{"id":11365,"date":"2022-02-15T16:04:31","date_gmt":"2022-02-15T16:04:31","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=11365"},"modified":"2022-03-02T06:24:01","modified_gmt":"2022-03-02T06:24:01","slug":"burgerek-cseh-sorok-cseh-etelek-etterme-pecsett-bohemia-sorkonyha","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/burgerek-cseh-sorok-cseh-etelek-etterme-pecsett-bohemia-sorkonyha\/","title":{"rendered":"Bombshell - burger, ktor\u00e9mu neodol\u00e1te... zap\u00edjan\u00fd \u010desk\u00fdm pivom"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

<\/p>\n\n\n\n

Ak h\u013ead\u00e1te nie\u010do jedine\u010dn\u00e9, nie\u010do, \u010do n\u00e1jdete len v jednej konkr\u00e9tnej re\u0161taur\u00e1cii v krajine, Bohemia Beer Kitchen by mala by\u0165 na zozname na prvom mieste. U\u017e to nie je oby\u010dajn\u00e9 miesto, kde si m\u00f4\u017eete da\u0165 mimoriadne chutn\u00fd a vizu\u00e1lne \u00fa\u017easn\u00fd burger alebo tradi\u010dn\u00e9 \u010desk\u00e9 jedlo zapi\u0165 \u010desk\u00fdm pivom. V dome sa u\u017e 100 rokov nach\u00e1dza re\u0161taur\u00e1cia v P\u00e9csi. Teraz je to t\u00e1, ktor\u00e1 bola s\u00edce otvoren\u00e1 na chv\u00ed\u013ekov\u00e9 vzplanutie, ale ohe\u0148 nezhasol a... \u00faspech nezhasol ako blesk z jasn\u00e9ho neba. <\/h2>\n\n\n\n

Tam\u00e1s Hovorka \u0161tudoval v Prahe, ke\u010f sa po n\u00e1vrate do Ma\u010farska ako fan\u00fa\u0161ik miestnych p\u00edv a jed\u00e1l rozhodol zanecha\u0165 \u0161t\u00fadium humanitn\u00fdch vied a otvori\u0165 pivn\u00fa re\u0161taur\u00e1ciu zalo\u017een\u00fa na \u010desk\u00fdch piv\u00e1ch a kuchyni. Rozpr\u00e1val som sa s n\u00edm v Bohemia Beer Kitchen v P\u00e9csi.<\/p>\n\n\n\n

Nemali ste predt\u00fdm \u017eiadne v\u00e4zby na hotelierstvo? <\/strong><\/p>\n\n\n\n

Za\u010d\u00ednal som ako z\u00e1sobova\u010d s nulov\u00fdm po\u010dtom kilometrov a na tento kurz som sa predt\u00fdm nepripravoval a v mojej rodine nikto nepracoval. Bol som \u0161tudentom vysokej \u0161koly v Prahe, \u0161tudoval som slavistiku a ukon\u010dil som \u0161t\u00fadium humanitn\u00fdch vied. Po\u010das rokov str\u00e1ven\u00fdch vonku som sa stal ve\u013ek\u00fdm fan\u00fa\u0161ikom \u010deskej kuchyne a piva. V\u0161imol som si, \u017ee \u010cesi pracuj\u00fa s podobn\u00fdmi surovinami ako u n\u00e1s, ale kone\u010dn\u00fd v\u00fdsledok m\u00e1 \u00faplne in\u00fa chu\u0165. To v\u0161etko bolo okolo roku 2010, ke\u010f sa \u010desk\u00e9 piv\u00e1 pova\u017eovali za naozaj kvalitn\u00e9 a zn\u00e1me, ale v Ma\u010farsku boli s v\u00fdnimkou jednej \u010di dvoch ve\u013ek\u00fdch zna\u010diek takmer nedostupn\u00e9. V tom \u010dase som to vn\u00edmal ako medzeru na trhu: Ma\u010fari si mohli vychutna\u0165 \u010desk\u00e9 jedlo a pivo, a tak sme po skon\u010den\u00ed univerzity za\u010dali s moj\u00edm partnerom a jeho rodinou podnika\u0165 v re\u0161taur\u00e1cii tu v P\u00e9csi.<\/p>\n\n\n\n

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Rozhovor v Bohemia Beer Kitchen s Tam\u00e1som Hovorkom<\/figcaption><\/figure>\n\n\n\n

