{"id":8956,"date":"2026-09-21T00:33:00","date_gmt":"2026-09-20T22:33:00","guid":{"rendered":"https:\/\/hotelhouse.cz\/?p=8956"},"modified":"2026-09-23T23:46:29","modified_gmt":"2026-09-23T21:46:29","slug":"nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu","status":"publish","type":"post","link":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/","title":{"rendered":"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu"},"content":{"rendered":"\n
<\/div>\n\n\n\n

\u010cerstv\u00fd koz\u00ed s\u00fdr, \u010desk\u00e9 balsamico, bor\u0161\u010d s pelmen\u011bmi, tu\u0148\u00e1k podle Jind\u0159icha Va\u0148hy i hru\u0161ky v karamelu. A kdyby m\u011bl \u0161\u00e9fkucha\u0159 David Kalina vybrat jen jeden chod? Jednozna\u010dn\u011b tu\u0148\u00e1k.<\/strong><\/p>\n\n\n\n

L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e je na stole. A z\u00e1\u0159\u00ed si p\u0159esn\u011b takovou malou gastronomickou nerozhodnost m\u016f\u017ee dovolit. Po\u0159\u00e1d je \u010das na \u010derstvou zeleninu, lehkost a kyselost, z\u00e1rove\u0148 u\u017e za\u010d\u00ednaj\u00ed d\u00e1vat smysl j\u00eddla, kter\u00e1 zah\u0159ej\u00ed a maj\u00ed o n\u011bco hlub\u0161\u00ed chu\u0165.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Nov\u00e9 speci\u00e1ln\u00ed menu TADY CHUTN\u00c1 se pohybuje pr\u00e1v\u011b mezi t\u011bmito dv\u011bma sv\u011bty. Za\u010d\u00edn\u00e1 lehk\u00fdm kr\u00e9mem z koz\u00edho s\u00fdra a ricotty, pokra\u010duje poctiv\u00fdm bor\u0161\u010dem s pelmen\u011bmi, v hlavn\u00edch chodech p\u0159id\u00e1v\u00e1 vep\u0159ov\u00fd tomahawk a grilovan\u00e9ho tu\u0148\u00e1ka inspirovan\u00e9ho kucha\u0159kou z roku 1937. A na konci u\u017e je podzim bez pochybnost\u00ed: hru\u0161ka, karamel a \u010dokol\u00e1da.<\/p>\n\n\n\n

Do konceptu TADY CHUTN\u00c1 to zapad\u00e1 p\u0159esn\u011b. \u010cty\u0159i pra\u017esk\u00e9 restaurace spojuje nejen kuchyn\u011b Davida Kaliny, ale tak\u00e9 chu\u0165 vracet do hry star\u00e9 recepty a zasadit je do sou\u010dasnosti. Historie tu nen\u00ed dekorac\u00ed. \u010casto se objev\u00ed p\u0159\u00edmo na tal\u00ed\u0159i.<\/p>\n\n\n\n

\u201eChci, aby host odch\u00e1zel nejen nasycen\u00fd, ale i s pocitem, \u017ee za\u017eil n\u011bco opravdov\u00e9ho \u2013 chu\u0165, kter\u00e1 m\u00e1 ko\u0159eny, ale i modern\u00ed tv\u00e1\u0159.\u201c<\/em> David Kalina, \u0161\u00e9fkucha\u0159 skupiny TADY CHUTN\u00c1.<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

