Visitchef

28/10/2026

Od hornické svačiny po 24 dní stařenou kachnu. 🔨🦆

V restauraci v Čeladné nevnímají Ostravsko jako pouhou kulisu. Šéfkuchař vzal regionální paměť, historii těžkého průmyslu i beskydských lesů a přetavil je do špičkového degustačního menu.

Místo prvoplánové nostalgie tu historie ožívá přímo na talíři: 

🔨 Hornické kladivo – chléb plněný bulharskou pomazánkou odkazuje na poctivé svačiny ostravských havířů během dlouhých směn v podzemí. 

🌲 Srnčí consommé se slivovicí – propojení tradiční beskydské zvěřiny a ikonického regionálního destilátu. 

🦆 Kachna a Štramberské ucho – 24 dní stařené kachní prso v kombinaci s legendárním lokálním pečivem s kořeněným profilem.

Každý chod vypráví příběh – o tradici, řemesle, kouři a surovinách, které do této krajiny patří odjakživa.

Objevte celý příběh nového menu na 🔗 www.visitchef.com!

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From a miner’s snack to duck aged for 24 days. 🔨🦆

At in Čeladná, the Ostrava region is more than just a backdrop. Head Chef has taken the region’s heritage, including its heavy industrial history and the Beskydy forests, and transformed them into a top-class tasting menu.

Instead of merely offering nostalgia, each dish brings history to life:

🔨 Miner’s Hammer – A bread stuffed with Bulgarian spread, honoring the hearty snacks enjoyed by Ostrava miners during their long shifts underground.  

🌲 Roe Deer Consommé with Slivovitz – A blend of traditional Beskydy game and the region’s iconic spirit.  

🦆 Duck and Štramberk ‘Ear’ – Duck breast aged for 24 days, served with the legendary local bread known for its distinctive spicy flavor.

Every course tells a story—of tradition, craftsmanship, smoke, and the ingredients that have always been part of this landscape. 

Discover the full story behind the new menu at 🔗 www.visitchef.com!

28/10/2026

What does the Ostrava region taste like when its history meets haute cuisine? At the Cattaleya restaurant in Čeladná, the region is more than just a backdrop. Head chef David Mecko has crafted a new tasting menu that incorporates the area’s industrial heritage, the Beskydy forests, and local traditions.

Rather than relying on cheap sentimentality, the region’s story comes to life through its flavors:

⬛ Miner’s Hammer: Crispy bread filled with Bulgarian spread pays tribute to the legendary snacks enjoyed by miners during their grueling shifts underground.

🌲 Roe Deer Consommé with Slivovitz: This dish features drops of the iconic regional spirit, which, along with mountain cheese, warmly complements the robust game stock.

📜 24-Day Dry-Aged Duck: Here, top-class dry-aging techniques meet the spicy profile of the traditional Štramberk ‘ear’ on the plate.

🍞 Pulled Veal in Langoš: A street food classic reimagined, this dish transforms the flavours into a precise confit served with chive mayonnaise.

Each course serves a distinct purpose, utilizing elements like smoke, matured meat, wild berries, and fermentation. The menu is further enhanced by carefully selected w**e pairings from Moravia to South Africa, along with a comprehensive non-alcoholic option.

How does Cattaleya embrace regional identity without falling into clichés? What can you expect to taste on the new menu?

Read this article 👉 https://www.visitchef.com/en/story/3337-from-a-miner-s-hammer-to-an-aged-duck-cattaleya-tells-the-story-of-the-ostrava-region-in-its-own-way

Hornické kladivo plněné bulharskou pomazánkou, srnčí consommé se slivovicí, čtyřiadvacet dní stařená kachna nebo makový knedlíček s marcipánem. Nové...

