RecipesIf goose, then cabbage! Here's how the chefs make itBraised and grilled, in sauce and pureed. What format does cabbage take next to roast meat? RecipesFried chicken in a bun from BufetCrispy on the outside, melting like butter on the inside! Fried chicken in a bun - how to prepare the highlight of the Karlin's Bufet? RecipesYou don't have to roast a whole St. Martin's goose! How to process the individual parts?Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast. RecipesDelicious chicken liver pâté by KuchyňChicken liver pâté: an easy recipe from Kuchyň for a delicate homemade pate, ideal with pastries and as an appetiser. RecipesRipened for up to 14 days and best paired beer: Try making pickled ermine The recipe for the popular appetiser with beer. Load it with garlic and hot peppers and serve it with fresh bread. RecipesHow to prepare rosehip sauce, according to KuchyňThe legendary rosehip sauce by chef Marek Janouch from the restaurant Kuchyň, served with venison and dumplings. RecipesLeavened kolache with crumbleA fluffy yeast pie full of fruit, topped with a crunchy crumble. Chef František Skopec tells you how to make it. RecipesItalian tiramisu by Pasta FrescaDo you want to prepare a real Italian tiramisu at home? The chef of Pasta Fresca has revealed the recipe for a mascarpone masterpiece.
RecipesIf goose, then cabbage! Here's how the chefs make itBraised and grilled, in sauce and pureed. What format does cabbage take next to roast meat?
RecipesFried chicken in a bun from BufetCrispy on the outside, melting like butter on the inside! Fried chicken in a bun - how to prepare the highlight of the Karlin's Bufet?
RecipesYou don't have to roast a whole St. Martin's goose! How to process the individual parts?Craving goose, but can't eat it all in one go? Chef Martin Štangl will advise you on how to take a different approach to the St. Martin's Day roast.
RecipesDelicious chicken liver pâté by KuchyňChicken liver pâté: an easy recipe from Kuchyň for a delicate homemade pate, ideal with pastries and as an appetiser.
RecipesRipened for up to 14 days and best paired beer: Try making pickled ermine The recipe for the popular appetiser with beer. Load it with garlic and hot peppers and serve it with fresh bread.
RecipesHow to prepare rosehip sauce, according to KuchyňThe legendary rosehip sauce by chef Marek Janouch from the restaurant Kuchyň, served with venison and dumplings.
RecipesLeavened kolache with crumbleA fluffy yeast pie full of fruit, topped with a crunchy crumble. Chef František Skopec tells you how to make it.
RecipesItalian tiramisu by Pasta FrescaDo you want to prepare a real Italian tiramisu at home? The chef of Pasta Fresca has revealed the recipe for a mascarpone masterpiece.