P\u00e1r kapek, velk\u00fd rozd\u00edl<\/h2>\n\n\n\n
<\/div>\n\n\n\n

Prvn\u00ed chod si je\u0161t\u011b dr\u017e\u00ed lehkost kon\u010d\u00edc\u00edho l\u00e9ta. \u010cerstv\u00fd kr\u00e9mov\u00fd s\u00fdr z koz\u00edho s\u00fdra a ricotty dopl\u0148uj\u00ed hr\u00e1\u0161ek, fazolky, rukola, gran\u00e1tov\u00e9 jablko a balsamico od Smol\u00edk\u016f. Koz\u00ed s\u00fdr dod\u00e1v\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165, ricotta ji zjem\u0148uje, hr\u00e1\u0161ek a fazolky p\u0159in\u00e1\u0161ej\u00ed sv\u011b\u017eest a gran\u00e1tov\u00e9 jablko \u0161\u0165avnatou sladkokyselou te\u010dku. D\u016fle\u017eitou roli ale hraje je\u0161t\u011b jedna surovina \u2013 ocet. V kuchyni m\u00e1 toti\u017e kyselost podobnou roli jako s\u016fl. Um\u00ed zv\u00fdraznit ostatn\u00ed chut\u011b, ubrat pocit t\u011b\u017ekosti. Tady p\u0159ich\u00e1z\u00ed ke slovu \u010desk\u00e9 balsamico od Smol\u00edk\u016f z Oceterie<\/a> V\u00e1clava Smol\u00edka. Nen\u00ed ho pot\u0159eba mnoho. Pr\u00e1v\u011b naopak. <\/p>\n\n\n\n

\u201eKoz\u00ed s\u00fdr s ricottou je jemn\u00fd a kr\u00e9mov\u00fd, tak\u017ee pot\u0159ebuje n\u011bco, co ho chu\u0165ov\u011b zvedne. Zelenina p\u0159id\u00e1 sv\u011b\u017eest, gran\u00e1tov\u00e9 jablko ovocnost a balsamico pot\u0159ebnou kyselost. Je to jednoduch\u00fd tal\u00ed\u0159, ale pr\u00e1v\u011b u jednoduch\u00fdch v\u011bc\u00ed je ka\u017ed\u00e1 surovina hodn\u011b zn\u00e1t.\u201c<\/em>David Kalina.<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n
\n
\"N\u011bkdo<\/figure><\/div>\n\n\n
<\/div>\n\n\n\n

Bor\u0161\u010d. Proto\u017ee z\u00e1\u0159\u00ed u\u017e n\u011bco snese<\/h2>\n\n\n\n
<\/div>\n\n\n\n

Pak p\u0159ijde bor\u0161\u010d s pelmen\u011bmi pln\u011bn\u00fdmi vep\u0159ov\u00fdm masem, \u0159epou, bramborami, koprem a zakysanou smetanou. \u0158epa p\u0159in\u00e1\u0161\u00ed typickou zemitost a sladkost, zakysan\u00e1 smetana kyselost a jemnost, kopr v\u016fni a sv\u011b\u017eest. A m\u00edsto kus\u016f masa se v pol\u00e9vce objev\u00ed pelmen\u011b pln\u011bn\u00e9 vep\u0159ov\u00fdm. Detail, kter\u00fd z bor\u0161\u010de ud\u011bl\u00e1 j\u00eddlo, u n\u011bho\u017e se klidn\u011b m\u016f\u017eete chv\u00edli zdr\u017eet. David Kalina se ani tady nesna\u017e\u00ed klasiku p\u0159evl\u00e9knout do n\u011b\u010deho, \u010d\u00edm nen\u00ed. Bor\u0161\u010d je skv\u011bl\u00fd pr\u00e1v\u011b t\u00edm, \u017ee m\u00e1 v\u00fdraznou chu\u0165 a nepot\u0159ebuje kolem sebe moc vym\u00fd\u0161let. D\u016fle\u017eit\u00fd je dobr\u00fd z\u00e1klad, \u0159epa, kyselost, kopr a zakysan\u00e1 smetana. Pelmen\u011b s vep\u0159ov\u00fdm masem ho pak posunou je\u0161t\u011b o kus d\u00e1l a ud\u011blaj\u00ed z n\u011bj skoro samostatn\u00fd chod.\u201c<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Tip \u0161\u00e9fkucha\u0159e: tu\u0148\u00e1k podle Va\u0148hy<\/h2>\n\n\n\n
<\/div>\n\n\n\n

