According to Miroslav Lekeš, Czech gastronomy is on the right track, but it is still missing something to reach the very pinnacle of the world stage. In this interview, the head of Gault&Millau for the Czech Republic, Slovakia and Hungary discusses fluctuations in quality, the overvaluation of fine dining, the growing popularity of bistros, and why guests and restaurants still do not fully understand one another. He also explains why, paradoxically, a high rating can actually harm a restaurant.
The first Czech Master of Wine speaks candidly about the pressure behind the title, the shifting global wine market, and why restaurants should put more trust in local producers. Lenka Sedláčková...
Emma Sleight, Head of Content for The World’s 50 Best Bars , observes the global bar scene from the very top. In an exclusive interview with VisitChef magazine, she explains why the world’s best...
Whisky is not just a spirit. It's a lifestyle, a passion, and a story that connects people across generations and continents. Zdeněk Kortiš, a leading Czech whisky expert and new member of the...
"The bottom line is that when guests find out we offer unexpected and interesting drinks. They often get excited and come back. We gain their interest and ideally they will talk about us to their...