{"id":8919,"date":"2026-08-26T00:01:00","date_gmt":"2026-08-25T22:01:00","guid":{"rendered":"https:\/\/hotelhouse.cz\/?p=8919"},"modified":"2026-08-25T01:58:39","modified_gmt":"2026-08-24T23:58:39","slug":"v-centru-prahy-otevira-restaurace-greenery-1060-ziva-zelen-filmy-davida-ondricka-a-winebar-pod-zemi","status":"publish","type":"post","link":"https:\/\/hotelhouse.cz\/index.php\/2026\/08\/26\/v-centru-prahy-otevira-restaurace-greenery-1060-ziva-zelen-filmy-davida-ondricka-a-winebar-pod-zemi\/","title":{"rendered":"V\u00a0centru Prahy otev\u00edr\u00e1 restaurace Greenery 1060: \u017div\u00e1 zele\u0148, filmy Davida Ond\u0159\u00ed\u010dka a winebar pod zem\u00ed"},"content":{"rendered":"\n
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St\u011bny pokryt\u00e9 \u017eiv\u00fdmi rostlinami, zahrada s projekcemi kr\u00e1tk\u00fdch film\u016f re\u017eis\u00e9ra Davida Ond\u0159\u00ed\u010dka a suter\u00e9nn\u00ed winebar, kde m\u016f\u017ee ve\u010der pokra\u010dovat v\u00ednem, koktejlem nebo tapas. V ulici Na Po\u0159\u00ed\u010d\u00ed<\/a> v centru Prahy<\/a> otev\u00edr\u00e1 restaurace Greenery 1060<\/a>, kter\u00e1 chce hosty prov\u00e9st cel\u00fdm ve\u010derem od prvn\u00edho chodu a\u017e po pozdn\u00ed posezen\u00ed. V\u00fdrazn\u00fd interi\u00e9r dopl\u0148uje st\u0159edoevropsk\u00e1 fusion kuchyn\u011b zalo\u017een\u00e1 na sez\u00f3nnosti, \u0159emesln\u011b zpracovan\u00e9m j\u00eddle a zero waste p\u0159\u00edstupu k surovin\u00e1m.<\/strong><\/p>\n\n\n\n

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\"V\u00a0centru<\/figure><\/div>\n\n\n
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U\u017e p\u0159i vstupu do Greenery 1060<\/a><\/strong> se host\u00e9 ocitnou v prostoru, kde atmosf\u00e9ru ur\u010duje \u017eiv\u00e1 zele\u0148 na st\u011bn\u00e1ch restaurace. Rostliny pokr\u00fdvaj\u00ed tak\u00e9 jednu z hlavn\u00edch st\u011bn a pokra\u010duj\u00ed do vnitrobloku se zahradou. Vnit\u0159n\u00ed i venkovn\u00ed prostor budou zdobit \u017eiv\u00e9 stromy, sou\u010d\u00e1st\u00ed bude designov\u00e1 kruhov\u00e1 houpa\u010dka i d\u0159ev\u011bn\u00e1 terasa ve vnitrobloku.<\/p>\n\n\n\n

\u010c\u00edslovka v n\u00e1zvu restaurace pak odkazuje na adresu, tedy konkr\u00e9tn\u00ed \u010d\u00edslo popisn\u00e9, kde budova stoj\u00ed. <\/p>\n\n\n\n

\u201eU\u017e samotn\u00fd n\u00e1zev m\u00e1 hosta p\u0159ipravit na to, \u017ee cel\u00fd z\u00e1\u017eitek bude zelen\u00fd ze v\u0161ech stran. Prom\u00edt\u00e1 se to do prostoru restaurace, do barev a podoby jednotliv\u00fdch j\u00eddel i do zp\u016fsobu, jak\u00fdm pracujeme se surovinami. Chceme, aby v\u0161echno p\u016fsobilo \u010derstv\u011b, \u017eiv\u011b a p\u0159irozen\u011b,\u201c<\/em> popisuje Michal Mandys, projektov\u00fd mana\u017eer restaurace Greenery 1060.<\/strong><\/p>\n\n\n\n

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Um\u011bleck\u00fd otisk Davida Ond\u0159\u00ed\u010dka i v\u00fdjime\u010dn\u00e1 architektura<\/h2>\n\n\n\n
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Ka\u017edou hodinu se v prostor\u00e1ch restaurace na velk\u00e9 LED st\u011bn\u011b spust\u00ed odpo\u010det, po kter\u00e9m bude n\u00e1sledovat projekce jednoho ze sedmi minutov\u00fdch film\u016f re\u017eis\u00e9ra Davida Ond\u0159\u00ed\u010dka. Sn\u00edmky zachycuj\u00ed sedm m\u00e9n\u011b zn\u00e1m\u00fdch pra\u017esk\u00fdch m\u00edst a jejich p\u0159\u00edb\u011bhy se d\u00e1le propisuj\u00ed do dal\u0161\u00edch \u010d\u00e1st\u00ed restaurace. Ka\u017ed\u00e9mu filmu odpov\u00edd\u00e1 jeden signature drink, kter\u00fd sv\u00fdm n\u00e1zvem a chut\u00ed odkazuje na konkr\u00e9tn\u00ed pra\u017eskou lokalitu.<\/p>\n\n\n\n

