Visitchef

14/06/2026

King’s cake stuffed with a 'nduja-style sausage, topped with smurfs and a foam made from fermented sourdough. It may sound like a bizarre combination, but at ECK restaurant, chef Daniel Tilinger transforms these ingredients into an expression of absolute precision.

We sampled the menu that is currently at the forefront of the Czech food scene. Don’t expect any self-taught tricks meant to impress; ECK showcases what confident, modern Central European cuisine looks like, centered on fire, fermentation, and outstanding local ingredients. What we found most intriguing was the hidden theme that ran through the entire evening—a humble apple that was present in various forms, including raw, fermented, and gel-like, creating a cohesive experience from appetizer to dessert. 🍏

As for the wine pairing? 🍷 Boredom is not on the table. Sommeliers are embracing two extremes: either opting for classic favorites or exploring more adventurous interpretations of terroir. Among the selections, you’ll find an oxidized Palomino from Andalusia and a Moravian Pinot Blanc from Gurdau along with a remarkable non-alcoholic option featuring a jammed oxidized pear with a lip flower that consistently took our breath away.

This menu is as precise and delightful as a Swiss watch. Be sure to read our full review for details on the courses you won’t want to miss!

Read this article 👉 https://www.visitchef.com/en/story/3077-eck-offers-one-of-the-most-exquisite-menus-we-ve-tasted-this-year

Začíná to langošem a končí karamelem. Mezitím se v kuchyni šéfkuchaře Daniela Tilingera odehraje jeden z nejpřesnějších večerů současné středoevropské...

12/06/2026

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Langoš s uzeným zubáčem, bůček s rehydratovanou dýní a... králík plněný klobáskou, kterého korunuje pěna z fermentovaného candáta. Šéfkuchař v neskládá menu pro efekt, ale s chirurgickou přesností, ze které vám spadne brada. 🍽🐟

Tohle je čistá ukázka moderní středoevropské gastronomie. Žádné samoúčelné triky, ale promyšlená hra, kde hlavní roli hraje oheň, fermentace a geniální práce s kyselinou. Věděli jste, že skrytým hrdinou celého degustačního menu je obyčejné jablko? Prochází chody od pstruha až po dezert – v syrové, fermentované i pečené podobě – a dokonale je propojuje.

Tohle menu je jako švýcarské hodinky: precizní, soudržné a nezapomenutelné. Co dalšího nás v ECK šokovalo a proč jde o jeden z nejsilnějších gastro zážitků roku?

Celou recenzi s popisem chodů, ze kterých se sbíhají sliny, najdete na 👉 www.visitchef.com.

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Langos with smoked zander, pork belly accompanied by rehydrated pumpkin, and rabbit stuffed with sausage, topped with a foam made from fermented pikeperch—these are just a few highlights from Chef 's menu at . Chef Tilinger designs his dishes not for show, but with meticulous precision that will leave you in awe. 🐟🍽

This menu is a true representation of modern Central European gastronomy. There are no gimmicks for their own sake; instead, you'll find a well-thought-out interplay of fire, fermentation, and expertly balanced acidity. Interestingly, the unsung hero of the entire tasting menu is the humble apple. It appears in various forms—raw, fermented, and baked—running through every course from trout to dessert, tying them all together seamlessly.

This menu resembles a Swiss watch: precise, cohesive, and unforgettable. What else surprised us at ECK, and why is this one of the most remarkable culinary experiences of the year? 

You can read the full review, complete with descriptions of the mouthwatering courses, at 👉 www.visitchef.com.

 

11/06/2026

The Copenhagen restaurant kadeau has just been awarded its third Michelin star. In an era where contemporary fine dining often leans heavily on technology, visual effects, and theatrical presentations, Michelin has made a clear statement by honoring something entirely different: pure nature, tradition, and culinary heritage. 🪵✨

Chef and co-owner Nicolai Nørregaard has no formal culinary training. Instead, his expertise is rooted in his childhood on the wild island of Bornholm, where his grandfather grew vegetables and dried fish for the winter. This often-overlooked island is central to Kadeau's concept. Traditional preservation techniques such as fermentation, pickling, smoking, and drying—methods that helped the people of Bornholm survive for generations—have been adapted by Kadeau into modern haute cuisine.

