The past months have been defined by energy, encounters and moments with real depth and impact. In collaboration with prestigious associations, clubs and chambers, we were present at evenings where ideas are born, at launch events opening new chapters, and at debates with the power to move things forward.

In one space, the worlds of culture, sport and business naturally came together. An atmosphere that cannot be planned – only experienced. Not online, but in person. It is here that the most valuable connections are formed. We often cannot predict where a conversation will lead or how a collaboration will ultimately take shape. And that is exactly where its magic lies.

Many of these encounters have already evolved into concrete collaborations and projects that will only reveal their full potential over time. Even now, however, they indicate that their impact will reach far beyond a single evening. We look forward to sharing the first tangible outcomes in our next issue.

We are excited for what lies ahead. And grateful to be part of it.

Článek A Prestige-Styled Retrospective:We Were Everywhere Where Influence,Style and Opportunity Converged se nejdříve objevil na Prestigemedia.cz.

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Článek Prestige TRADITION. STYLE. EXCEPTIONALITY. se nejdříve objevil na Prestigemedia.cz.

🖊 Ivana Bednářová   |   MEDDI hub a.s.

One of the pioneers of this trend is MEDDI hub, a company bridging the gap between digital innovation and medical expertise. Behind the MEDDI telemedicine platform, which currently offers care to over nine million people across sixteen countries in Europe and Latin America, is entrepreneur Jiří Pecina. His goal is to make high-quality healthcare accessible to the widest possible circle of patients, relieve doctors of unnecessary paperwork and improve the entire system’s efficiency. In this interview, he speaks about trust, innovation and why medicine will always be, first and foremost, about people.

MEDDI was created as a response to the need for more accessible healthcare. When did you first realise that telemedicine was the path you wanted to pursue?

“It started back in 2016 when my son was having his adenoids removed. I saw just how much administration healthcare professionals had to handle manually, even though many of those tasks could be resolved digitally. It struck me then that there is an enormous amount
of room for simplification in healthcare.”

You lead a tech firm in a highly regulated industry. What was your toughest decision?

“Accepting that in healthcare you cannot move at the pace of a typical startup. Technology evolves rapidly, but healthcare must be, above all, safe and trustworthy. That requires both time and patience.”

What is the biggest obstacle to the digitalisation of healthcare?

“A combination of legislation, the complexity of the system and natural caution. Every change in healthcare must be thoroughly vetted.”

How do you build trust when working with sensitive data?

“Trust is the foundation. We use the highest levels of security and regularly test our systems. In my view, innovation and data protection are not mutually exclusive.”

What role does Artificial Intelligence play in your project?

“AI is rapidly growing in importance. It helps us efficiently plan doctor capacity so we can respond to patient needs within minutes. We are also developing further tools – from health metric measurements to practice management software. For us, AI is a tool, not a replacement for humans.”

Could rapid access to healthcare become a new symbol of luxury?

“Perhaps so, but our goal is the exact opposite – to make high-quality care accessible to as many people as possible.”

How do you look after your own health?

“I strive for balance – exercise, sleep and prevention. And, of course, I make use of our own services.”

What motivates you most today?

“Without question, it is the social impact. Technology and expansion are means to an end, but what gives it meaning is the fact that we are helping people.”

How do you see healthcare in ten years’ time?

“It will be more digital, interconnected and focused on prevention. Technology will provide the support, but the doctor will always retain the key role.”

What is your advice to entrepreneurs?

“Be patient and start with a thorough understanding of the environment you are entering.”

Článek Technology with a Human Face: How MEDDI is Transforming Healthcare se nejdříve objevil na Prestigemedia.cz.

🖊 Ivana Bednářová  |   archiv mapleliqueur.eu

Mr Hříbal, before we dig into your liqueur story, let’s start at the beginning. What was your profession before you went into business?

I had worked as an economist my whole life; the last couple of years I headed the financial department of one of ŠKODA’s plants in Plzeň. I was not exactly looking forward to retiring, but I certainly wasn’t planning on going into business either.

So what was the turning point?

During a party at a friend’s house I met an old mate, Zdeněk Roth, who had emigrated to Canada. We talked and he mentioned that he would like to start importing maple liqueur to the Czech Republic, but needed a partner. I tasted the liqueur and immediately went: “I’m in!”

What was the original plan?

