Ve\u013ea jeme. Ja a Michal Kordo\u0161, m\u00f4j mil\u00fd. Za ten \u010das, \u010do sme spolu, zo m\u0148a vycibril n\u00e1ro\u010dnej\u0161ieho stravn\u00edka. Hlad\u00edm viac na suroviny a ich p\u00f4vod, kladiem v\u00e4\u010d\u0161\u00ed d\u00f4raz na sez\u00f3nnos\u0165, nejem tri dni po sebe to ist\u00e9 a dokonca u\u017e \u010dosi navar\u00edm aj ja jemu. Ale bez toho, aby to e\u0161te s\u00e1m dochutil bylinkou, \u0161tipkou soli, s\u00f3jovou om\u00e1\u010dkou, olivov\u00fdm alebo sezamov\u00fdm olejom, to e\u0161te nie je ono. <\/p>\n\n\n\n
Michal var\u00ed od 13-tich, nesk\u00f4r sa prepracoval a\u017e na st\u00e1\u017e do koda\u0148skej Nomy, svojho \u010dasu najlep\u0161ej re\u0161taur\u00e1cii sveta. Dnes sa venuje poradenstvu, cateringom, t\u00e9matick\u00fdm pop-upom a dom\u00e1cemu vareniu. \u010cas od \u010dasu zat\u00fa\u017eime aj my po jedle v spolo\u010dnosti, niektor\u00e9 z bistier a miestnych re\u0161taur\u00e1ci\u00ed u\u017e preto m\u00e1me overen\u00e9 \u2013 na ra\u0148ajky, obed aj na ve\u010dere.<\/p>\n\n\n\n
Pre\u010d\u00edtajte si 10 na\u0161ich tipov kam v Bratislave za dobr\u00fdm jedlom! <\/strong><\/p>\n\n\n\n Pozn\u00e1te tie podniky, ktor\u00fdch du\u0161ou je s\u00e1m majite\u013e? Presne to je aj pr\u00edpad Jacob Caf\u00e9. Skuto\u010dne nie je d\u0148a, kedy by ste tam Pe\u0165a nestretli, no a ke\u010f m\u00e1 dovolenku on, dovolenkuje aj kaviare\u0148. Mo\u017eno sa v\u00e1m to bude zda\u0165 ako banalita, ale pr\u00e1ve v\u010faka tomuto bezprostredn\u00e9mu spojeniu funguje v Jacob Caf\u00e9 v\u0161etko o \u010dosi lep\u0161ie \u2013 proste autenticky. P\u00fdtate sa, \u010do u\u017e m\u00f4\u017ee na jednej malej kaviarni urobi\u0165 inak ako ostatn\u00ed, \u017ee? Ve\u010f dobr\u00e1 kaviare\u0148 sa vyzna\u010duje, pochopite\u013ene, predov\u0161etk\u00fdm skvelou k\u00e1vou a atmosf\u00e9rou. Ak tam z\u00e1jdete, ochutnajte jednu \u0161pecialitku \u2013 Caf\u00e9 Correto \u2013 mal\u00e9 ristretto s grappou, talianskou p\u00e1lenkou<\/strong>.<\/p>\n\n\n\n Tak\u017ee, tieto atrib\u00faty Jacob Caf\u00e9 sp\u013a\u0148a na jednotku a k tomu e\u0161te \u010dosi navy\u0161e \u2013 naserv\u00edruj\u00fa v\u00e1m tam farm\u00e1rske po\u0161\u00edrovan\u00e9 vaj\u00ed\u010dka pripraven\u00e9 sous vide na 63\u00b0C, hov\u00e4dz\u00ed sendvi\u010d, ktor\u00fd m\u00e1 v sebe viac \u0161unky ako pe\u010diva \u010di poctiv\u00e9 dom\u00e1ce kol\u00e1\u010de<\/strong>. Aby toho nebolo m\u00e1lo, vybl\u00e1zni\u0165 sa m\u00f4\u017eete aj n\u00e1v\u0161tevou brunchov alebo t\u00e9matick\u00fdch varen\u00ed, ktor\u00e9 sa v Jacob Caf\u00e9 pravidelne organizuj\u00fa. No a okrem toho, neust\u00e1le tam vysia kr\u00e1sne obrazy lok\u00e1lnych maliarov a umelcov, v\u017edy v inom \u0161t\u00fdle<\/strong>. Spolu s nimi sa men\u00ed aj atmosf\u00e9ra miesta. Jacob Caf\u00e9 n\u00e1jdete na Mileti\u010dovej 18 v