While the food may appear austere and simple on the plate, don’t be deceived. Behind the minimalist presentation lies months of preparation, a private garden, and a range of complex flavors.

Read this article 👉 https://www.visitchef.com/en/story/3068-kadeau-has-been-awarded-its-third-michelin-star-it-is-a-triumph-of-terroir-in-an-era-of-gastronomic-spectacle

Ještě před několika dny patřila kodaňská restaurace Kadeau mezi nejrespektovanější dvouhvězdičkové podniky Evropy. Dnes už je součástí absolutní světové...

09/06/2026

Win a new bottle of Zacapa Centenario XO! 🥃

The iconic Guatemalan rum is undergoing a transformation. Say goodbye to the bulky dark box and traditional gold accents. Zacapa XO is responding to modern trends with a design featuring organic lines, lighter tones, and textures inspired by the Guatemalan landscape. The brand states that this new look better reflects the famous “House Above the Clouds,” located at an altitude of 2,300 meters, where the rum is aged.

You can enter the contest until midnight on June 14. Find the contest question and entry form at www.visitchef.com.
Good luck! 🍀

https://www.visitchef.com/en/competition/3073-june-contest-to-win-a-new-bottle-of-zacapa-centenario-xo-worth-czk-3-000

Vyhrajte novou láhev Zacapa Centenario XO v hodnotě 3.000 Kč Guatemalský rum Zacapa XO přichází na český trh s novým balením. Dosavadní prezentace Zacapy...

08/06/2026

Bratislava's Mirror Bar has achieved a historic success by receiving the inaugural Michter’s Art of Hospitality Award in the newly launched Europe’s 50 Best Bars ranking. This recognition was determined by a panel of over 300 industry personalities, including top bartenders and gastro journalists.

However, the bar's success isn't solely attributed to the technical perfection of its cocktails.

In an era where many bars focus on impressive visual spectacles and "wow effects" for social media, Peter Marcina and Stanislav Harciník have taken a different approach. Located in the historic Radisson Blu Carlton hotel, they emphasize strict team discipline, a thoughtfully designed concept called "Essence of Design," and, most importantly, genuine hospitality that feels authentic rather than machine-like.

As you enter the venue, dominated by a life-sized tree, you are immediately drawn into an atmosphere where nothing is overwhelming yet everything functions seamlessly. The team's ability to intuitively understand guests and create memorable experiences is the key to their success.

This demonstrates that Central Europe now has a strong and independent voice in the bar scene.

So, how do you create a service that stands out among the rest of the continent?👇
https://www.visitchef.com/en/story/3070-mirror-bar-ziskava-michter-s-art-of-hospitality-award-v-ramci-europe-s-50-best-bars

Bratislavský Mirror Bar si připisuje jedno z prvních klíčových ocenění nového evropského žebříčku Europe’s 50 Best Bars. Získal inaugurační Michter’s Art of...

07/06/2026

During the Prague-Brno Cocktail Week, we explored the bar scene in Prague and discovered a significant shift: bars have evolved from merely serving drinks to embracing the art of gastronomy.

What stood out the most on our bar tour?

🍸 At L'Fleur Bar, we experienced a fascinating interplay of textures. Have you ever encountered a foam made from "vegg white," banana, and caramel that binds the drink while diminishing its alcoholic punch? Or a blend of Citadelle Gin and grape soda, where the entire experience is dramatically altered by the umami flavor of olives?

🍸 The rooftop bars reiterated that a beautiful city view alone isn't enough. Modern mixology demands strong spirits, like aged fruit Fassbind, along with tropical freshness that doesn't linger.

