Celebrating Magdalena Dobromila Rettig and the Evolution of Contemporary Czech Cuisine

Gastronomy as part of national identity

Czech cuisine has evolved significantly in recent years. It’s not just about traditional dishes anymore; there’s now a broad range of offerings appealing to both local and international visitors.

“Domestic cuisine has great potential and is gradually gaining a strong international reputation. Czech companies embrace tradition while keeping pace with global trends, focusing on quality, local ingredients, and authenticity. Gastronomy is a vital part of tourism and a key element of national identity. The high-quality food, world-famous beer, exceptional wine, and the success of our chefs abroad demonstrate that we have much to offer. Many establishments today can compete easily with European counterparts,” says František Reismüller, Director of CzechTourism.

Rettig as an inspiration across institutions

This year marks the 240th anniversary of the birth and 180th anniversary of the death of Magdalena Dobromila Rettig, providing an excellent opportunity to link contemporary food projects with historical influences. Notable is the gastronomic festival in Litomyšl, where Rettig spent her final years. This annual event features top chefs, gastronomy students, restaurateurs, and food enthusiasts offering tastings of delicious dishes. Cooking competitions, including those for the best cake, tomato sauce, and pork tenderloin, are also integral to the festivities.

Additionally, the Regional Museum in Litomyšl commemorates this culinary pioneer through a dedicated exhibition.

“To celebrate Rettig’s anniversary, the museum has created a new video about her life, which premiered here in Bratislava. Interestingly, Magdalena Dobromila Rettig’s Home Cookbook was the most published book of its time after the Bible,” adds Hana Klimešová, curator of the exhibition.

Czech Specials, Michelin and Art on a Plate

Promoting culinary culture and supporting quality dining options is a key priority for CzechTourism. The Czech Specials project highlights restaurants, patisseries, and other culinary establishments that offer authentic Czech dishes and desserts. This initiative is a collaboration between the Czech Tourism Centre and the Association of Cooks and Confectioners. During a meeting in Bratislava, Lenka Nováková discussed the certification process for interested establishments and highlighted a recent three-year partnership with Michelin. Each year, Michelin will provide an electronic guide featuring the best local restaurants and will manage the Czech section on the guide.michelin.com website.

“As visitors’ expectations for travel experiences grow, enjoyable food, a welcoming atmosphere, and professional service significantly enhance our overall travel impression. Promoting the reputation of Czech cuisine abroad and making it accessible to foreign tourists is crucial,” adds Nora Gill, Director of CzechTourism’s Foreign Representation in Slovakia.

Kitchen as Cultural Heritage

The exhibition “On the Art of Cooking,” organized by historian Petra Kubíčková, showcases contemporary cookbooks as reflections of everyday life and historical changes in recipes. The exhibition opening, held at the Czech House, was so engaging that it became part of the Night of Museums and Galleries program and the prestigious BRaK literary festival, occurring every last weekend in May in Bratislava. Visitors can see this exhibition at the Piešt’any Municipal Library throughout the summer, with plans to present it during the Days of Czech Culture in Košice in the autumn.

“The Scientific Library in Olomouc hosts a series of author exhibitions highlighting its rich collection. Cookbooks are more than just recipes; they chronicle daily life and reflect cultural values and lifestyle changes across the ages,” emphasizes Iveta Ťulpíková, Director of VKOL, who also introduced the renovated Red Church as part of the library’s new cultural space.

When the theatre boils

The Jihočeské divadlo showcased Czech cuisine through an interactive performance, “How to Feed a Dictator,” where actors cook on stage. This adaptation of Polish journalist Witold Szabłowski’s book brings to life the experiences of personal chefs of famous dictators, who not only had to replicate their masters’ childhood recipes but also manage their moods, since a well-fed ruler tended to make more agreeable decisions. The performers trained for their chef roles at a cooking course at a bistro called Na spoon.

A conclusion with taste

Guests concluded the event by tasting culinary creations from Chef Jan Malý of the PERK in Šumperk, including an original tvarůžkový mousse paired with apricot jam and roasted buckwheat. The unique flavors, local ingredients, and modern presentation perfectly highlighted the richness and deliciousness of Czech culture.

This year, the Slovak representation of CzechTourism is also placing greater emphasis on gastronomy, planning press trips to the gastro festival in Litomyšl and the Pojez fest in the Moravian-Silesian Region.