Visitchef

14/05/2026

The era when luxury gastronomy was characterized by intricate presentations with multiple gels and a variety of local specialties is over. The 420 Restaurant in Prague, led by Radek Kašpárek and Marek Kominek, has quietly embraced a new focus on "taste perfection."

What does this mean in practice?

👉 Reduction as a Challenge: Removing unnecessary elements from the plate is often more difficult for a chef than adding them. Each ingredient is now carefully evaluated—there's no margin for error.

👉 Quality Ingredients Take Center Stage: With only a few components remaining on the plate, their quality and technical preparation (including texture, temperature, and cooking method) must be flawless.

👉 The Mathematics of Flavor: Salinity, acidity, and umami are no longer "blind spots"; they are precisely balanced layers that unfold gradually on the palate.

Is this a move from visual complexity to taste depth? Gastronomy that doesn’t need to shout to make an impact.

Is minimalism in presentation a pathway to perfection, or a risky gamble with the expectations of the Czech diner?

Read this article 👉 https://www.visitchef.com/en/story/3009-a-simpler-path-to-perfection-420-restaurant-focuses-on-fewer-ingredients-but-greater-precision-in-flavour

Pražská restaurace 420 Restaurant prošla nenápadnou, ale podstatnou proměnou. Pod rukama Radka Kašpárka a Marka Kominka se současné menu posouvá směrem k...

13/05/2026

[Read this article in 🇬🇧👇]
: Konec baroka na talíři? 🍽️

Méně je více. Fráze, která v gastru často smrdí leností, ale v podání a v 420 Restaurant znamená pravý opak: extrémní nárok na surovinu a techniku.

Nové menu sází na chuťovou přesnost. Zapomeňte na deset komponentů, které se perou o pozornost. Tady hraje prim jedna hlavní surovina, dotažená k absolutní čistotě. Když z talíře odstraníte zbytečný „šum“, zbude jen řemeslo. A to neodpustí žádnou chybu v balancu kyselosti nebo textuře. 🎯

Proč se jeden z nejlepších pražských podniků vydal cestou redukce a jak vypadá moderní minimalismus, který vás svou intenzitou přibije k židli?

Celou recenzi o nové éře 420 najdete na 👉 www.visitchef.com

🇬🇧

: The End of Baroque on a Plate? 🍽️

Less is more. While this phrase often suggests a lack of effort in the restaurant world, at 420 Restaurant, it signifies an intense focus on ingredients and technique, led by chefs and .

The new menu emphasizes precision in flavor. Gone are the days of multiple components competing for attention; instead, one main ingredient takes the spotlight, refined to absolute purity. By removing unnecessary elements from the plate, what remains is pure craftsmanship, allowing for no errors in balancing acidity or texture. 🎯

So why has one of Prague’s finest restaurants chosen to embrace this minimalist approach, and what does modern minimalism feel like when its intensity captivates you?

For the full review of this new era at 420, visit 👉 www.visitchef.com.

12/05/2026

13. květen patří koktejlům! 🍸

Závěr se potkává se Světovým dnem koktejlů – a výsledkem je jeden večer, který shrne to nejlepší ze současné barové scény.

📍 Music Bar Phenomen
Nádražní 84, Praha 5
od 19:00

Co čekat:
🔹️ skvělé koktejly
🔹️ finále Monin Cup
🔹️ Bacardi Flair Competition
🔹️ DJ Schaff
🔹️ moderuje Petr Nárožný

🪪 Vstup:
S náramkem Prague–Brno Cocktail Week zdarma.

Jedna noc, jedna scéna, jeden důvod být u toho.

🇬🇧

May 13 is all about cocktails! 🍸

Join us for the grand finale of , coinciding with World Cocktail Day. This is a night that showcases the very best of today’s bar scene.

📍 Location:
Music Bar Phenomen
Nádražní 84, Prague 5
Time: from 7:00 PM

What to expect:
🔹️ Amazing cocktails
🔹️ Monin Cup Finals
🔹️ Bacardi Flair Competition
🔹️ DJ Schaff
🔹️ Hosted by Petr Nárožný

🪪 Entry:
Free with your Prague–Brno Cocktail Week wristband.

One night, one scene, one reason to be there!




abrahamcz

12/05/2026

When we think of rum, most of us immediately associate it with the Caribbean. However, something remarkable is emerging from the Indian Ocean. Gold of Mauritius isn't just another "pretty bottle" on the shelf; it's a perfect example of balance between two worlds. 🥃🌎

Why is it so enjoyable?
✅ It strikes a balance between being too dry, like French agricole rum, and too sweet, like cheap commercial rums. It represents a "golden middle road" in the best possible way.
✅ Aging in port wine barrels gives it a unique flavor profile—expect notes of chocolate, roasted nuts, and fine fruit.
✅ It serves as an excellent digestive after dinner, but bartenders also love to use it in Old Fashioneds or Sours. Its natural roundness means it doesn't require much added sweetness.

