{"id":16925,"date":"2026-03-20T00:01:00","date_gmt":"2026-03-19T23:01:00","guid":{"rendered":"https:\/\/womenhouse.cz\/?p=16925"},"modified":"2026-03-20T21:37:43","modified_gmt":"2026-03-20T20:37:43","slug":"sefkuchar-david-kalina-vraci-na-prazske-talire-chute-historie-v-projektu-tady-chutna","status":"publish","type":"post","link":"https:\/\/womenhouse.cz\/index.php\/2026\/03\/20\/sefkuchar-david-kalina-vraci-na-prazske-talire-chute-historie-v-projektu-tady-chutna\/","title":{"rendered":"\u0160\u00e9fkucha\u0159 David Kalina vrac\u00ed na pra\u017esk\u00e9 tal\u00ed\u0159e chut\u011b historie v projektu Tady chutn\u00e1"},"content":{"rendered":"\n
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N\u011bkdy sta\u010d\u00ed otev\u0159\u00edt starou kucha\u0159ku \u2013 a na stole se r\u00e1zem objev\u00ed j\u00eddla, kter\u00e1 maj\u00ed historii, ale chutnaj\u00ed skv\u011ble i dnes. Na b\u0159eznov\u00e9m menu pra\u017esk\u00fdch restaurac\u00ed projektu <\/strong>Tady chutn\u00e1<\/strong><\/a> se potk\u00e1vaj\u00ed minulost se sou\u010dasnost\u00ed. Siln\u00fd v\u00fdvar Veverka, vo\u0148av\u00e1 jitrnice, pomalu du\u0161en\u00e1 hov\u011bz\u00ed plec nebo mandlov\u00e9 krokety ukazuj\u00ed, \u017ee tradi\u010dn\u00ed \u010desk\u00e9 recepty mohou b\u00fdt p\u0159i vhodn\u00e9 \u00faprav\u011b, chu\u0165ov\u011b jedine\u010dn\u00e9. \u0160\u00e9fkucha\u0159 David Kalina \u010derp\u00e1 inspiraci z historick\u00fdch kucha\u0159ek a vrac\u00ed zapomenut\u00e9 chut\u011b zp\u011bt na tal\u00ed\u0159e modern\u00ed Prahy.<\/strong><\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure><\/div>\n\n\n
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Inspirace v kucha\u0159k\u00e1ch z prvn\u00ed republiky<\/h2>\n\n\n\n
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Jarn\u00ed menu p\u0159ipravil \u0161\u00e9fkucha\u0159 David Kalina<\/strong>, kter\u00fd p\u0159i jeho tvorb\u011b s\u00e1hl tak\u00e9 do \u010desk\u00fdch kucha\u0159ek z prvn\u00ed poloviny 20. stolet\u00ed. \u201eStar\u00e9 kucha\u0159ky jsou obrovsk\u00fd zdroj inspirace. Recepty jsou precizn\u00ed, poctiv\u00e9 a \u010dasto velmi propracovan\u00e9. My je jen p\u0159ev\u00e1d\u00edme do dne\u0161n\u00ed gastronomie,\u201c vysv\u011btluje Kalina. Na menu se tak objevuj\u00ed pokrmy inspirovan\u00e9 nap\u0159\u00edklad knihami Praktick\u00e1 \u010desk\u00e1 kucha\u0159ka a hospody\u0148ka<\/strong> z roku 1921 od Marie Orlov\u00e9 nebo publikac\u00ed Jak se va\u0159\u00ed u \u0160roubka<\/strong> z roku 1935, kter\u00e1 mapovala kuchyni legend\u00e1rn\u00ed pra\u017esk\u00e9 restaurace.<\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure><\/div>\n\n\n
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Pol\u00e9vka Veverka. A opravdu nen\u00ed z veverky<\/h2>\n\n\n\n
