Sturgeon caviar and homemade blinis

      Real caviar is not exactly an ingredient you buy every day. This recipe was created after an excursion with Mr. Klečka nearby Vienna, where he grows sturgeons. He showed us how the caviar is processed and was kind enough to provide us with some samples. While we plan to eat one can just by itself (because […]

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      Vegetable tartar, prawns and mangalica sausage

          Jan played around with this recipe for quite a while: well, that’s what chefs do when they have a day off, I guess. I have to admit that the combination is absolutely great! And if you choose the right plates and little bowls (we used Spanish design tableware Cookplay), the result will be a mini […]

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          Fregola sarda, gorgonzola dolce and dried tomatoes

              This type of pasta is really interesting: not only because of its origin – from Sardegna – but also because of its rather peculiar shape and taste. Basically, they are little balls sized 2-3 mm. Some are roasted, some a bit burnt at first glance and the taste is also a bit smoky. Originally, fregola […]

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