P\u0159edstavujeme p\u011bt jedine\u010dn\u00fdch podnik\u016f, kde zahr\u00e1dka nen\u00ed posezen\u00edm u hlu\u010dn\u00e9 ulice. Nab\u00edzej\u00ed klid, st\u00edn strom\u016f i st\u0159edomo\u0159skou atmosf\u00e9ru p\u0159\u00edmo v centru metropole. Pod\u00edvejte se do skryt\u00e9 zahrady s platany u V\u00e1clavsk\u00e9ho n\u00e1m\u011bst\u00ed, na ru\u0161n\u00fd karl\u00ednsk\u00fd dvorek s tankov\u00fdm pivem a street foodem, nebo do prvorepublikov\u00e9 vily na Vinohradech, kter\u00e1 evokuje pocit, \u017ee jste na n\u00e1v\u0161t\u011bv\u011b u p\u0159\u00e1tel. T\u011b\u0161it se m\u016f\u017eete na sn\u00eddan\u011b bez polotovar\u016f, modern\u00ed francouzsko-italskou kuchyni, vyhl\u00e1\u0161en\u00e9 v\u011btrn\u00edky i rychl\u00e9 \u201eguilty pleasures\u201c z grillu.<\/p>\n
Garden\u2019s<\/p>\n
Gardens | Zdroj: Gardens<\/p>\n
Na dohled od V\u00e1clavsk\u00e9ho n\u00e1m\u011bst\u00ed, p\u0159esto ukryt\u00e1 p\u0159ed ruchem tramvaj\u00ed a\u00a0davem lid\u00ed. Garden\u2019s\u00a0provozuj\u00ed man\u017eel\u00e9 Lucie a\u00a0Marek Dud\u00e1kovi od roku 2014. P\u016fvodn\u011b nesl n\u00e1zev Styl & Interi\u00e9r a\u00a0\u0161lo o\u00a0obchod s\u00a0interi\u00e9rov\u00fdmi dopl\u0148ky. Po n\u011bkolika m\u011bs\u00edc\u00edch se provoz roz\u0161\u00ed\u0159il o\u00a0kav\u00e1rnu a\u00a0postupn\u011b se prom\u011bnil ve francouzsko-italskou restauraci s\u00a0vlastn\u00ed cukr\u00e1rnou a\u00a0v\u00fdb\u011brovou k\u00e1vou.<\/p>\n
Dominantou prostoru je zahrada se star\u00fdmi platany, kter\u00e1 p\u016fsob\u00ed mimo\u0159\u00e1dn\u011b uklid\u0148uj\u00edc\u00edm dojmem. Vzrostl\u00e9 stromy, zele\u0148 a\u00a0p\u0159irozen\u00fd st\u00edn vzbuzuj\u00ed pocit, \u017ee jste se ocitli na klidn\u00e9m venkov\u011b. A\u017e do otev\u0159en\u00ed restaurace byl d\u016fm ve\u0159ejnosti<\/p>\n
prakticky nep\u0159\u00edstupn\u00fd a\u00a0slou\u017eil pouze n\u00e1jemn\u00edk\u016fm bytov\u00fdch jednotek. V\u00a0zadn\u00ed \u010d\u00e1sti se p\u016fvodn\u011b nach\u00e1zela socha\u0159sk\u00e1 d\u00edlna. Svou zahradou se Garden\u2019s\u00a0odli\u0161uje od ostatn\u00edch podnik\u016f v\u00a0okol\u00ed, na jej\u00ed provoz m\u00e1 v\u0161ak z\u00e1sadn\u00ed vliv po\u010das\u00ed. \u201eKapacita restaurace je v\u00a0letn\u00edch m\u011bs\u00edc\u00edch p\u0159ibli\u017en\u011b dvojn\u00e1sobn\u00e1 oproti zimn\u00edmu obdob\u00ed, co\u017e se samoz\u0159ejm\u011b prom\u00edt\u00e1 i\u00a0do celkov\u00e9ho obratu. Nav\u00edc se jedn\u00e1 jak o\u00a0m\u00edsto pro b\u011b\u017en\u00e9 posezen\u00ed host\u016f, tak d\u016fle\u017eit\u00fd prostor pro soukrom\u00e9 a\u00a0firemn\u00ed akce. V\u00a0letn\u00edch m\u011bs\u00edc\u00edch zde po\u0159\u00e1d\u00e1me svatby, konference, garden party nebo\u00a0v\u011bt\u0161\u00ed eventy a\u017e pro 150 host\u016f,\u201c uv\u00e1d\u00ed Lucie Dud\u00e1kov\u00e1.<\/p>\n