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Jedn\u00edm z prvn\u00edch chod\u016f je pol\u00e9vka s n\u00e1zvem, kter\u00fd hosty \u010dasto zasko\u010d\u00ed. \u201eNen\u00ed to z veverky,\u201c sm\u011bje se \u0161\u00e9fkucha\u0159. \u201eVeverka je \u010desk\u00fd n\u00e1zev pro sval, kter\u00fd se anglicky ozna\u010duje jako hanger steak<\/em>. \u0158ezn\u00edci mu n\u011bkdy \u0159\u00edkaj\u00ed tak\u00e9 \u0159eznick\u00e1 sv\u00ed\u010dkov\u00e1.\u201c Pol\u00e9vka vych\u00e1z\u00ed pr\u00e1v\u011b z receptu z knihy Jak se va\u0159\u00ed u \u0160roubka (1935)<\/strong>. Z\u00e1kladem je siln\u00fd hov\u011bz\u00ed v\u00fdvar, kter\u00fd my p\u0159ipravujeme ve dvou kroc\u00edch \u2013 nejprve z kost\u00ed, masa a zeleniny, pot\u00e9 se do n\u011bj p\u0159id\u00e1v\u00e1 telec\u00ed maso a dal\u0161\u00ed zelenina, aby se chu\u0165 je\u0161t\u011b v\u00edce prohloubila. Na tal\u00ed\u0159i pak nechyb\u00ed trhan\u00e9 telec\u00ed maso, dom\u00e1c\u00ed \u0161pekov\u00fd knedl\u00edk ani zelenina z v\u00fdvaru. Jemn\u00fdm detailem jsou hr\u00e1\u0161kov\u00e9 v\u00fdhonky, kter\u00e9 dod\u00e1vaj\u00ed j\u00eddlu sv\u011b\u017eest.<\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure><\/div>\n\n\n
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V\u00edte, jak\u00fd je rozd\u00edl mezi jitrnic\u00ed a jaternic\u00ed?<\/h2>\n\n\n\n
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Na menu nechyb\u00ed ani zauzen\u00e1 jitrnice<\/strong>, inspirovan\u00e1 receptem z knihy Praktick\u00e1 \u010desk\u00e1 kucha\u0159ka a hospody\u0148ka (1921)<\/strong> od Marie Orlov\u00e9. Pr\u00e1v\u011b u tohoto j\u00eddla se \u010dasto objevuje ot\u00e1zka: je spr\u00e1vn\u011b jitrnice, nebo jaternice? Spr\u00e1vn\u011b jsou vlastn\u011b oba n\u00e1zvy<\/strong>, jen ozna\u010duj\u00ed m\u00edrn\u011b odli\u0161n\u00e9 v\u00fdrobky. Jitrnice<\/strong> je tradi\u010dn\u00ed zabija\u010dkov\u00e1 pochoutka p\u0159ipravovan\u00e1 z va\u0159en\u00e9ho vep\u0159ov\u00e9ho masa, k\u016f\u017ee, v\u00fdvaru a pe\u010diva i jater (asi 10 %). Dochucuje se major\u00e1nkou, \u010desnekem nebo pep\u0159em a m\u00e1 sv\u011btlej\u0161\u00ed n\u00e1pl\u0148. Jaternice<\/strong> obsahuje nav\u00edc vep\u0159ov\u00e1 j\u00e1tra (asi 30\u201340 %)<\/strong>, kter\u00e1 j\u00ed d\u00e1vaj\u00ed v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 i tmav\u0161\u00ed barvu. V restauraci se jitrnice pod\u00e1v\u00e1 se sma\u017een\u00fdm kysan\u00fdm zel\u00edm, kapustou s major\u00e1nkou a om\u00e1\u010dkou z hrubozrnn\u00e9 ho\u0159\u010dice.<\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure>\n\n\n\n
\"Gastronomick\u00fd<\/figure>\n<\/figure>\n\n\n\n
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Pomalu du\u0161en\u00e9 hov\u011bz\u00ed<\/h2>\n\n\n\n
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Jedn\u00edm z hlavn\u00edch chod\u016f je hov\u011bz\u00ed loupan\u00e1 plec na \u010derven\u00e9m v\u00edn\u011b a zelenin\u011b<\/strong>. <\/p>\n\n\n\n

