Tenderloin with cream sauce or roast pork with dumplings and sauerkraut are staples in today’s restaurants, and hamburgers and pizza maybe even more so. The classic classics are always present and we’ve grown used to the international dishes as well. But what about our other good old recipes, the ones our grandmothers mastered? In March, we're bringing them back in our CulinaryCalendar.

In the third week of the month, we’re serving fragrant Prague ham with a creamy horseradish sauce or slow-roasted rabbit leg with garlic. Both dishes evoke the atmosphere of a peaceful Sunday lunch and the times when life moved at a slower pace.