Pokud by ale m\u011bl David Kalina ze z\u00e1\u0159ijov\u00e9 nab\u00eddky vybrat jeden chod, s\u00e1z\u00ed na tu\u0148\u00e1ka. Grilovan\u00fd tu\u0148\u00e1k ? la Chartreuse s glazovan\u00fdmi cibulkami, edamame, b\u00edlou \u0159edkv\u00ed a m\u00e1slovou brio\u0161kou m\u00e1 toti\u017e je\u0161t\u011b jeden bonus. Jeho inspirace nele\u017e\u00ed v posledn\u00edm gastronomick\u00e9m trendu, ale v Ryb\u00ed kuchyni Jind\u0159icha Va\u0148hy z roku 1937<\/strong>. A pr\u00e1v\u011b tady se ukazuje jedna z nejzaj\u00edmav\u011bj\u0161\u00edch linek TADY CHUTN\u00c1. Star\u00e9 kucha\u0159ky nejsou n\u00e1vodem k doslovn\u00e9mu kop\u00edrov\u00e1n\u00ed. Jsou z\u00e1sob\u00e1rnou n\u00e1pad\u016f.<\/p>\n\n\n\n

Tu\u0148\u00e1k dost\u00e1v\u00e1 kr\u00e1tkou tepelnou \u00fapravu, glazovan\u00e9 cibulky sladkost, b\u00edl\u00e1 \u0159edkev sv\u011b\u017eest a lehkou ostrost, edamame dal\u0161\u00ed zelen\u00fd t\u00f3n. M\u00e1slov\u00e1 brio\u0161ka cel\u00fd chod zjem\u0148uje a propojuje.<\/p>\n\n\n\n

\u201eM\u00fdm tipem je tentokr\u00e1t jednozna\u010dn\u011b tu\u0148\u00e1k. Bav\u00ed m\u011b nejen samotn\u00e1 kombinace, ale i jej\u00ed historie. Inspiraci jsme na\u0161li u Jind\u0159icha Va\u0148hy v Ryb\u00ed kuchyni z roku 1937. A p\u0159esn\u011b to m\u00e1m na star\u00fdch kucha\u0159k\u00e1ch r\u00e1d \u2013 \u010dlov\u011bk je otev\u0159e a \u010dasto zjist\u00ed, \u017ee spousta v\u011bc\u00ed, kter\u00e9 dnes pova\u017eujeme za modern\u00ed, u\u017e tady d\u00e1vno byla.\u201c<\/em> David Kalina<\/strong><\/p>\n\n\n\n

Kucha\u0159ka z roku 1937 m\u016f\u017ee b\u00fdt n\u011bkdy inspirativn\u011bj\u0161\u00ed ne\u017e Instagram z roku 2026.<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

\u0158\u00edzek jako lopata. A sexy strouhanka<\/h2>\n\n\n\n
<\/div>\n\n\n\n

Tady se na velikost porce nehraje. Sma\u017een\u00fd vep\u0159ov\u00fd tomahawk<\/strong> p\u0159ich\u00e1z\u00ed s bylinkovou salsou a sal\u00e1tem z pe\u010den\u00fdch brambor, \u017eampion\u016f a \u010derven\u00e9 cibule<\/strong>. K\u0159upav\u00fd obal, uvnit\u0159 \u0161\u0165avnat\u00e9 maso a proti n\u011bmu sv\u011b\u017e\u00ed bylinkov\u00e1 salsa, kter\u00e1 sma\u017een\u00fd chod odleh\u010d\u00ed. Pe\u010den\u00e9 brambory a \u017eampiony pak p\u0159id\u00e1vaj\u00ed pln\u011bj\u0161\u00ed, zemit\u011bj\u0161\u00ed chu\u0165. A d\u016fle\u017eit\u00fd je samoz\u0159ejm\u011b obal. Panko strouhanka<\/strong> vytv\u00e1\u0159\u00ed v\u00fdrazn\u011b k\u0159upavou a p\u0159itom vzdu\u0161n\u011bj\u0161\u00ed krustu. <\/h3>\n\n\n\n

\u201ePanko je takov\u00e1 sexy strouhanka. Je kr\u00e1sn\u011b k\u0159upav\u00e1, lehk\u00e1 a p\u0159esn\u011b takov\u00fd obal u po\u0159\u00e1dn\u00e9ho \u0159\u00edzku chcete,\u201c<\/em> \u0159\u00edk\u00e1 s nads\u00e1zkou David Kalina<\/strong>.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Na sladk\u00e9 se v\u017edycky m\u00edsto najde<\/strong><\/h2>\n\n\n\n
<\/div>\n\n\n\n