The most significant trend? Non-alcoholic drinks without compromises. Say goodbye to sugary lemonades for designated drivers. Pure non-alcoholic distillates, such as Citadelle 0.0, when paired with mandarin and bergamot, offer the same depth and complexity as the most robust cocktails.

Which signature cocktails defined this year's menu, and where should you go even outside of festival week? You can find the full list of ingredients and techniques in our article 👉
https://www.visitchef.com/en/story/3071-a-bar-crawl-through-cocktail-week-the-signature-cocktails-that-defined-this-year-s-menu

Prague-Brno Cocktail Week letos nebyl jen o jednotlivých barech, ale o pečlivě vystavěných menu a produktech, které se v nich objevovaly v různých...

05/06/2026

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ukázal drsnou pravdu: největším hitem letošních signature menu nebyl stařený rum ani limitovaná whisky. Scénu totálně ovládl jalovcový destilát bez kapky alkoholu – 0,0. 🍸🌿

Prošli jsme top pražské bary od a po a zjistili, že zero-alcohol koktejly už nejsou trapný doplněk pro řidiče, ale technologická a chuťová špička. V L'Fleur ho párují s bergamotem, v na něj dělají geniální texturální pěny a v z něj míchají „Pitay-crash“.

Samozřejmě došlo i na high-end řemeslo: ochutnali jsme čiré Espresso Martini z Nikka vodky nebo infuze s umami olivami. Barová scéna dospěla – baví hravostí, ale vládne jí absolutní technická preciznost.

Který koktejl nás posadil na zadek a kde dělají nejlepší servis? Celou bar tour čtěte na 👉 www.visitchef.com.

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revealed a striking trend: this year’s signature menus were dominated not by aged rum or limited-edition whiskey, but by a zero-alcohol, juniper-based spirit— 0.0. 🍸🌿

We explored Prague’s top bars, including , , and , and found that zero-alcohol cocktails are no longer just a default choice for designated drivers; they are a testament to both technological innovation and forward-thinking flavors. At L'Fleur, they pair it with bergamot; crafts ingenious foams using it; and features it in a cocktail called “Pitay-crash.”

High-end craftsmanship was also on display, with a standout clear Espresso Martini made from Nikka vodka and an umami olive infusion. The bar scene has evolved—while it offers playful experiences, it is grounded in technical precision.

Read the full bar tour at 👉 www.visitchef.com.

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04/06/2026

Vintage Port Day was recently celebrated in Antwerp, showcasing that Vintage Port, the most prestigious category of port, can easily compete with the world's finest wines. 🍷

What's particularly fascinating is that the renowned Douro region is evolving into a laboratory for the future due to climate change. The extreme drought and record heat are prompting winemakers to return to ancient vines with deep roots. The outcome? The newly declared years, such as 2024 and the notably hot year of 2017, present unexpected energy, precise structure, and freshness that have left sommeliers in awe.

💡 What makes Vintage Port so special?

1️⃣ Strict Selection: Producers, like Graham's and Dow's, declare Vintage Port only in exceptional years, which happens about 2 to 3 times per decade.

2️⃣ True Reflection: Unlike standard Ports, Vintage Port is not a blend but a pure expression of a single vintage year.

3️⃣ Exceptional Aging Potential: It matures in barrels for only 2 years, while the remainder of its aging—potentially 30, 50, or more years—occurs in the bottle.

While younger Vintage Ports tend to be concentrated and heavy, aged selections, such as Graham’s 1966, offer a clean elegance with notes of to***co and mint. Port is clearly evolving, presenting a modern face that beautifully complements contemporary gastronomy.

How does modern Vintage Port function in practice, and which particular bottles from the masterclass are worth noting? 👉 https://www.visitchef.com/en/story/3055-port-is-back-in-the-spotlight-antwerp-has-shown-why-you-should-take-it-seriously

Nejprestižnější portské víno, tedy Vintage Port už dávno není jen sladká tečka na konci večeře. V Antverpách se během jediného dne ukázalo, že může stát vedle...