My primary motivation was to secure an additional source of income and to take up a hobby for after I retire. We imported three pallets of the liqueur from Winnipeg and it sold out pretty quickly. But then we found out that the Winnipeg distillery had ceased its operations – the owner closed it and sold off the equipment.

That must have been a shock. What did you do next?

Fortunately, Zdeněk managed to obtain a licence and the original recipe. And just like that, a whole new story began to unfold. We found a supplier of raw materials, but we didn’t know where to make the liqueur, how to get bottles, corks, labels… Suddenly I found myself sitting at the computer trying to find a glass manufacturer. Everybody I spoke to was ready to deliver a million bottles, when all we really needed was a few thousand. I had no idea where to turn.

So you had to invest your own savings?

Yes, I gradually invested about two million crowns, and so has my partner in Canada. It was our ‘retirement adventure’.

And how did you eventually get to making the liqueur itself?

By accident, I came across this Jenčík and Daughters family distillery near Nepomuk. I explained the situation to them, we reached a deal – and soon after that they began filling the first bottles with our liqueur.

But selling liqueur wasn’t exactly easy, was it?

You bet it was not. The first batch from Canada flew off the shelves almost by itself, but then the harsh reality set in. I drove around businesses, called wholesalers, applied the duty stamps on the bottles myself before treating the foil with a hair-dryer. Every bottle passed through my hands.

Where can we come across your liqueur today?

At present, you can mainly get it from selected distributors and partners – we cooperate, for example, with the Plzeň-based F. L. Věk Nápoje, as well as with L’OR Special Drinks, Fanny, La-Vin or Best Drink. The liqueur is also served in some bars and cafés, where it is enjoyed by guests, especially with coffee. But that’s not all – we’re also working on our own online store to get closer to people who want to order our product for their homes. We want to make ordering easy and delivery fast. This is another step for us to bring Maple Liqueur to everyone who is interested in it – not only in Plzeň, but all over the country and abroad.

Was there ever a time when you wanted to quit?

Never. I hate gardening and tending to flower beds. That’s not for me. This is what I enjoy – meeting interesting people, experiencing adventures. And most importantly – I’ve never heard anyone say our liqueur isn’t good.

And finally – how to best enjoy your liqueur?

It tastes best with coffee. But frankly – Maple Liqueur can be enjoyed on any occasion.

Článek Roman Hříbal: MAPLE LIQUEUR FROM CANADA, CONQUERING EUROPE FROM PLZEŇ se nejdříve objevil na Prestigemedia.cz.

At first glance, Rochlov Château is pure romance. A grand Baroque edifice set in the West Bohemian countryside, it boasts centuries of history, layers of architectural evolution, and a storied past as a vital waypoint on the trade route between Nuremberg and Prague. However, decades of state ownership left the château in a state of ruin. Declared a threat to public safety, the building was scheduled for demolition, yet its timely salvation arrived when the company Pegisan stepped in. The structure had long been plagued by systemic damp, compromised structural elements, as well as historical interventions that had dangerously shifted the load-bearing dynamics of the walls and foundations. The older core of the building reacted differently than later additions; this was no mere backdrop, but a collapsing organism out of equilibrium. However, Ing. Josef Ždych is no stranger to monumental restoration. Having breathed new life into landmarks such as the French and German embassies in Prague, the Kriváň spa house in Mariánské Lázně and the Kladruby monastery, he decided to champion the rescue of Rochlov Château as a personal mission. 

MOISTURE AS AN EQUILIBRIUM-FORMING FACTOR

One of the greatest fallacies in historic restoration is the drive to make a building ‘bone dry’. A heritage site is not a modern new-build; a certain degree of moisture is inherent to its physical nature. Radical desiccation can cause foundations to shift and lead to irreversible deformations. Consequently, the restoration of Rochlov was not about drastic interference, but sensitive control. It focused on restoring airflow, stabilising the moisture regime and gradually unifying disparate structural sections. It was not a process defined by speed, but by patience.

STABILITY AS A QUIET LUXURY

A critical intervention involved the structural reinforcement of the building along its longitudinal axis. This required the installation of new tension rods, as well as the reinstatement of load-bearing elements within the roof and floor structures. Invisible work, yet essential for any pre-war building. The varying foundation conditions between the older and newer wings had to be unified so the building could function as a single entity, rather than a collection of historical compromises. Here, luxury is not found in marble or gilding; luxury is stability and sustainability.