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\u201ePraha je v pr\u016fvodc\u00edch \u010dasto ukazov\u00e1na jen z jednoho \u00fahlu. Cht\u011bl jsem uk\u00e1zat Prahu jinou, modern\u00ed i klasickou, ale p\u0159edev\u0161\u00edm origin\u00e1ln\u00ed m\u00edsta, kter\u00e1 n\u00e1v\u0161t\u011bvn\u00edk norm\u00e1ln\u011b neuvid\u00ed. M\u00fdm p\u0159\u00e1n\u00edm je, aby si host v restauraci prohl\u00e9dl film, objednal si drink, p\u0159es QR k\u00f3d si na\u010detl polohu m\u00edsta a pak se na to m\u00edsto skute\u010dn\u011b vydal pro\u017e\u00edt kr\u00e1sn\u00fd den nebo ve\u010der,\u201c<\/em> <\/em>vysv\u011btluje re\u017eis\u00e9r<\/strong> David Ond\u0159\u00ed\u010dek<\/strong>. <\/p>\n\n\n\n

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Sedm m\u00edst mohou host\u00e9 hledat tak\u00e9 na muralu ve dvo\u0159e a v ilustrac\u00edch v\u00fdtvarn\u00edka Karla Cettla. Film, v\u00fdtvarn\u00e9 um\u011bn\u00ed a koktejlov\u00e1 nab\u00eddka tak nevystupuj\u00ed jako odd\u011blen\u00e9 dopl\u0148ky, ale vytv\u00e1\u0159ej\u00ed jeden spole\u010dn\u00fd p\u0159\u00edb\u011bh.<\/p>\n\n\n\n

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Na architektonick\u00e9m \u0159e\u0161en\u00ed restaurace se pod\u00edlel t\u00fdm architekt\u016f a design\u00e9r\u016f, kte\u0159\u00ed navrhovali jednotliv\u00e9 prvky p\u0159\u00edmo pro Greenery 1060<\/a>.<\/strong> Interi\u00e9r, jeho\u017e sou\u010d\u00e1st\u00ed bude i centr\u00e1ln\u00ed strom, pracuje s p\u0159\u00edrodn\u00edmi materi\u00e1ly a \u017eiv\u00fdmi rostlinami. Tento koncept prostupuje restaurac\u00ed, zahradn\u00edm posezen\u00edm, vnitroblokem a\u017e do suter\u00e9nu.<\/p>\n\n\n\n

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Intenzita osv\u011btlen\u00ed se bude p\u0159izp\u016fsobovat denn\u00ed dob\u011b i charakteru provozu \u2013 od sv\u011btl\u00e9ho ob\u011bdov\u00e9ho servisu p\u0159es odpoledn\u00ed posezen\u00ed a\u017e po komorn\u011bj\u0161\u00ed ve\u010dern\u00ed atmosf\u00e9ru. Samostatn\u011b bylo \u0159e\u0161eno tak\u00e9 sv\u011btlo pro \u017eiv\u00e9 rostliny. Technick\u00e9 osv\u011btlen\u00ed m\u00e1 zajistit podm\u00ednky pot\u0159ebn\u00e9 pro jejich dlouhodob\u00fd r\u016fst, ani\u017e by naru\u0161ovalo charakter interi\u00e9ru. <\/p>\n\n\n\n

\u201eNa architektonick\u00e9 \u0159e\u0161en\u00ed jsme kladli mimo\u0159\u00e1dn\u00fd d\u016fraz. S architekty jsme ladili ka\u017ed\u00fd st\u016fl, ka\u017edou \u017eidli i jednotliv\u00e9 sv\u011bteln\u00e9 sc\u00e9n\u00e1\u0159e,\u201c<\/em> \u0159\u00edk\u00e1 Mandys.<\/strong><\/p>\n\n\n\n

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Bylinky na dosah ruky<\/h2>\n\n\n\n
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Koncept restaurace Greenery 1060<\/a><\/strong> je postaven jako st\u0159edoevropsk\u00e1 fusion kuchyn\u011b zalo\u017een\u00e1 na lok\u00e1ln\u00edch a sez\u00f3nn\u00edch surovin\u00e1ch s jasn\u00fdm p\u016fvodem. Menu je navr\u017eeno tak, aby si v n\u011bm vybrali milovn\u00edci masa, vegetari\u00e1ni i vegani.<\/p>\n\n\n\n

\u201eNechceme d\u011blat gastronomii pro efekt. Kdy\u017e bude na tal\u00ed\u0159i ryba, host m\u00e1 na prvn\u00ed pohled poznat, \u017ee j\u00ed rybu, ne geometrick\u00fd \u00fatvar. Nap\u0159\u00edklad \u010deskou a rakouskou kuchyni chceme zachovat v jej\u00ed chuti, ale z\u00e1rove\u0148 ji odleh\u010dit. Omezit mouku, v\u00edce pracovat se zeleninou a bramborami, vyu\u017e\u00edvat redukce a \u0161etrn\u011bj\u0161\u00ed modern\u00ed \u00fapravy,\u201c<\/em> \u0159\u00edk\u00e1 Jakub Pyszko, \u0161\u00e9fkucha\u0159 restaurace Greenery 1060.<\/strong><\/p>\n\n\n\n