(Mimochodem to maso m\u00e1me z \u010cesk\u00fdch chov\u016f, dod\u00e1v\u00e1 n\u00e1m to firma Red Meat.<\/em>) <\/p>\n\n\n\n

\u201eJe to kr\u00e1sn\u00fd kus masa s kli\u017ekou ve st\u0159edu, kter\u00fd se p\u0159i dlouh\u00e9m va\u0159en\u00ed rozva\u0159\u00ed a dod\u00e1 hebkost – \u0161\u0165avnatost,\u201c vysv\u011btluje Kalina. <\/strong>Na tal\u00ed\u0159i ho doprov\u00e1zej\u00ed restovan\u00e9 mini \u017eampiony, zauzen\u00e9 \u0161kvarky a rozinky nalo\u017een\u00e9 ve vinn\u00e9m octu \u201eRozinky jsou samy o sob\u011b hodn\u011b sladk\u00e9, proto je nakl\u00e1d\u00e1me do kysel\u00e9ho n\u00e1levu Z\u00edskaj\u00ed jemnou kyselost, kter\u00e1 chu\u0165 vyv\u00e1\u017e\u00ed,\u201c dopl\u0148uje David, \u0161\u00e9fkucha\u0159.<\/strong> <\/p>\n\n\n\n

Cel\u00e9 j\u00eddlo dopl\u0148uje bylinkov\u00fd sal\u00e1t z kopru, petr\u017eele a kerbl\u00edku a tak\u00e9 dom\u00e1c\u00ed mandlov\u00e9 krokety.<\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure>\n\n\n\n
\"Gastronomick\u00fd<\/figure>\n<\/figure>\n\n\n\n
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Krokety, kter\u00e9 maj\u00ed tradici<\/h2>\n\n\n\n
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Mandlov\u00e9 krokety pat\u0159\u00ed mezi drobnosti, kter\u00e9 ale dok\u00e1\u017eou j\u00eddlo v\u00fdrazn\u011b posunout. <\/p>\n\n\n\n

\u201eMandlov\u00e9 krokety nejsou \u017e\u00e1dn\u00e1 novinka. D\u011blaj\u00ed se u\u017e velmi dlouho. My m\u00e1me r\u00e1di jejich k\u0159upavou strukturu, kter\u00e1 se dob\u0159e dopl\u0148uje se silnou om\u00e1\u010dkou,\u201c \u0159\u00edk\u00e1 Kalina<\/strong><\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure>\n\n\n\n
\"Gastronomick\u00fd<\/figure>\n<\/figure>\n\n\n\n
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Ku\u0159e Ch\u00e2telaine s arty\u010doky<\/h3>\n\n\n\n
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Jedn\u00edm z hlavn\u00edch chod\u016f je ku\u0159e Ch\u00e2telaine s arty\u010doky, zeleninou a z\u00e1meck\u00fdmi bramborami<\/strong>. Z\u00e1kladem pokrmu je kuku\u0159i\u010dn\u00e9 ku\u0159e, ze kter\u00e9ho kuchy\u0148 vyu\u017e\u00edv\u00e1 v\u00fdhradn\u011b \u0161\u0165avnat\u011bj\u0161\u00ed ku\u0159ec\u00ed stehna. Pe\u010de se na jednoduch\u00e9m z\u00e1kladu z mrkve a cibule s b\u00edl\u00fdm v\u00ednem, bylinkami a \u0161pekem. Na tal\u00ed\u0159i ho dopl\u0148uje zelenina z v\u00fdpeku, mal\u00e9 brambory ope\u010den\u00e9 na m\u00e1sle a siln\u00e1 om\u00e1\u010dka z ku\u0159ec\u00edho v\u00fdpeku, kterou kucha\u0159i na z\u00e1v\u011br zjem\u0148uj\u00ed m\u00e1slem. Jemn\u011bj\u0161\u00ed kontrast p\u0159in\u00e1\u0161ej\u00ed arty\u010doky s be\u0161amelem zape\u010den\u00e9 s parmaz\u00e1nem<\/strong>.<\/p>\n\n\n\n

\u201eJe to j\u00eddlo postaven\u00e9 na jednoduch\u00fdch surovin\u00e1ch a siln\u00e9m v\u00fdpeku. Kdy\u017e se v\u0161echno dob\u0159e propoj\u00ed, vznikne velmi harmonick\u00e1 chu\u0165,\u201c \u0159\u00edk\u00e1 Kalina.<\/strong><\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure><\/div>\n\n\n
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Vlastn\u00ed \u0160ampa\u0148sk\u00e9 k hlavn\u00edmu chodu<\/h3>\n\n\n\n
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K pokrmu restaurace p\u00e1ruj\u00ed v\u00edno z vlastn\u00ed \u0159ady Tady chutn\u00e1 \u201e\u0160ampa\u0148sk\u00e9\u201c Blanc de Blanc, Brut, Grand Cru \u2013 Bliard Moriset, Champagne (FR)<\/strong>.<\/p>\n\n\n\n

