CENTRAL EUROPEAN CUISINE

"Central European gastronomy deserves more attention. We want to spread awareness of our traditions and typical ingredients. We believe that it makes sense to keep cooking dumplings and to 'eat our way' to who we are." 

Tomáš Karpíšek, founder of Ambiente

Central Europe has inherited a wonderful culinary tradition that is worth exploring, defining and preserving. It also deserves to be innovated and revitalized to the rhythm of our times. This is the vision we are striving to fulfill at UM and in the Ambiente restaurants. The result, however, should not be a mere definition of Central European cuisine. Our aim is to awaken culinary self-confidence at the (inter)national level and to strengthen gastronomy so that it is able to preserve its culinary heritage for future generations.

How it all began

One of the first steps towards our goal was taken in 2005 when we opened Café Savoy. At that time, Ambiente promoted the renaissance of Czech cuisine – which had lost its former prestige under socialism – but also managed to imprint the legacy of Austria-Hungary on the café's menu. Further progress was made by La Degustation Bohême Bourgeoise, which aimed to raise Czech gastronomy to the highest possible level. In the following years, other concepts focusing on Czech ingredients, flavors and craftsmanship were created under the Ambiente star, and we became increasingly aware of the importance of Central European gastronomy.

Education

A major milestone for Ambiente was the establishment of the UM Center in 2022. It is here that the knowledge and experience of professionals from the gastronomy community and beyond are concentrated. The space also provides facilities for education, research and collaboration across the industry. The acquired know-how is shared with the public and the theme of Central European cuisine continues to be reflected in various educational activities and projects, pop-ups and publications. Our enthusiasm and research also brings historians, scientists and other experts to UM to help us add the necessary context.

Inspirational journeys

As part of our journey to discover and popularize Central European cuisine, we make trips to neighboring countries. The UM team and the creative chefs of Ambiente have decided to travel to Slovakia, Austria, Germany and Hungary over the next few years. We participate in symposiums and internships and talk about our vision beyond the borders of the Czech Republic. We visit chefs and producers so that we can answer important questions together, hold workshops, educate each other and naturally move, not only ourselves but Central European gastronomy as a whole, forward.

You can find the news on our
Instagram and Facebook.