{"id":3293,"date":"2026-05-05T16:28:04","date_gmt":"2026-05-05T14:28:04","guid":{"rendered":"https:\/\/www.stodolaolomouc.cz\/?p=3293"},"modified":"2026-05-05T16:28:04","modified_gmt":"2026-05-05T14:28:04","slug":"the-race-card-is-here","status":"publish","type":"post","link":"https:\/\/www.stodolaolomouc.cz\/en\/blog\/jarni-karta-je-tady\/","title":{"rendered":"THE SPRING CARD IS HERE!"},"content":{"rendered":"

\ud83c\udf3f SPRING ON A PLATE: WHEN NATURE AWAKENS, SO DOES TASTE<\/h1>\n\n\n\n

Winter is slowly departing, the days are lengthening, the sun has strength and nature is breathing anew.
And precisely at that moment, a season arrives that we love not only outdoors but also on our plates.<\/p>\n\n\n\n

Jaro.<\/p>\n\n\n\n

A time of freshness, lightness and new beginnings.
A time when our taste buds awaken, just like nature all around us.<\/p>\n\n\n\n

And that is exactly what we wanted to bring to our new menu at the Stodola Restaurant.<\/p>\n\n\n\n

Under the guidance of Head Chef Petr Kudl\u00e1\u010d, a menu has been created that focuses on seasonality, freshness, and bold yet natural flavours.
Spring plays host to the best spring has to offer - vegetables, lightness and above all Wild garlic<\/strong>.<\/p>\n\n\n\n

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\ud83c\udf31 WILD GARLIC \u2013 THE KING OF SPRING<\/h2>\n\n\n\n

If there's one ingredient that defines spring cuisine, it's wild garlic.<\/p>\n\n\n\n

It's milder than classic garlic, but at the same time distinctive enough to give food character.
It adds freshness, a green colour and a feeling that you are eating something truly alive.<\/p>\n\n\n\n

It has become one of the main cornerstones of the new menu in our kitchen.
You'll find it in sauces, creams, and as a subtle addition that can transform an entire dish.<\/p>\n\n\n\n

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

A start that will set you up<\/h2>\n\n\n\n

The meal begins with the first bite.<\/p>\n\n\n\n

Duck p\u00e2t\u00e9 with port wine cranberry reduction is exactly the starter to set the mood for the whole experience.<\/p>\n\n\n\n

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

Subtlety, a sweet and sour contrast, and a flavour that draws you in.<\/p>\n\n\n\n

\n\n\n\n

Creamy risotto that tastes like spring<\/h2>\n\n\n\n

Creamy, smooth, perfectly balanced.<\/p>\n\n\n\n

Risotto with wild garlic and roasted cherry tomatoes is exactly the dish that captures spring on a plate.
Lightness, freshness, and yet plenty of flavour to satisfy you.

MASO variation \u2013 Sous-vide chicken steak<\/p>\n\n\n\n

VEGE Variation \u2013 Grilled Halloumi Cheese<\/p>\n\n\n\n

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Every bite is a combination of the mildness and fresh acidity of the tomatoes, which beautifully enlivens the whole dish.<\/p>\n\n\n\n

\n\n\n\n

Salmon that lets its natural flavour shine<\/h2>\n\n\n\n

January isn't about heavy meals.
It's about simplicity that stands out.<\/p>\n\n\n\n

Baked salmon in butter with spring vegetables and a delicate beurre blanc sauce is proof that less is sometimes more.<\/p>\n\n\n\n

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

Juicy, tender and full of flavour.
Food that doesn't play at complexity, but at quality.<\/p>\n\n\n\n

\n\n\n\n

Freshness you can taste from the first bite<\/h2>\n\n\n\n

With the arrival of spring, so do our expectations of food change.<\/p>\n\n\n\n

We want lightness.
We want freshness.
We want food that makes us feel good.<\/p>\n\n\n\n

And that's exactly what our spring take on a classic brings \u2013 Caesar salad with pancetta, succulent chicken, and a creamy dressing.<\/p>\n\n\n\n

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

A combination of crispness, juiciness, and a distinct flavour that won't overwhelm you, yet will satisfy.<\/p>\n\n\n\n

\n\n\n\n

Honesty can be refreshing<\/h2>\n\n\n\n

Just because doesn't mean we'll give up honest food.
We'll just give them a new dimension.<\/p>\n\n\n\n

The Burger with Bla\u0165\u00e1k Gold, accompanied by wild garlic dip and caramelised onion, is precisely the type of dish that combines strength and freshness.<\/p>\n\n\n\n

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Still honest.
Still prominent.
But with a spring signature.<\/p>\n\n\n\n

\n\n\n\n

A TASTE THAT TRANSGENDS SEASONS<\/h2>\n\n\n\n

And then there are the dishes that will always be here.
Let's just push them a bit further.<\/p>\n\n\n\n

A mature rib-eye steak with spinach and nettle emulsion and demi-glace combines the power of the meat with the lightness of spring tones.<\/p>\n\n\n\n

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

Full-bodied, juicy, yet still balanced.<\/p>\n\n\n\n

\n\n\n\n

A sweet treat that makes sense<\/h2>\n\n\n\n

And in conclusion?<\/p>\n\n\n\n

Chocolate fondant.
A classic that never gets old.<\/p>\n\n\n\n

Or as in the picture according to the current offer?
In this case, Panna Cotta with fruit<\/p>\n\n\n\n

Because even spring needs a sweet finish.<\/p>\n\n\n\n

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

\ud83c\udf3f A taste you must try<\/h2>\n\n\n\n

This menu isn't just about food.
It is the period we are in.<\/p>\n\n\n\n

The energy that returns.
A taste of starting again.<\/p>\n\n\n\n

And that's exactly what we wanted to bring to the plate.<\/p>\n\n\n\n

Come and taste spring with us at the Stodola.<\/p>\n\n\n\n

We look forward to seeing you \ud83d\udc9b Perhaps in our garden<\/p>\n\n\n\n

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

\ud83c\udf3f JARO NA TAL\u00cd\u0158I: KDY\u017d SE P\u0158\u00cdRODA PROBOUZ\u00cd, PROBOUZ\u00cd SE I CHU\u0164 Zima pomalu odch\u00e1z\u00ed, dny se prodlu\u017euj\u00ed, slunce m\u00e1 s\u00edlu a p\u0159\u00edroda se znovu nadechuje.A p\u0159esn\u011b v tu chv\u00edli p\u0159ich\u00e1z\u00ed obdob\u00ed, kter\u00e9 milujeme nejen venku, ale i na tal\u00ed\u0159i. Jaro. Obdob\u00ed sv\u011b\u017eesti, lehkosti a nov\u00fdch za\u010d\u00e1tk\u016f.Obdob\u00ed, kdy se chu\u0165ov\u00e9 poh\u00e1rky probouz\u00ed stejn\u011b jako p\u0159\u00edroda […]<\/p>\n","protected":false},"author":2,"featured_media":3295,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezarazene"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts\/3293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/comments?post=3293"}],"version-history":[{"count":1,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts\/3293\/revisions"}],"predecessor-version":[{"id":3304,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts\/3293\/revisions\/3304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/media\/3295"}],"wp:attachment":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/media?parent=3293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/categories?post=3293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/tags?post=3293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}