THE HARDEST DECISION: ACKNOWLEDGING THE PRESENT

Paradoxically, the greatest dilemma was not structural. Instead, it involved the question of whether to integrate a new turret and skylights into the historic roof line. Where does respect for history end and interference begin? Does the present day have the right to leave its mark on a centuries-old monument? Ultimately, a different philosophy prevailed: every era should be legible within the fabric of the building. The château has evolved over centuries. The new turret is not a disruption of history, but a continuation of it. It is not an exercise in copying the past, but a dialogue with it. Furthermore, the tower incorporates traditional timber elements characteristic of West Bohemian architecture. 

HUMILITY AS THE ESSENTIAL TOOL

The restoration of a landmark does not begin with technology but with study. It requires an understanding of the periods the building has weathered, the materials used and the past interventions that altered it. Most importantly, it demands a grasp of the local soil and climatic conditions. Only then can modern construction management, new materials and contemporary techniques be introduced to revitalise the château and its grounds. 

ROCHLOV AS PROOF, NOT JUST A SYMBOL

The Rochlov estate demonstrates that even though the history of West Bohemia and its manors has been turbulent, there can be a happy ending. What was once a written-off cultural monument is becoming a retreat for tourists, a haven for small entrepreneurs and a venue for weddings, exhibitions and corporate events. 

Is it possible to save a historic site and make it functional for the modern age without aggressive interference? Rochlov Château provides the answer without saying a word.

Článek When History is Understood, Not Just Fixed: Rochlov – A Story of Humility and Courage se nejdříve objevil na Prestigemedia.cz.

🖊 redakce   |  archiv Kopecký s.r.o.

So, what does 2026 have in store for us from Peugeot? 

As we teased in our last issue, the refreshed Peugeot 308 went on sale in January. The current facelift is exceptionally sharp – and that’s not just my personal take, it’s the consensus among our customers. It has already been put through its paces in various well-known motoring programmes, and the feedback has been overwhelmingly positive. As we’ve come to expect from the brand, the model is available with a full range of powertrains: petrol with mild-hybrid tech, a plug-in hybrid, a fully electric version and the ever-popular diesel. 

Currently, the brand is also unveiling a modernised Peugeot 408. The first photos surfaced in January, revealing a striking new look and a very sophisticated green metallic finish. There is even a diesel version in the works – something previously unavailable for this model. The brand has clearly decided to listen more closely to customer demands, and we’re convinced it’s the right way forward.  

And what’s on the horizon for AUTOSALONY KOPECKÝ and their customers? 

Last year, we successfully launched a new portal car wash in Prague, which we were incredibly excited about. Premium and efficient valeting for serviced vehicles is a vital part of the services we’ve mentioned before – it’s something our customers have long been accustomed to. It was actually quite funny; before the launch we were reaching a point where our technicians and sales staff were bickering over whose car would be washed first. With the new system in place, we’ve been able to increase our service capacity and, more importantly, harmonise communication between our service department and new car sales.  

At our Vysočina branch, the construction of our brand-new facility is in full swing. As we mentioned last time, this was a long-overdue step. Naturally, building a project of this scale right next to our current site brings certain capacity constraints and temporary parking adjustments. We truly appreciate our customers’ patience during these few months. We believe the result – a sleek, modern space with even better services – will be well worth the wait.    

With the holidays fast approaching, we couldn’t help but notice that one of your specialities is motorhome rentals. What’s in store for your customers here? 

First and foremost, we’re delighted that our customers have started embracing motorhome travel outside the peak season. All our vehicles feature premium specifications and are fully equipped for winter camping as well. Many clients returning this autumn and spring have shared how much more enjoyable it is to travel off-season – the weather is milder and the roads are far less crowded. A motorhome is the perfect choice for those who enjoy moving around frequently and prefer
a more active holiday. Our most popular destinations are Italy, Spain and Portugal, or heading north to Norway and Denmark. As part of the Peugeot Boxer’s latest refresh, the brand now offers an automatic gearbox. Naturally, we’ve ordered new vehicles, and their custom conversions are currently being finalised.      

You mentioned the Peugeot Boxer, which brings me to the shift towards electric vehicles. How is this affecting the commercial range?

