers every yearPult beer bar is celebrating its third birthday – and with that comes a new lager selection.
RecipesMeatChicken Kiev with potato mashA recipe for Chicken Kiev by the chefs at the U Kalendů restaurant.Central European cuisineWhy use wholegrain flour?Wholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and …RecipesHomemade rolls and buns, according to the bakers at AmbienteEven beginners can handle this homemade dough recipe.Central European cuisineEverything the Czech Republic gave to the cheese worldA story of national cheese treasure, and how the Czechs became cheesemakers.RecipesMeatAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?caretcaret
RecipesMeatChicken Kiev with potato mashA recipe for Chicken Kiev by the chefs at the U Kalendů restaurant.
Central European cuisineWhy use wholegrain flour?Wholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and …
RecipesHomemade rolls and buns, according to the bakers at AmbienteEven beginners can handle this homemade dough recipe.
Central European cuisineEverything the Czech Republic gave to the cheese worldA story of national cheese treasure, and how the Czechs became cheesemakers.
RecipesMeatAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?
Central European cuisineMay in the Czech kitchen: asparagus, mushrooms, strawberriesSeasonal recipes and tips for May. Central European cuisinePeopleThe chief of the Old Guard of Chefs: Czech cuisine from socialism to the presentAbout gastronomy under socialism, norms, school canteens and First Republic recipes. Central European cuisinePeopleIn conversation with the head chef of Prague's Čestr: Kulajda can evoke more emotions than gels and cubesAn interview with chef Pavel Brichzin about working with farmers and making the most of the season, about respect in the kitchen, but also how the new identity of Čestr was built. MeatThe wagyu expedition: How Japan broadened our horizonsChefs and butchers from Amaso went to Japan for inspiration. What experience did they come back with? We discussed this in an interview with Tomáš Karpíšek. Central European cuisineA report from Dubecko Mill: Ambiente's journey to good flourHow do things work at the mill, and what does it take to turn a harvest of grain into flour that is appreciated by the baker and the pastry chef? We visited Dubecko Mill to find out. Central European cuisineOn a field trip to the gene bank. What is the future of grain?How are centuries-old cereal varieties archived and which ones have a future in the field and in gastronomy? We went on a field workshop at the gene bank in Prague-Ruzyně. Central European cuisinePeople"Bees are like tattoos - once you start, you can't stop," says chef and beekeeper Honza VšetečkaIf he wasn't the chef at U Kalendů, he would definitely be a beekeeper! How did Honza Všetečka come to beehives and what fascinates him about the thousands of bees that gave him fantastic honey this year? PeopleDesigner Michal Froněk: A restaurant needs a genius lociWho will win? The designer or the history of the space? We talked to designer Michal Froněk about the interior of Marie B and the protein chandelier, patina in Prague 1 and instant time.
Central European cuisineMay in the Czech kitchen: asparagus, mushrooms, strawberriesSeasonal recipes and tips for May.
Central European cuisinePeopleThe chief of the Old Guard of Chefs: Czech cuisine from socialism to the presentAbout gastronomy under socialism, norms, school canteens and First Republic recipes.
Central European cuisinePeopleIn conversation with the head chef of Prague's Čestr: Kulajda can evoke more emotions than gels and cubesAn interview with chef Pavel Brichzin about working with farmers and making the most of the season, about respect in the kitchen, but also how the new identity of Čestr was built.
MeatThe wagyu expedition: How Japan broadened our horizonsChefs and butchers from Amaso went to Japan for inspiration. What experience did they come back with? We discussed this in an interview with Tomáš Karpíšek.
Central European cuisineA report from Dubecko Mill: Ambiente's journey to good flourHow do things work at the mill, and what does it take to turn a harvest of grain into flour that is appreciated by the baker and the pastry chef? We visited Dubecko Mill to find out.
Central European cuisineOn a field trip to the gene bank. What is the future of grain?How are centuries-old cereal varieties archived and which ones have a future in the field and in gastronomy? We went on a field workshop at the gene bank in Prague-Ruzyně.
Central European cuisinePeople"Bees are like tattoos - once you start, you can't stop," says chef and beekeeper Honza VšetečkaIf he wasn't the chef at U Kalendů, he would definitely be a beekeeper! How did Honza Všetečka come to beehives and what fascinates him about the thousands of bees that gave him fantastic honey this year?
PeopleDesigner Michal Froněk: A restaurant needs a genius lociWho will win? The designer or the history of the space? We talked to designer Michal Froněk about the interior of Marie B and the protein chandelier, patina in Prague 1 and instant time.