Okrem odvahy a v\u00e1\u0161ne pre \u010desk\u00e9 jedlo a pivo je v\u0161ak na otvorenie pivn\u00e9ho baru-re\u0161taur\u00e1cie potrebn\u00fdch aj nieko\u013eko \u010fal\u0161\u00edch vec\u00ed. \u010co bolo prv\u00fdm krokom? <\/strong><\/p>\n\n\n\n

Nav\u0161t\u00edvili sme pivovary v \u010ceskej republike, s ktor\u00fdmi sme chceli nadviaza\u0165 spolupr\u00e1cu. Mysl\u00edm, \u017ee sme boli prv\u00ed v Baranskej \u017eupe, ktor\u00ed sme takto dov\u00e1\u017eali piv\u00e1. Mali sme s t\u00fdm ve\u013ea probl\u00e9mov, preto\u017ee v tom \u010dase nebolo jednoduch\u00e9 doviez\u0165 pivo zo zahrani\u010dn\u00e9ho z\u00e1vodu. Ka\u017edop\u00e1dne si st\u00e1le chod\u00edme kupova\u0165 pivo sami. Nepon\u00fakame ve\u013ek\u00e9 \u010desk\u00e9 zna\u010dky, ktor\u00e9 s\u00fa tu na trhu. V \u010ceskej republike je asi 160 a\u017e 200 pivovarov, tak\u017ee je z \u010doho vybera\u0165.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Dobre, mali sme zdroj piva, ale mo\u017eno to st\u00e1le nesta\u010d\u00ed na to, aby sme viedli \u00faspe\u0161n\u00fa kr\u010dmu a re\u0161taur\u00e1ciu.<\/strong>.<\/p>\n\n\n\n

\u00c1no, do hotelierstva som sa dostal ako \u0161tudent humanitn\u00fdch odborov, tak\u017ee som sa musel s\u00e1m za\u0161koli\u0165. Cie\u013eom bolo pod\u00e1va\u0165 typick\u00e9 \u010desk\u00e9 jedl\u00e1 s \u010desk\u00fdm pivom. Tak sme v roku 2011 otvorili Bohemia Beer Kitchen. Mimochodom, v tejto budove je re\u0161taur\u00e1cia u\u017e viac ako 100 rokov. Kedysi to bola Rybia chata a legendy hovoria, \u017ee to bola ob\u013e\u00faben\u00e1 re\u0161taur\u00e1cia S\u00e1ndora We\u00f6resa v P\u00e9csi. Samozrejme, budova je e\u0161te star\u0161ia, m\u00e1 380 rokov. Na jednej strane ju to rob\u00ed ve\u013emi \u00fatulnou, ale na druhej strane nie je ide\u00e1lne prev\u00e1dzkova\u0165 v nej re\u0161taur\u00e1ciu. Nehovoriac o tom, \u017ee steny s\u00fa ve\u013emi kriv\u00e9, bez dvoch rovn\u00fdch l\u00edni\u00ed.<\/p>\n\n\n\n

\"\"
Burger z pivnej kuchyne Bohemia<\/figcaption><\/figure>\n\n\n\n

Ako sa Bohemia Beer Kitchen stala vyh\u013ead\u00e1van\u00fdm miestom pre hamburgery? <\/strong><\/strong><\/p>\n\n\n\n

U\u017e sme podnikali, ale sledoval som trendy v pohostinstve. Vtedy sa za\u010dalo pod\u00e1va\u0165 pouli\u010dn\u00e9 jedlo s hamburgermi a stalo sa popul\u00e1rnym. Od tejto l\u00ednie sme sa za\u010dali ubera\u0165 vlastnou cestou a budova\u0165 si bud\u00facnos\u0165. Ale je tie\u017e nepopierate\u013en\u00e9, \u017ee sme si naozaj sadli s klientelou. P\u00e9cs je univerzitn\u00e9 mesto s mno\u017estvom \u0161tudentov, ktor\u00ed tieto jedl\u00e1 miluj\u00fa.<\/p>\n\n\n\n

Ko\u013eko druhov \u010desk\u00e9ho piva, \u010desk\u00fdch jed\u00e1l a hamburgerov si m\u00f4\u017eete vybra\u0165?  <\/strong><\/p>\n\n\n\n