Of course – when I mentioned that Peugeot offers an electric version of every model, that includes the entire commercial line-up, from the compact Partner and the Expert to the Boxer. That said, we’re pleased that the manufacturer ‘took its foot off the gas’ regarding the aggressive roll out of EVs last year. Their initial 2024 targets for the market share of electric vans were quite detached from market reality. There are certainly sectors where an electric van makes perfect sense and is the better option, but those industries are still limited. Particularly here, it will take significant investment in infrastructure before business owners feel truly confident making the switch. Electric vans, especially the smaller ones, have been a hit with municipal companies – think street lighting maintenance, park services or technical departments. These are typically firms where the vehicles are never straying too far from the depot. That said, we’re currently preparing some fresh additions to our B2B segment. We believe that by autumn, we’ll have something extra for both our existing and new corporate clients. Something that will give them a real reason to expand or modernise their fleet, or perhaps even switch their current brand for a Peugeot from Kopecký.  

And final words? If you have any questions about purchasing a new car, scheduling a service, or if you’re simply looking for inspiration and considering becoming a ‘Peugeotist’ or BMW owner – perhaps you just want to hire a motorhome – you’ll find the experts at www.kopecky.cz. You can also follow us on social media. Currently, you can find AUTOSALONY KOPECKÝ at five locations across the Czech Republic (Prague, Vysoké Mýto, Bystřice nad Pernštejnem, Ústí nad Labem and Pardubice). Most importantly, don’t forget that we provide ‘ Services that are easy to get used to ’. 

Článek Services That are Easy to Get Used To se nejdříve objevil na Prestigemedia.cz.

🖊 Ivana Bednářová   |   Jadran Šetlík, Adam Kolerus

What aircraft do you use, and which destinations do you focus on? 

Today, the backbone of our fleet consists of the Embraer Phenom 300E – an aircraft with a range of approximately 3,500 kilometres, which is ideally suited to our main routes across Europe. The average age of the aircraft in our fleet is one year. We most frequently fly on the London–Cyprus–Egypt route, as well as to the Maghreb countries – that is, North Africa, including Morocco – and also to the Canary Islands. Our current strategy is to focus on the ‘super light jet’ category – that is, aircraft with a range of around 3,500 kilometres for approximately eight passengers. They represent a highly effective form of ‘smart flying’ – in terms of value for money, they are the ideal solution, even though we are still in the premium segment.

How do prices vary, so we can get an idea of how much a trip to Cyprus costs, give or take?

The price of a one-way flight for eight people starts at 15,000 euros. It always depends on the length of the flight or the clients’ specific requirements. Flying in the super-light jet category is becoming increasingly accessible. Especially since the pandemic, people have realised that private flying is not as out of reach as it once seemed. More and more customers are treating themselves to two flights a year, for example – and we believe this trend will continue to grow. The potential of the Czech market is truly vast in this respect. The Czech Republic is already a relatively strong player in the region – there are around 80 business jets registered in the country. 

How many aircraft do you currently have at your disposal, and where do you see the problems?

We currently have four aircraft and plan to expand our fleet by two more next year. In general, however, the aviation industry is currently severely constrained by a lack of capacity – there is a shortage of qualified personnel across the sector, from pilots and cabin crew to technicians and air traffic controllers. There are also problems on the manufacturers’ side, where there are delays in deliveries. At the same time, however, we know how cautiously we need to approach this – there were massive redundancies during the pandemic, and the subsequent return to full operations proved very difficult, as many people did not return to the sector. The staff shortage in the aviation industry therefore remains a pressing issue.

As well as operating your own flights, you also want to focus on aircraft management. What exactly does that mean?

This is a service for clients who own an aircraft but do not wish to manage its operation. We provide them with a comprehensive management service – from crew and maintenance to flight planning. This means the client can rest assured that whenever they need to fly from A to B, we will take care of everything for them and the aircraft will be fully at their disposal. It is a comprehensive service that is difficult to grasp at first glance, but at the same time offers great potential and is widely used abroad.

Have you always wanted to be a pilot, or were you drawn to other careers as well? What do you enjoy about this job? 

Ever since I was a child, I wanted to be a pilot and, in the end, I decided to fly business jets. It’s a very interesting sector with varied traffic and fascinating destinations. We often don’t even know where we’re going this afternoon. Sometimes we’re at the hotel, out for a walk or having lunch, when suddenly the phone rings: “Get ready, you’re off to London”. At the start of my career, that seemed almost unimaginable to me. We must be ready at any time and in almost any weather, naturally within the framework of strictly enforced rest and safety regulations. 

What is your typical client like?

