SEVEN: Fine dining na \u00farovni absol\u00fatnej \u0161pi\u010dky <\/p>\n
Re\u0161taur\u00e1cia SEVEN Restaurant Caf\u00e9<\/a> potvrdila poz\u00edciu jednej z\u00a0najlep\u0161\u00edch re\u0161taur\u00e1ci\u00ed na Slovensku. Renomovan\u00fd gurm\u00e1nsky sprievodca Gault&Millau jej op\u00e4\u0165 udelil 3 \u010dapice<\/a>. Sprievodca Falstaff<\/a> ju ozna\u010dil za najlep\u0161iu pr\u00e9miov\u00fa re\u0161taur\u00e1ciu v kraji a zaradil medzi TOP re\u0161taur\u00e1cie Slovenska. SEVEN v\u00a0roku 2026 z\u00edskala\u00a0e\u0161te vy\u0161\u0161ie bodov\u00e9 hodnotenie, \u010d\u00edm upevnila svoju poz\u00edciu medzi elitou. Navy\u0161e, \u0161\u00e9fkuch\u00e1r VILLA SANDY Jozef Hromj\u00e1k, ktor\u00fd je dr\u017eite\u013eom titulu strieborn\u00fd Kuch\u00e1r roka 2025 pod\u013ea Falstaff, potvrdil u\u00a0Gault&Millau svoje pevn\u00e9 miesto medzi TOP \u0161\u00e9fkuch\u00e1rmi Slovenska.<\/p>\n \u201eNa\u0161ou amb\u00edciou je dlhodobo pos\u00fava\u0165 slovensk\u00fa gastron\u00f3miu na vy\u0161\u0161iu \u00farove\u0148. V SEVEN pracujeme s\u00a0ideou Novej kuchyne Slovenska. S re\u0161pektom k\u00a0trad\u00edci\u00e1m, modernou interpret\u00e1ciou a d\u00f4razom na detail.\u201c povedal Jozef Hromj\u00e1k, \u0161\u00e9fkuch\u00e1r rezortu VILLA SANDY.\u00a0<\/p>\n Pozornosti odborn\u00edkov neu\u0161la ani v\u00fdnimo\u010dn\u00e1 V\u00ednna karta re\u0161taur\u00e1cie zostaven\u00e1 someli\u00e9rom Luk\u00e1\u0161om Marcinom, ktor\u00e1 bola v\u00a0roku 2025 ocenen\u00e1 prest\u00ed\u017enym titulom White Star<\/a> od renomovan\u00e9ho sprievodcu \u201eStar Wine List\u201c, ktor\u00fd sa \u0161pecializuje na odpor\u00fa\u010danie prev\u00e1dzok s v\u00fdnimo\u010dnou ponukou v\u00edn. Dr\u017eite\u013eom tohto ozna\u010denia na Slovensku je len zop\u00e1r re\u0161taur\u00e1ci\u00ed.<\/p>\n EMOTI Ko\u0161ice: Nov\u00e1 vlna chut\u00ed, ktor\u00e1 okam\u017eite zaujala\u00a0 <\/p>\n Novootvoren\u00e1 re\u0161taur\u00e1cia rezortu \u2013 EMOTI Sharefood Tavern priniesla do Ko\u0161\u00edc jedine\u010dn\u00fd \u201esharefood\u201c koncept s modern\u00fdm po\u0148at\u00edm tradi\u010dn\u00fdch jed\u00e1l, \u010do neuniklo pozornosti odborn\u00edkov. Po p\u00e1r mesiacoch existencie z\u00edskala re\u0161taur\u00e1cia pod veden\u00edm sous-chefa Dominika Demka 2 \u010dapice Gault&Millau<\/a> a 2 vidli\u010dky Falstaff<\/a>, \u010d\u00edm sa zaradila medzi najzauj\u00edmavej\u0161ie nov\u00e9 koncepty na Slovensku.\u00a0<\/p>\n \u00a0\u201eEMOTI je o em\u00f3cii, zdie\u013ean\u00ed a radosti z jedla. Chceme, aby hostia ochutn\u00e1vali viac, objavovali nov\u00e9 kombin\u00e1cie a z\u00e1rove\u0148 sa c\u00edtili uvo\u013enene. Pr\u00e1ve tento balans medzi kvalitou a neform\u00e1lnos\u0165ou je pre n\u00e1s k\u013e\u00fa\u010dov\u00fd,\u201c povedal Dominik Demko, Sous-chef EMOTI.<\/p>\n VILLA SANDY: Rezort so \u0161pi\u010dkovou gastron\u00f3miou <\/p>\n Ko\u0161ick\u00fd rezort VILLA SANDY dlhodobo prep\u00e1ja fine dining, modern\u00e9 koncepty a jedine\u010dn\u00e9 prostredie mestsk\u00e9ho parku. Ocenenia z Falstaff a Gault&Millau pre re\u0161taur\u00e1cie rezortu s\u00fa d\u00f4kazom, \u017ee VILLA SANDY m\u00e1 pevn\u00e9 miesto na slovenskej gastronomickej mape. \u201eTieto ocenenia s\u00fa pre n\u00e1s ve\u013ek\u00fdm uznan\u00edm, ale predov\u0161etk\u00fdm v\u00fdsledkom pr\u00e1ce cel\u00e9ho t\u00edmu. \u00daprimne \u010fakujem v\u0161etk\u00fdm kolegom \u2013 od kuchyne, servisu a\u017e po z\u00e1zemie \u2013 za ich profesionalitu a nasadenie. Rovnako patr\u00ed ve\u013ek\u00e1 v\u010faka na\u0161im hos\u0165om za d\u00f4veru, priaze\u0148 a n\u00e1vraty, ktor\u00e9 n\u00e1s neust\u00e1le pos\u00favaj\u00fa vpred.\u201c povedal Branislav Kov\u00e1\u010d, Gener\u00e1lny mana\u017e\u00e9r rezortu VILLA SANDY.<\/p>\n (TS)<\/p>\n","protected":false},"excerpt":{"rendered":"SEVEN: Fine dining na \u00farovni absol\u00fatnej \u0161pi\u010dky Re\u0161taur\u00e1cia SEVEN Restaurant Caf\u00e9 potvrdila poz\u00edciu jednej z\u00a0najlep\u0161\u00edch re\u0161taur\u00e1ci\u00ed na Slovensku.…\n","protected":false},"author":2,"featured_media":31702,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[14360,137,1218,1915,3109,14361,43,40,39,42,41,14362,36,14363],"class_list":{"0":"post-31701","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kosice","8":"tag-gastronomickou","9":"tag-kosice","10":"tag-kosicka","11":"tag-medzi","12":"tag-opat","13":"tag-sandy","14":"tag-sk","15":"tag-slovak","16":"tag-slovakia","17":"tag-slovencina","18":"tag-slovensko","19":"tag-spickou","20":"tag-spravy","21":"tag-villa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@sk\/116317826793957367","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts\/31701","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/comments?post=31701"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts\/31701\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/media\/31702"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/media?parent=31701"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/categories?post=31701"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/tags?post=31701"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}