Kuchyni vede \u0161\u00e9fkucha\u0159 Michal \u0160orf, kter\u00fd vytv\u00e1\u0159\u00ed menu inspirovan\u00e9 francouzskou a\u00a0italskou gastronomi\u00ed v\u00a0modern\u00edm pojet\u00ed a\u00a0s\u00a0d\u016frazem na sezonnost, kvalitu surovin a\u00a0lehkost. P\u0159es l\u00e9to se v\u00a0nab\u00eddce objevuj\u00ed studen\u00e9 pol\u00e9vky jako gazpacho a\u00a0\u0161irok\u00fd v\u00fdb\u011br sal\u00e1t\u016f, prostor dost\u00e1vaj\u00ed tak\u00e9 ryby a\u00a0mo\u0159sk\u00e9 plody. V\u00fdznamnou sou\u010d\u00e1st\u00ed Garden\u2019s\u00a0je vlastn\u00ed cukr\u00e1rna, v\u00a0n\u00ed\u017e \u0161\u00e9fcukr\u00e1\u0159 Radek \u010cejka propojuje to nejlep\u0161\u00ed z\u00a0\u010desk\u00e9 a\u00a0francouzsk\u00e9 cukra\u0159iny. Za ochutn\u00e1n\u00ed stoj\u00ed zdej\u0161\u00ed v\u011btrn\u00edk se t\u0159emi druhy kr\u00e9mu, jen\u017e se pro podnik stal signifikantn\u00edm.<\/p>\n
Vnitroblock<\/p>\n
Vnitroblock | Zdroj: Vnitroblock<\/p>\n
Hole\u0161ovick\u00fd Vnitroblock vznikl t\u00e9m\u011b\u0159 p\u0159ed deseti lety jako multifunk\u010dn\u00ed prostor. Dnes je jeho sou\u010d\u00e1st\u00ed kav\u00e1rna, bistro, pra\u017e\u00edrna k\u00e1vy Not Another Boring Roastery, pek\u00e1rna Sk\u00fdva, D&B\u00a0Gallery, tane\u010dn\u00ed studio Sector a\u00a0artlab ArtMoment. V\u00a0uli\u010dce, kter\u00e1 vede z\u00a0D\u011blnick\u00e9 do Vnitroblocku, s\u00eddl\u00ed \u0159emesln\u00e1 pal\u00edrna Garage22, barbershop \u010di obchod s\u00a0oble\u010den\u00edm. \u201eNecht\u011bli jsme vytvo\u0159it jen dal\u0161\u00ed kav\u00e1rnu. V\u00a0p\u0159edstav\u00e1ch jsme m\u011bli m\u00edsto, kde \u010dlov\u011bk m\u016f\u017ee str\u00e1vit cel\u00fd den\u00a0\u2013 od sn\u00eddan\u011b p\u0159es pracovn\u00ed m\u00edtink a\u017e po ve\u010dern\u00ed drink nebo event. Takov\u00fd \u00fat\u011bk od reality, kter\u00fd m\u00e1 energii, ale z\u00e1rove\u0148 je p\u0159irozen\u00fd a\u00a0neform\u00e1ln\u00ed,\u201c popisuje Luk\u00e1\u0161 \u017d\u010f\u00e1rsk\u00fd, jeden ze zakladatel\u016f spole\u010dnosti Dudes & Barbies.<\/p>\n
Ta krom\u011b Vnitroblocku provozuje tak\u00e9 podniky Kav\u00e1rna, co hled\u00e1 jm\u00e9no \u010di Bistro B. Zahr\u00e1dka je letos v\u00a0provozu t\u0159et\u00ed sezonu. I\u00a0za relativn\u011b kr\u00e1tkou dobu stihla zah\u00fdbat s\u00a0n\u00e1v\u0161t\u011bvnost\u00ed a\u00a0prom\u00edtnout se do tr\u017eeb podniku. \u201eUp\u0159\u00edmn\u011b, zahr\u00e1dka se uk\u00e1zala jako z\u00e1sadn\u00ed. D\u00edky n\u00ed dok\u00e1\u017eeme udr\u017eet tr\u017ebu na \u00farovni nejlep\u0161\u00edch