{"id":94288,"date":"2026-02-05T08:08:09","date_gmt":"2026-02-05T06:08:09","guid":{"rendered":"https:\/\/www.slovaklinesmagazin.sk\/cms\/?p=94288"},"modified":"2026-02-05T08:10:44","modified_gmt":"2026-02-05T06:10:44","slug":"dokonala-valentinska-kombinacia-romantika-vo-dvojici-a-michelinske-jedlo","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2026\/02\/dokonala-valentinska-kombinacia-romantika-vo-dvojici-a-michelinske-jedlo\/","title":{"rendered":"Dokonal\u00e1 valent\u00ednska kombin\u00e1cia: romantika vo dvojici a michelinsk\u00e9 jedlo"},"content":{"rendered":"

\u010coskoro je tu sv. Valent\u00edn, sviatok l\u00e1sky, pohody a spolo\u010dn\u00fdch chv\u00ed\u013e \u2013 a tento rok vych\u00e1dza presne na v\u00edkend, \u010do je ide\u00e1lna pr\u00edle\u017eitos\u0165 na mal\u00fd \u00fanik z reality. M\u00f4\u017eete si napl\u00e1nova\u0165 romantick\u00fd v\u00fdlet, vypn\u00fa\u0165 od ka\u017edodenn\u00e9ho zhonu a u\u017ei\u0165 si \u010das len jeden pre druh\u00e9ho pri svie\u010dkach, poh\u00e1ri dobr\u00e9ho v\u00edna a s pocitom, \u017ee sa netreba nikam pon\u00e1h\u013ea\u0165. A \u010do by to bolo za Valent\u00edna bez dobr\u00e9ho jedla? Spojte v\u00edkendov\u00fd v\u00fdlet do susedn\u00e9ho \u010ceska so \u0161peci\u00e1lnym valent\u00ednskym menu v niektorej z exkluz\u00edvnych re\u0161taur\u00e1ci\u00ed ocenen\u00fdch hviezdi\u010dkou Michelin. Sta\u010d\u00ed si len vybra\u0165 miesto a necha\u0165 sa rozmazn\u00e1va\u0165. Pon\u00fakame v\u00e1m pre in\u0161pir\u00e1ciu zop\u00e1r tipov, pri ktor\u00fdch sa v\u00e1m bud\u00fa zbieha\u0165 slinky.<\/p>\n

La Villa \u2013 moravsk\u00fd gastronomick\u00fd z\u00e1\u017eitok<\/h3>\n

Re\u0161taur\u00e1cia La Villa<\/a> v Zl\u00edne, ocenen\u00e1 hviezdi\u010dkou Michelin, pon\u00fakne po\u010das v\u00edkendu \u0161peci\u00e1lne valent\u00ednske degusta\u010dn\u00e9 menu. Pre ve\u013ek\u00fd z\u00e1ujem sa bude pod\u00e1va\u0165 na sv\u00e4t\u00e9ho Valent\u00edna nielen vo ve\u010dern\u00fdch hodin\u00e1ch, ale aj na obed. \u0160\u00e9fkuch\u00e1r J\u00falius L\u00f6ffler zaradil do piatich chodov prepelicu s foie gras, vanilkou a marhu\u013eami, morsk\u00fa kambalu s ratatouille a paradajkovou polievkou a \u0161t\u00fdlov\u00fd dezert s n\u00e1zvom Srdce z mal\u00edn, ru\u017e\u00ed, slan\u00e9ho karamelu a\u00a0tonka faz\u00fa\u013e. Chu\u0165 ka\u017ed\u00e9ho jedla privedie do dokonalosti spojenie s prvotriednymi v\u00ednami z Franc\u00fazska, Talianska a Rak\u00faska.<\/p>\n

\u0160upina a\u00a0\u0160upinka \u2013 exkluz\u00edvna rybia re\u0161taur\u00e1cia v T\u0159eboni<\/h3>\n

