The European Commission is weighing a new tax on foods high in fat, sugar and salt, aiming to curb the EU’s rising burden of cardiovascular and metabolic illnesses. The plan, described in internal material reviewed by DPA and reported by TASR, outlines a bloc-wide levy that would apply to heavily processed products. The concept, still under discussion, is expected to surface formally in mid-December. Officials behind the draft argue that a modest, uniform surcharge across member states could shift eating habits without placing an excessive burden on households. The tax would also encourage food manufacturers to reformulate products toward healthier standards. Underlying the proposal is a long-standing concern: cardiovascular disease remains the EU’s deadliest health problem, responsible for more than 1.7 million deaths each year. The economic cost is estimated above €280 billion annually, a figure Brussels considers unsustainable. The document ties frequent consumption of processed foods to higher risks of obesity, diabetes and other metabolic disorders. In addition to the food-related levy, the Commission plans to update tobacco control rules by 2027 and introduce a shared European rating system for processed food. If approved, the tax would form part of a wider strategy to reduce cardiovascular mortality by 20...
Reborn with a new design and garden, Aleb Kitchen & Bar returns on Friday, November 14, with a Grand Reopening Party featuring wines from HokusPokus and the official launch of its new brand, Levantina. Levantina brings Aleb’s most beloved flavors beyond the restaurant — a collection of signature dips made at home with honest ingredients and no added preservatives. The line includes Hummus, Mama Ghanouj, Muhammara, Falafel Dip, and Minted Labneh — crafted with the same care and heart that define Aleb’s kitchen. Guests can take Levantina dips to go or enjoy them at Lao Tea House near I. P. Pavlova, where Aleb’s Levantine spirit finds a new home in a cozy, tea-filled corner of the city. The celebration begins at 6 PM on Londýnská Street, just steps from I. P. Pavlova. The festivities continue with Shawarma Lunch Saturdays, when Aleb opens from 12:00 to 22:00, serving its signature Levantine dishes — a vibrant mix of flavors from Lebanon, Palestine, and Syria. The team invites everyone to “join the big table” and share a meal in their relaxed, welcoming atmosphere. Visualizza questo post su Instagram Un post condiviso da Aleb Kitchen & Bar (@alebprague) Starting this season, Aleb...
The world is a more dangerous place than it was a decade ago. At least, it is for Europe, whose position looks increasingly precarious as the war in Ukraine threatens to spill beyond its borders. Food security has returned to the centre of strategic thinking. As relations with neighbours become more hostile and global supply chains more fragile, the European Union must ensure it can rely on its own food production. “Overall, there is a policy of Europe to increase its strategic autonomy,” explains Michiel Scheffer, president of the European Innovation Council (EIC). The EIC, a funding arm of the European Commission, is investing in technologies that promise greater resilience from plant-based protein research to new monitoring systems for soil and biodiversity. Scheffer argues that Europe must “create a production basis” for the companies it supports, so that innovation strengthens self-reliance rather than dependence. The same logic should apply to Europe’s food system as a whole. Yet while the Commission funds satellites, sensors and “protein transition” startups, it continues to entertain a front-of-pack label, Nutri-Score, that weakens one of Europe’s most strategic assets: its diverse, decentralised, and culturally rooted food economy. A useless label Nutri-Score was launched in France with...
Sometimes, it’s not just about the food but the atmosphere. Prague offers several restaurants where outstanding dishes are paired with breathtaking views. Here’s a selection of five places where top-class cuisine meets panoramic vistas, turning any dinner into an unforgettable experience. Il Giardino Toscano Ristorante Il Giardino Toscano at the NH Collection Prague hotel offers an experience that begins even before you sit down. The hotel’s cable car takes you directly from Smíchov district to the top of Mrázovka Park. Here, the city’s towers and rooftops unfold before you, creating a sense of escape. On your plate, authentic Tuscan cuisine awaits: homemade pasta, fresh fish, carefully prepared meats, and desserts crafted with high-quality ingredients. The Tuscan-inspired atmosphere, combined with the Prague panorama, makes this restaurant ideal for a romantic dinner, celebration, or business meeting. Ginger & Fred Hidden on the seventh floor of the iconic Dancing House, Ginger & Fred offers one of Prague’s most stunning views. You are within walking distance of the Old Town, Charles Bridge, and Hradčany. Every dish on Chef Ondřej Slanina’s menu is a miniature work of art, both in flavor and presentation, featuring seasonal ingredients. Ginger & Fred is perfect for a leisurely culinary...