dn\u00ed. Pro n\u00e1s tedy nen\u00ed zahr\u00e1dka \u201anice to have\u2018, ale absolutn\u00ed \u201amust have\u2018,\u201c p\u0159izn\u00e1v\u00e1 Luk\u00e1\u0161 \u017dd\u00e1rsk\u00fd. V\u00a0leto\u0161n\u00edm roce proto s\u00a0kolegy pl\u00e1nuj\u00ed p\u0159idat je\u0161t\u011b dal\u0161\u00ed, men\u0161\u00ed zahr\u00e1dku p\u0159ed pek\u00e1rnu Sk\u00fdva v\u00a0ulici Tusarova. Zahr\u00e1dku ve Vnitroblocku tvo\u0159\u00ed<\/p>\n
velk\u00fd otev\u0159en\u00fd prostor se stromy a\u00a0tr\u00e1vou, kam se pohodln\u011b usad\u00ed a\u017e 100 lid\u00ed. M\u00e1 tedy sp\u00ed\u0161e charakter dvora. V\u00a0l\u00e9t\u011b prostor funguje i\u00a0jako alternativn\u00ed stage pro men\u0161\u00ed akce, stejn\u011b tak slou\u017e\u00ed ke komer\u010dn\u00edm pron\u00e1jm\u016fm. Gastronomick\u00e1 nab\u00eddka Vnitroblocku stav\u00ed na kombinaci k\u00e1vy z\u00a0vlastn\u00ed pra\u017e\u00edrny, sn\u00eddan\u00edch a\u00a0brunch\u00edch, nem\u00e9n\u011b z\u00e1sadn\u00ed je tak\u00e9 ve\u010dern\u00ed provoz s\u00a0drinky. V\u00a0mezi\u010dase restaurace pod\u00e1v\u00e1 ob\u011bdov\u00e9 menu. Luk\u00e1\u0161 \u017d\u010f\u00e1rsk\u00fd coby highlight vyzdvihuje chl\u00e9b z\u00a0pek\u00e1rny Sk\u00fdva s\u00a0vaj\u00ed\u010dkovou pomaz\u00e1nkou nebo holandsk\u00fd \u0159\u00edzek v\u00a0pod\u00e1n\u00ed \u0161\u00e9fkucha\u0159e Vnitroblocku Dominika Dor\u0148\u00e1ka. Z\u00a0bezmas\u00fdch j\u00eddel zaujme tofu meatballs s\u00a0kokosov\u00fdm ml\u00e9kem, pe\u010den\u00fdmi bramborami grenaille a\u00a0koriandrem.<\/p>\n
Bistro Monk<\/p>\n
Bistro Monk | Zdroj: Bistro Monk<\/p>\n
P\u0159ed osmi lety otev\u0159ela Maja Poula Bistro Monk v\u00a0Michalsk\u00e9 ulici, aby Praze uk\u00e1zala, jak podle n\u00ed vypad\u00e1 kvalitn\u00ed sn\u00eddan\u011b. D\u00edky investici sv\u00e9ho otce mohla v\u00a0roce 2024 rozjet Bistro Monk 2.0 na Malt\u00e9zsk\u00e9m n\u00e1m\u011bst\u00ed, o\u00a0p\u00e1r m\u011bs\u00edc\u016f pozd\u011bji na stejn\u00e9 adrese vznikl je\u0161t\u011b Bar Monk. Na m\u00edst\u011b modern\u00edho dvojpodniku d\u0159\u00edve s\u00eddlila restaurace Kon\u00edrna a\u00a0p\u0159ed n\u00ed U\u00a0Vlada\u0159e. Bistro Monk 2.0 disponuje zahr\u00e1dkou, je\u017e jako by byla p\u0159enesen\u00e1 ze St\u0159edomo\u0159\u00ed. Ostatn\u011b to, \u017ee zde rostou citrony, upout\u00e1 pozornost. \u201eNa\u0161\u00edm c\u00edlem bylo vytvo\u0159it prostor, kter\u00fd respektuje okol\u00ed i\u00a0historii budovy, ale z\u00e1rove\u0148 p\u0159in\u00e1\u0161\u00ed sou\u010dasn\u00e9ho ducha. Kombinujeme historick\u00e9<\/p>\n