A\u0165 u\u017e je l\u00e9to, nebo podzim, na dezert se m\u00edsto najde v\u017edycky<\/strong>. \u0160\u0165avnat\u00e1 hru\u0161ka, karamel a \u010dokol\u00e1da jsou s\u00e1zka na jistotu, kakaov\u00fd bob p\u0159id\u00e1v\u00e1 p\u0159\u00edjemnou ho\u0159kost a k\u0159upnut\u00ed. Sladk\u00e1 te\u010dka, kter\u00e1 si na nic slo\u017eit\u00e9ho nehraje. <\/p>\n\n\n\n

\u201eHru\u0161ka, karamel a \u010dokol\u00e1da k sob\u011b jednodu\u0161e pat\u0159\u00ed. D\u016fle\u017eit\u00e9 je, aby dezert nebyl jen sladk\u00fd. Proto tam m\u00e1me i ho\u0159kost kakaov\u00e9ho bobu a r\u016fzn\u00e9 textury. A hlavn\u011b \u2013 na sladk\u00e9 se v\u017edycky m\u00edsto najde,\u201c<\/em> \u0159\u00edk\u00e1<\/strong> David Kalina<\/strong>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Tal\u00ed\u0159 bez sklenky? Polovi\u010dn\u00ed radost<\/strong><\/h2>\n\n\n\n
<\/div>\n\n\n\n

K dobr\u00e9mu j\u00eddlu pat\u0159\u00ed i dob\u0159e vybran\u00e9 v\u00edno. TADY CHUTN\u00c1 pracuje s vlastn\u00ed kolekc\u00ed v\u00edn<\/strong> a p\u00e1rov\u00e1n\u00ed ke speci\u00e1ln\u00edm menu p\u0159ipravuje sommeliersk\u00fd t\u00fdm pod veden\u00edm hlavn\u00edho sommeliera Jana \u0160im\u00e1n\u011bho<\/strong>.<\/p>\n\n\n\n

K \u0161\u00e9fkucha\u0159ovu tipu, grilovan\u00e9mu tu\u0148\u00e1kovi ? la Chartreuse, p\u0159ich\u00e1z\u00ed TADY CHUTN\u00c1 Veltl\u00edn od Christopha Bauera z Weinviertelu <\/strong>(Rakousko). Sv\u011b\u017eest a kyselina v\u00edna doprov\u00e1zej\u00ed tu\u0148\u00e1ka a z\u00e1rove\u0148 dob\u0159e funguj\u00ed s m\u00e1slovou brio\u0161kou i sladkost\u00ed glazovan\u00fdch cibulek. Ke sma\u017een\u00e9mu vep\u0159ov\u00e9mu tomahawku se serv\u00edruje TADY CHUTN\u00c1 \u201eBord\u00f3\u201c z Ch\u00e2teau La Mothe du Barry <\/strong>(Francie).<\/strong> \u201eV\u00edno nem\u00e1 s j\u00eddlem soupe\u0159it. M\u00e1 mu d\u011blat dobrou spole\u010dnost. Kdy\u017e p\u00e1rov\u00e1n\u00ed funguje, host nemus\u00ed p\u0159em\u00fd\u0161let pro\u010d \u2013 jednodu\u0161e si d\u00e1 dal\u0161\u00ed sousto a dal\u0161\u00ed dou\u0161ek,\u201c<\/em> \u0159\u00edk\u00e1 Jan \u0160im\u00e1n\u011b, hlavn\u00ed sommelier TADY CHUTN\u00c1<\/strong>.<\/p>\n\n\n\n

Z\u00e1\u0159ijov\u00e9 menu je z\u00e1rove\u0148 dobrou uk\u00e1zkou toho, co m\u00e1 jednotliv\u00e9 podniky TADY CHUTN\u00c1 spojovat. Ka\u017ed\u00fd m\u00e1 vlastn\u00ed atmosf\u00e9ru a historii, spole\u010dn\u00fd z\u016fst\u00e1v\u00e1 d\u016fraz na kuchyni, p\u0159\u00edb\u011bh a pravideln\u011b obm\u011b\u0148ovan\u00e9 speci\u00e1ln\u00ed nab\u00eddky. <\/p>\n\n\n\n

