Food on the Move Tips | Page 33 of 66
Czech Wedding Menu
Kamin Restaurant: Great Food Near Prague’s Grébovka
Kamin Restaurant is a new family-run restaurant in Prague’s Vinohrady district, focused on modern Czech cuisine. The place is headed by Jan Macháč, who honed his skills at Michelin-starred La Degustation Bohême Bourgeoise and Taro. Kamin stands out not only for the quality of its food, but also for its attentive staff and friendly atmosphere.
Prague Beer ZOO: Unique Beer Guide
Svijany Brewery
Zíchovec Family Brewery
IKEA Restaurant: The Unassuming Lunch Giant
IKEA is a giant even in the world of restaurant dining. The menu is dominated by legendary meatballs with sauce and mashed potatoes, salmon dishes, and in Czechia, grilled hermelín cheese. The selection is complemented by desserts, coffee, and other drinks. You can also have your food packed to go.
Villa Rosenaw Restaurant, Rožnov pod Radhoštěm
Khorovats: Armenian Grilled Meat
Khorovats is the Armenian way of grilling meat over charcoal: chunks of beef, lamb, pork or chicken mixed with onion, threaded onto skewers and served on lavash bread with fresh herbs. The word simply means "grilled", so there's a vegetable khorovats too, and no celebration in Armenia happens without something off the mangal.
Tjvjik: Armenian Fried Liver with Onions
Tjvjik is Armenian liver fried with onions, these days usually stewed in tomato as well, and it takes its name from the noise it makes in the pan; Armenians use the same word for a fidgety child. In 1961 it got its own comedy film, with a plot that turns on one piece of beef liver. Where else liver is fried like this, how tjvjik is eaten and what it cost me in Yerevan.
Tolma: Armenian Stuffed Grape Leaves
Grape leaves wrapped around minced meat and rice, braised and served with garlic matsun yogurt - tolma is one of the main dishes on the Armenian table and a dish the whole region lays claim to. I'll explain why the tolma festival is named after a word linguists reject, how the Armenian version differs from the Turkish one, and I'll describe the tolma made with beef tenderloin at Lavash in Yerevan.