{"id":523,"date":"2019-06-17T15:20:17","date_gmt":"2019-06-17T14:20:17","guid":{"rendered":"https:\/\/nastenka.neologismy.cz\/?p=523"},"modified":"2021-02-12T20:04:40","modified_gmt":"2021-02-12T19:04:40","slug":"gastromanie","status":"publish","type":"post","link":"https:\/\/nastenka.neologismy.cz\/index.php\/2019\/06\/17\/gastromanie\/","title":{"rendered":"Gastrom\u00e1nie"},"content":{"rendered":"
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Mexick\u00fd fast food je skv\u011bl\u00fd zejm\u00e9na ve chv\u00edli, kdy vys\u00edlen\u00fdm zachra\u0148uje \u017eivoty p\u0159i no\u010dn\u00edch n\u00e1vratech z odv\u00e1\u017en\u00fdch v\u00fdprav do jin\u00fdch \u010dtvrt\u00ed, nonstop na Letensk\u00e9m je zase exkurze do dob, kter\u00e9 ji\u017e m\u011bly pominout. Ve\u010derka s a\u017e legra\u010dn\u011b p\u0159edra\u017een\u00fdmi z\u00e1kladn\u00edmi potravinami je propojena s gurm\u00e1nsk\u00fdm r\u00e1jem, podle m\u011b nejhipster\u0161t\u011bj\u0161\u00ed gastroadresou<\/strong><\/span> Letn\u00e9. \u017d\u00e1dn\u00e9 bio, \u017e\u00e1dn\u00fd pr\u016fkaz p\u016fvodu masa, \u017e\u00e1dn\u00e9 vegevylomeniny. Tady si d\u00e1te sma\u017e\u00e1k, gri-lo-va-n\u00e9 ku\u0159e, sekanou nebo \u0159\u00edzek s p\u0159ekvapen\u00edm.<\/p>\n

[City Life, 27. 11. 2015]<\/p>\n<\/div>\n

<\/p>\n

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Jen v hlavn\u00edm m\u011bst\u011b najdou ctitel\u00e9 t\u011bchto sladkost\u00ed zhruba des\u00edtku prodejen. V\u011bt\u0161inou s m\u00edrn\u00fdm n\u00e1dechem hipste\u0159iny. „Sv\u016fj byznys zakl\u00e1d\u00e1me na netradi\u010dn\u00edch chut\u00edch,“ \u0159\u00edkaj\u00ed T\u00fddnu sestry Jana \u0160t\u011bp\u00e1nkov\u00e1 a Michaela Svobodov\u00e1. Jejich mal\u00fd kr\u00e1mek v centru Prahy se jmenuje jednodu\u0161e – Donuterie. Nab\u00edzej\u00ed t\u0159eba donut s p\u0159\u00edchut\u00ed r\u016f\u017ee, levandule, fialky \u010di kardamomu. Dne\u0161n\u00ed vyhrocen\u00e1 gastrodoba<\/strong><\/span> vy\u017eaduje kreativn\u00ed \u0159e\u0161en\u00ed, a tak t\u0159eba v ostravsk\u00e9m Just Donut vyr\u00e1b\u011bj\u00ed i koblihy s p\u0159\u00edchut\u00ed \u010dedaru a slaniny.<\/p>\n

[T\u00fdden, 28. 8. 2017]<\/p>\n<\/div>\n

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Va\u0159en\u00ed se stalo tak\u0159ka nov\u00fdm n\u00e1bo\u017eenstv\u00edm \u010cech\u016f, Slezan\u016f a Moravan\u016f. Kdo by neznal hv\u011bzdn\u00e1 gastrojm\u00e9na<\/strong><\/span>, jako je Pohlreich, Babica, Sap\u00edk, Dita P., \u010di kdo by zapomn\u011bl na L\u00e1\u010fu Hru\u0161ku a jeho „va\u0159en\u00ed“ uprost\u0159ed hlavn\u00edch televizn\u00edch zpr\u00e1v – v t\u00e9 dob\u011b patrn\u011b sv\u011btov\u00fd unik\u00e1t?<\/p>\n