\u201eChceme, aby se host\u00e9 m\u011bli pro\u010d vracet. Nejen kv\u016fli sv\u00e9mu obl\u00edben\u00e9mu j\u00eddlu, ale tak\u00e9 proto, \u017ee poka\u017ed\u00e9 mohou ochutnat n\u011bco nov\u00e9ho. Speci\u00e1ln\u00ed menu n\u00e1m umo\u017e\u0148uje pracovat se sezonou, histori\u00ed i n\u00e1pady kucha\u0159\u016f a sou\u010dasn\u011b dr\u017eet spole\u010dnou linku v\u0161ech restaurac\u00ed TADY CHUTN\u00c1.\u201c<\/em> Petr Paulus, mana\u017eer restaurac\u00ed TADY CHUTN\u00c1<\/strong><\/p>\n\n\n\n

L\u00e9to je\u0161t\u011b nekon\u010d\u00ed. Podzim u\u017e ale sed\u00ed u vedlej\u0161\u00edho stolu.<\/strong><\/p>\n\n\n\n

A ne\u017e se definitivn\u011b vyst\u0159\u00eddaj\u00ed, je nejlep\u0161\u00ed p\u0159ij\u00edt ochutnat, jak jim to spolu slu\u0161\u00ed. Z\u00e1\u0159ijov\u00e9 speci\u00e1ln\u00ed menu m\u016f\u017eete ochutnat v restaurac\u00edch TADY CHUTN\u00c1.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

OCHUTN\u00c1VKA Z\u00c1\u0158IJOV\u00c9HO MENU<\/h2>\n\n\n\n
<\/div>\n\n\n\n

P\u0159edkrm<\/strong><\/p>\n\n\n\n

\u010cerstv\u00fd kr\u00e9mov\u00fd s\u00fdr \u2013 koz\u00ed s\u00fdr s ricottou, hr\u00e1\u0161ek, fazolky, rukola, balsamico od Smol\u00edk\u016f a gran\u00e1tov\u00e9 jablko<\/p>\n\n\n\n

Pol\u00e9vka<\/strong><\/p>\n\n\n\n

Bor\u0161\u010d s pelmen\u011bmi \u2013 pelmen\u011b s vep\u0159ov\u00fdm masem, \u0159epa, brambory, kopr a zakysan\u00e1 smetana<\/p>\n\n\n\n

Hlavn\u00ed chody<\/strong><\/p>\n\n\n\n

Sma\u017een\u00fd vep\u0159ov\u00fd tomahawk \u2013 bylinkov\u00e1 salsa, sal\u00e1t z pe\u010den\u00fdch brambor a \u017eampion\u016f s \u010dervenou cibul\u00ed<\/p>\n\n\n\n

Tip \u0161\u00e9fkucha\u0159e Davida Kaliny<\/strong><\/p>\n\n\n\n

Grilovan\u00fd tu\u0148\u00e1k ? la Chartreuse \u2013 glazovan\u00e9 cibulky, edamame, b\u00edl\u00e1 \u0159edkev a m\u00e1slov\u00e1 brio\u0161ka. Inspirace: Jind\u0159ich Va\u0148ha, Ryb\u00ed kuchyn\u011b<\/em>, 1937.<\/p>\n\n\n\n

Dezert<\/strong><\/p>\n\n\n\n

Hru\u0161ky v karamelu \u2013 brownies, kr\u00e9m z karamelov\u00e9 \u010dokol\u00e1dy a su\u0161enka z kakaov\u00e9ho bobu<\/p>\n\n\n\n

<\/div>\n\n\n\n

V\u00edce informac\u00ed, restaurace a aktu\u00e1ln\u00ed nab\u00eddka: TADY CHUTN\u00c1<\/a><\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n

V\u00cdTE, CO J\u00cdTE?<\/h2>\n\n\n\n
<\/div>\n\n\n\n

Pelmen\u011b, panko, balsamico\u2026 Mal\u00fd tah\u00e1k pro zv\u00eddav\u00e9 jedl\u00edky.<\/strong><\/p>\n\n\n\n

PELMEN\u011a<\/strong> \u2013 mal\u00e9 t\u011bstov\u00e9 ta\u0161ti\u010dky pln\u011bn\u00e9 masem. V na\u0161em bor\u0161\u010di vep\u0159ov\u00fdm. Mal\u00e9 rozm\u011brem, rozhodn\u011b ne v\u00fdznamem.<\/p>\n\n\n\n