If I were to describe a typical Czech client, they would usually be an entrepreneur or manager aged 40 or over, with an interesting profession, who treats themselves and their family to a trip once or twice a year – a real experience. Our business is, after all, primarily based on emotions. People don’t just expect us to take them from A to B; they expect a unique experience, something ‘extra’ that will stay with them. Absolute discretion is at the same time of the utmost importance to our clients, and this is something we pride ourselves on and adhere to strictly. 

How do people find you? 

In our sector, business relies heavily on B2B collaboration – we work with brokers who have direct contact with clients. Of course, we also try to attract B2C clients, which is considerably more challenging, as they tend to be conservative. The problem with B2B collaboration is that the broker often does not have full control over the product and the quality of service that the client expects. Personally, I need to have complete control over the product – I need to know who my client is and what their expectations are, so that I can ensure that the delivered services are exactly as promised. The audience is always key, and the details must not be underestimated. 

What makes your flights special? 

I always tell those I train on our product that in business, and particularly in ours, there is one crucial sense: sight. The client observes and notices every detail. The devil is in the details, and everything has to work together. The entire process, from start to finish, must run smoothly – from acquisition and business communications with the client and the broker, through flight preparation and catering, right through to the aircraft, the crew and the staff’s attitude.

I’ve also read that you have your own perfume developed for your clients on board. 

Yes, the sense of smell has the longest memory of all the senses. We remember scents and smells for the rest of our lives, and we always associate them with emotions. When you catch a certain scent – whether it’s from your childhood or your partner’s scent – you’ll immediately be reminded of something. That is why we decided that our planes must have their own distinctive scent. What’s more, the customer receives it as a gift to take home, and it doesn’t matter at all where they put the perfume – in the living room or the bathroom. The important thing is that when they smell that scent, it will trigger a memory and an emotion associated with our flight.

So how would you describe your role – are you more of a manager, a mentor or a pilot?

I see myself most as a mentor, a visionary and a manager. Flying has taken a back seat for me these days, which is a natural progression. Flying is wonderful, but I don’t mind if I don’t fly for a few weeks. I have more time to spend with the children, focus on the business and work on my own projects. These days, I have to spend more time communicating directly with my colleagues and running the company than actually flying myself. It’s simply a natural progression for me – experience and strategic work are now more valuable to me than the flights themselves.

Do you have any personal dreams related to your work?

My ambition is a bit higher than that – when I retire, I’d like to be able to look back and say that I’ve left something good behind. I’d like to leave behind, say, 50 aircraft in operation and 200 pilots who will say: “Great, thanks for giving us a job that we both enjoy and pays the bills”.

Článek Karel Průša: “We don’t sell flights. We sell emotion.” se nejdříve objevil na Prestigemedia.cz.

🖊 redakce  |   archiv  Radek Baloun

The 2025 edition marked the 24th year of the competition. It is a highly specialised event, open exclusively to Cabernet, Merlot, or their blends. In terms of these specific varieties, it is arguably the most significant competition in the world. While it isn’t particularly well-known here – the Czech Republic tends to find more success with white wines, and few local producers are eager to enter the red wine fray –   the scale in Bergamo is truly global. Both the wines and the judges represented 27 countries across five continents. It is also exceptional due to the rigour of the judging process. Each jury consists of 11 panellists, whereas elsewhere you might only find five, or sometimes just three. The significance of competitions lies not in the prestige of venues such as Paris, but in the quality and number of judges, as well as the overall level of difficulty.

Your winery boasts an unusually diverse range of varietal wines. Could you tell us more about that?

Every variety was created to find its place in the sun, perhaps one day becoming the most widely planted in the world. They all have their own historical evolution.  For instance, the origins of the Burgundian varieties date back nearly two thousand years. Pinot gris, a member of that family, emerged a few centuries later through a natural bud mutation, entirely without human intervention.  Naturally, it is more difficult for varieties bred only a few decades ago, or for older, lesser-known grapes, to find their footing.       

In connection with global warming, there is talk that growing white varieties here will slowly end as they become less suitable, only to be replaced by reds.  What is your take on that?

When our temperatures match those of Australia, where white wines are still successfully produced, what will the temperatures be in Australia then?  I believe if that situation ever arose, wine would be the last thing on anyone’s mind. In warmer climates, white varieties must be harvested earlier while they still retain sufficient acidity, ensuring the resulting wines do not have high alcohol or excessive residual sugar.   Winemakers must have greater processing capacity to handle the harvest in a short time frame.  Black grape varieties take their time to ripen, though that may soon change. 