Bratislave. <\/strong> <\/p>\n\n\n\n Keby e\u0161te \u017eil ujo Klob\u00e1sa \u2013 Julo Satinsk\u00fd, chodil by k chalanom do bistra na dobr\u00fa filtrovan\u00fa k\u00e1vu \u010di \u010daj, po\u0161\u00edrovan\u00e9 vaj\u00ed\u010dka alebo treb\u00e1rs na shakshuku \u010di v\u00edkendov\u00fd brunch. Sladk\u00e9 \u0161i\u0161ky by mu chutili tie\u017e. Dnes sa na nich aspo\u0148 pozer\u00e1 cez ulicu, Otto sa toti\u017e nach\u00e1dza rovno oproti soche p\u00e1na Jula Satinsk\u00e9ho na Dunajskej v Bratislave<\/strong>. Vyzer\u00e1 to tam pr\u00edjemne, minimalisticky, posedenie v okne p\u00f4sob\u00ed naj\u00fatulnej\u0161ie. <\/p>\n\n\n\n N\u00e1v\u0161teva bistra Otto evokuje zahrani\u010dn\u00e9 podniky, preva\u017ene tie v Berl\u00edne<\/strong>. Siln\u00e1 k\u00e1vov\u00e1 kult\u00fara v sprievode natur\u00e1lnych, preva\u017ene lok\u00e1lnych v\u00edn<\/strong> a jedla od pestr\u00fdch ra\u0148ajok, cez obedov\u00e9 \u0161peci\u00e1ly a\u017e po ve\u010dere<\/strong> \u2013 to je z\u00e1\u017eitok, ktor\u00fd bol doned\u00e1vna v Bratislave celkom nere\u00e1lny. \u010co niektor\u00fdch \u013eud\u00ed odrad\u00ed, ostatn\u00fdch, vr\u00e1tane n\u00e1s, zaujme e\u0161te viac. T\u00fdka sa to napr\u00edklad vy\u0165a\u017eenosti podniku, najm\u00e4 v obedov\u00fdch \u010dasoch, to je s\u010dasti sp\u00f4soben\u00e9 kapacitami a pochopite\u013ene \u2013 ve\u013ek\u00fdm z\u00e1ujmom a zvedavos\u0165ou (preva\u017ene) dom\u00e1cich. A rezerv\u00e1cie nerobia!<\/p>\n\n\n\n Ke\u010f vid\u00edme, \u017ee mus\u00edme \u010daka\u0165 v rade, aby sme si v\u00f4bec mohli sadn\u00fa\u0165, vieme, \u017ee sme spr\u00e1vne. Na dobr\u00e9 si toti\u017e treba po\u010dka\u0165 \u2013 to u n\u00e1s nikdy nebolo a e\u0161te st\u00e1le nie je zvykom. Inde v zahrani\u010d\u00ed si trpezliv\u00ed stravn\u00edci be\u017ene postoja pol hodinu a\u017e hodinu, len aby dostali na tanier to, po \u010dom t\u00fa\u017eia. U Otta v\u00e1s \u010dak\u00e1 citliv\u00e1 f\u00fazia dom\u00e1cich chut\u00ed s \u00e1zijskou, eur\u00f3pskou ale aj americkou kuchy\u0148ou. To plat\u00ed pre ra\u0148ajkov\u00e9 egg burgre, obedov\u00fa svie\u010dkov\u00fa na smotane alebo veg\u00e1nsku plnen\u00fa papriku. Ka\u017ed\u00fd si tu n\u00e1jde to svoje, u Otta e\u0161te aj nap\u00e1rovan\u00e9 s v\u00ednkom. <\/p>\n\n\n\n Ur\u010dite to pozn\u00e1te, nem\u00e1te kreativitu ani \u010das doma v zhone povinnost\u00ed nie\u010do uvari\u0165, no z\u00e1rove\u0148 m\u00e1te chu\u0165 na nie\u010do pestr\u00e9 a v\u00fd\u017eivn\u00e9. Ide\u00e1lne, ak si to m\u00f4\u017eete sami aj vysklada\u0165. Vtedy jednozna\u010dne vol\u00edme Kalifor\u0148ana a ich presl\u00e1ven\u00e9 \u201cbowly\u201d. Trochu bat\u00e1tov\u00e9ho pyr\u00e9, pe\u010den\u00fd ru\u017ei\u010dkov\u00fd kel, \u010dierna fazu\u013ea, keloslaw, fenyklov\u00fd \u0161al\u00e1t a chipotle majon\u00e9za<\/strong>. To je osved\u010den\u00e9 combo, v ktorom ani to m\u00e4so nech\u00fdba<\/strong>! Netrv\u00e1 to dlho a m\u00e1te plnohodnotn\u00fd obed, za ktor\u00fd by sa nemuseli hanbi\u0165 ani be\u017en\u00e9 re\u0161taur\u00e1cie.