Good Kitchens, Bad Kitchens
Fine-dining restaurants, the decline of traditional pubs, food trends
Deutsche Fassung
Abstract
Czech food critic Pavel Maurer and Austrian food trend researcher Hanni Rützler discuss national food cultures, traditional recipes and modern culinary art, Central European diversity and international fusion cuisine. They showcase leading Czech chefs, note the disappearance of country inns and analyse the spending habits of European consumers. Hanni Rützler recommends food as a sensory journey of discovery, whilst Pavel Maurer favours the good old roast beef.
(Osteuropa 5-6/2026, pp. 165–178)