PANKO<\/strong> \u2013 japonsk\u00e1 strouhanka s hrub\u0161\u00ed, vzdu\u0161nou strukturou. David Kalina j\u00ed \u0159\u00edk\u00e1 jednodu\u0161e \u201esexy strouhanka\u201c<\/strong>.<\/p>\n\n\n\n

BALSAMICO Z OCETERIE<\/strong> \u2013 \u010desk\u00e1 pr\u00e1ce V\u00e1clava Smol\u00edka. P\u0159irozen\u00e1 fermentace, bio ovoce a p\u00e1r kapek, kter\u00e9 dok\u00e1\u017eou zm\u011bnit cel\u00fd tal\u00ed\u0159.<\/p>\n\n\n\n

EDAMAME<\/strong> \u2013 mlad\u00e9 zelen\u00e9 s\u00f3jov\u00e9 boby. Jemn\u00e9, lehce nasl\u00e1dl\u00e9 a p\u0159\u00edjemn\u011b k\u0159upav\u00e9. Tady d\u011blaj\u00ed spole\u010dnost tu\u0148\u00e1kovi.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n\n\n\n
\"N\u011bkdo<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Zdroj foto: <\/strong>Tady chutn\u00e1<\/p>\n\n\n\n

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

\u010cerstv\u00fd koz\u00ed s\u00fdr, \u010desk\u00e9 balsamico, bor\u0161\u010d s pelmen\u011bmi, tu\u0148\u00e1k podle Jind\u0159icha Va\u0148hy i hru\u0161ky v karamelu. A kdyby m\u011bl \u0161\u00e9fkucha\u0159 David Kalina vybrat jen jeden chod? Jednozna\u010dn\u011b tu\u0148\u00e1k. L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e...<\/p>\n","protected":false},"author":3,"featured_media":8957,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[163,26,22,2,180,179,154,156,8,28],"tags":[],"yoast_head":"\nN\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu - HOTELHOUSE.cz<\/title>\n<meta name=\"description\" content=\"L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e je na stole. A z\u00e1\u0159\u00ed si p\u0159esn\u011b takovou malou gastronomickou nerozhodnost m\u016f\u017ee dovolit.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu - HOTELHOUSE.cz\" \/>\n<meta property=\"og:description\" content=\"L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e je na stole. A z\u00e1\u0159\u00ed si p\u0159esn\u011b takovou malou gastronomickou nerozhodnost m\u016f\u017ee dovolit.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/\" \/>\n<meta property=\"og:site_name\" content=\"HOTELHOUSE.cz\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-20T22:33:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-23T21:46:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hotelhouse.cz\/wp-content\/uploads\/2026\/09\/menu_TTL.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"840\" \/>\n\t<meta property=\"og:image:height\" content=\"562\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Van\u011bk Miroslav\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napsal(a)\" \/>\n\t<meta name=\"twitter:data1\" content=\"Van\u011bk Miroslav\" \/>\n\t<meta name=\"twitter:label2\" content=\"Odhadovan\u00e1 doba \u010dten\u00ed\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/\"},\"author\":{\"name\":\"Van\u011bk Miroslav\",\"@id\":\"https:\/\/hotelhouse.cz\/#\/schema\/person\/fa8caee3f0a9c6134afed3c541204812\"},\"headline\":\"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu\",\"datePublished\":\"2026-09-20T22:33:00+00:00\",\"dateModified\":\"2026-09-23T21:46:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/\"},\"wordCount\":1637,\"publisher\":{\"@id\":\"https:\/\/hotelhouse.cz\/#organization\"},\"articleSection\":[\"GASTRO TIPY\",\"N\u00e1dhern\u00e1M\u00edsta.cz\",\"NaDovolenouDoPrahy.cz\",\"NEWS\",\"PRA\u017dSK\u00c1 FLORENC\",\"PRA\u017dSK\u00c1 MASARY\u010cKA\",\"PRA\u017dSK\u00c1 METROPOLE\",\"PRA\u017dSK\u00c9 P\u0158\u00cdKOPY\",\"RESTAURACE & BISTRA\",\"TIPY NA J\u00cdDLO\"],\"inLanguage\":\"cs\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/\",\"url\":\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/\",\"name\":\"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu - HOTELHOUSE.cz\",\"isPartOf\":{\"@id\":\"https:\/\/hotelhouse.cz\/#website\"},\"datePublished\":\"2026-09-20T22:33:00+00:00\",\"dateModified\":\"2026-09-23T21:46:29+00:00\",\"description\":\"L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e je na stole. A z\u00e1\u0159\u00ed si p\u0159esn\u011b takovou malou gastronomickou nerozhodnost m\u016f\u017ee dovolit.