Visitchef

24/09/2026

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Zvenku nenápadný, uvnitř jeden z nejzajímavějších barů v Česku. .prague získal ocenění Best Cocktail Menu v soutěži Bartenders’ Choice Awards CEE. .melzer tu staví na čistém minimalismu, za kterým se ale skrývají měsíce práce a promyšlené techniky. 🍸

Co dělá jeho menu výjimečným?

✨ Vlastní včelí produkty: Novinka Wax On kombinuje rum infuzovaný včelím voskem a medem metodou sous-vide, zatímco sklenici provoní sprej z propolisu z barmanova vlastního včelstva. 

✨ Extrémní sezónnost: V drinku Golden Cardinal maceruje angrešt v ginu až 7 měsíců. Jakmile se zásoba vyprodá, koktejl z menu mizí. 

✨ Místní i světové chutě: Od ginu infuzovaného olivovým olejem v drinku El Azul přes domácí nakládané višně až po variace s calvadosem či kávou.

Žádná barová ega, jen perfektní balanc.

Čtěte více o filozofii Baru Taigen na www.visitchef.com

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From the outside, it appears unassuming, but inside is one of the most intriguing bars in the Czech Republic. .prague won the Best Cocktail Menu award at the Bartenders’ Choice Awards CEE. The space, designed by .melzer, is based on pure minimalism, yet it represents months of work and carefully considered techniques. 🍸

What makes Taigen's menu exceptional?

✨ Homemade Bee Products: The new cocktail ‘Wax On’ features rum infused with beeswax and honey, created using the sous-vide method. The glass itself is scented with a propolis spray from the bartender’s own beehive.

✨ Extreme Seasonality: The ‘Golden Cardinal’ cocktail includes gooseberries that are macerated in gin for up to seven months. Once this stock runs out, the cocktail is removed from the menu.

✨ Local and Global Flavors: The menu includes unique ingredients such as olive oil-infused gin in the cocktail ‘El Azul,’ home-pickled sour cherries, and variations featuring calvados or coffee.

At Bar Taigen, there are no egos, just a perfect balance of flavors.

Read more about Bar Taigen’s philosophy at www.visitchef.com.

21/09/2026

What is driving the global bar scene today, and how is the world’s most influential bar ranking emerging? In an exclusive interview with Visitchef, Faye Huggett of The 50 Best Bars explains that the ranking is just the tip of the iceberg.

We discuss key topics in the interview:

❓ How does an inconspicuous local business become an overnight global destination?
❓ Why is the global bar world starting to focus on Africa, and which regions are bringing the freshest ideas?
❓ Does a bartender today need more than just expertise, or is international networking also essential?
❓ What does the upcoming generation of bartenders seek in their community that is different from their predecessors?

We also share details about the upcoming event from October 5 to 8 in Milan, where, for the first time, The World’s 50 Best Bars 2026 will be announced. Visitchef’s editorial team will be in attendance.

Read an inspiring interview about the power of community, reputation building, and the sharing of knowledge across continents.

Read this article 👉 https://www.visitchef.com/en/first-hand/3257-faye-huggett-of-the-world-s-50-best-bars-connections-can-open-a-door-but-reputation-is-what-keeps-it-open

Za nejvlivnějším světovým žebříčkem barů stojí mnohem víc než jen samotné hodnocení. Faye Huggett z The World’s 50 Best Bars vysvětluje, co dnes skutečně...

18/09/2026

Gastrolove Unveils Secrets: How Stories on a Plate Transform Food into an Unforgettable Experience! 🌱👨‍🍳

A region is not just a dot on a map; it is a living organism. When farmers deliver honest raw materials, w**emakers enrich the story of the landscape, cooks give those ingredients shape, and hoteliers extend a warm welcome, it’s no wonder that guests love to return.

This year’s edition of the Gastrolove 2026 conference will focus on this very concept:
📍 When: October 2, 2026
🏨 Where: Hotel ENSANA Esplanade, Pieš ANAany
💡 What to Expect: Engaging lectures, discussions, workshops, and tastings—without unnecessary barriers. We will explore how to connect local producers with restaurants, discuss sustainability, delve into the role of AI in operations, and examine the Gault&Millau evaluation process.

❤️ Gastronomy with a Purpose:
This year, the event has an even deeper mission. 100% of ticket revenue will be donated to the emergency housing facility, Jozefínum, in Dolní Krupá, which supports women and children in need. By participating, you will not only gain valuable contacts and knowledge but also make a meaningful impact.

How can we thrive in the world of gastronomy with love?

Read this article 👉 https://www.visitchef.com/en/events/3251-gastrolove-2026-when-the-region-is-served-up-on-a-plate

Region není jen místo na mapě. Je to chuť, příběh, lidé a zážitky, kvůli kterým stojí za to vyrazit na cestu. Právě o tom bude letošní Gastrolove, který 2....