Juho\u010desk\u00e1 re\u0161taur\u00e1cia \u0160upina a \u0160upinka<\/a> v\u00a0meste\u010dku T\u0159ebo\u0148<\/a> pre za\u013e\u00faben\u00fdch pripravila na v\u00fdber z rybac\u00edch aj nerybac\u00edch \u0161pecial\u00edt. \u0160tvorchodov\u00e9 degusta\u010dn\u00e9 menu s mo\u017enos\u0165ou p\u00e1rovania s\u00a0v\u00ednom pon\u00faka tartaletku z\u00a0marinovan\u00e9ho pstruha s\u00a0\u00faden\u00fdm tvarohom a kavi\u00e1rom. Ako hlavn\u00fd chod v\u00e1s \u010dakaj\u00fa ka\u010dacie prsia s hr\u00e1\u0161kom, sumec s\u00a0bryndzov\u00fdmi tortellini a\u00a0\u010dabajkovou om\u00e1\u010dkou alebo te\u013eacie m\u00e4so so zelerov\u00fdm pyr\u00e9 a h\u013euzovkou. Sladkou bodkou na z\u00e1ver s\u00fa \u010dokol\u00e1dov\u00e9 \u0161i\u0161ky s\u00a0orechmi a\u00a0tvarohom. Sp\u00e1rovanie s v\u00ednom je prisp\u00f4soben\u00e9 ka\u017ed\u00e9mu chodu a dokonale dop\u013a\u0148a celkov\u00fd z\u00e1\u017eitok. Valent\u00ednske menu si m\u00f4\u017eete v re\u0161taur\u00e1cii \u0160upina a\u00a0\u0160upinka vychutna\u0165 po\u010das cel\u00e9ho v\u00edkendu. Re\u0161taur\u00e1cia v\u0161ak odpor\u00fa\u010da urobi\u0165 si rezerv\u00e1ciu vopred.<\/p>\n

\"\"Foto: Re\u0161taur\u00e1cia Boh\u00e9m<\/p>\n

Valent\u00edn v re\u0161taur\u00e1cii Boh\u00e9m \u2013 romantika a skvel\u00e9 chute<\/h3>\n

Re\u0161taur\u00e1cia Boh\u00e9m<\/a> v hoteli Aplaus v\u00a0Litomy\u0161li<\/a> poz\u00fdva v\u0161etk\u00fdch za\u013e\u00faben\u00fdch na v\u00fdnimo\u010dn\u00fa valent\u00ednsku ve\u010deru, ktor\u00e1 sa bude pod\u00e1va\u0165 v\u00a0piatok 13. a\u00a0v\u00a0sobotu \u00a014. febru\u00e1ra. Pre host\u00ed je pripraven\u00e9 \u0161peci\u00e1lne valent\u00ednske menu, ktor\u00e9 sp\u00e1ja rafinovan\u00fa gastron\u00f3miu, lok\u00e1lne suroviny a romantick\u00fa atmosf\u00e9ru ide\u00e1lnu na oslavu sviatku l\u00e1sky. Hostia sa m\u00f4\u017eu te\u0161i\u0165 na trojchodov\u00e9 menu pripraven\u00e9 s d\u00f4razom na detail a harm\u00f3niu chut\u00ed, s mo\u017enos\u0165ou v\u00fdberu pre d\u00e1my aj p\u00e1nov. Obsahuje delik\u00e1tny amuse-bouche, elegantn\u00fa zverinu ako predjedlo, v\u00fdber z\u00a0dvoch hlavn\u00fdch chodov v podobe sumca na masle alebo \u0161\u0165avnat\u00e9ho hov\u00e4dzieho rebierka a sladk\u00fa bodku v podobe \u010dokol\u00e1dovej peny. Pred ve\u010derou za m\u00f4\u017eete zastavi\u0165 na prehliadke rodn\u00e9ho domu<\/a> Bed\u0159icha Smetanu alebo v unik\u00e1tnom\u00a0Portmoneu<\/a> s\u00a0fantastick\u00fdmi ma\u013ebami Josefa V\u00e1chala a\u00a0na \u010fal\u0161\u00ed de\u0148 si napl\u00e1nujte aj prehliadku z\u00e1mku<\/a>, ktor\u00fd je s\u00fa\u010das\u0165ou svetov\u00e9ho dedi\u010dstva UNESCO.<\/p>\n