\u00a0prvky s\u00a0minimalistick\u00fdm, \u010dist\u00fdm designem, aby se u\u00a0n\u00e1s c\u00edtili dob\u0159e m\u00edstn\u00ed i\u00a0lid\u00e9, kte\u0159\u00ed si k\u00a0n\u00e1m cht\u011bj\u00ed odsko\u010dit z\u00a0ruchu centra a\u00a0oddychnout si. To v\u0161echno p\u011bt minut od Karlova mostu. Z\u00e1rove\u0148 je zahr\u00e1dka odd\u011blen\u00e1 od ulice, tak\u017ee v\u00e1m kolemjdouc\u00ed turist\u00e9 nekoukaj\u00ed do tal\u00ed\u0159e,\u201c vyzdvihuj\u00ed mana\u017eerky provoz\u016f Denisa T\u0159\u00edskov\u00e1 a\u00a0Michaela Vavrincov\u00e1.<\/p>\n
Z\u00e1kladem nab\u00eddky jsou sn\u00eddan\u011b, je\u017e zde pod\u00e1vaj\u00ed po cel\u00fd den a\u017e do zav\u00edra\u010dky. N\u011bkter\u00e1 vybran\u00e1 j\u00eddla si dokonce host\u00e9 mohou dop\u0159\u00e1t i\u00a0b\u011bhem noci v\u00a0Baru Monk.<\/p>\n
\u00a0\u201eV\u0161echny suroviny si vyr\u00e1b\u00edme v\u00a0z\u00e1kladn\u00ed form\u011b a\u00a0v\u00a0na\u0161\u00ed kuchyni nenajdete \u017e\u00e1dn\u00e9 polotovary. Na to jsme velmi py\u0161n\u00ed,\u201c upozor\u0148uj\u00ed T\u0159\u00edskov\u00e1 s\u00a0Vavrincovou. Vejce sem voz\u00ed chovatel t\u0159ikr\u00e1t t\u00fddn\u011b. Maso poch\u00e1z\u00ed od \u010desk\u00fdch farm\u00e1\u0159\u016f, pe\u010divo Bistro Monk odeb\u00edr\u00e1 z\u00a0pek\u00e1rny U\u00a0Kalend\u016f. Mezi bestsellery pat\u0159\u00ed avotoast Bali, kde avok\u00e1dovou pomaz\u00e1nku na chlebu doprov\u00e1zej\u00ed dv\u011b zast\u0159en\u00e1 vejce, holandsk\u00e1 om\u00e1\u010dka a\u00a0nakl\u00e1dan\u00e1 zelenina. P\u0159idat si k\u00a0tomu lze navrch je\u0161t\u011b ope\u010denou slaninu nebo lososa marinovan\u00e9ho v\u00a0citrusech. Popul\u00e1rn\u00ed jsou tak\u00e9 Monk superfood bowl s\u00a0humusem z\u00a0pe\u010den\u00e9 zeleniny a\u00a0bat\u00e1t\u016f s\u00a0fetou a\u00a0quinoou nebo vejce benedikt carbonara. Ze sladk\u00fdch sn\u00eddan\u00ed vedou bor\u016fvkov\u00e9 l\u00edvance se \u0161leha\u010dkou.<\/p>\n
Bufet, Dva kohouti, Termin\u00e1l Karl\u00edn<\/p>\n
Bufet, Dva kohouti, Termin\u00e1l Karl\u00edn | Zdroj: Michaela Szkanderov\u00e1, e15<\/p>\n
Ve vnitrobloku na adrese Sokolovsk\u00e1 55 pracuje vedle sebe n\u011bkolik gastronomick\u00fdch koncept\u016f. V\u00a0zadn\u00ed \u010d\u00e1sti domu s\u00eddl\u00ed od roku 2018 Dva kohouti, pivovar s\u00a0v\u00fd\u010depem. Naproti otev\u0159elo Ambiente sv\u016fj Bufet, kter\u00fd m\u011bl p\u016fvodn\u011b va\u0159it hlavn\u011b pro hosty pivovaru, d\u00edky okoln\u00edm kancel\u00e1\u0159\u00edm si ale z\u00e1hy vybudoval vlastn\u00ed klientelu. V\u00a0roce 2022 na dvorek p\u0159ibyly dva lodn\u00ed kontejnery se street foodem, podnik Termin\u00e1l Karl\u00edn, jen\u017e se postupn\u011b roz\u0161\u00ed\u0159il o\u00a0cateringovou firmu a\u00a0eventov\u00e9 prostory ve sklepen\u00ed domu. Mix industri\u00e1ln\u00edho Karl\u00edna, pivovaru