\",\"breadcrumb\":{\"@id\":\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/#breadcrumb\"},\"inLanguage\":\"cs\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Dom\u016f\",\"item\":\"https:\/\/hotelhouse.cz\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/hotelhouse.cz\/#website\",\"url\":\"https:\/\/hotelhouse.cz\/\",\"name\":\"HOTELHOUSE.cz\",\"description\":\"Port\u00e1l o hotelech, pensionech, spa resortech a restaurac\u00edch...\",\"publisher\":{\"@id\":\"https:\/\/hotelhouse.cz\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/hotelhouse.cz\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"cs\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/hotelhouse.cz\/#organization\",\"name\":\"HOTELHOUSE.cz\",\"url\":\"https:\/\/hotelhouse.cz\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"cs\",\"@id\":\"https:\/\/hotelhouse.cz\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/hotelhouse.cz\/wp-content\/uploads\/2024\/12\/cropped-Logo_HotelHouse-2.jpg\",\"contentUrl\":\"https:\/\/hotelhouse.cz\/wp-content\/uploads\/2024\/12\/cropped-Logo_HotelHouse-2.jpg\",\"width\":933,\"height\":516,\"caption\":\"HOTELHOUSE.cz\"},\"image\":{\"@id\":\"https:\/\/hotelhouse.cz\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.instagram.com\/hotelhousecz\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/hotelhouse.cz\/#\/schema\/person\/fa8caee3f0a9c6134afed3c541204812\",\"name\":\"Van\u011bk Miroslav\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"cs\",\"@id\":\"https:\/\/hotelhouse.cz\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/cc93dbecbfc820d69a964ea4a1c72377?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/cc93dbecbfc820d69a964ea4a1c72377?s=96&d=mm&r=g\",\"caption\":\"Van\u011bk Miroslav\"},\"sameAs\":[\"http:\/\/www.hotelhouse.cz\"],\"url\":\"https:\/\/hotelhouse.cz\/index.php\/author\/mirvan\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu - HOTELHOUSE.cz","description":"L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e je na stole. A z\u00e1\u0159\u00ed si p\u0159esn\u011b takovou malou gastronomickou nerozhodnost m\u016f\u017ee dovolit.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/","og_locale":"cs_CZ","og_type":"article","og_title":"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu - HOTELHOUSE.cz","og_description":"L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e je na stole. A z\u00e1\u0159\u00ed si p\u0159esn\u011b takovou malou gastronomickou nerozhodnost m\u016f\u017ee dovolit.","og_url":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/","og_site_name":"HOTELHOUSE.cz","article_published_time":"2026-09-20T22:33:00+00:00","article_modified_time":"2026-09-23T21:46:29+00:00","og_image":[{"width":840,"height":562,"url":"https:\/\/hotelhouse.cz\/wp-content\/uploads\/2026\/09\/menu_TTL.jpg","type":"image\/jpeg"}],"author":"Van\u011bk Miroslav","twitter_card":"summary_large_image","twitter_misc":{"Napsal(a)":"Van\u011bk Miroslav","Odhadovan\u00e1 doba \u010dten\u00ed":"13 minut"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/#article","isPartOf":{"@id":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/"},"author":{"name":"Van\u011bk Miroslav","@id":"https:\/\/hotelhouse.cz\/#\/schema\/person\/fa8caee3f0a9c6134afed3c541204812"},"headline":"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu","datePublished":"2026-09-20T22:33:00+00:00","dateModified":"2026-09-23T21:46:29+00:00","mainEntityOfPage":{"@id":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/"},"wordCount":1637,"publisher":{"@id":"https:\/\/hotelhouse.cz\/#organization"},"articleSection":["GASTRO TIPY","N\u00e1dhern\u00e1M\u00edsta.cz","NaDovolenouDoPrahy.cz","NEWS","PRA\u017dSK\u00c1 