<\/p>\n\n\n\n V Kalifor\u0148anovi, \u010di u\u017e na N\u00e1mest\u00ed slobody alebo na Tren\u010dianskej s poseden\u00edm vonku, existuj\u00fa sn\u00e1\u010f stovky mo\u017enost\u00ed, ako si jedlo nakombinova\u0165. Chcete sendvi\u010d alebo bowl<\/strong>? Alebo tacos \u010di kukuri\u010dn\u00e9 nachos<\/strong>? Ve\u013emi chutn\u00e9 ingredience s\u00fa grilovan\u00e1 paprika, cesnakovo-fazu\u013eov\u00e1 pasta, opekan\u00fd c\u00edcer, su\u0161en\u00e9 paradajky \u010di kurkumov\u00fd humus<\/strong>. Samozrejme, pon\u00faknu v\u00e1m tu aj m\u00e4so. <\/p>\n\n\n\n Minimalisticky o minimalistickom koncepte, ktor\u00fd u\u017e na prv\u00fd poh\u013ead evokuje \u0160kandin\u00e1viu. No skr\u00fdva v sebe viac ne\u017e len bistro, ktor\u00e9 vidie\u0165 z Vent\u00farskej ulice v Bratislave. Viete si tu k\u00fapi\u0165 skvel\u00fd kv\u00e1skov\u00fd chlieb, kol\u00e1\u010diky, napr\u00edklad ten z \u010dokol\u00e1dy a \u010derven\u00e9ho pomaran\u010da, \u010di nespo\u010detn\u00e9 mno\u017estvo ovocn\u00fdch \u0161tiav a elix\u00edrov pre siln\u00fa imunitu zo z\u00e1zvoru, rakytn\u00edka, rozmar\u00ednu alebo z kurkumy<\/strong>. <\/p>\n\n\n\n Zav\u0155\u0161i\u0165 to m\u00f4\u017eete polievkou, \u0161al\u00e1tom, tepl\u00fdm obedom \u010di sendvi\u010dom vyskladan\u00fdm z preva\u017ene lok\u00e1lnych surov\u00edn<\/strong>. Jeden by povedal, \u017ee FACH je \u017eivotn\u00fd \u0161t\u00fdl, od ra\u0148ajok a\u017e po ve\u010deru<\/strong>. Ned\u00e1vno za\u010dali v FACHU organizova\u0165 ve\u010dern\u00e9 hodova\u010dky, po\u010das ktor\u00fdch sa FACH t\u00e9maticky men\u00ed na \u00faplne in\u00e9 miesto s \u00faplne inou kuchy\u0148ou. Vysk\u00fa\u0161ajte, stoj\u00ed to za to!<\/p>\n\n\n\n Viete si predstavi\u0165 spojenie \u00c1zie a tapas baru<\/strong>? Presne to toti\u017e steles\u0148uje Iasai. Nechajte sa posadi\u0165 priamo pri bare<\/strong>, kde m\u00e1te mo\u017enos\u0165 \u0161pehova\u0165 kuch\u00e1rov, ako v\u00e1m chystaj\u00fa sushi rolku alebo jeden z nadupan\u00fdch dezertov. Nie nadarmo je tento podnik pova\u017eovan\u00fd za jeden z najlep\u0161\u00edch na miestnej gastronomickej sc\u00e9ne<\/strong>. \u0160\u00e9fuje mu harcovn\u00edk a sushi majster v jednom, Tom\u00e1\u0161 Lys\u00fd. Kedysi st\u00e1l za sushi sekciou re\u0161taur\u00e1cie Fou Zoo. Bohat\u00e1 \u00e1zijsk\u00e1 kuchy\u0148a je v\u010faka nemu doplnen\u00e1 o v\u00e1nok z\u00e1padnej, eur\u00f3pskej kuchyne. <\/p>\n\n\n\n T\u00e1to f\u00fazia je ve\u013emi citlivo reprezentovan\u00e1 aj serv\u00edrovan\u00e1, a\u017e z toho m\u00e1te pocit, ako keby to tak proste malo by\u0165 od za\u010diatku. Sta\u010d\u00ed sa pozrie\u0165 na tak\u00fd matcha vetern\u00edk alebo