Dva kohouti a\u00a0otev\u0159en\u00e9ho m\u011bstsk\u00e9ho dvorku vytv\u00e1\u0159\u00ed sp\u00ed\u0161 \u017eiv\u00fd ve\u0159ejn\u00fd prostor ne\u017e klasickou zahr\u00e1dku. V\u00a0pivovaru se b\u011bhem nejteplej\u0161\u00edch dn\u00ed roku za ve\u010der vy\u010depuj\u00ed dva tis\u00edce piv. Bufet prod\u00e1 od b\u0159ezna do z\u00e1\u0159\u00ed denn\u011b a\u017e 300 burger\u016f. V\u00a0takov\u00e9m mno\u017estv\u00ed je pot\u0159eba maxim\u00e1ln\u011b zefektivnit v\u00fddej. Dva kohouti a\u00a0Bufet zavedli samoodbavovac\u00ed kiosky, j\u00eddlo z\u00a0Bufetu i\u00a0Termin\u00e1lu Karl\u00edn si lze objednat tak\u00e9 pomoc\u00ed QR k\u00f3du. \u201eV\u011bt\u0161inu j\u00eddel p\u0159ipravujeme den p\u0159edem \u2013 nap\u0159\u00edklad maso dop\u0159edu meleme, dochucujeme a\u00a0p\u0159edp\u00e9k\u00e1me na ohni. J\u00eddla pak dr\u017e\u00edme tepl\u00e1 a\u00a0vyd\u00e1v\u00e1me velmi rychle, bez \u0161okov\u00e1n\u00ed nebo chlazen\u00ed,\u201c zd\u016fraz\u0148uje Petr Benda, \u0161\u00e9fkucha\u0159 a\u00a0gener\u00e1ln\u00ed mana\u017eer Bufetu. P\u0159es den Bufet funguje jako hospoda a\u00a0vyd\u00e1v\u00e1 plnohodnotn\u00e1 j\u00eddla jako grilovan\u00e9 ku\u0159e s\u00a0paprikovou om\u00e1\u010dkou a\u00a0bramborov\u00fdmi noky nebo trhan\u00e9 maso s\u00a0bramborovou ka\u0161\u00ed. Ve\u010der se do pop\u0159ed\u00ed dost\u00e1vaj\u00ed \u201eguilty pleasures\u201c<\/p>\n
pokrmy jako ji\u017e zm\u00edn\u011bn\u00fd hamburger nebo sma\u017een\u00e9 ku\u0159e v\u00a0housce, kter\u00e9 se sezonn\u011b obm\u011b\u0148uje. Zat\u00edmco my si ho vychutnali se zeln\u00fdm sal\u00e1tem s\u00a0kari majon\u00e9zou, b\u011bhem l\u00e9ta jej budou dopl\u0148ovat okurky a\u00a0tzatziki. Nab\u00eddka Termin\u00e1lu Karl\u00edn se zam\u011b\u0159uje na street food. \u201eVych\u00e1z\u00edme z\u00a0jednoduch\u00e9 my\u0161lenky: d\u011blat modern\u00ed, kvalitn\u00ed j\u00eddlo. Inspirujeme se hlavn\u011b Asi\u00ed a\u00a0Mexikem. Sna\u017e\u00edme se kombinovat v\u00fdrazn\u00e9 chut\u011b \u2013 sladk\u00e9, p\u00e1liv\u00e9, kysel\u00e9 \u2013 aby pokrmy byly zapamatovateln\u00e9,\u201c p\u0159ibli\u017euje koncept jeho majitel Petr Janou\u0161ek. Z\u00a0nab\u00eddky vyzdvihuje zejm\u00e9na bao buns s\u00a0ku\u0159ec\u00edm masem nebo trhan\u00fdm hov\u011bz\u00edm a\u00a0chicken katsu \u2013 korejsk\u00fd sma\u017een\u00fd ku\u0159ec\u00ed \u0159\u00edzek pod\u00e1van\u00fd s\u00a0r\u00fd\u017e\u00ed.\u2004<\/p>\n
