{"id":53750,"date":"2026-04-13T14:31:14","date_gmt":"2026-04-13T14:31:14","guid":{"rendered":"https:\/\/www.europesays.com\/cz\/53750\/"},"modified":"2026-04-13T14:31:14","modified_gmt":"2026-04-13T14:31:14","slug":"nenapadne-bistro-kramek-u-botice-meni-hostivar","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/cz\/53750\/","title":{"rendered":"Nen\u00e1padn\u00e9 bistro Kr\u00e1mek u Boti\u010de m\u011bn\u00ed Hostiva\u0159"},"content":{"rendered":"

Nov\u011b otev\u0159en\u00e9 bistro ve Star\u00e9 Hostiva\u0159i ukazuje, \u017ee kvalitn\u00ed gastronomie nemus\u00ed st\u00e1t na p\u0159ehnan\u00fdch ambic\u00edch. Kr\u00e1mek u Boti\u010de p\u0159irozen\u011b zapad\u00e1 do m\u00edstn\u00edho \u017eivota a dokazuje, \u017ee i nen\u00e1padn\u00fd podnik m\u016f\u017ee dlouhodob\u011b zv\u00fd\u0161it atraktivitu \u010dtvrti i hodnotu jej\u00edho ve\u0159ejn\u00e9ho prostoru.<\/p>\n

Pra\u017esk\u00e1 Hostiva\u0159i m\u00e1 \u0159adu podob. Sta\u010d\u00ed sej\u00edt z ru\u0161n\u011bj\u0161\u00edch ulic sm\u011brem k \u00fadol\u00ed Boti\u010de a m\u011bstsk\u00e1 struktura se za\u010dne v\u00fdrazn\u011b m\u011bnit. Zbytky historick\u00e9 vesnice, panelov\u00e9 horizonty v d\u00e1lce a mezi nimi p\u00e1s zelen\u011b. Pr\u00e1v\u011b v tomto meziprostoru vzniklo bistro Kr\u00e1mek. Ne jako c\u00edlov\u00e1 gastronomick\u00e1 destinace, ale jako p\u0159irozen\u00fd dopln\u011bk lok\u00e1ln\u00ed infrastruktury, kter\u00fd pracuje s existuj\u00edc\u00edm pohybem chodc\u016f, cyklist\u016f i m\u00edstn\u00edch obyvatel.<\/p>\n

FOTOGALERIE: Bistro Kr\u00e1mek<\/p>\n

Z ekonomick\u00e9ho hlediska jde o racion\u00e1ln\u00ed model. Podnik nestav\u00ed na ambici p\u0159itahovat z\u00e1kazn\u00edky z cel\u00e9 Prahy, ale na stabiln\u00edm, p\u0159irozen\u00e9m provozu. T\u00edm sni\u017euje n\u00e1klady na marketing, minimalizuje provozn\u00ed rizika a z\u00e1rove\u0148 posiluje lok\u00e1ln\u00ed ekonomick\u00fd ekosyst\u00e9m.\u00a0<\/p>\n

\t\t\"Koprovka<\/p>\n

\t\tZelenina dob\u00fdv\u00e1 restaurace. A host\u00e9 si ji objedn\u00e1vaj\u00ed dobrovoln\u011b, proto\u017ee chutn\u00e1
\n\t\tEnjoy<\/a><\/p>\n

Vegetari\u00e1nsk\u00e1 a vegansk\u00e1 j\u00eddla p\u0159est\u00e1vaj\u00ed b\u00fdt pomalu a jist\u011b pouh\u00fdm dopl\u0148kem menu a st\u00e1vaj\u00ed se plnohodnotn\u00fdm gastronomick\u00fdm i byznysov\u00fdm pil\u00ed\u0159em. Modern\u00ed restaurace ukazuj\u00ed, \u017ee pr\u00e1ce se zeleninou, fermentac\u00ed a lok\u00e1ln\u00edmi surovinami je cestou k vy\u0161\u0161\u00ed kvalit\u011b, stabiln\u011bj\u0161\u00edm n\u00e1klad\u016fm i \u0161ir\u0161\u00edmu publiku. Pra\u017esk\u00e9 bistro KRO pat\u0159\u00ed mezi podniky, kter\u00e9 tento posun ilustruj\u00ed v praxi.<\/p>\n