\u201eJe to prav\u00e9 \u0161ampa\u0148sk\u00e9 vyroben\u00e9 tradi\u010dn\u00ed metodou druhotn\u00e9ho kva\u0161en\u00ed p\u0159\u00edmo v lahvi. D\u00edky tomu m\u00e1 jemn\u00e9 p\u0159irozen\u00e9 bubliny a elegantn\u00ed strukturu,\u201c vysv\u011btluje someli\u00e9r Jan \u0160im\u00e1n\u011b<\/strong>. V\u00edno je vyrobeno v\u00fdhradn\u011b z odr\u016fdy Chardonnay (Blanc de Blanc) a hrozny poch\u00e1zej\u00ed z vinic klasifikovan\u00fdch jako Grand Cru<\/strong>, tedy z t\u011bch nejpresti\u017en\u011bj\u0161\u00edch v oblasti Champagne. \u201ePr\u00e1v\u011b sv\u011b\u017eest a jemn\u00e1 kr\u00e9movost Chardonnay se velmi dob\u0159e dopl\u0148uje s m\u00e1slovou om\u00e1\u010dkou i jemn\u00fdm ku\u0159ec\u00edm masem,\u201c dod\u00e1v\u00e1 \u0160im\u00e1n\u011b.<\/p>\n\n\n\n

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\"Gastronomick\u00fd<\/figure><\/div>\n\n\n
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Sladk\u00e1 te\u010dka<\/h2>\n\n\n\n
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Menu uzav\u00edr\u00e1 dezert v podob\u011b profiterolek se t\u0159emi n\u00e1pln\u011bmi<\/strong> \u2013 pist\u00e1ciovou, l\u00edskovo-o\u0159\u00ed\u0161kovou a vanilkovou. Pod\u00e1vaj\u00ed se s horkou b\u00edlou i ho\u0159kou \u010dokol\u00e1dou a \u0161leha\u010dkou.<\/p>\n\n\n\n

SPECI\u00c1LN\u00cd NAB\u00cdDKA<\/h2>\n\n\n\n

NA\u0160E NOV\u00c9 V\u00cdNO<\/p>\n\n\n\n

Tady chutn\u00e1 \u201e\u0160ampa\u0148sk\u00e9\u201d<\/strong> Blanc de Blanc, Brut, Grand Cru<\/strong><\/p>\n\n\n\n

Bliard Moriset \u2013 Champagne \u2013 FR<\/p>\n\n\n\n

P\u0158EDKRMY<\/h2>\n\n\n\n

POL\u00c9VKA VEVERKA \u2013 SILN\u00dd HOV\u011aZ\u00cd V\u00ddVAR <\/strong>s telec\u00edm pavou\u010dkem, \u0161pekov\u00fdm knedl\u00edkem a zeleninou<\/em><\/p>\n\n\n\n

(Jak se va\u0159\u00ed u \u0160roubka \u2013 Karel \u0160roubek, 1935)<\/strong><\/p>\n\n\n\n

ZAUZEN\u00c1 JITRNICE <\/strong>sma\u017een\u00e9 kysel\u00e9 zel\u00ed, kapusta s major\u00e1nkou, om\u00e1\u010dka s hrubozrnnou ho\u0159\u010dic\u00ed,<\/em><\/p>\n\n\n\n

ope\u010den\u00fd chl\u00e9b<\/em><\/p>\n\n\n\n

(Praktick\u00e1 \u010desk\u00e1 kucha\u0159ka a hospody\u0148ka \u2013 Marie Orlov\u00e1, 1921)<\/strong><\/p>\n\n\n\n

Tady chutn\u00e1 \u201eVeltl\u00edn\u201c <\/strong>2023, Christoph Bauer \u2013 Weinviertel – AUT <\/strong><\/p>\n\n\n\n

HLAVN\u00cd J\u00cdDLA<\/strong><\/h2>\n\n\n\n

KU\u0158E CHAT?LAINE <\/strong>s arty\u010doky a parmaz\u00e1nem na b\u00edl\u00e9m v\u00edn\u011b, z\u00e1meck\u00e9 brambory s karotkou<\/em><\/p>\n\n\n\n

Tady chutn\u00e1 \u201e\u0160ampa\u0148sk\u00e9\u201d<\/strong> Blanc de Blanc, Brut, Grand Cru<\/p>\n\n\n\n

Bliard Moriset \u2013 Champagne \u2013 FR<\/p>\n\n\n\n

HOV\u011aZ\u00cd LOUPAN\u00c1 PLEC <\/strong>na v\u00edn\u011b a zelenin\u011b, restovan\u00e9 \u017eampi\u00f3ny se zauzen\u00fdmi \u0161kvarky,<\/em><\/p>\n\n\n\n

mandlov\u00e9 krokety, bylinkov\u00fd sal\u00e1tek s koprem<\/em><\/p>\n\n\n\n

DEZERT<\/h2>\n\n\n\n

profiterolky s t\u0159emi n\u00e1pln\u011bmi<\/strong> <\/strong><\/p>\n\n\n\n

(pist\u00e1cie, l\u00edskov\u00fd o\u0159\u00ed\u0161ek, vanilka) hork\u00e1 b\u00edl\u00e1 a ho\u0159k\u00e1 \u010dokol\u00e1da, \u0161leha\u010dka <\/em><\/strong><\/em><\/p>\n\n\n\n