V\u00fdrazn\u00fd pod\u00edl na oblib\u011b karl\u00ednsk\u00e9ho dvorku m\u00e1 pivovar Dva kohouti. P\u0159es t\u00fdden otev\u00edr\u00e1 od t\u0159\u00ed hodin a o v\u00edkendu u\u017e od dvan\u00e1cti, kdo v\u0161ak b\u011bhem slunn\u00fdch dn\u00ed chce ulovit st\u016fl, p\u0159ich\u00e1z\u00ed je\u0161t\u011b o n\u011bco d\u0159\u00edve. \u201eNepova\u017eujeme se za craftov\u00e9 m\u00edsto, kter\u00e9 ocen\u00ed jen pivn\u00ed \u201ageeci\u2018. Naopak, v\u00edt\u00e1me i lidi z\u00a0kancel\u00e1\u0159\u00ed, turisty, expaty\u2026 A sna\u017e\u00edme se va\u0159it pivo, kter\u00e9 bude piteln\u00e9 i pro hosty, kte\u0159\u00ed mu a\u017e zas tak neholduj\u00ed,\u201c uv\u00e1d\u00ed gener\u00e1ln\u00ed mana\u017eerka Dvou kohout\u016f Ivana Kub\u00ed\u010dkov\u00e1. Vlajkovou lod\u00ed je M\u00edstn\u00ed le\u017e\u00e1k, letn\u00edm hitem je malinov\u00fd sour s\u00a0nezam\u011bnitelnou r\u016f\u017eovou barvou a perfektn\u011b osv\u011b\u017euj\u00edc\u00ed chut\u00ed. \u201eVedle vlastn\u00edch piv nab\u00edz\u00edme i kousky od hostuj\u00edc\u00edch pivovar\u016f, celkov\u011b jich m\u00e1me na \u010depu okolo deseti. Sna\u017e\u00edme se m\u00edt z\u00e1stupce r\u016fzn\u00fdch styl\u016f, aby byla nab\u00eddka pestr\u00e1,\u201c shrnuje Ivana Kub\u00ed\u010dkov\u00e1.<\/p>\n
Vila 63<\/p>\n
Vila 63 | Zdroj: Vila 63<\/p>\n
O\u00a0vznik kav\u00e1rny na pomez\u00ed Vinohrad a\u00a0Vr\u0161ovic skryt\u00e9 v\u00a0prvorepublikov\u00e9 vile za zelenou brankou s\u00a0\u010d\u00edslem 63 se zasadila Dominika Bla\u017eevi\u0107 spolu s\u00a0t\u00fdmem lid\u00ed, kte\u0159\u00ed provozuj\u00ed Caf\u00e9 Jen. \u201eP\u016fvodn\u011b \u0161lo hlavn\u011b o\u00a0zahradu u\u00a0star\u00e9ho domu na Vinohradech. Za\u010dali jsme s\u00a0my\u0161lenkou otev\u0159\u00edt ji lidem jako m\u00edsto pro setk\u00e1v\u00e1n\u00ed a\u00a0men\u0161\u00ed akce. Postupn\u011b se k\u00a0tomu p\u0159idala rekonstrukce domu a\u00a0ze sezonn\u00edho projektu vznikla celoro\u010dn\u00ed kav\u00e1rna se zahradou, kter\u00e1 dnes funguje jako p\u0159irozen\u00e9 m\u00edsto pro ka\u017edodenn\u00ed n\u00e1v\u0161t\u011bvy i\u00a0r\u016fzn\u00e9 ud\u00e1losti,\u201c popisuje Dominika Bla\u017eevi\u0107 a\u00a0dod\u00e1v\u00e1, \u017ee c\u00edlem bylo citliv\u011b nav\u00e1zat na historii 100 let star\u00e9ho domu. Proto se sna\u017eili zachovat maximum p\u016fvodn\u00edch prvk\u016f.<\/p>\n
Zahrada je pro Vilu 63 naprosto kl\u00ed\u010dov\u00e1. Podle Bla\u017eevi\u0107 spo\u010d\u00edv\u00e1 nejv\u011bt\u0161\u00ed kouzlo v\u00a0kontrastu: \u201e\u010clov\u011bk sem p\u0159ijde z\u00a0ru\u0161n\u00e9 Orionky a\u00a0najednou m\u00e1 pocit, \u017ee je n\u011bkde \u00fapln\u011b jinde. Hodn\u011b tomu pom\u00e1h\u00e1 samotn\u00fd d\u016fm a\u00a0zele\u0148 kolem, kter\u00e1 vytv\u00e1\u0159\u00ed pocit soukrom\u00ed a\u00a0ur\u010dit\u00e9ho \u00faniku.\u201c Zahradu tedy netvo\u0159\u00ed jen n\u011bkolik stol\u016f postaven\u00fdch p\u0159ed podnikem, ale je plnohodnotn\u00fdm prostorem s\u00a0vlastn\u00ed atmosf\u00e9rou, je\u017e evokuje, \u017ee jste na n\u00e1v\u0161t\u011bv\u011b u\u00a0n\u011bkoho doma, a\u00a0ne v\u00a0kav\u00e1rn\u011b uprost\u0159ed m\u011bsta.<\/p>\n