After several delays and months of speculation, the American fast food chain Five Guys is finally set to open its first restaurant in Prague. The branch, located in the Máj shopping center on Národní třída, is expected to open its doors by the end of the year, according to CzechCrunch, which first reported the news. Originally planned for last summer, the opening was postponed multiple times — first to autumn, then to spring, and most recently to early autumn — due to construction delays and logistical complications at the Máj site. “We can confirm that the first Czech branch of Five Guys will open in the premises of Máj by the end of this year,” said Jiří Janoušek, spokesperson for the shopping center. Patrik Němeček from PP Partners, the agency managing communications for Five Guys in Czechia, added that more details about the launch will be announced in late November. In June, Jan Kotrbáček, head of retail leasing for Central and Eastern Europe at Cushman & Wakefield, told iDNES.cz that the company was targeting a September opening. That timeline was later adjusted as final interior work continued. Five Guys has also launched an official Czech website, where it is already...
A new pizzeria has opened in Prague’s Smíchov district with a mission that goes far beyond food. Pasta Fidli, located on Štefánikova Street, is operated by the Etincelle Group, a network of Czech social enterprises that has spent the past twenty years helping people with mental and physical disabilities enter the workforce. According to Etincelle director Jakub Knězů, Pasta Fidli is the first pizzeria in Czechia specifically designed to employ people with disabilities. The restaurant currently provides jobs to twelve staff members in supporting roles. “The space is quite large — we also have a confectionery and bakery in the back, where we prepare desserts for this pizzeria, our café, and other establishments around Prague,” Knězů said at the opening. The Etincelle Group — whose name translates from French as spark — runs a broad network of businesses: cafés and bistros under the Mezi Řádky brand, a bakery called U Dvou Rohlíků, a coffee roastery in Šumava, a farm in Ledce, and even a guesthouse named Mezi Lesy. The organization employs over 200 people with disabilities, including individuals living with mental health challenges. In 2023, Etincelle took over Pasta Fidli, a social enterprise known for producing fresh chilled pasta in...
A rainy summer left many Czech restaurants struggling, with mountain resorts and campsites reporting revenue drops of up to 30 percent compared with last year, according to data from Dotykačka. Beer sales fell by about ten percent as customers avoided outdoor terraces. Yet not all sectors of the industry are struggling. In September, as the weather stabilized, city restaurants and pubs saw customers returning. Kastner expects urban businesses to perform better through the autumn. “Events like St. Martin’s Day and the election season bring people into pubs and restaurants. They want to talk, debate, and share food,” he said. The overall outlook remains weak. Kastner predicts sector revenues will nominally match last year’s, but after inflation, they will fall by three to five percent. Since 2019, dining prices have risen more than 50 percent, while wages lag behind. As a result, Czechs now eat out two to three times a week, down from four to five just a few years ago. The average Czech spends about 4,500 crowns monthly on food and drinks outside the home. Meals Cost More—But People Still Indulge The typical lunch now costs about 200 crowns, compared with less than 140 crowns six years ago. In...
Prague’s dining scene has no shortage of international influences, but one of its newest arrivals brings a distinctly Japanese comfort food to the city center. Takumi, which opened this summer on the square next to the Franz Kafka rotating head, is the second Czech branch of the ramen chain that began nearly two decades ago in Germany. The first Czech location introduced local diners to Sapporo-style noodles and long-simmered broths. The new branch is meant to make the brand more visible — set in one of the busiest parts of the city, it’s easy to find for both office workers on their lunch break and tourists exploring the area. Inside, the design stays close to the brand’s aesthetic: pared down, warm wood, and a Japanese-inspired minimalism that doesn’t feel intimidating. The menu highlights the chain’s staples — miso and shoyu ramen — but the kitchen is also adapting to Europe’s changing tastes. Visitors can find Ajitama Tonkotsu Ramen — a rich, creamy pork-bone broth, slow-cooked to depth and served with a marinated egg. For those who prefer a little fire, there’s Mala Paitan, a silky chicken broth layered with Sichuan pepper that leaves a warm, tingling finish. Diners looking for...
