Where in Prague6 spots to find the best sweet buns with cream in PragueHere's where to find the best ducat buns with cream.MeatCentral European cuisineHow to prepare a St. Martin's Day goose: Here’s everything you need to knowTender on the inside, crisp and golden on the outside. Here are head chef Martin Štangl's tips for the perfect roast goose.BeerHow Lokál transformed the beer worldCheers to 15 years of enriching beer culture!MeatThe butcher’s dictionary: Your guide to Czech pig slaughters, or zabijačkyMake sense of all that slang.Central European cuisineThe science of cheese: Here’s everything you need to know about the fried cheese at LokálBreadcrumbs, frying pan, done? That would be far too easy. Alongside Struhy farm, Lokál's chefs are developing an artisinal cheese that's tailored specifically to their needs.Central European cuisineA thousand and one recipes for apple strudel. Here’s how our pastry chefs make it.Roll, fill, wrap. What's your recipe for apple strudel?RecipesCentral European cuisineLokše: The Slovak dish even beginners can makeA recipe for the much-loved Slovakian side dish – it's not just for St Martin's Day!MeatWagyu, but make it Czech. Here’s what makes it special.At Amaso, they took apart the first piece of this extraordinary beef. "It's a 36-month-old steer. The Krontorád family farm established the wagyu breed especially for us," says Vlasta Lacina. Here's where you can taste this delicacy.
Where in Prague6 spots to find the best sweet buns with cream in PragueHere's where to find the best ducat buns with cream.
MeatCentral European cuisineHow to prepare a St. Martin's Day goose: Here’s everything you need to knowTender on the inside, crisp and golden on the outside. Here are head chef Martin Štangl's tips for the perfect roast goose.
MeatThe butcher’s dictionary: Your guide to Czech pig slaughters, or zabijačkyMake sense of all that slang.
Central European cuisineThe science of cheese: Here’s everything you need to know about the fried cheese at LokálBreadcrumbs, frying pan, done? That would be far too easy. Alongside Struhy farm, Lokál's chefs are developing an artisinal cheese that's tailored specifically to their needs.
Central European cuisineA thousand and one recipes for apple strudel. Here’s how our pastry chefs make it.Roll, fill, wrap. What's your recipe for apple strudel?
RecipesCentral European cuisineLokše: The Slovak dish even beginners can makeA recipe for the much-loved Slovakian side dish – it's not just for St Martin's Day!
MeatWagyu, but make it Czech. Here’s what makes it special.At Amaso, they took apart the first piece of this extraordinary beef. "It's a 36-month-old steer. The Krontorád family farm established the wagyu breed especially for us," says Vlasta Lacina. Here's where you can taste this delicacy.