26/10/2026

“Perfection is the sum of many details, but individuality is essential,” says Alexandre Gabriel, the man behind Planteray Rum and Citadelle Gin. In this interview with VisitChef, he explains why he changed the name of an established rum brand, how centuries-old production techniques continue to inspire him, and why he isn’t afraid to experiment and push the boundaries of traditional spirits. He also talks about the courage to do things differently, the importance of respecting history, and why a great rum or gin should ultimately bring people together and make life more enjoyable.

Watch the full interview 👉 https://www.visitchef.com/en/video/3335-alexandre-gabriel-perfection-can-be-boring-character-is-what-matters

„Dokonalost je souhrnem detailů, ale osobitost je zásadní,“ říká Alexandre Gabriel, muž stojící za značkami Planteray Rum a Citadelle Gin. V rozhovoru pro...

25/10/2026

This coming Monday, October 26, Prague’s Alma will host the international initiative The Ada Coleman Project. This initiative brings together professionals from the bar and gastronomy scenes to focus not only on new recipes and techniques but, more importantly, on the people driving the industry forward—from those working behind the bar to mentors and gastronomic journalists.

The program will feature a unique afternoon discussion and an evening guest shift with leading figures from the industry.

📅 SCHEDULE | Monday, October 26, 2026

🔹 1:00 PM – 2:30 PM — Expert Presentation: Community, Career, Collaboration: Worth It or Just Words?
This discussion will explore the real benefits of professional communities and career development within the hospitality industry.

Featuring the project’s co-founders:
• Kaitlin Wilkes – Bartender and consultant with experience at iconic London establishments, including The Savoy and The Berkeley.
• Kristine Bo****no – Former pastry chef and beverage director at the Four Seasons chain, now a lecturer and journalist.
• Alia Akkam – Author of the 'Behind the Bar' book series, chair of the World’s 50 Best Bars Academy, and co-chair of the Writing & Media section of the Tales of the Cocktail Spirited Awards.

🔹 8:00 PM – 10:00 PM — Sip Social (Evening Guest Shift)
Two prominent figures in contemporary European mixology will be behind the bar at Alma:
🇬🇷 Nora Koufou – Head bartender at the Athens bar Line, winner of the Europe’s 50 Best Bars 2026 ranking, and World Class Greece Bartender of the Year 2025.
🇳🇱 Alina Lucia – Co-owner of the acclaimed Amsterdam bar Flying Dutchmen Cocktails and winner of the Bartender of the Year award from Entree Magazine (2023).

Join us to find fresh inspiration, meet the personalities shaping the global gastronomic conversation, and sample drinks crafted by world-class female bartenders, all right here in Prague.

Read this article 👉 https://www.visitchef.com/en/news/3326-the-women-who-are-changing-the-world-of-bars-are-heading-to-prague-alma-is-hosting-the-ada-coleman-project-2

Pražská Alma přivítá v pondělí 26. října mezinárodní iniciativu The Ada Coleman Project, která propojuje profesionály a profesionálky z barové a gastronomické...

23/10/2026

Non-alcoholic cocktails have evolved beyond being just a ‘compromise when you have to drive.’ They now represent a distinct category that explores bitterness, texture, aromas, and emotions with as much depth as traditional cocktails.

We collaborated with Sober Spirits 0.0% non-alcoholic spirits and had three talented female bartenders create unique drinks. Here’s what they came up with:

🇮🇹 Kateřina Vymazalová from River & Oyster embraced Italian flavors. Her bittersweet gin-based cocktail features peach foam, tea, and w**e lemonade, making it an ideal choice for those who enjoy a Negroni-style drink without the alcohol.

🍨 Anna Baladová from Forbína Bar captured pure nostalgia in her ‘Rice & Shine’ cocktail. Made with non-alcoholic wh**ky and apricot soda, it evokes memories of summer holidays and rice pudding with apricots.

🍍 Carola Urru from Savage Bar Prague showcased a modern approach to mixology. She crafted a tropical Tiki drink using non-alcoholic rum, adhering to a zero-waste principle by incorporating the entire pineapple—from the flesh to the peel.