Na l\u00e9to ve Vile 63 p\u0159ipravuj\u00ed sezonn\u00ed nab\u00eddku. Sn\u00edda\u0148ov\u00e9 menu se odleh\u010d\u00ed a\u00a0s\u00a0prodlou\u017eenou otev\u00edrac\u00ed dobou p\u0159ich\u00e1z\u00ed i\u00a0odpoledn\u00ed menu, kter\u00e9 je lehk\u00e9 a\u00a0hod\u00ed se tak\u00e9 ke sd\u00edlen\u00ed mezi p\u0159\u00e1teli. V\u00a0nab\u00eddce naleznete j\u00eddla z\u00a0\u010derstv\u00e9 zeleniny a\u00a0dezerty se sezonn\u00edm ovocem. Mezi obl\u00edben\u00e9 st\u00e1lice pat\u0159\u00ed Vejce 63 dopln\u011bn\u00e9 o\u00a0\u0161lehan\u00fd tvaroh se zeleninov\u00fdm rag\u00fa, \u0161alv\u011bjov\u00e9 m\u00e1slo a\u00a0chlebov\u00fd crunch. Z\u00a0n\u00e1poj\u016f jsou v\u00a0letn\u00edch m\u011bs\u00edc\u00edch nejvyhled\u00e1van\u011bj\u0161\u00ed ledov\u00e9 k\u00e1vy a\u00a0nealkoholick\u00e9 drinky nebo kyselka s\u00a0matchou. \u201eNa n\u00e1poje klademe velk\u00fd d\u016fraz, p\u0159edev\u0161\u00edm na ty nealkoholick\u00e9. Chceme, aby si u\u00a0n\u00e1s \u010dlov\u011bk mohl d\u00e1t n\u011bco osv\u011b\u017euj\u00edc\u00edho i\u00a0bez alkoholu a\u00a0m\u011bl pocit, \u017ee jde o\u00a0plnohodnotn\u00fd z\u00e1\u017eitek,\u201c dod\u00e1v\u00e1 Dominika Bla\u017eevi\u0107.\u2004<\/p>\n","protected":false},"excerpt":{"rendered":"P\u0159edstavujeme p\u011bt jedine\u010dn\u00fdch podnik\u016f, kde zahr\u00e1dka nen\u00ed posezen\u00edm u hlu\u010dn\u00e9 ulice. Nab\u00edzej\u00ed klid, st\u00edn strom\u016f i st\u0159edomo\u0159skou atmosf\u00e9ru…\n","protected":false},"author":2,"featured_media":145253,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[7],"tags":[43,42,41,40,10942,6601,17255,37800,24185,99,1958,65],"class_list":["post-145252","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cesko","tag-ceska-republika","tag-cesko","tag-czech-republic","tag-czechia","tag-karlin","tag-kava","tag-kavarna","tag-kohout","tag-napoj","tag-praha","tag-restaurace","tag-zelenina"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/116903144545005298","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/145252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=145252"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/145252\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/145253"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=145252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=145252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=145252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}