\"\"Foto: Re\u0161taur\u00e1cia Boh\u00e9m<\/p>\n

Elegantn\u00e1 re\u0161taur\u00e1cia Goldie v T\u00e1bore<\/h3>\n

Hne\u010f prv\u00e9 s\u00fasto valent\u00ednskeho menu v re\u0161taur\u00e1cii Goldie<\/a> v\u00a0boutique hoteli Nautilus<\/a> v T\u00e1bore napovie, \u017ee to nebude oby\u010dajn\u00fd ve\u010der. Dom\u00e1ci ro\u017etek s ochuten\u00fdm farm\u00e1rskym tvarohom v\u00e1s vr\u00e1ti do detstva. Jemnos\u0165, \u013eahk\u00e1 sladkos\u0165 a pocit domova s\u00fa ide\u00e1lnym za\u010diatkom ve\u010dera. Nasleduj\u00fa pe\u010den\u00e9 ustrice s holandskou om\u00e1\u010dkou a \u0161pen\u00e1tom, ktor\u00e9 s\u00fa skvelou vo\u013ebou do valent\u00ednskeho menu. Slan\u00e1 chu\u0165 mora, kr\u00e9mov\u00e1 om\u00e1\u010dka a jemn\u00fd \u0161pen\u00e1t prebudia chu\u0165ov\u00e9 poh\u00e1riky. Stredn\u00e1 \u010das\u0165 menu pon\u00faka grilovan\u00fd p\u00f3r s hr\u00edbovou penou, umami pr\u00e1\u0161kom a jemn\u00fdm daikonov\u00fdm olejom. Zemit\u00e9 t\u00f3ny hr\u00edbov, dymov\u00e1 delik\u00e1tnos\u0165 p\u00f3ru a dlh\u00e1 dochu\u0165 vytv\u00e1raj\u00fa skvel\u00fa harm\u00f3niu. Vrcholom ve\u010dera je klasika \u2013 hov\u00e4dz\u00ed Wellington so zemiakov\u00fdm pyr\u00e9 a korenistou om\u00e1\u010dkou ako pocta kuch\u00e1rskej zru\u010dnosti a dokonal\u00e9mu na\u010dasovaniu. Z\u00e1ver menu pon\u00fakne valent\u00ednsku \u010dokol\u00e1dov\u00fa tortu, ktor\u00e1 bude sladk\u00e1 a z\u00e1rove\u0148 jemne kysl\u00e1.<\/p>\n

\"\"Boutique Hotel Nautilus, v\u00fdh\u013ead z re\u0161taur\u00e1cie Goldie<\/p>\n

Dv\u016fr Perlov\u00e1 voda, kde \u010daruje \u0161\u00e9fkuch\u00e1r Ond\u0159ej Hutnik<\/h3>\n

Na valent\u00ednske menu v\u00a0Dvore Perlov\u00e1 voda<\/a> sa m\u00f4\u017eete zastavi\u0165 po prehliadke Prahy<\/a>. Od piatku do nedele bud\u00fa pon\u00faka\u0165 \u0161peci\u00e1lne menu. Nep\u00f4jde o degusta\u010dn\u00fa ve\u010deru, ale valent\u00ednske menu, z ktor\u00e9ho si ka\u017ed\u00fd bude m\u00f4c\u0165 vybra\u0165, \u010do mu chut\u00ed. Podobne ako celkov\u00fd koncept re\u0161taur\u00e1cie sa aj menu zameria na lok\u00e1lne a sez\u00f3nne \u010desk\u00e9 suroviny. Po\u010das Valent\u00edna v\u0161ak jedl\u00e1m pridaj\u00fa aj franc\u00fazsky n\u00e1dych a menu vkusne doplnia o luxusn\u00e9 suroviny. Ako sami dod\u00e1vaj\u00fa: \u201eNechceme pri tejto \u0161peci\u00e1lnej pr\u00edle\u017eitosti pod\u00e1va\u0165 gul\u00e1\u0161 so \u0161iestimi.\u201c Z\u00a0predjed\u00e1l si budete m\u00f4c\u0165 vybra\u0165 bu\u010f husaciu pe\u010de\u0148ov\u00fa pa\u0161t\u00e9tu s maslovou brio\u0161kou alebo kr\u00e9mov\u00fa topinamburov\u00fa polievku s\u00a0h\u013euzovkami. Dva hlavn\u00e9 chody pon\u00faknu franc\u00fazsky slan\u00fd kol\u00e1\u010d \u2013 pithivier \u2013 z holuba a mozaiku zo zub\u00e1\u010da. Ako dezert valent\u00ednske p\u00e1ry \u010dakaj\u00fa \u00a0kvasnicov\u00e9 palacinky s\u00a0hor\u00facimi malinami.<\/p>\n

\"\"Foto: Re\u0161taur\u00e1cia Boh\u00e9m<\/p>\n

\u0160atlava \u2013 moderne upraven\u00e1 tradi\u010dn\u00e1 \u010desk\u00e1 kuchy\u0148a<\/h3>\n

V\u00a0historickom centre Hradca Kr\u00e1lov\u00e9<\/a>, v\u00a0priestoroch stredovekej mestskej v\u00e4znice n\u00e1jdete re\u0161taur\u00e1ciu, ktor\u00e1 vlani z\u00edskala ocenenie Bib Gurmand pre podniky skvele kombinuj\u00face tradi\u010dn\u00e9 a\u00a0modern\u00e9. Pre host\u00ed po\u010das valent\u00ednskeho v\u00edkendu pripravia degusta\u010dn\u00e9 menu so \u0161peci\u00e1lnym aperit\u00edvom. Zauj\u00edmavos\u0165ou je, \u017ee jednotliv\u00e9 chody z valent\u00ednskeho menu bud\u00fa nesk\u00f4r dostupn\u00e9 aj v r\u00e1mci be\u017enej ponuky, aby si ich hostia mohli vychutna\u0165 aj mimo kompletnej degust\u00e1cie. Pr\u00edpravu menu v \u0160atlave<\/a> pl\u00e1nuj\u00fa v\u017edy s\u00a0oh\u013eadom na najaktu\u00e1lnej\u0161iu ponuku lok\u00e1lnych dod\u00e1vate\u013eov, preto bude valent\u00ednske menu zn\u00e1me a\u017e p\u00e1r dn\u00ed vopred.<\/p>\n