Histamine has recently been discussed in relation to wine, allegedly causing headaches or other adverse reactions. What do you say to that?

Only certain people have a histamine intolerance, depending on the content in food. I found an online article discussing how adverse reactions to wine might not only be caused by sulphur, but by histamine as well. As is often the case, people took this their own way, and today histamine is blamed for everything.  Bananas, avocados and pineapples have a higher content. Fermented vegetables, such as the cabbage served with roast pork, have even more. The highest histamine levels are found in fish and fish products. For example, the standard value for salmon or certain canned fish is 200 to 300 mg/kg.  In wine, 10 mg/litre is regarded as elevated content. This means that headaches and flushed skin being caused by histamine in wine simply isn’t true.                                                                                                                        

Článek Radek Baloun: When Tradition Speaks Through Wine  se nejdříve objevil na Prestigemedia.cz.

🖊 Ivana Bednářová   |   archiv Ondřej Slanina

You’ve been cooking for many years now, and audiences also know you from the small screen. Are you still enjoying it?

Still loving it. I film my cooking segments for Czech Television every Saturday, and I must say it’s still very fulfilling. For me, it’s actually a form of relaxation – peace and quiet. I’ve been doing it for twenty years, so it’s a natural part of my life.

You work at both Chateau St. Havel and Ginger & Fred in the Dancing House. How do you split your workload?

These days, I’m more into management than the actual cooking. I have my head chefs with whom I discuss the menus and planned events. It’s a collaboration where we set the direction, but the execution itself is down to them.

Does the setting, such as the manor house atmosphere of Chateau St. Havel, play a role in crafting your menu?

We don’t create anything specific just to fit the venue, yet paradoxically, it always feels like a natural match. Roughly 70% of our guests are Czechs, with foreigners making up the rest, so the menu needs to be straightforward and accessible to everyone.

You’re often linked to the term ‘modern Czech gastronomy’. What does that entail?

To be honest, their buzzwords everyone loves, but hardly anyone can pin down. We aim more for modern cosmopolitan gastronomy. We draw on Czech, Italian, French and Spanish cuisine, sticking to traditional, honest techniques, but we lighten the dishes to suit today’s lifestyle.

What’s your starting point when building a menu?

That’s very simple – people go to a restaurant to have something to eat. I want guests to know exactly what’s coming the moment they look at the menu. To be able to picture it. I don’t want the food to pose as ‘something interesting’ but rather be a proper, delicious meal.

At the same time, I don’t want a guest to feel awkward just because they don’t recognise a name or a side dish. Plenty of people are too shy to ask. We don’t want to make them feel small or put them under pressure. That’s why we keep the menu clear and simple, so everyone feels comfortable and leaves happy – not just with the food, but with the entire experience.

How much do you focus on local sourcing?

I love supporting local suppliers whenever possible, but it isn’t always realistic. For me, quality and provenance are key – ideally, I don’t want ingredients travelling halfway across the globe.

With meat, however, it’s trickier. Take beef, for example – most production today comes from South America. Smaller restaurants can afford local suppliers, but larger establishments simply can’t cover the volumes. If you see ‘Czech beef’ on a menu somewhere, it’s often just marketing. In reality, you’d need dozens of cows a month just for the beef tenderloin, which local farmers simply can’t deliver.

We’re sitting on the terrace of Ginger & Fred, on the 7th floor of the Dancing House with this stunning view. How long have you been here?

I’ve been here since around the pandemic, so about six years. The owners approached me to help out. I like it here. The restaurant has been running for over thirty years and the place has its own magic.

And which is closer to your heart – the Dancing House or Chateau St. Havel?

Heart-wise, probably Chateau, mainly because I’ve been there from the beginning and it was literally built from scratch. Plus, I prefer being outside the city centre – I like the manor house style and the leisure options.

On the other hand, the Dancing House is an icon, unique even beyond Prague, and I’m glad we can be part of it.

What dish reliably takes you back to your childhood?

Every Friday as a kid, I’d take the bus from Florenc to see my grandparents in the highlands. There’d always be crêpes with curd cheese or strawberry curd-dough dumplings waiting for me – fluffy, with breadcrumbs, sugar and melted butter. If I see them on a menu, I’ll have them. It’s a total trip back to childhood.

Do you still have a professional dream or a major goal?