ka\u010dac\u00ed dim sum<\/strong> s foie gras<\/strong> \u2013 s\u00fa to jednoduch\u00e9, ale z\u00e1rove\u0148 komplexn\u00e9 jedl\u00e1. Na svoje si v\u0161ak pr\u00eddu aj vegetari\u00e1ni \u010di veg\u00e1ni \u2013 ochutnajte hubov\u00e9 ravioli, parfait z ara\u0161idov\u00e9ho masla, nigiri aj maki so zeleninou \u010di assam \u010daj. Vieme, \u017ee v\u017edy ke\u010f sa do Iasai na bratislavskom Hviezdoslavovom n\u00e1mest\u00ed<\/strong> vr\u00e1time, budeme jasa\u0165. <\/p>\n\n\n\n Niekto by bol povedal, \u017ee tu m\u00e1me na Bratislavu t\u00fdch burgrov viac ne\u017e dos\u0165. Otvori\u0165 v takejto atmosf\u00e9re burgr\u00e1re\u0148 hne\u010f ved\u013ea najzn\u00e1mej\u0161ej fast foodovej siete na Obchodnej ulici, to chce ve\u013ea odvahy. Evidentne to ale malo zmysel, Quinsboro b\u00fdva s\u00fastavne pln\u00e9, cez de\u0148 aj ve\u010der<\/strong>. Koncept je priamo\u010diry a jednoduch\u00fd, na v\u00fdber m\u00e1te zop\u00e1r burgrov, limon\u00e1dy a pivo<\/strong>. Tento minimalizmus sa n\u00e1m p\u00e1\u010di. <\/p>\n\n\n\n Sta\u010d\u00ed sa posadi\u0165 k v\u00fdkladu do ulice a po\u010dka\u0165 si na nalo\u017een\u00fd dvojit\u00fd burger a poctiv\u00e9 lok\u00e1lne pivko<\/strong>, zatia\u013e \u010do na ulici pred burgr\u00e1r\u0148ou \u017eivo\u0165 be\u017e\u00ed \u010falej. Samotn\u00fd burger nie je prekombinovan\u00fd, dominuj\u00fa mu dobre dochuten\u00e9 a \u0161\u0165avnat\u00e9 m\u00e4so s jemnou \u017eem\u013eou<\/strong>. Pre n\u00e1s moment\u00e1lne najchutnej\u0161\u00ed burger v Bratislave<\/strong>. <\/p>\n\n\n\n K Antice Toscane m\u00e1me ve\u013emi \u0161peci\u00e1lny vz\u0165ah, najm\u00e4 Michal. U\u017e ako 13-ro\u010dn\u00fd sa k nim chodieval pozera\u0165 do kuchyne, ako sa vyr\u00e1baj\u00fa dom\u00e1ce ravioli s najlep\u0161\u00edm hov\u00e4dz\u00edm rag\u00fa, chrumkav\u00e9 bruschetty a najjemnej\u0161ie tiramis\u00fa<\/strong>. Re\u0161taur\u00e1cia Antica Toscana patr\u00ed taliansko-slovenskej rodine a funguje u\u017e neuverite\u013en\u00fdch 14 rokov<\/strong> na tom istom mieste v Rusovciach, ur\u010dite sa do d\u00f4chodku e\u0161te nechyst\u00e1. Ani samotn\u00e9 menu sa pritom z\u00e1sadne nezmenilo, nie je to toti\u017e miesto, ktor\u00e9 potrebuje inov\u00e1ciu, ide tu o autenticitu.<\/p>\n\n\n\n Dar\u00ed sa im ju pretavi\u0165 do celkovej atmosf\u00e9ry re\u0161taur\u00e1cie. Nie je ve\u013ea podnikov, kde pobehuje dom\u00e1ci pes, z kuchyne po\u010dujete, ako sa medzi sebou h\u00e1daj\u00fa kuch\u00e1ri s \u010da\u0161n\u00edkmi, na jedlo \u010dak\u00e1te aj dve hodiny, no m\u00e1vnete nad t\u00fdm rukou. To toti\u017e k z\u00e1\u017eitku v Antice Toscana patr\u00ed. Je to Taliansko \u201cse v\u0161\u00edm v\u0161udy\u201d<\/strong>.