[Lidov\u00e9 noviny, 22. 4. 2016]<\/p>\n<\/div>\n

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Pobyt ve Francii m\u011bl pro n\u011bj i dal\u0161\u00ed plus: umo\u017enil mu p\u0159en\u00e9st se za horizont m\u00e1min\u00fdch francouzsk\u00fdch kucha\u0159ek, podle nich\u017e doma va\u0159\u00edvala. Kvalitn\u00ed, chutn\u00e9 j\u00eddlo ho zkr\u00e1tka zaujalo d\u0159\u00edv, ne\u017e p\u0159i\u0161lo do m\u00f3dy u n\u00e1s. i proto s man\u017eelkou Gabrielou s oblibou zkoumali star\u00e9 kucha\u0159ky, zvali p\u0159\u00e1tele na dom\u00e1c\u00ed ochutn\u00e1vky a vyhled\u00e1vali sp\u0159\u00edzn\u011bn\u00e9 du\u0161e. Kdy\u017e pak „gastrokamar\u00e1d<\/strong><\/span>“ Roman Van\u011bk zalo\u017eil Pra\u017esk\u00fd kulin\u00e1\u0159sk\u00fd institut, p\u0159ihl\u00e1sil se hned do prvn\u00edho kursu va\u0159en\u00ed.<\/p>\n

[Reflex, 15. 9. 2016]<\/p>\n<\/div>\n

<\/p>\n

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No, a tou\u017e\u00edte-li ve sv\u011bt\u011b gourmet\u016f po ekonomick\u00e9 smysluplnosti, ud\u011bl\u00e1te nejl\u00e9pe, kdy\u017e si co nejrychleji obstar\u00e1te „mali\u010dkost“ jm\u00e9nem michelinsk\u00e1 hv\u011bzda. Dnes se zp\u011btn\u011b traduje, \u017ee ho\u0161i z Fieldu vtrhli na \u010deskou sc\u00e9nu s kolty zav\u011b\u0161en\u00fdmi proklat\u011b n\u00edzko u pasu. To je v\u0161ak sp\u00ed\u0161 jeden z poh\u00e1dkov\u00fdch pil\u00ed\u0159\u016f rostouc\u00ed m\u011bstsk\u00e9 gastrolegendy<\/strong><\/span>. „Po pravd\u011b \u0159e\u010deno, s Radkem jsme se o n\u011bjak\u00e9 hv\u011bzd\u011b v\u016fbec nebavili. To u\u017e o obrovsk\u00e9 zodpov\u011bdnosti, kterou v\u016f\u010di kluk\u016fm z RSJ m\u00e1me,“ m\u00edn\u00ed p\u00e1t\u00fd a posledn\u00ed ze spole\u010dn\u00edk\u016f, mana\u017eer restaurace Miroslav Nosek.<\/p>\n

[Pro\u010d ne?!, 16. 6. 2016]<\/p>\n<\/div>\n

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J\u00e1 jsem jehn\u011b\u010d\u00ed maso Oskara Messnera ocenil hned. U\u017e jsem v\u011bd\u011bl, \u017ee ochutn\u00e1v\u00e1m n\u011bco mimo\u0159\u00e1dn\u00e9ho. Po dom\u00e1c\u00edm \u0161peku a \u0161unce, rovn\u011b\u017e z jehn\u011b\u010d\u00edho masa, v\u00fdte\u010dn\u00fdch jehn\u011b\u010d\u00edch raviol\u00e1ch z t\u011bsta vyroben\u00e9ho z tradi\u010dn\u00edho su\u0161en\u00e9ho chleba sch\u00fcttelbrotu a naprosto \u00fa\u017easn\u00e9 pol\u00e9vce, kter\u00e9 Oskar \u0159\u00edkal bramborovoh\u0159\u00edbkov\u00e9 cappuccino, bylo jasn\u00e9, \u017ee tohle m\u00edsto mi z hlavy jen tak nezmiz\u00ed. a kdy\u017e jsem se po ve\u010de\u0159i dal s Oskarem do \u0159e\u010di, pochopil jsem, \u017ee v\u0161echna ta gastron\u00e1dhera<\/strong><\/span> m\u00e1 ko\u0159eny v jeho p\u0159\u00edstupu.<\/p>\n