Pivo st\u00e1le dov\u00e1\u017eame z Moravy, Brna a okolia. Ke\u010f sme za\u010d\u00ednali, mali sme tri druhy piva na \u010dape a mo\u017eno \u0161tyri druhy vo f\u013ea\u0161iach. Ale v posledn\u00fdch asi desiatich rokoch v \u010cesku skrachovali pivovary, in\u00e9 sa spojili a vyr\u00e1baj\u00fa si pivo navz\u00e1jom. Tak\u017ee na\u0161a paleta sa zmenila a roz\u0161\u00edrila. Teraz m\u00e1me \u0161tyri druhy \u010dapovan\u00e9ho piva a \u0161es\u0165 alebo sedem druhov f\u013ea\u0161kov\u00e9ho piva. Typick\u00e9 \u010desk\u00e9 jedl\u00e1 a burgre be\u017eia ved\u013ea seba. V nede\u013eu chodia na obed rodiny, ktor\u00e9 d\u00e1vaj\u00fa prednos\u0165 knedliam a kapustnici a trdeln\u00edkom. Ve\u010der alebo popoludn\u00ed prich\u00e1dzaj\u00fa mlad\u0161\u00ed na hamburgery.<\/p>\n\n\n\n

\"\"
Burger z pivnej kuchyne Bohemia<\/figcaption><\/figure>\n\n\n\n

Pod\u013ea webovej str\u00e1nky Bohemia Beer Kitchen<\/strong> hamburgery sa pripravuj\u00fa z hov\u00e4dzieho m\u00e4sa 100% a \u010derstv\u00fdch bagelov pe\u010den\u00fdch na mieste. Je to tie\u017e ve\u013emi p\u00f4sobiv\u00e9<\/strong> sa pod\u00e1va s pikantn\u00fdmi zemiakmi a kapustov\u00fdm \u0161al\u00e1tom. Samozrejme<\/strong>, tajomstvom hamburgerov je m\u00e4sov\u00e1 placka, ktor\u00e1 mus\u00ed by\u0165 jedine\u010dn\u00e1...<\/strong><\/p>\n\n\n\n

U\u017e \u0161es\u0165 rokov nakupujeme hov\u00e4dzie m\u00e4so od v\u00fdrobcu z okresu Somogy. Sprac\u00favaj\u00fa svetl\u00fd dobytok, ktor\u00fd k nim prich\u00e1dza z Hortob\u00e1gy. Od za\u010diatku ide o pr\u00e9miov\u00fa l\u00edniu. V\u00fdsledn\u00e9 z\u00e1kladn\u00e9 m\u00e4so melieme a hov\u00e4dz\u00ed tuk prid\u00e1vame zvl\u00e1\u0161\u0165. Samozrejme, treba si d\u00e1va\u0165 ve\u013ek\u00fd pozor na pomery. Okrem toho s\u00fa mnoh\u00e9 na\u0161e m\u00e4sov\u00e9 gu\u013eky plnen\u00e9 \u201e\u0161\u0165avnatou lu\u010dinou\u201d, teda syrom \u010dedar v strede. Vymyslel som to na za\u010diatku procesu v\u00fdroby hamburgerov a bolo to utrpenie pr\u00eds\u0165 na to, ako to dosiahnu\u0165 dokonale. Tak\u017ee na\u0161e m\u00e4sov\u00e9 hamburgery s\u00fa ve\u013ea \u013eudskej pr\u00e1ce. Jednoducho sa to ned\u00e1 zmechanizova\u0165. Bageta je dom\u00e1ca, pe\u010dieme ju, je ka\u017ed\u00fd de\u0148 \u010derstv\u00e1. Je to naozaj maxim\u00e1lne remeseln\u00e1 linka.<\/p>\n\n\n\n

\"\"
Burger z pivnej kuchyne Bohemia<\/figcaption><\/figure>\n\n\n\n

Ko\u013eko m\u00e4sov\u00fdch gu\u013e\u00f4\u010dok denne to znamen\u00e1? A ko\u013eko druhov hamburgerov je v ponuke? <\/strong><\/strong><\/p>\n\n\n\n

Na t\u00fd\u017edennej b\u00e1ze v\u00e1m m\u00f4\u017eem poskytn\u00fa\u0165 viac \u00fadajov: 200 kilogramov hov\u00e4dzieho m\u00e4sa, to je ist\u00e1 vec, plus obli\u010dkov\u00fd tuk. V ponuke m\u00e1me v\u017edy 8-10 z\u00e1kladn\u00fdch hamburgerov. K tomu m\u00e1me e\u0161te na\u0161u aktu\u00e1lnu ponuku. To s\u00fa 3-4 nov\u00e9 burgre ro\u010dne, ktor\u00e9 nech\u00e1vame dlho be\u017ea\u0165. Ak niektor\u00fd z nich z\u00e1kazn\u00edkov naozaj oslov\u00ed, zarad\u00edme ho do be\u017enej ponuky.  <\/p>\n\n\n\n