<\/p>\n\n\n\n Ide\u00e1lne je sadn\u00fa\u0165 si v lete na terasu a hodinu sa rozhor\u010dova\u0165 nad men\u00fa\u010dkom. Verte n\u00e1m, nebudete vedie\u0165, \u010do si chcete da\u0165! <\/strong>My m\u00e1me tento probl\u00e9m v\u017edy. No \u010doko\u013evek si vyberieme, v\u017edy je to fam\u00f3zne. Napriek tomu, \u017ee sa domov mus\u00edme kot\u00fa\u013ea\u0165. Tak\u00fdto stav, najm\u00e4 ak si po plnom tanieri hlavn\u00e9ho jedla d\u00e1me v Antice Toscane vy\u0161perkovan\u00fd dezert \u2013 dom\u00e1cu panna cottu \u2013 vol\u00e1me postgastr\u00e1lna demencia. <\/p>\n\n\n\n Ke\u010f vy\u0161lo najavo, \u017ee Mi\u0161o Konr\u00e1d<\/strong> za\u010d\u00edna s vlastn\u00fdm konceptom, bolo jasn\u00e9, \u017ee to bude st\u00e1\u0165 za to. Sedem rokov \u0161\u00e9fova\u0165 v kuchyni Fou Zoo, to u\u017e nie\u010do znamen\u00e1. <\/strong>Svoju prec\u00edznos\u0165 a cit pre kombin\u00e1ciu chut\u00ed pretavil do street foodov\u00e9ho konceptu bao \u017eemli\u010diek a funguje to skvele. Okrem tradi\u010dnej\u0161\u00edch verz\u00ed\u00ed s b\u00f4\u010dikom \u010di sma\u017een\u00fdm kurac\u00edm, natraf\u00edte aj na vegetari\u00e1nske alebo veg\u00e1nske verzie, ktor\u00e9 prekvapia nejedn\u00e9ho m\u00e4so\u017eravca. <\/strong>M\u00e1me to odsk\u00fa\u0161an\u00e9 na vlastn\u00fdch chu\u0165ov\u00fdch bunk\u00e1ch! <\/p>\n\n\n\n \u017demli\u010dky si s\u00edce sami nerobia, pri ich v\u00fdrobe sa ale pou\u017e\u00edva ich \u0161peci\u00e1lna recept\u00fara. Proste toho bolo to\u013eko, \u017ee si na bao \u017eemli\u010dky museli naja\u0165 a vy\u0161koli\u0165 \u0161ikovn\u00e9ho \u010dloveka. Mnoh\u00ed o Mi\u0161ovom kroku vst\u00fapi\u0165 do sveta street foodu s\u00edce pochybovali, no my, teda predov\u0161etk\u00fdm Michal, sme presved\u010den\u00ed, \u017ee urobil dobre a \u017ee sa e\u0161te m\u00e1me na \u010do te\u0161i\u0165! <\/p>\n\n\n\n Ur\u010dite teda zamierte na najbli\u017e\u00ed Street Food Park do bratislavskej Starej tr\u017enice<\/strong> a ochutnajte \u00e1zijsk\u00e9 dobroty v slovenskom preveden\u00ed. Na Bao Brothers sa ale m\u00f4\u017eete te\u0161i\u0165 aj v lete, ur\u010dite nebud\u00fa ch\u00fdba\u0165 na letn\u00fdch festivaloch a podujatiach. Kamenn\u00e1 prev\u00e1dzka je v pl\u00e1ne, dr\u017e\u00edme palce s jej realiz\u00e1ciou.<\/p>\n\n\n\n Bratislava sa pomaly ale isto st\u00e1va jedn\u00fdm z t\u00fdch miest, kde si viete vychnutna\u0165 takmer ktor\u00fako\u013evek svetov\u00fa kuchy\u0148u. Paradoxne, tej indickej tu b\u00fdval nedostatok, najm\u00e4 medzi street foodov\u00fdmi prev\u00e1dzkami. Tento deficit ve\u013emi d\u00f4stojne napravil Shrey so svojim pr\u00edvesom Mumbai Express<\/strong>. Pod\u00e1va autentick\u00e9 indick\u00e9 jedl\u00e1, s m\u00e4som aj bez m\u00e4sa<\/strong>. A ned\u00e1vno predstavili svoju sladk\u00fa novinku, dezert gulab jamun<\/strong>. S\u00fa to ru\u010dne vyr\u00e1ban\u00e9 guli\u010dky so \u0161afr\u00e1nom a pist\u00e1ciami. M\u0148am! <\/p>\n\n\n\n Naposledy sme si v Mumbhai Express pochutili na skvelom indickom