Prague’s Masaryčka building has added a new culinary attraction. Eleven floors above the city streets, the rooftop restaurant Reason offers a blend of Mediterranean and Scandinavian flavors, promising a fresh take on Prague’s dining scene. Chef Jan Horák, who leads Reason, brings experience from Michelin-starred restaurants in Germany and Switzerland, luxury hotels in Abu Dhabi, and Prague’s Augustine Hotel. He also led the Czech junior national culinary team to historic results at the Culinary Olympics. His approach combines Nordic techniques with the flavors of the Adriatic, creating innovative dishes from both premium and humble ingredients—such as pasta crafted from stale bread paired with Pecorino Pepato cheese. Reason seats 40 diners inside and another 60 in its rooftop lounge, ensuring an exclusive atmosphere and personalized service. Guests can enjoy a three-course lunch for 1,000 CZK or a ten-course tasting menu for 4,290 CZK, with dishes presented directly by the chefs. Each tasting experience starts with champagne and concludes with the brand’s cognac, emphasizing the restaurant’s commitment to luxury through authenticity and flavor. The interior, designed by architect Zisis Papamichos in collaboration with Kallon Studio, features fully custom-made furniture, tableware, and glassware. The project is backed by the Remedis Group, signaling a...
Dinner in the Sky returns until September 14! Slovak chef Peter Slačka will serve a crafted menu 40 meters above the city, suspended from a crane at Mrázovka in Prague 5. The experience begins at ground level, beneath the crane, where a long oval table is prepared with safety belts and ropes. The meal lasted roughly an hour and a half. The menu highlighted seasonal flavors: eggplant ceviche with herbs, dill kulajda with espuma, veal cheeks with Jerusalem artichoke puree and hazelnuts, and a raspberry crème brûlée with nitrogen smoke and mint. Vegetarian alternatives included roasted cauliflower with burnt apple. Each course was served by Slačka and his small team, moving carefully on the central platform of the table. Slačka, a chef with experience across Portugal, Sweden, Australia, and Great Britain, previously ran Michelin-starred kitchens and opened the Bratislava restaurant Baroza. He also created the menu for London’s Kwãnt bar, which appeared on a top 50 global bar list. Pricing ranges from 3,190 CZK to around 6,000 CZK, depending on the menu selection, and a new shorter option with dessert and prosecco is available for the first time. Dinner in the Clouds Menu – Lunch Ceviche: Tomato, Herbs from Beladice,...
On Křemencova Street, just a few steps from Národní třída and the peaceful banks of the Vltava River, you will find a restaurant that combines the best of traditional Czech cuisine with a modern approach to gastronomy. U Matěje Kotrby is a place where lovers of quality food, craft beer, and a pleasant atmosphere will find what they are looking for. The new menu, which has just been introduced, offers a combination of first-class meat and fresh creativity. The restaurant has two parts: Old Bohemian Restaurant and Old Prague Restaurant with Cocktails. And it is up to you which one you choose. In the hot summer, the shaded terrace and well-chilled Pilsner Urquell, which is tapped here with a love for craftsmanship, are particularly appealing. Whether you come here for a quick lunch or a long dinner with friends, you can expect cuisine that has depth and a story. The new menu was created under the leadership of chef Marek Šáda. Czech classics are transformed into an experience – for example, in the form of creamy garlic soup with barley and cracklings, apple strudel with vanilla curd, or baked plums with hazelnut crumble. However, the real specialty of the restaurant...
The Czech State Veterinary Service (SVS) has ordered the withdrawal of a batch of ham from supermarket shelves and online retailers after tests confirmed the presence of Listeria monocytogenes, a bacteria that can cause serious illness. The recall concerns the product “Roasted ham with reduced salt content, premium ham” (Grilovaná šunka se sníženým obsahem soli, šunka nejvyšší jakosti), produced by the company Beskydské uzeniny. The affected batch was manufactured on August 18, 2025, with an expiration date of September 15, 2025, under batch number 250818. In total, more than 206 kilograms were produced. According to SVS spokesman Petr Vorlíček, inspectors from the Moravian-Silesian Region collected samples directly from the factory. Laboratory analysis by the State Veterinary Institute in Olomouc confirmed the contamination. A portion of the production, 15.5 kilograms, was immediately detained and destroyed at the company’s warehouse. However, around 190 kilograms were shipped to retail outlets across the country, including: Rohlík.cz and Košík.cz online stores Makro, Tesco, Globus, Hruška, and Tempo supermarket chains Unsold packages are now being pulled from circulation. Customers who already purchased the ham are urged not to eat it and instead return it to the store. Beskydské uzeniny must cover the cost of destroying all...
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