Petra Nehasilov\u00e1<\/p>\n

\tP\u0159e\u010d\u00edst \u010dl\u00e1nek<\/a><\/p>\n

Prom\u011bna p\u016fvodn\u00edho objektu pat\u0159\u00ed k p\u0159\u00edklad\u016fm nen\u00e1padn\u00fdch, ale zda\u0159il\u00fdch investic. Rekonstrukce zachov\u00e1v\u00e1 jednoduchost venkovsk\u00e9ho kontextu Star\u00e9 Hostiva\u0159e a dopl\u0148uje ji o sou\u010dasn\u00fd mobili\u00e1\u0159, otev\u0159enou zahr\u00e1dku a minimalistick\u00e9 interi\u00e9rov\u00e9 \u0159e\u0161en\u00ed. Nejv\u011bt\u0161\u00ed p\u0159idan\u00e1 hodnota zde nevznik\u00e1 rozs\u00e1hl\u00fdm stavebn\u00edm z\u00e1sahem, ale prac\u00ed s kontextem, tedy s t\u00edm, co u\u017e na m\u00edst\u011b existovalo. Takov\u00fd p\u0159\u00edstup nejen sni\u017euje vstupn\u00ed n\u00e1klady, ale z\u00e1rove\u0148 zvy\u0161uje autenticitu, kter\u00e1 je pro z\u00e1kazn\u00edky kl\u00ed\u010dov\u00e1.<\/p>\n

Projekt z\u00e1rove\u0148 navazuje na pr\u00e1ci t\u00fdmu nedalek\u00e9 restaurace\u00a0 Na Ka\u010dabce, jej\u00ed\u017e historie sah\u00e1 a\u017e do 19. stolet\u00ed. Kr\u00e1mek tak nemus\u00ed budovat zna\u010dku od nuly, ale op\u00edr\u00e1 se o d\u016fv\u011bru m\u00edstn\u00edch i znalost prost\u0159ed\u00ed.\u00a0<\/p>\n

Nab\u00eddka odpov\u00edd\u00e1 roli podniku i jeho ekonomick\u00e9mu nastaven\u00ed. Je kompaktn\u00ed a funk\u010dn\u00ed: v\u00fdb\u011brov\u00e1 k\u00e1va, dom\u00e1c\u00ed limon\u00e1dy, natur\u00e1ln\u00ed v\u00edna a jednoduch\u00e9 letn\u00ed drinky dopl\u0148uje drobn\u00e9 ob\u010derstven\u00ed v podob\u011b otev\u0159en\u00fdch sendvi\u010d\u016f, s\u00fdr\u016f, oliv \u010di dezert\u016f. Nejde o plnohodnotn\u00e9 menu, ale o doprovod k pobytu na m\u00edst\u011b. Tento model sni\u017euje provozn\u00ed slo\u017eitost, omezuje pl\u00fdtv\u00e1n\u00ed a umo\u017e\u0148uje flexibiln\u00ed fungov\u00e1n\u00ed bez velk\u00fdch person\u00e1ln\u00edch n\u00e1rok\u016f.<\/p>\n

\t\t\"Gal<\/p>\n

\t\tMichelinsk\u00fd \u0161\u00e9fkucha\u0159 m\u011bn\u00ed Prahu. Restaurace Parzival je moje DNA, \u0159\u00edk\u00e1 Gal Ben Moshe
\n\t\tEnjoy<\/a><\/p>\n

Do Prahy p\u0159i\u0161el z Berl\u00edna, kde jeho restaurace dr\u017eela Michelinskou hv\u011bzdu. Na podzim otev\u0159el restauraci Parzival, kterou popisuje jako sv\u016fj nejosobn\u011bj\u0161\u00ed projekt. \u201eKdy\u017e se lid\u00e9 ptaj\u00ed, jak\u00e1 je to kuchyn\u011b, nejjednodu\u0161\u0161\u00ed odpov\u011b\u010f zn\u00ed: jsem to j\u00e1 na tal\u00ed\u0159i,\u201c \u0159\u00edk\u00e1 \u0161\u00e9fkucha\u0159 Gal Ben Moshe. A dod\u00e1v\u00e1: \u201eDegusta\u010dn\u00ed menu nen\u00ed soubor j\u00eddel. Je to p\u0159\u00edb\u011bh.\u201c<\/p>\n