syre paneer v korenistej om\u00e1\u010dke<\/strong>. K tomu u\u017e len dobre vychladen\u00e9 Mango Lassi<\/strong> a v street foodovom zhone plnom chut\u00ed a v\u00f4n\u00ed sa c\u00edtite, ako keby ste v tej Indii aj skuto\u010dne boli. A e\u0161te \u010dosi k t\u00fdmto mil\u00fdm slovensk\u00fdm Indom – Shrey a jeho spolo\u010dn\u00edk n\u00e1m pom\u00e1hali aj na decembrovom benefi\u010dnom pop-upe. V\u0161etk\u00fdm \u0161\u00e9fkuch\u00e1rom venovali skvel\u00e9 tepl\u00e9 jedlo zadarmo<\/p>\n\n\n\n Sladk\u00e9 dobroty na z\u00e1ver!<\/strong> Ako \u013eudia posadnut\u00ed sladk\u00fdm m\u00e1me celkom slu\u0161n\u00fd preh\u013ead o tom, kde sa dostaneme k chutn\u00fdm z\u00e1kuskom a dezertom. S istotou vieme poveda\u0165, \u017ee na prvom mieste kra\u013euje pr\u00e1ve Le Miam. Poctiv\u00e9 a vizu\u00e1lne p\u00fatav\u00e9 dezerty na franc\u00fazsky \u0161t\u00fdl <\/strong>v\u00e1s ochromia na prv\u00fd poh\u013ead, nebudete vedie\u0165, ktor\u00fd z nich zjes\u0165 ako prv\u00fd. Va\u0161e sladkomiln\u00e9 srdce bude t\u00fa\u017ei\u0165 po viacer\u00fdch kol\u00e1\u010dikoch. <\/p>\n\n\n\n Sk\u00faste si to predstavi\u0165, \u010domu d\u00e1te prednos\u0165? Chrumkav\u00fdm croissantom, ovocn\u00fdm tartom \u010di vy\u010da\u010dkan\u00fdm \u010dokol\u00e1dov\u00fdm jednohubk\u00e1m?<\/strong> Pokia\u013e patr\u00edte k t\u00fdm, ktor\u00ed si kal\u00f3rie r\u00e1ta\u0165 nezvykn\u00fa, ur\u010dite sem zav\u00edtajte. Vlastne, zav\u00edtajte sem tak \u010di tak, va\u0161e chu\u0165ov\u00e9 bunky sa v\u00e1m po\u010fakuj\u00fa. Ak v\u00e1m bude nevo\u013eno, zo \u0160pit\u00e1lskej ulice, kde sa t\u00e1to cuk\u00e1re\u0148 nach\u00e1dza, to do \u0161pit\u00e1lu nie je \u010faleko!<\/p>\n\n\n\n Ve\u013ea jeme. Ja a Michal Kordo\u0161, m\u00f4j mil\u00fd. Za ten \u010das, \u010do sme spolu, zo m\u0148a vycibril n\u00e1ro\u010dnej\u0161ieho stravn\u00edka. Hlad\u00edm viac na suroviny a ich p\u00f4vod, kladiem v\u00e4\u010d\u0161\u00ed d\u00f4raz na sez\u00f3nnos\u0165, nejem tri dni po sebe to ist\u00e9 a dokonca u\u017e \u010dosi navar\u00edm aj ja jemu. Ale bez toho, aby to e\u0161te s\u00e1m dochutil bylinkou, […]<\/p>\n","protected":false},"author":36,"featured_media":1256483,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1830,1856],"tags":[3948,643,3947,2890,1430,3946,3650,190,32],"acf":{"destinationcities":"select","destinationregions":"select","destinationcountries":"select","dealregion":"select","dealurl":""},"yoast_head":"\nJacob Caf\u00e9<\/strong><\/h3>\n\n\n\n
Bistro Otto! <\/strong><\/h3>\n\n\n\n
Kalifor\u0148an<\/h3>\n\n\n\n
FACH Bratislava<\/h3>\n\n\n\n
Iasai<\/h3>\n\n\n\n
Quinsboro<\/strong><\/strong><\/h3>\n\n\n\n
Antica Toscana<\/strong><\/h3>\n\n\n\n
Bao Brothers<\/h3>\n\n\n\n
Mumbhai Express<\/strong><\/h3>\n\n\n\n
Le Miam<\/strong><\/strong><\/h3>\n\n\n\n
Na Pelipeck\u00e1ch s Mi\u0161om Kordo\u0161om aj o:<\/h3>\n\n\n\n