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.
MeatRecipesChicken 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.MeatRecipesAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?caretcaret
MeatRecipesChicken 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.
MeatRecipesAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?
Central European cuisineWhat does Japan bring to Czech gastronomy?Japan has been influencing the global gastronomic scene for decades. How does its culture affect Czech cuisine, and how does it continue to fascinate? Central European cuisineServing Italian burrata from ŘíčanyA report from the family cheese factory in Říčany, which supplies Pasta Fresca and Pizza Nuova. People20 years at Brasileiro: How does Karel Brigant run the kitchen?Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it! MeatHow to process veal with the giblets? Advice from the chefs at U KalendůHow do you turn a veal neck into a steak and a thymus into a delicacy? At U Kalendů, they only prepare veal once a month - and they always strip it down to the last piece. MeatEars, tongue and other delicacies according to the chefs from Kantýna and U KalendůHow do you turn pork ears, tongues and snouts into delicacies? Read how chefs from Kantýna and U Kalendů work with them. Central European cuisinePilsen specialities: vošouch, beer goulash and glass dumplingsDo you know Pilsen's regional delicacies? Come to Lokál Pod Divadlem! Central European cuisineWhat is Central European cuisine?Czech cuisine is one of the pillars of Central European gastronomy, yet it retains its authenticity. PeopleSommelier Lukáš Mohorko from Kuchyň: Champagne is needed with schnitzelsAn interview with the head sommelier of Prague's Kuchyň restaurant.
Central European cuisineWhat does Japan bring to Czech gastronomy?Japan has been influencing the global gastronomic scene for decades. How does its culture affect Czech cuisine, and how does it continue to fascinate?
Central European cuisineServing Italian burrata from ŘíčanyA report from the family cheese factory in Říčany, which supplies Pasta Fresca and Pizza Nuova.
People20 years at Brasileiro: How does Karel Brigant run the kitchen?Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it!
MeatHow to process veal with the giblets? Advice from the chefs at U KalendůHow do you turn a veal neck into a steak and a thymus into a delicacy? At U Kalendů, they only prepare veal once a month - and they always strip it down to the last piece.
MeatEars, tongue and other delicacies according to the chefs from Kantýna and U KalendůHow do you turn pork ears, tongues and snouts into delicacies? Read how chefs from Kantýna and U Kalendů work with them.
Central European cuisinePilsen specialities: vošouch, beer goulash and glass dumplingsDo you know Pilsen's regional delicacies? Come to Lokál Pod Divadlem!
Central European cuisineWhat is Central European cuisine?Czech cuisine is one of the pillars of Central European gastronomy, yet it retains its authenticity.
PeopleSommelier Lukáš Mohorko from Kuchyň: Champagne is needed with schnitzelsAn interview with the head sommelier of Prague's Kuchyň restaurant.