Juveano JLV 2019, J. St\u00e1vek \u2013 N\u011bm\u010di\u010dky<\/p>\n\n\n\n

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Tady chutn\u00e1: <\/strong>Projekt, kter\u00fd vrac\u00ed chu\u0165 historie<\/h2>\n\n\n\n
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Projekt Tady chutn\u00e1<\/strong> ukazuje, \u017ee \u010desk\u00e1 gastronomie m\u016f\u017ee \u010derpat z vlastn\u00ed historie. Sta\u010d\u00ed otev\u0159\u00edt star\u00e9 kucha\u0159ky, vr\u00e1tit se k poctiv\u00fdm postup\u016fm a d\u00e1t jim sou\u010dasnou podobu.<\/p>\n\n\n\n

V historick\u00fdch domech star\u00e9 Prahy tak vznikaj\u00ed j\u00eddla, kter\u00e1 maj\u00ed minulost \u2013 ale chutnaj\u00ed velmi sou\u010dasn\u011b. Za konceptem stoj\u00ed restaurat\u00e9r Libor Vedral<\/strong>, kter\u00fd propojuje n\u011bkolik pra\u017esk\u00fdch podnik\u016f \u2013 Mincovnu, Tisk\u00e1rnu a U Teller\u016f<\/strong>. Ka\u017ed\u00fd z nich vznikl v historick\u00e9m dom\u011b, a pr\u00e1v\u011b jeho minulost se prom\u00edt\u00e1 do n\u00e1zvu i gastronomick\u00e9 identity.<\/p>\n\n\n\n

\u201eOd za\u010d\u00e1tku jsem v\u011bd\u011bl, \u017ee chci zachovat ducha m\u00edsta a nav\u00e1zat na jeho historii. Tady se kdysi razily mince, tak\u017ee bylo jasn\u00e9, \u017ee restaurace ponese jm\u00e9no Mincovna,\u201c \u0159\u00edk\u00e1 Vedral.<\/strong><\/p>\n\n\n\n

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Zdroj foto: <\/strong>Tady chutn\u00e1: Tisk\u00e1rna N\u00e1rodn\u00ed a Jin\u0159i\u0161sk\u00e1, Mincovna, U Teller\u016f<\/p>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

N\u011bkdy sta\u010d\u00ed otev\u0159\u00edt starou kucha\u0159ku \u2013 a na stole se r\u00e1zem objev\u00ed j\u00eddla, kter\u00e1 maj\u00ed historii, ale chutnaj\u00ed skv\u011ble i dnes. Na b\u0159eznov\u00e9m menu pra\u017esk\u00fdch restaurac\u00ed projektu Tady chutn\u00e1 se potk\u00e1vaj\u00ed minulost se sou\u010dasnost\u00ed. Siln\u00fd v\u00fdvar Veverka, vo\u0148av\u00e1 jitrnice, pomalu du\u0161en\u00e1 hov\u011bz\u00ed plec nebo mandlov\u00e9 krokety ukazuj\u00ed, \u017ee tradi\u010dn\u00ed \u010desk\u00e9 recepty mohou b\u00fdt p\u0159i vhodn\u00e9 […]<\/p>\n","protected":false},"author":3,"featured_media":16926,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,2,12],"tags":[296,51,144,42,162,295,150],"yoast_head":"\n\u0160\u00e9fkucha\u0159 David Kalina vrac\u00ed na pra\u017esk\u00e9 tal\u00ed\u0159e chut\u011b historie v projektu Tady chutn\u00e1 - WOMENHOUSE.cz<\/title>\n<meta name=\"description\" content=\"\u0160\u00e9fkucha\u0159 David Kalina \u010derp\u00e1 inspiraci z historick\u00fdch kucha\u0159ek a vrac\u00ed zapomenut\u00e9 chut\u011b zp\u011bt na tal\u00ed\u0159e modern\u00ed Prahy.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/womenhouse.cz\/index.php\/2026\/03\/20\/sefkuchar-david-kalina-vraci-na-prazske-talire-chute-historie-v-projektu-tady-chutna\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u0160\u00e9fkucha\u0159 David Kalina vrac\u00ed na pra\u017esk\u00e9 tal\u00ed\u0159e chut\u011b historie v projektu Tady chutn\u00e1 - 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