16/09/2026

Count Camillo Negroni created a legend in America in 1919 by substituting gin for soda in a classic cocktail. From September 21st to 27th, the world celebrates this iconic drink. 🥃🍊

Negroni Week 2026 aims to connect bar culture with a larger purpose. Each glass of the classic 1:1:1 ratio (gin, Campari, and red vermouth), along with a bold twist from bartenders—ranging from the Negroni Sbagliato made with prosecco to versions featuring mezcal or sherry—contributes to this celebration.

This year's partner is the global Slow Food movement, which advocates for sustainability, biodiversity, and a fairer food system.

Visit your favorite bar, start with the classics, and explore how far a simple recipe can go.

Read this article 👉 https://www.visitchef.com/en/events/3249-negroni-week-is-back-seven-days-when-bitterness-is-the-best-flavour

Jedna sklenka, tři ingredience a koktejl, který už dávno překročil hranice barové klasiky. Od 21. do 27. září se svět znovu zahalí do oranžovočervené. Negroni...

14/09/2026

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Pralinka z hořké čokolády s houbovým krémem a kaviárem N25? 🍫🐟 Na první pohled bláznivý nápad, na jazyku dokonalá hra chutí. Šéfkuchař Petr Kunc na novém degustačním menu v pražské dokazuje, že kontrast není chyba, ale gastronomické umění.

Co dělá jeho rukopis tak výjimečným?

🔥 Drzé kontrasty: Sladkost melounu lomí slaný ovčí sýr, zemitost hub probouzí kyselost višní Amarena a šetrně získávaný kaviár z jihočeského jesetera dodává mořskou slanost.

🧪 Precizní technika: Račí bisque nevzniká z protlaku, ale z flambovaného základu s pastisem, který po ledovém šoku a pomalém tažení dává lehkou, ale šokujícím způsobem intenzivní pěnu.

🌍 Lokalita x Svět: Domácí pažitková sůl či vzpomínka na lišky od babičky se potkávají s naturálním vínem z lávového pole na Tenerife.

nepředvádí techniku pro efekt. Každý detail má svou funkci v chuťové architektuře.

Celý článek najdete na www.visitchef.com.

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A dark chocolate praline with mushroom cream and N25 caviar might seem like a crazy idea at first glance, but it creates a perfect interplay of flavors on the palate. Head chef Petr Kunc demonstrates with the new tasting menu at Prague’s that contrasts can be an art form in gastronomy rather than a mistake.

What makes his signature style so exceptional? 

🔥 Bold contrasts: The sweetness of melon is balanced by salty sheep’s cheese, the earthiness of mushrooms is enhanced by the tartness of Amarena cherries, and sustainably sourced caviar from South Bohemian sturgeon adds a touch of briny saltiness. 

🧪 Precise technique: The crayfish bisque is not made from a purée; instead, it is crafted from a flambéed base with pastis. This mixture, after an ice bath and slow whipping, results in a light yet intensely flavorful foam. 

🌍 Local x Global: Homemade chive salt and a memory of Grandma’s chanterelles combine with natural w**e sourced from the lava fields of Tenerife.

Chef doesn’t showcase technique for its own sake. Every detail serves a c

10/09/2026

What happens when you combine traditional, locally sourced raw materials, artisanal craftsmanship, and expertise from the world's leading bars? 🧪🌱

Slovak beet distillate, Apollo Nova, demonstrates the immense potential of beetroot in modern mixology. It begins with honest work from regional farms, followed by enzymatic fermentation and double distillation in a copper boiler. The result is a 50% alcohol content, featuring an earthy character and a subtle sweetness, making it ideal for both classic and contemporary cocktails.

Behind this project are iconic figures: Maroš Potuček, a recipient of the Falstaff Bar & Spirits Award with experience from London's Bar Termini, and Martin Hudák, a brand manager and beverage consultant from Ritual Consultancy, known for his innovative approach to product design.

On September 14, 2026, they will showcase this story and their signature drinks at Prague's AnonymouS Bar.

**PROGRAM FOR APOLLO NOVA DAY:**
13:00–15:00 | Bar Community Session
An afternoon session aimed at the bartending community and industry professionals. This session will provide an in-depth look at the production process, brand philosophy, and the use of beet distillate in bartending.

20:00–00:00 | Public Guest Shift
An evening event open to the public! Maroš and Martin will take over the bar to mix four special cocktails: the refreshing Nova Sour, the layered Bloodline with apple-beetroot foam, the unique Rude Martini, and the refined Bloody Mary.

Join us to experience the delightful fusion of traditional craftsmanship and modern bartending!

Read this article 👉 https://www.visitchef.com/en/news/3234-slovak-band-apollo-nova-are-heading-to-prague-anonymous-bar-will-welcome-maros-potucek-and-martin-hudak

Slovenský řepný destilát Apollo Nova se představí 14. září v pražském AnonymouS Baru. Maroš Potůček a Martin Hudák během odpolední Bar Community Session...