Long Story Short pon\u00fakne \u017eensk\u00e9 a mu\u017esk\u00e9 menu<\/h3>\n

Olomouck\u00e1 re\u0161taur\u00e1cia Long Story Short<\/a> sa nach\u00e1dza na pr\u00edzem\u00ed historick\u00e9ho opevnenia mesta na mieste b\u00fdvalej vojenskej pek\u00e1rne, na \u010do s\u00fa\u010dasn\u00ed majitelia nadv\u00e4zuj\u00fa a ka\u017ed\u00fd de\u0148 pon\u00fakaj\u00fa \u010derstv\u00e9 pe\u010divo nielen v\u00a0re\u0161taur\u00e1cii, ale aj na predaj. Prev\u00e1dzka vlani z\u00edskala ocenenie Bib Gourmand a dostala sa do prest\u00ed\u017eneho sprievodcu Michelin. Po\u010das cel\u00e9ho valent\u00ednskeho v\u00edkendu vr\u00e1tane piatkov\u00e9ho ve\u010dera bude pon\u00faka\u0165 \u0161peci\u00e1lne menu pre p\u00e1ry, in\u00e9 pre \u017eeny a in\u00e9 pre mu\u017eov.<\/p>\n

Ona:<\/strong><\/p>\n

Burrata, ru\u017eov\u00e1 Harissa, marhu\u013ea, estrag\u00f3n, p\u00ednie<\/em><\/p>\n

Polievka z mu\u0161l\u00ed sv. Jakuba, fenikel, k\u00f4por, \u00faden\u00fd olej<\/em><\/p>\n

Ryba, \u0161afranov\u00e1 om\u00e1\u010dka, perlov\u00e9 cibu\u013eky, zemiaky<\/em><\/p>\n

On:<\/strong><\/p>\n

Tatar\u00e1k, \u010dierna limetka, \u0161pik, petr\u017elen, hrianka<\/em><\/p>\n

Polievka z mu\u0161l\u00ed sv. Jakuba, fenikel, k\u00f4por, \u00faden\u00fd olej<\/em><\/p>\n

Steak, \u0161picat\u00e1 kapusta, \u010dili, chorizo, zemiakov\u00fd fond\u00e1n, jus<\/em><\/p>\n

\"\"Foto: Long Story Short<\/p>\n

Valent\u00ednske menu nie je len o jedle. Je o spolo\u010dnom poh\u013eade cez st\u00f4l, \u00fasmeve medzi chodmi a okamihoch, ktor\u00e9 pretrv\u00e1vaj\u00fa dlho po tom, \u010do svie\u010dky dohoria. Urobte si rados\u0165 a\u00a0doprajte si v\u00fdnimo\u010dn\u00e9 jedlo, ktor\u00e9 in\u0161pektori Michelin zaradili do sprievodcu pre rok 2026.<\/p>\n

 <\/p>\n

Va\u0161e cesty po \u010desk\u00fdch michelinsk\u00fdch re\u0161taur\u00e1ci\u00e1ch, ale aj kdeko\u013evek po \u010cesku si pl\u00e1nujte s port\u00e1lom kudyznudy.cz<\/a><\/p>\n

Fotografia na titulke: Wellington, zdroj: Boutique hotel Nautilus<\/em><\/p>\n

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

\u010coskoro je tu sv. Valent\u00edn, sviatok l\u00e1sky, pohody a spolo\u010dn\u00fdch chv\u00ed\u013e \u2013 a tento rok vych\u00e1dza presne na v\u00edkend, \u010do je ide\u00e1lna pr\u00edle\u017eitos\u0165 na mal\u00fd \u00fanik z reality. M\u00f4\u017eete si napl\u00e1nova\u0165 romantick\u00fd v\u00fdlet, vypn\u00fa\u0165 od ka\u017edodenn\u00e9ho zhonu a u\u017ei\u0165 si \u010das len jeden pre druh\u00e9ho pri svie\u010dkach, poh\u00e1ri dobr\u00e9ho v\u00edna a s pocitom, \u017ee sa […]<\/p>\n","protected":false},"author":10,"featured_media":94289,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,45,50],"tags":[1143,364],"class_list":["post-94288","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-nas-tip","category-radim-vam","tag-ceska-kuchyna","tag-gastronomia","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/94288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=94288"}],"version-history":[{"count":3,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/94288\/revisions"}],"predecessor-version":[{"id":94297,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/94288\/revisions\/94297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/94289"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=94288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=94288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=94288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}