Ktor\u00fd hamburger je najob\u013e\u00fabenej\u0161\u00ed?<\/strong><\/strong><\/p>\n\n\n\n

Charakteristick\u00fdm znakom podniku je burger Bohemia, ktor\u00fd predstavuje konzervat\u00edvny trend s \u010dist\u00fdmi chu\u0165ami. Mo\u017eno pr\u00e1ve preto je tak\u00fd \u00faspe\u0161n\u00fd, preto\u017ee si ho zvykn\u00fa p\u00fdta\u0165 \u013eudia, ktor\u00ed chc\u00fa \u201elen\u201d dobr\u00fd burger, bez efektn\u00fdch \u00faletov, p\u00e1liv\u00e9ho, sladk\u00e9ho a v\u0161etk\u00fdch doplnkov.<\/p>\n\n\n\n

A ktor\u00fd je ten najextr\u00e9mnej\u0161\u00ed hamburger?<\/strong><\/strong><\/p>\n\n\n\n

Existuje nieko\u013eko typov. Squeezer burger je pripraven\u00fd so syrov\u00fdm golierom ve\u013ekosti takmer taniera, ktor\u00fd vis\u00ed po stran\u00e1ch. N\u00e1\u0161 Totalcheese burger je skuto\u010dn\u00fd energetick\u00fd burger. Je mimoriadne v\u00fddatn\u00fd, s m\u00e4sovou plackou medzi dvoma str\u00fahan\u00fdmi mozzarellami, hor\u010dicovou dom\u00e1cou BBQ om\u00e1\u010dkou, \u013eadov\u00fdm \u0161al\u00e1tom, uhorkami a karamelizovanou cibu\u013ekou. M\u00e1me aj burger, ktor\u00fd je burgerom pre ob\u010danov. Ide o Cheetos burger s chilli majon\u00e9zou. Vytvorili sme ho ako vtip, ale mlad\u00ed ho miluj\u00fa, tak\u017ee zostal v ponuke.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

V s\u00fa\u010dasnosti je v zime otvoren\u00e1 len vn\u00fatorn\u00e1 \u010das\u0165 re\u0161taur\u00e1cie, ale v lete sa do nej zmest\u00ed viac host\u00ed. Ak\u00e1 je kapacita? <\/strong><\/p>\n\n\n\n

Vn\u00fatri sa zmest\u00ed 60 \u013eud\u00ed, v z\u00e1hrade 80, tak\u017ee naraz m\u00f4\u017eeme rozto\u010di\u0165 a\u017e 140 \u013eud\u00ed. Svet sa v\u0161ak od epid\u00e9mie COVID ve\u013emi zmenil. Leto pre n\u00e1s nie je silnou sez\u00f3nou, je to jar a jese\u0148. Teraz zaznamen\u00e1vame ve\u013ek\u00fd rozmach dom\u00e1ceho cestovn\u00e9ho ruchu a v\u010faka tomu m\u00e1me ve\u013ea host\u00ed. Niekedy je ve\u013ek\u00fdm impulzom aj to, ke\u010f n\u00e1s nav\u0161t\u00edvi influencer a zverejn\u00ed svoj pr\u00edspevok na internete. Dnes je v\u0161ak takmer ist\u00e9, \u017ee ak niekto pr\u00edde do P\u00e9csu za gastronomickou turistikou, je ve\u013ek\u00e1 \u0161anca, \u017ee pr\u00edde k n\u00e1m.<\/p>\n\n\n\n

Okrem hamburgerov a \u010desk\u00fdch jed\u00e1l ste sa v poslednom \u010dase ve\u013emi posilnili aj v oblasti grilovania.<\/strong><\/strong><\/p>\n\n\n\n

M\u00e1me obrovsk\u00fa udiare\u0148, v ktorej t\u00fd\u017edenne vyrob\u00edme 70-80 k\u00edl brav\u010dov\u00fdch kotliet. Mimochodom, existuje ve\u013ea r\u00f4znych druhov grilovania a v\u00f4bec to nie je jednoduch\u00fd \u017e\u00e1ner. Za\u010dali sme v l\u00ednii pulled pork a vytvorili sme ak\u00e9si f\u00fazovan\u00e9 jedlo.<\/p>\n\n\n\n

Ne\u013eutujete, \u017ee ste pre\u0161li z humanitn\u00e9ho \u0161t\u00fadia na pr\u00e1cu v re\u0161taur\u00e1cii? <\/strong><\/strong><\/p>\n\n\n\n