Zden\u011bk Pe\u010den\u00fd<\/p>\n

\tP\u0159e\u010d\u00edst \u010dl\u00e1nek<\/a><\/p>\n

Kl\u00ed\u010dovou roli v\u0161ak hraje samotn\u00e9 \u00fadol\u00ed Boti\u010de. Kombinace p\u0159\u00edrodn\u00ed krajiny, p\u011b\u0161\u00edch tras a rekrea\u010dn\u00ed infrastruktury vytv\u00e1\u0159\u00ed stabiln\u00ed proud n\u00e1v\u0161t\u011bvn\u00edk\u016f bez nutnosti um\u011bl\u00e9ho generov\u00e1n\u00ed popt\u00e1vky. Kr\u00e1mek funguje jako kr\u00e1tkodob\u00e1 zast\u00e1vka, soci\u00e1ln\u00ed uzel i m\u00edsto zpomalen\u00ed. Pr\u00e1v\u011b tento typ provozu m\u00e1 dlouhodob\u00fd dopad na hodnotu lokality. Zvy\u0161uje jej\u00ed atraktivitu pro rezidenty, podporuje drobn\u00e9 podnik\u00e1n\u00ed v okol\u00ed a p\u0159isp\u00edv\u00e1 ke kvalit\u011b ve\u0159ejn\u00e9ho prostoru.<\/p>\n

Bistro Kr\u00e1mek ukazuje, \u017ee budoucnost m\u011bstsk\u00e9 gastronomie nemus\u00ed b\u00fdt zalo\u017een\u00e1 na velk\u00fdch konceptech a vysok\u00e9m obr\u00e1tu, ale na men\u0161\u00edm m\u011b\u0159\u00edtku, ni\u017e\u0161\u00ed intenzit\u011b a hlub\u0161\u00edm vztahu k m\u00edstu. V dob\u011b, kdy gastronomick\u00fd sektor \u010del\u00ed rostouc\u00edm n\u00e1klad\u016fm i prom\u011bn\u011b spot\u0159ebitelsk\u00e9ho chov\u00e1n\u00ed, p\u0159edstavuje tento model realistickou a udr\u017eitelnou alternativu, investici, kter\u00e1 se neprojevuje okam\u017eit\u00fdm ziskem, ale dlouhodobou hodnotou.<\/p>\n

VY\u0160EL JARN\u00cd NEWSTREAM CLUB\u00a0<\/p>\n

Soukrom\u00ed je nov\u00fd luxus. A mo\u017en\u00e1 i nejcenn\u011bj\u0161\u00ed dovednost dne\u0161ka.<\/p>\n

Jarn\u00ed vyd\u00e1n\u00ed magaz\u00ednu Newstream CLUB<\/a> se zam\u011b\u0159uje na t\u00e9ma, kter\u00e9 dnes \u0159e\u0161\u00ed miliard\u00e1\u0159i i b\u011b\u017en\u00ed lid\u00e9 \u2013 jak si uchovat vlastn\u00ed prostor v dob\u011b, kdy jsme neust\u00e1le online. Soukrom\u00e9 kluby, tich\u00e9 byty, digit\u00e1ln\u00ed detox i \u017eivot na o\u010d\u00edch ve\u0159ejnosti.<\/p>\n

V nov\u00e9m \u010d\u00edsle p\u0159in\u00e1\u0161\u00edme rozhovory s Vendulou Pizingerovou, youtuberem Tarym nebo zakladatelem Smarty.cz Petrem Syr\u016f\u010dkem. Nechyb\u00ed inspirace ze sv\u011bta byznysu, stylu ani cestov\u00e1n\u00ed \u2013 a tak\u00e9 konkr\u00e9tn\u00ed tipy, jak si soukrom\u00ed znovu vz\u00edt zp\u011bt.<\/p>\n

Jeden\u00e1ct\u00e9 vyd\u00e1n\u00ed \u010dtvrtletn\u00edku Newstream CLUB je v prodeji na st\u00e1nc\u00edch i v online distribuci Send, kde je mo\u017en\u00e9 titul tak\u00e9 p\u0159edplatit.\u00a0Digit\u00e1ln\u00ed verzi magaz\u00ednu lze zakoupit p\u0159\u00edmo na webu newstream.cz.<\/p>\n

Na dal\u0161\u00ed \u010d\u00edslo magaz\u00ednu se m\u016f\u017eete t\u011b\u0161it v \u010dervnu.<\/p>\n","protected":false},"excerpt":{"rendered":"Nov\u011b otev\u0159en\u00e9 bistro ve Star\u00e9 Hostiva\u0159i ukazuje, \u017ee kvalitn\u00ed gastronomie nemus\u00ed st\u00e1t na p\u0159ehnan\u00fdch ambic\u00edch. Kr\u00e1mek u Boti\u010de…\n","protected":false},"author":2,"featured_media":53751,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[19368,67,68,19370,19369,1521,99,2528],"class_list":{"0":"post-53750","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-byznys","8":"tag-bistro","9":"tag-business","10":"tag-byznys","11":"tag-enjoy","12":"tag-gastro","13":"tag-gastronomie","14":"tag-praha","15":"tag-turistika"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/116397885558428227","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/53750","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=53750"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/53750\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/53751"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=53750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=53750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=53750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}