Not really. For me, the most important thing is that both customers and staff are happy. That people enjoy the food and that everything runs as it should.

When people do their jobs with love, you see it in the results. And that, for me, is the ultimate goal.

Článek Ondřej Slanina:  Where Tradition Meets Modern Gastronomy se nejdříve objevil na Prestigemedia.cz.

🖊 redakce  |   archiv Imperial café

Dolce represents the perfect marriage of traditional pastry craftsmanship and the precision of professional-grade catering. It is here that both sweet and savoury delicacies are prepared before making their way to the restaurants overseen by chef Zdeněk Pohlreich. Every dessert, cake or piece of pastry is the result of a dedicated team of confectioners and bakers who place an uncompromising emphasis on the quality of ingredients, technique and fine detail.

The Café Imperial Dolce project was born out of a natural desire to centralise the production of patisserie and bread in one specialised facility. This allows the team to operate in an environment designed exclusively for precision work – from mixing doughs and whisking delicate creams to the final, artistic decoration of each dessert. The result is a level of quality consistency that is essential in professional gastronomy.

Confectionery is a discipline that demands precision, experience and an intuitive sense of flavour. Consequently, Café Imperial Dolce primarily works with premium ingredients: real butter, fine chocolate, nuts, vanilla and seasonal fruits. Alongside classic desserts, the workshop produces modern patisserie creations inspired by contemporary European trends. In today’s culinary world, a dessert is no longer merely a sweet finish to a meal. It is a fully-fledged gastronomic experience designed to delight both the palate and the eye.

Guests can sample the results of this expertise at three distinct Prague venues. The legendary Café Imperial on Na Poříčí Street stands as one of the city’s most iconic institutions. Its interior, featuring rich ceramic tiling and a mosaic ceiling dating back to 1914, creates the atmosphere of an interwar-era ‘grand café’ that has retained all its original elegance and social tradition. Guests can today enjoy a modern interpretation of Czech cuisine, built upon craftsmanship, quality ingredients and bold flavours.

In the historic heart of the Old Town, Divinis remains one of the most respected Italian restaurants in Prague. Its elegant interior, designed by Italian architect Luciano Belcapo, complements a menu founded on authentic recipes, fresh ingredients and handmade pasta. The restaurant has long been recognised by the Michelin Guide, regularly earning the Bib Gourmand award for its exceptional quality-to-price ratio.

The third address is Next Door by Imperial, a more modern and relaxed concept situated in the immediate vicinity of Café Imperial. The restaurant bridges the gap between traditional Czech cuisine and the dynamic style of modern dining. An open-plan kitchen allows guests to watch their meals being prepared, while the swift service is perfectly suited to the pace of modern life, making Next Door a popular choice for both business lunches and evening gatherings.

In addition to supplying these restaurants, Café Imperial Dolce serves another vital role, operating its own online shop. This has quickly gained a strong following among its customers, who can order cakes, pastries, sweet boxes and seasonal specialities directly from the site. This fusion of traditional patisserie with modern online retail offers a new way to enjoy high-quality desserts at home or on special occasions.

Today, Café Imperial Dolce serves as a discreet yet essential foundation for several prominent Prague restaurants. Every day, from a space largely unseen by guests, desserts and baked goods emerge to complete the gastronomic experience at Café Imperial, Divinis and Next Door by Imperial. And this is where a simple truth is confirmed: even in an age of modern technology, honest craftsmanship remains the foundation of success.

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🖊 Dostihový spolek  |   Petr Šedivý

Since the mid-19th century, Pardubice has become synonymous with courage, elegance and exceptional athletic performance. Founded in 1856, the racecourse has gradually evolved into one of the most respected venues for continental steeplechase racing. Today, its name resonates far beyond the borders of the Czech Republic, primarily thanks to the legendary Grand Pardubice Steeplechase (Velká pardubická), which ranks among the most challenging and prestigious races in the world.

PARDUBICE – A PLACE WHERE HISTORY IS WRITTEN

The 170-year existence of the Pardubice Racecourse is proof that true traditions are capable of transcending generations. Whether you arrive as an equestrian enthusiast, a guest in the VIP stand or an entrepreneur seeking an inspiring setting for meetings with partners, one thing is certain: the atmosphere of this place will leave a lasting impression. When the field of horses sets off at the start of the Grand Pardubice Steeplechase and the grandstands fall silent in anticipation, it is more than just sport that is at stake. It is a moment where history, courage and elegance meet on a single track. And that is precisely why the Pardubice Racecourse has remained a symbol of tradition, prestige and distinction for 170 years.