[P\u00e1tek Lidov\u00fdch novin, 29. 12. 2017]<\/p>\n<\/div>\n

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Marek p\u0159epe\u010dliv\u011b kr\u00e1j\u00ed raj\u010data, papriky, cuketu, \u010desnek a b\u016fhv\u00edco dal\u0161\u00edho na tenk\u00e9 pl\u00e1tky a tot\u00e9\u017e \u010din\u00ed se slaninkou: „V\u00edte, co se \u0159\u00edk\u00e1: Nen\u00ed tlust\u00fd maso, kdy\u017e se tence nakr\u00e1j\u00ed.“ Zeleninu nasypal na alobalov\u00fd t\u00e1cek, osolil, opep\u0159il, zast\u0159\u00edkl olivov\u00fdm olejem a polo\u017eil na gril vedle kotletek, je\u017e stejn\u011b jako zeleninu pokladl prou\u017eky slaniny. a Markovy gastrorady<\/strong><\/span> do \u017eivota? Kdy\u017e jste v hospod\u011b nebo restauraci poprv\u00e9, dejte si hotovku – pr\u00e1v\u011b podle j\u00eddla z „denn\u00ed nab\u00eddky“ se pr\u00fd pozn\u00e1 kvalita podniku.<\/p>\n

[Reflex, 24. 9. 2015]<\/p>\n<\/div>\n

<\/p>\n

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Pivot\u00e9ka P\u00edpa – Beer Story je otev\u0159ena ve spodn\u00ed \u010d\u00e1sti komplexu Food Story na pra\u017esk\u00e9 Dlouh\u00e9 „gastrot\u0159\u00edd\u011b<\/strong><\/span>“ ji\u017e od listopadu 2015. Na pivn\u00edm l\u00edstku nab\u00edz\u00ed v\u00edce ne\u017e 160 lahvov\u00fdch speci\u00e1l\u016f z r\u016fzn\u00fdch \u010d\u00e1st\u00ed sv\u011bta, kter\u00e9 jsou pe\u010dliv\u011b vyb\u00edr\u00e1ny a hodnoceny pivn\u00edm specialistou Robertem Demeterem.<\/p>\n

[Innovation, 23. 6. 2016]<\/p>\n<\/div>\n

<\/p>\n

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Vypad\u00e1te neust\u00e1le velmi zpruzen\u011b, \u010dasto nad\u00e1v\u00e1te na situaci v \u010cesku, p\u0159\u00edpadn\u011b na gastrozvyky<\/strong><\/span> \u010cech\u016f. Co v\u00e1s nejv\u00edc vyt\u00e1\u010d\u00ed?
\nM\u011b u\u017e nevyt\u00e1\u010d\u00ed v\u016fbec nic. J\u00e1 se sm\u00ed\u0159il s t\u00edm, jak to je. Asi jsem za ty roky dost vym\u011bknul. a nasere m\u011b jenom m\u00e1loco. Tak\u017ee se neroz\u010diluju nad v\u011bcmi, kter\u00e9 nedok\u00e1\u017eu ovlivnit.<\/p>\n

