Visitchef (2026)

Pro všechny, kteří chtějí poznat výborné jídlo, míchané drinky, nové trendy na trhu nápojů, surovin a technologií, chtějí vědět kde je ochutnat a vyzkoušet. Víme, že na světě jsou i důležitější věci, než jen skvělé jídlo a pití, ale nic nechutná ani z poloviny tak dobře. Proto existuje VisitChef – online magazín, pro ty, kteří chtějí poznat výborné jídlo, míchané drinky, nové trendy na trhu nápoj

ů, surovin a technologií, chtějí vědět kde je ochutnat a vyzkoušet, a to hned teď. Zajímají nás také zavedené značky, jejich tradiční i nové využití, kultura stolování a správné nastavení všech služeb spojených s gastronomií.

25/06/2026

In a dramatic setting, with the wind sweeping through the depths of Devil's Rock and the roar of two rivers nearby, the Zlatý Roh winery is being established. This location offers not just a picturesque backdrop but also a unique terroir. The winery seeks not superficial effects but absolute precision in its craft. 🍇

Winemaker Nagy avoids the dogmas that often divide the wine world today. He embraces a low-intervention approach that some may view as risky, as wine doesn’t come to life on its own; it is shaped by clear vision and imagination. This philosophy allows for aging and extended time in the cellar, as interventions that might be seen as deviations from "purity" serve as a true reflection of the terroir.

🍷 The resulting wines do not reveal their complete character immediately; instead, they gradually exhibit their complexity and structure. This quality makes them especially versatile in gastronomy, whether enjoyed at the neighboring ECK Restaurant or in other venues where sommeliers look for either harmony or intentional contrast in their pairings.

Read this article 👉 https://www.visitchef.com/en/story/3096-zlaty-roh-more-than-just-a-winery

Na první pohled působí Devín jako kulisa. Dramatický hrad, soutok dvou řek, vítr, který se opírá do svahů Devínské Kobyly. Jenže právě tady, na hraně mezi...

23/06/2026

“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender currently working at the Origin Bar in Singapore.

In an interview for VisitChef, he speaks openly about burnout in Asian bar culture, the behind-the-scenes reality of the World’s 50 Best Bars list, and why bartenders often create menus mainly for themselves.

The full interview can be found in the article 👉https://www.visitchef.com/en/video/3094-adam-eddy-bursik-cocktails-are-the-least-important-thing-in-a-bar-guests-come-for-the-atmosphere-and-the-people

„Myslím si, že udělat dobrý koktejl je docela snadné. Hosté nechodí primárně za drinky, ale za atmosférou, pohostinností a lidmi,“ říká Adam „Eddy“ Bursik,...

22/06/2026

Slovenia is no longer just a country you pass through on your way to Croatia. It has established itself as a culinary powerhouse, recently confirming its status among the elite in Europe. This year, there are an impressive 74 recommended restaurants—two more than last year.

What should gourmet enthusiasts know?

⭐ New Star on the Scene: The biggest sensation this year is the Galerija okusov restaurant, which has recently earned its first Michelin star. Inspectors praised its precision and consistent quality over time.

⭐⭐⭐ Queen Ana Roš Remains Unmoved: The legendary Hiša Franko restaurant has maintained its top honors, defending the prestigious 3 Michelin stars, and continues to rank among the best in the world.

⭐⭐ The Restaurant Milka in Kranjska Gora has retained its two-star status. In total, Slovenia boasts 1 three-star, 1 two-star, and 8 one-star restaurants!

What makes Slovenia so enjoyable and inspiring?

Local chefs focus on using ingredients from their own region, prioritizing locality, micro-seasonality, and sustainability. A testament to this is the new Green Michelin Star awarded to Hotel Plesnik for its ecological and responsible cooking approach. Additionally, Michelin has recognized young culinary talents and sommeliers, adding two new establishments to the Bib Gourmand category, which highlights excellent value for money.

Read this article 👉 https://www.visitchef.com/en/news/3088-slovenia-is-celebrating-a-new-michelin-star-the-2026-michelin-guide-confirms-the-rise-of-one-of-europe-s-most-exciting-gastronomic-destinations

Hiša Franko obhájila tři hvězdy, Milka zůstává na dvou a mezi michelinskou elitu nově vstupuje Galerija okusov. Nové vydání průvodce Michelin Guide Slovenia...

19/06/2026

Are you pouring champagne? At Reason, located on the roof of Masaryčka in Prague, chef Jan Horák emphasizes the importance of his own reductions. 🍾

The new spring menu showcases how beautifully the kitchen and bar can connect. Forget classic pairings—here, you play by your own rules:

🍋 Citrus Prohibition: All acidity is derived from fermentation, reductions, and extractions because tannin tastes different from lime juice.

🍄 Non-Alcoholic Alchemy: Combining mulberries and blackberries creates a non-alcoholic pairing with a rich profile reminiscent of red wine. Can it compete with the iconic Puligny-Montrachet that the bar serves alongside it?

🍞 Zero Waste Manifesto: The kitchen makes cavatelli pasta from old bread, while the bar extracts flavors to create a drink featuring cumin distillate.

At Reason, the menu is not about individual courses but rather a complex system where even desserts by Anežka Popková are infused with the scents of celery and parsley. 🥬

With spruce cordial, poached kambala, and a new level of creativity, the dining experience is truly exceptional.

Read the full article 👉 https://www.visitchef.com/en/story/3086-at-reason-food-and-wine-pairing-takes-the-dining-experience-at-jan-horak-s-restaurant-to-a-whole-new-level

V pražské restauraci Reason nejde u jarního menu jen o to, co je na talíři, ale o celý zážitek. Menu Jana Horáka propojuje jídlo a párování do jednoho celku,...

18/06/2026

The gastro scene in Bratislava is thriving, yet many establishments tend to blend together. However, Liv and Little's new concept takes a different approach. Owner Maroš Potůček spent seven years in London, where he managed the renowned Bar Termini in Soho, ranked as the sixth-best bar in The World's 50 Best Bars. He has brought a distinctive mentality to Bratislava: there are no shortcuts to excellence.

⚡️ Service Without Compromise: There is no distinction between a café and a top bar. The staff is engaged in constant dialogue with guests, adjusting the offerings in real-time based on immediate feedback.

🪵Fermentation as a Craft: This is not merely a marketing gimmick for drinks. Homemade kombuchas and ferments are incorporated directly into the kitchen to enhance acidity and umami in the brunch menu.

🚫 Energy Instead of Calm: This is not a quiet study space. The atmosphere pulses with music and interaction. Maroš candidly admits that he doesn’t prioritize everyone's comfort; instead, he focuses on providing an authentic experience.

You can find the entire video from our visit in the article 👉https://www.visitchef.com/en/story/3084-a-bar-vibe-a-cafe-morning-liv-and-little-bring-a-fresh-take-on-hospitality-to-bratislava

Z Londýna si nepřivezl jen zkušenosti, ale jasný názor na to, co znamená skutečný servis. Maroš Potůček, někdejší manažer legendárního baru Termini, otevřel v...

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