A TRADITION THAT LIVES ON

The celebrations of the racecourse’s 170th anniversary serve as a reminder that tradition is not static – it is alive and constantly evolving. Today, the racecourse not only offers premier sporting experiences but also a unique space for corporate events, exclusive social gatherings and gastronomic experiences. The historic grandstands, the expansive parkland and the atmosphere of race day create a backdrop that is unparalleled in the region.

THE RACE THAT BECAME A LEGEND

The Grand Pardubice Steeplechase is not merely a sporting event. It is a ritual, tradition and social highlight of the autumn. Since 1874, a dramatic contest between horses and jockeys has taken place each year on a nearly seven-kilometre-long track, testing courage, endurance and the perfect harmony between horse and rider. The most famous obstacle, the legendary Taxis Ditch, has become a symbol of the respect the race commands. To clear it is to enter the history books. It is this very combination of difficulty and tradition that makes the Grand Pardubice Steeplechase a race that has fascinated generations of spectators, one that continues to attract the attention of the media and sports enthusiasts from all over the world.

SOCIAL EVENT OF THE SEASON

Leaders from the worlds of business, politics and culture meet at the Grand Pardubice Steeplechase each year. The grandstands and VIP zones of the racecourse create an atmosphere reminiscent of famous European race meetings such as Ascot or Longchamp. 

GRAND PARDUBICE STEEPLECHASE 2026

This year, the 136th edition of the legendary race will take place, with Slavia pojišťovna as its title partner. Last year’s edition provided a moment that served as a fresh reminder of the international importance of this legendary race. After three long decades, a horse from a foreign stable – an Irish representative – was victorious in the Grand Pardubice Steeplechase, breaking the long-standing dominance of domestic stables. The very success sparked a significant response across the European racing scene and indicated that Pardubice is once again becoming a magnet for top international teams. It is therefore expected that even stronger international competition will appear at the starting line in the coming years, putting the quality of the Czech favourites to the test. The final outcome will be decided on the second Sunday in October, the traditional date for the Grand Pardubice Steeplechase. 

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The Velká Chuchle Racecourse was established and commenced operations in 1906. It was conceived and constructed by the Czech Racing Club (Český závodní spolek), whose honorary members included, among others, Archduke Karl Franz Joseph, Imperial and Royal Governor Count Karl Coudenhove, and Dr Karel Groš, Mayor of the Royal Capital City of Prague. The club’s leadership was acutely aware that the development of horse racing in the Czech lands required a central track in or near Prague; their choice ultimately fell upon the expanse between the Vltava River and the municipality of Velká Chuchle. The original opening date, set for 23 September, saw newspapers provide detailed coverage of every development related to the forthcoming spectacle in the weeks leading up to the planned start. However, heavy rains prevented the inaugural Chuchle races from taking place on the original date and, as such, the gala première fell on 28 September 1906.

On the day itself, a sharp autumn wind dried the track and, after midday, the sun finally graced the new arena. The Imperial and Royal Railways dispatched a special train carrying 1,650 passengers from Franz Josef Station (now the Main Station), while another special service from Smíchov Station brought a further 1,150 people. Steamers delivered 4,000 spectators, and the parking area saw a dozen motor cars standing alongside hansom cabs and fiacres. A post office was established on the grandstand, and the wine bar was leased by the then-renowned Prague and Viennese delicatessen owner, Mr Lippert. 

Five years later, the racecourse was immortalised by another event: on 13 May 1911, it became a sensation when the aviator Jan Kašpar completed his historic flight from Pardubice to Prague, choosing the Chuchle turf as his landing site. 

Horse racing in Prague fell silent during the years of the First World War, yet with the birth of the new Republic the horses returned. Since 1920, racing at Velká Chuchle has continued without interruption, becoming an inextricable part of the capital’s social fabric. Throughout more than a century of existence the racecourse has weathered numerous crises, from the stable fires in the closing days of the Second World War to several floods – including the devastating inundation of 2002, the aftermath of which took over six months to clear.

Today, Chuchle Arena Prague remains the premier Czech racing venue, while simultaneously serving as a modern, multi-functional complex. The sporting season, featuring over twenty race days and show jumping weekends, typically runs from early April to the end of October. 

The Chuchle turf has played host to more than 18,000 races in its storied history.

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