FLORENC","PRA\u017dSK\u00c1 MASARY\u010cKA","PRA\u017dSK\u00c1 METROPOLE","PRA\u017dSK\u00c9 P\u0158\u00cdKOPY","RESTAURACE & BISTRA","TIPY NA J\u00cdDLO"],"inLanguage":"cs"},{"@type":"WebPage","@id":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/","url":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/","name":"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu - HOTELHOUSE.cz","isPartOf":{"@id":"https:\/\/hotelhouse.cz\/#website"},"datePublished":"2026-09-20T22:33:00+00:00","dateModified":"2026-09-23T21:46:29+00:00","description":"L\u00e9to pomalu kon\u010d\u00ed a bor\u0161\u010d u\u017e je na stole. A z\u00e1\u0159\u00ed si p\u0159esn\u011b takovou malou gastronomickou nerozhodnost m\u016f\u017ee dovolit.","breadcrumb":{"@id":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/#breadcrumb"},"inLanguage":"cs","potentialAction":[{"@type":"ReadAction","target":["https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/hotelhouse.cz\/index.php\/2026\/09\/21\/nekdo-to-rad-horke-zarijove-menu-restauraci-tady-chutna-balancuje-mezi-svezesti-poslednich-letnich-dnu-a-prvnimi-vyraznejsimi-chutemi-podzimu\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Dom\u016f","item":"https:\/\/hotelhouse.cz\/"},{"@type":"ListItem","position":2,"name":"N\u011bkdo to r\u00e1d hork\u00e9: Z\u00e1\u0159ijov\u00e9 menu restaurac\u00ed TADY CHUTN\u00c1 balancuje mezi sv\u011b\u017eest\u00ed posledn\u00edch letn\u00edch dn\u016f a prvn\u00edmi v\u00fdrazn\u011bj\u0161\u00edmi chut\u011bmi podzimu"}]},{"@type":"WebSite","@id":"https:\/\/hotelhouse.cz\/#website","url":"https:\/\/hotelhouse.cz\/","name":"HOTELHOUSE.cz","description":"Port\u00e1l o hotelech, pensionech, spa resortech a restaurac\u00edch...","publisher":{"@id":"https:\/\/hotelhouse.cz\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/hotelhouse.cz\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"cs"},{"@type":"Organization","@id":"https:\/\/hotelhouse.cz\/#organization","name":"HOTELHOUSE.cz","url":"https:\/\/hotelhouse.cz\/","logo":{"@type":"ImageObject","inLanguage":"cs","@id":"https:\/\/hotelhouse.cz\/#\/schema\/logo\/image\/","url":"https:\/\/hotelhouse.cz\/wp-content\/uploads\/2024\/12\/cropped-Logo_HotelHouse-2.jpg","contentUrl":"https:\/\/hotelhouse.cz\/wp-content\/uploads\/2024\/12\/cropped-Logo_HotelHouse-2.jpg","width":933,"height":516,"caption":"HOTELHOUSE.cz"},"image":{"@id":"https:\/\/hotelhouse.cz\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.instagram.com\/hotelhousecz\/"]},{"@type":"Person","@id":"https:\/\/hotelhouse.cz\/#\/schema\/person\/fa8caee3f0a9c6134afed3c541204812","name":"Van\u011bk Miroslav","image":{"@type":"ImageObject","inLanguage":"cs","@id":"https:\/\/hotelhouse.cz\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/cc93dbecbfc820d69a964ea4a1c72377?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/cc93dbecbfc820d69a964ea4a1c72377?s=96&d=mm&r=g","caption":"Van\u011bk Miroslav"},"sameAs":["http:\/\/www.hotelhouse.cz"],"url":"https:\/\/hotelhouse.cz\/index.php\/author\/mirvan\/"}]}},"_links":{"self":[{"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/posts\/8956"}],"collection":[{"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/comments?post=8956"}],"version-history":[{"count":1,"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/posts\/8956\/revisions"}],"predecessor-version":[{"id":8958,"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/posts\/8956\/revisions\/8958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/media\/8957"}],"wp:attachment":[{"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/media?parent=8956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/categories?post=8956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hotelhouse.cz\/index.php\/wp-json\/wp\/v2\/tags?post=8956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}