[Pro\u010d ne?!, 18. 5. 2017]<\/p>\n<\/div>\n

<\/p>\n

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Pokud je n\u011bco moment\u00e1ln\u011b m\u00f3dn\u00ed trend na pra\u017esk\u00e9 kulin\u00e1\u0159sk\u00e9 sc\u00e9n\u011b, jsou to casual restaurace nebo bistra ve vy\u0161\u0161\u00ed cenov\u00e9 kategorii. Minul\u00fd t\u00fdden Gourmetguru zmi\u0148oval aktivity Paula Daye v t\u00e9to oblasti a mezit\u00edm mu bylo p\u0159ipomenuto, \u017ee t\u00edmto sm\u011brem m\u00ed\u0159\u00ed i skupina Aromi Riccarda Lucqueho. Ten u\u017e m\u00e1 dv\u011b bistra pod zna\u010dkou La Bottega na Vinohradech a \u017di\u017ekov\u011b. Nyn\u00ed p\u0159ibude t\u0159et\u00ed. Bude na Florenci (konkr\u00e9tn\u011b Sokolovsk\u00e1 17), bude se jmenovat La Bottega Express a m\u00e1 j\u00edt o klasick\u00e9 bistro. Dal\u0161\u00ed La Bottegy by pak m\u011bly p\u0159ib\u00fdt do gastropas\u00e1\u017ee<\/strong><\/span> v Dlouh\u00e9 ulici a do Hole\u0161ovic.<\/p>\n

[Hospod\u00e1\u0159sk\u00e9 noviny, 26. 6. 2014]<\/p>\n<\/div>\n

<\/p>\n

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Kdy\u017e u\u017e jsme u toho Michelina – ud\u011blen\u00ed presti\u017en\u00ed hv\u011bzdy restauraci Field a \u0161\u00e9fkucha\u0159i Radkovi Ka\u0161p\u00e1rkovi vyvolalo v gastrokomunit\u011b<\/strong><\/span> slu\u0161n\u00e9 pozdvi\u017een\u00ed. Jakkoliv je valn\u00e1 v\u011bt\u0161ina lid\u00ed r\u00e1da, \u017ee \u010cesko m\u00e1 dal\u0161\u00ed restauraci v prvn\u00ed lize, mnoho lid\u00ed pozved\u00e1v\u00e1 obo\u010d\u00ed jednak nad rychlost\u00ed, s n\u00ed\u017e restaurace ocen\u011bn\u00ed z\u00edskala (prakticky rok po otev\u0159en\u00ed), jednak nad t\u00edm, \u017ee to byl pr\u00e1v\u011b Field.<\/p>\n

[Hospod\u00e1\u0159sk\u00e9 noviny, 17. 3. 2016]<\/p>\n<\/div>\n

 <\/p>\n

Zobrazit dal\u0161\u00ed slova za\u010d\u00ednaj\u00edc\u00ed komponentem gastro<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mexick\u00fd fast food je skv\u011bl\u00fd zejm\u00e9na ve chv\u00edli, kdy vys\u00edlen\u00fdm zachra\u0148uje \u017eivoty p\u0159i no\u010dn\u00edch n\u00e1vratech z odv\u00e1\u017en\u00fdch v\u00fdprav do jin\u00fdch \u010dtvrt\u00ed, nonstop na Letensk\u00e9m je zase exkurze do dob, kter\u00e9 ji\u017e m\u011bly pominout. Ve\u010derka s a\u017e legra\u010dn\u011b p\u0159edra\u017een\u00fdmi z\u00e1kladn\u00edmi potravinami je propojena s gurm\u00e1nsk\u00fdm r\u00e1jem, podle m\u011b nejhipster\u0161t\u011bj\u0161\u00ed gastroadresou Letn\u00e9. \u017d\u00e1dn\u00e9 bio, \u017e\u00e1dn\u00fd pr\u016fkaz p\u016fvodu masa, \u017e\u00e1dn\u00e9 vegevylomeniny. … Pokra\u010dov\u00e1n\u00ed textu Gastrom\u00e1nie<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[30,27],"class_list":["post-523","post","type-post","status-publish","format-standard","hentry","category-aktuality","tag-gastro","tag-prefixoid"],"_links":{"self":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts\/523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/comments?post=523"}],"version-history":[{"count":9,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts\/523\/revisions"}],"predecessor-version":[{"id":534,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts\/523\/revisions\/534"}],"wp:attachment":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/media?parent=523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/categories?post=523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/tags?post=523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}