Ke\u010f som za\u010d\u00ednal, bol som e\u0161te mlad\u00fd. Nemal som ani potuchy, o \u010dom to cel\u00e9 je, a tak som mal odvahu \u00eds\u0165 do toho. Teraz, ke\u010f m\u00e1m za sebou 11-12 rokov sk\u00fasenost\u00ed, by som si nemyslel, \u017ee to bolo \u013eahk\u00e9 rozhodnutie. Ale vtedy sme sa vydali na t\u00fato cestu, a tak v nej mus\u00edme pokra\u010dova\u0165 aj teraz. St\u00e1le sa sna\u017e\u00edme zlep\u0161ova\u0165, robi\u0165 \u0161peci\u00e1lne jedl\u00e1, jedl\u00e1, ktor\u00e9 nikde inde nedostanete. To bol z\u00e1kladn\u00fd koncept od za\u010diatku, pon\u00faknu\u0165 nie\u010do, \u010do nikde inde v tomto meste nedostanete. A to sa podarilo.<\/p>\n\n\n\n

Toto nie je najlep\u0161\u00ed \u010das na pohostinnos\u0165, ale mus\u00edte ma\u0165 pl\u00e1ny. Ak\u00e1 je v\u00edzia?<\/strong><\/p>\n\n\n\n

\u00c1no, to je ve\u013emi, ve\u013emi dobr\u00e1 ot\u00e1zka! Raz sa cel\u00e1 t\u00e1to epid\u00e9mia mus\u00ed skon\u010di\u0165. Potom sa mus\u00ed najprv zotavi\u0165 spolo\u010dnos\u0165 a potom uvid\u00edme, \u010do sa stane s hotelierstvom. Preto\u017ee \u017eijeme vo ve\u013emi zlom svete, ve\u013ea \u013eud\u00ed opustilo toto povolanie a ve\u013ea re\u0161taur\u00e1ci\u00ed sa ani nem\u00f4\u017ee otvori\u0165. Ale my to presadzujeme ako rodinn\u00fd podnik, tak\u017ee u n\u00e1s pracuje 4 alebo 5 \u013eud\u00ed, ktor\u00ed s\u00fa rodinn\u00ed pr\u00edslu\u0161n\u00edci. Toto obdobie zvl\u00e1dneme. Chvalabohu, budovu vlastn\u00edme, tak\u017ee nemus\u00edme plati\u0165 n\u00e1jomn\u00e9. \u010co n\u00e1s \u010dak\u00e1 v bud\u00facnosti a kam sa posunieme? \u013dudia sa neprestan\u00fa stravova\u0165 vonku. Re\u0161taur\u00e1cie bud\u00fa v\u017edy potrebn\u00e9, ale toto odvetvie \u010dak\u00e1 v\u00fdznamn\u00e1 reforma. M\u00e1m na mysli pracovn\u00fa silu, jej kvalifik\u00e1ciu, da\u0148ov\u00e9 prostredie, infl\u00e1ciu... Ale zatia\u013e je ka\u017edodennou \u00falohou pre\u017ei\u0165, a ke\u010f sa situ\u00e1cia trochu znormalizuje, potom m\u00f4\u017eeme op\u00e4\u0165 pl\u00e1nova\u0165 do bud\u00facnosti. #<\/p>\n

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

Ha valami egyedire v\u00e1gyunk, amit csak abban az egy bizonyos \u00e9tteremben tal\u00e1lunk meg az orsz\u00e1gban, akkor a Bohemia S\u00f6rkonyha el\u0151kel\u0151 helyet kapna e list\u00e1n. M\u00e1r hely sem h\u00e9tk\u00f6znapi, ahol elfogyaszthatjuk az extra \u00edzes \u00e9s l\u00e1tv\u00e1nyra is leny\u0171g\u00f6z\u0151 burgert, vagy a cseh konyha valamely tradicion\u00e1lis remek\u00e9t, amelyeket le\u00f6bl\u00edthet\u00fcnk cseh s\u00f6rrel. A h\u00e1z m\u00e1r 100 \u00e9ve \u00e9tteremnek<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":11417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-11365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek"],"yoast_head":"\nBombasiker - a burger, aminek nem lehet ellen\u00e1llni...cseh s\u00f6rrel \u00f6bl\u00edtve - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Hovorka Tam\u00e1s \u00e9tterme P\u00e9csett a Bohemia S\u00f6rkonyha, ahol cseh s\u00f6r\u00f6k cseh konyha \u00e9s extra burgerek hozt\u00e1k el a sikert.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/burgerek-cseh-sorok-cseh-etelek-etterme-pecsett-bohemia-sorkonyha\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bombasiker - 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