This rum isn't for those who obsess over technical details; it's for those who appreciate honest craftsmanship and want to savor a drink they can return to time and again.

Read this article👉 https://www.visitchef.com/en/story/3000-gold-of-mauritius-a-rum-that-tastes-different-from-what-you-d-expect-and-that-s-exactly-why-it-s-worth-a-try

Na první pohled je to další hezká láhev na polici. Ve skutečnosti je ale Gold of Mauritius rum, který se nevejde do škatulek – a právě v tom je jeho síla....

11/05/2026

Forget about sweet lemonades. Modern non-alcoholic mixology is about functional ingredients, precise techniques, and courage. Jan Lukas from the Czech Budějovice Café Datel managed to do it in the competition of 19 bartenders from around the world and in Karlovy Vary he won the Czech gold of last year! 🏆

His winning drink "The Nest" (Hnízdo) shocked the jury with a bold, but genius combination:

🌿 Chewing celery and Aloe vera
🍏 Green apple
💧 Sparkling mattoni

The result? A drink that is not just an "alcohol-free alternative," but a full-fledged gastronomic experience that addresses hydration and regeneration. Jan Lukas is now the fourth Czech in 26 years to win this prestigious trophy (and a $10,000 check).

Congratulations and we are proud that the Czech bar scene is setting global trends! 👏

Read this article 👉 https://www.visitchef.com/en/news/2998-the-czech-republic-back-on-top-jan-lukas-wins-the-mattoni-grand-drink

Česká republika zůstává na vrcholu světové nealkoholické mixologie. Na 13. ročníku Mattoni Grand Drink obhájil titul domácí reprezentant – a po loňském...

10/05/2026

pokračuje a další zastávka je v , kde nám namíchal drink Green Lady na bázi . Součástí je i yuzu, citrón, zelený čaj a .


abrahamcz

10/05/2026

How can one capture the essence of impermanence in a single glass? Sulajman Bajčabajev from My Friends Bar in Pilsen, as part of the Nikka Cocktail Challenge, demonstrates that a cocktail can be more than just a static drink; it can tell a story that evolves with each sip.

His creation, Kaze no Mi (translated to "Fruit of the Wind"), embodies lightness and dynamism. The combination of yuzu and kumquat evokes a fresh breeze, while apricot provides substance. A homemade cordial infused with cardamom adds an invisible layer of complexity that reveals itself only on the second or third sip. 🥃

What can you expect from this highball?
👉 The foundation is the legendary Nikka Whisky EU From The Barrel.
👉 The homemade cordial bridges the flavors of summer (apricots) with exotic notes (yuzu, coriander).
👉 It boasts an incredibly light and clean texture, enhanced by the high carbonation from the soda.

This drink is the perfect companion for the upcoming warm evenings—refreshing without sacrificing the depth of premium whiskey.

Read this article 👉 https://www.visitchef.com/en/story/2991-nikka-cocktail-challenge-kaze-no-mi

V koktejlovém seriálu japonské legendy Nikka a magazínu VisitChef, ve kterém vybraní barmani připravují originální koktejly, dnes představujeme drink...

09/05/2026

pokračuje a naše další zastávka je . 🥃

nám tu namíchal drink Narcos na bázi .


abrahamcz

08/05/2026

V můžete v rámci ochutnat nealko drink Villain postavený na s osvěžující okurkou. 🍸




abrahamcz

08/05/2026

07/05/2026

A historic moment for the Central and Eastern European (CEE) bar scene! Bratislava has become the epicenter where 450 professionals—bartenders, owners, and industry insiders—gathered to decide on the best businesses and individuals at the inaugural Bartenders’ Choice Awards CEE.

These awards are not just additional accolades; they signify the recognition that cities like Prague, Bratislava, Budapest, and Warsaw are no longer merely "promising" hotspots but are now confident players in the global bar conversation.

Who took home the awards?

🏆 Czech Republic: Prague’s Forbina affirmed that the craft is returning to strong concepts, winning in the Bar and Atmosphere categories. Luca Cerqueglini was named the best bartender, and Pavel Sochor received the award for his contributions to advancing the industry.

🏆 Slovakia: The Bratislava Mirror Bar continued its dominance, winning awards for Best Bar and Best Menu. Michal Dojčák and Stanislav Harciník were standout personalities in the industry.

While experts focused on technical precision and storytelling, the People’s Choice category highlighted the Pilot Café Bar and Antique American Bar. Will guests agree with the professionals?

Are you curious about what took place in Hungary, Poland, or the flourishing bar scene in the Balkans?

Read this article 👉 https://www.visitchef.com/en/news/3005-bartenders-choice-awards-in-cee-for-the-first-time-forbina-mirror-bar-and-cerqueglini-among-the-winners-of-this-historic-edition-2

Bratislava se na jeden večer proměnila v epicentrum barové kultury střední a východní Evropy. První ročník Bartenders’ Choice Awards CEE ukázal sílu regionu –...