Regional culinary traditions highlighted in Czech and Slovak gastronomy projects

Culinary professionals in the Czech Republic and Slovakia are focusing on blending traditional recipes with modern gastronomic techniques and local ingredients.

In the Czech Republic, the winner of the Best School Canteen in the Czech Republic 2026/2027 competition emphasized a menu based on honest Czech cuisine. The winning approach involved using seasonal ingredients from local farmers and applying modern methods to classic dishes, such as venison leg with rosehip sauce and pea soup with avocado.

In Slovakia, METRO has launched a project titled ‘Slovak Cuisine in a Modern Coat’. The initiative pairs five top chefs with five distinct regions: the Tatras, Zemplín, Novohrad, Liptov, and Podunajsko. The project aims to showcase the potential of local ingredients, such as beef and forest fruits in the Tatras or fish and paprika in the Danube region, through a modern culinary lens.