Which of these unique approaches appeals to you the most: a bitter Italian classic, a sweet childhood memory, or sustainable tropical exoticism?

Read this article 👉 https://www.visitchef.com/en/story/3321-three-barmaids-three-drinks-and-not-a-drop-of-alcohol

Co vznikne, když dáte nealkoholický destilát do rukou tří barmanek s úplně odlišným rukopisem? Jedna se vydá do Itálie za hořkostí a Negroni, druhá do...

21/10/2026

Seven talented female chefs, each with their own unique styles, will come together for an unmatched culinary masterclass at the 12th annual Symposium Culinary Prague. This prestigious event will take place in Prague’s O2 Universum on November 2, 2026, featuring some of the world’s leading figures in gastronomy.

What can you expect?

🔹 Carme Ruscalleda – A legend in Catalan cuisine, boasting an impressive seven Michelin stars.
🔹 Georgianna Hiliadaki – An innovator who is redefining Greek culinary traditions and has taught culinary psychology at Harvard.
🔹 Martina & Carlota Puigvert Puigdevall – The new generation behind the renowned two-star restaurant Les Cols, known for integrating fermentation, sustainability, and local ingredients.
🔹 Sally Abé – A prominent British chef who demonstrates that excellence in the kitchen can thrive without a culture of fear.
🔹 Jaimy Reisinger – A visionary pastry chef who is breaking the boundaries between sweet and savory.
🔹 Iside De Cesare – A master of traditional Italian cuisine, she emphasizes authentic local ingredients and the story of the region on the plate.

Top-tier gastronomy goes beyond just recipes or stars. Each exceptional dish is rooted in a thoughtful approach, respect for ingredients, and the courage to challenge traditional methods. Both industry professionals and food enthusiasts eager to delve deeper into gastronomy will have the chance to gain insights from the very best.

📅 Date: Monday, November 2, 2026
📍 Location: O2 Universum, Prague
🌐 All presentations will be translated into Czech.

Read this article 👉 https://www.visitchef.com/en/events/3316-seven-women-seven-manuscripts-the-world-of-gastronomy-is-heading-to-prague-the-culinary-symposium-2026-promises-an-exceptional-lesson-in-the-art-of-cooking

Co se stane, když se na jednom pódiu potkají osobnosti, které posouvají hranice moderní řecké, katalánské, britské, rakouské a italské kuchyně? Dvanáctý...

19/10/2026

The concept of the bar from the group AnonymouS is inspired by psychology, mystery, and Rorschach's inkblot test. Instead of traditional cocktail names, you'll find only a list of numbers. The true nature of your drink will be revealed when you let go of the need to have everything under control, leading to a delightful surprise. ✨🍸🎭

At the bar, you can choose from 10 signature cocktails, known as INKBLOTS, and 5 non-alcoholic options. Some examples include:
▪️ Loneliness: Bobby’s Gin, Jägermeister Orange, yuzu, and black tea, creating an unexpected umami profile.
▪️ Aromatic Story: Hendrick’s Grand Cabaret served with ch*****ne and black aloe vera from a syringe.
▪️ Smoke Depth: Smokey Monkey Shoulder wh***ey, yellow melon liqueur, and red w**e foam.
▪️ Iconic Bestseller: Citrus vodka, verjus, Vinea, with a spiced finish of black pepper.

Shrink’s Office doesn’t rely on advanced clarification or infusion technology. It's the unofficial space that includes you in the narrative. Instead of receiving a diagnosis, you’ll reflect on the question: Why did you choose this number?

Read this article 👉 https://www.visitchef.com/en/story/3260-shrink-s-office-a-cocktail-bar-where-a-drink-might-reveal-more-than-you-expect

Zapomeňte na klasický koktejlový lístek. V pražském Shrink's Office si nevybíráte drink podle ingrediencí ani podle toho, jestli máte chuť na sour, highball...