V\u00fdrazn\u00e9 m\u00edsto v nab\u00eddce z\u00edsk\u00e1v\u00e1 zelenina a \u010derstv\u00e9 bylinky, kter\u00e9 se stanou hlavn\u00edm chu\u0165ov\u00fdm, vizu\u00e1ln\u00edm i \u0159emesln\u00fdm prvkem cel\u00e9ho j\u00eddla. <\/p>\n\n\n\n

\u201eZeleninu nechceme automaticky odsunout na kraj tal\u00ed\u0159e. M\u016f\u017ee b\u00fdt hlavn\u00edm prvkem j\u00eddla a kucha\u0159sky stejn\u011b zaj\u00edmavou surovinou jako maso nebo ryba,\u201c<\/em> dopl\u0148uje Pyszko<\/strong>.<\/p>\n\n\n\n

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\u010cerstv\u00e9 bylinky se objev\u00ed nejen v pokrmech, ale tak\u00e9 p\u0159\u00edmo v prostoru restaurace. Sou\u010d\u00e1st\u00ed interi\u00e9ru budou bylinkov\u00e9 police, ze kter\u00fdch m\u016f\u017ee person\u00e1l skl\u00edzet \u010derstv\u00e9 bylinky p\u0159\u00edmo p\u0159i servisu. V n\u011bkter\u00fdch p\u0159\u00edpadech si je budou moci utrhnout tak\u00e9 samotn\u00ed host\u00e9 a p\u0159idat si je k j\u00eddlu podle vlastn\u00ed chuti. Bylinky tak propoj\u00ed kuchyni s \u017eivou zelen\u00ed v interi\u00e9ru a daj\u00ed n\u00e1zvu Greenery konkr\u00e9tn\u00ed, praktickou podobu.<\/p>\n\n\n\n

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Samostatnou sou\u010d\u00e1st\u00ed nab\u00eddky budou dezerty. Michal Mandys do projektu p\u0159in\u00e1\u0161\u00ed zku\u0161enost pastry chefa a tv\u016frce obl\u00edben\u00e9ho podniku Povidlo\u0148, kde si sv\u00fdm modern\u00edm zpracov\u00e1n\u00edm \u010desk\u00fdch dezert\u016f podmanil Lipno. <\/p>\n\n\n\n

\u201eCukr\u00e1\u0159sk\u00fd pohled p\u0159in\u00e1\u0161\u00ed jinou pr\u00e1ci s detailem, strukturou a v\u00fdslednou podobou j\u00eddla. Chceme p\u0159ipravovat dezerty, kter\u00e9 budou chu\u0165ov\u011b i vizu\u00e1ln\u011b v\u00fdrazn\u00e9, ale z\u00e1rove\u0148 zvl\u00e1dnuteln\u00e9 b\u011bhem b\u011b\u017en\u00e9ho provozu,\u201c<\/em> uv\u00e1d\u00ed Mandys.<\/strong><\/p>\n\n\n\n

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Someli\u00e9r, drinky i tapas ve stylov\u00e9m winebaru<\/h2>\n\n\n\n
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Po ve\u010de\u0159i se mohou host\u00e9 p\u0159esunout do suter\u00e9nn\u00edho winebaru, kter\u00fd propojuje klasickou vin\u00e1rnu, koktejlov\u00fd bar a prostor pro pozdn\u00ed posezen\u00ed. Nab\u00eddne v\u00fdb\u011br v\u00edn se someli\u00e9rsk\u00fdm servisem, sedm signature drink\u016f, klasick\u00e9 koktejly i pr\u00e9miov\u00e9 nealkoholick\u00e9 n\u00e1poje. Po des\u00e1t\u00e9 hodin\u011b ve\u010dern\u00ed se k nim p\u0159idaj\u00ed tapas a dal\u0161\u00ed drobn\u00e1 j\u00eddla ur\u010den\u00e1 ke sd\u00edlen\u00ed. Winebar nen\u00ed koncipov\u00e1n jako uzav\u0159en\u00fd prostor pouze pro znalce v\u00edna.<\/p>\n\n\n\n

\u201eM\u011blo by j\u00edt o m\u00edsto, kam se lid\u00e9 p\u0159esunou spole\u010dn\u011b a ka\u017ed\u00fd si v nab\u00eddce najde n\u011bco pro sebe. N\u011bkdo p\u0159ijde za v\u00ednem, jin\u00fd za koktejlem a n\u011bkdo si bude cht\u00edt jen sednout s p\u0159\u00e1teli a pokra\u010dovat v p\u0159\u00edjemn\u00e9m ve\u010deru,\u201c<\/em> vysv\u011btluje Mandys.<\/strong><\/p>\n\n\n\n

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