{"id":43218,"date":"2025-12-07T12:48:47","date_gmt":"2025-12-07T11:48:47","guid":{"rendered":"https:\/\/auto-mat.cz\/43218\/cesky-verejny-prostor-si-zaslouzi-kultivovat-stejne-jako-gastronomie-rika-spolumajitel-kro-kitchen"},"modified":"2026-01-03T12:22:37","modified_gmt":"2026-01-03T11:22:37","slug":"cesky-verejny-prostor-si-zaslouzi-kultivovat-stejne-jako-gastronomie-rika-spolumajitel-kro-kitchen","status":"publish","type":"post","link":"https:\/\/auto-mat.cz\/en\/43218\/cesky-verejny-prostor-si-zaslouzi-kultivovat-stejne-jako-gastronomie-rika-spolumajitel-kro-kitchen","title":{"rendered":"Czech public space deserves to be cultivated just like gastronomy, says the co-owner of Kro Kitchen"},"content":{"rendered":"

They have been taking part in Za\u017e\u00edt m\u011bsto jinak since 2019, when he opened his first business on Prague\u2019s Vinohrady. In 2023, during the festival, Vojt\u011bch V\u00e1clav\u00edk opened the third Kro Kitchen bistro in Vr\u0161ovice, and they joined the festivities there again this year. We talked about what community events bring to small businesses\u2014and why they\u2019re worth it despite the huge amount of work.<\/h4>\n

How and why did you decide to join the organizers of Za\u017e\u00edt m\u011bsto jinak?<\/h4>\n

It simply struck me as a good idea. I lived in Norway for three years\u2014we were on the outskirts of Oslo, where neighborhood communities really function. People meet in churches, they don\u2019t have fences or curtains in their windows, they celebrate holidays together. On weekends, kids sell lemonade on the street; during Restaurant Day, people cook in the street, sell things out of their windows. I really liked this different view of the city coming alive\u2014including the fact that there aren\u2019t cars parked everywhere.<\/p>\n

When we started out, the tram tracks on Vinohradsk\u00e1 were under repair and cars couldn\u2019t drive there. It was summer\u2014people bought food from us and sat right in the middle of the street on stacked construction materials. It felt like being at the beach.<\/p>\n

But for the past three years you\u2019ve been \u201cexperiencing the city differently\u201d in Vr\u0161ovice\u2026<\/h4>\n

We felt that with the empty space we have there, we could make it nicer and more neighborly. Before that, we spent a year in Karl\u00edn, where we had a bistro in a kind of recess between buildings\u2014but unfortunately it rained that year, so people mostly came later in the afternoon. That\u2019s where we first made cocktails in cans. People mixed their own cocktail, sealed it in a can, and drew their own label on it. That was great.<\/p>\n

\"\"

When a place become live…<\/p><\/div>\n

But the empty space you\u2019re talking about isn\u2019t actually a square, is it?<\/h4>\n

Unfortunately not. Instead of a square, there\u2019s a road there and three underground waste containers. It really could have been a lovely little square, but someone decided\u2014completely unnecessarily\u2014to build a road there. I don\u2019t understand why it\u2019s there. And right in the middle are the bins, around which rubbish piles up. Because who has the patience these days to stuff one plastic bottle after another into a container, right? Then all it takes is a gust of wind and it gets blown all over the \u201csquare\u201d and into the surrounding streets.<\/p>\n

So you cultivate the space yourselves?<\/h4>\n

As much as we can, yes. We clean up what the wind blows around, and sometimes we also have to rein in scooters or overgrown greenery. And thanks to AutoMat and Za\u017e\u00edt m\u011bsto jinak, we learned that we can apply for a temporary use permit ourselves\u2014we\u2019ve even held a carnival and a wine harvest celebration there. We found out that we can bring that street to life more often than just once a year in September. And every time, it\u2019s packed. People enjoy it, they walk by and ask what\u2019s going on\u2026 it\u2019s great.<\/p>\n

That must be a lot of work\u2026<\/h4>\n

Yes, there\u2019s a lot of organization behind it, extra staff, and in the end we usually more or less break even. But the fact that something is happening there is definitely worth it. From a business perspective, it makes sense for us to be visible. We have great partners we work with or source ingredients from, and we\u2019d like to focus even more on giving them visibility too. But you\u2019re right\u2014it\u2019s a lot of work. We wanted to do the same thing at our Alma restaurant on Jirch\u00e1\u0159e, where we have a slightly different circle of collaborators, but Prague 1 didn\u2019t allow us to use public space, neither on K\u0159emencova nor on Jirch\u00e1\u0159e.<\/p>\n

\"\"

Carnival festivities in front of Kro Kitchen<\/p><\/div>\n

We\u2019re simply not in Norway here.<\/h4>\n

I think it used to be like that here too, but fifty years of communism somewhat pulled us out of that continuity. People forgot a bit about being together, because everyone mainly tried not to stand out too much. Now it\u2019s slowly waking up again. I see it even in Stra\u0161nice, where we live and where I grew up. I remember plans that instead of a playground next to our building there was supposed to be a gas station, and similar things. Fortunately, there are more sensible people at city hall now, and today there\u2019s a school and a playground there again. The change is slow, though, and people have to want it and help make it happen themselves.<\/p>\n

So it\u2019s not just about business and, let\u2019s say, a party for you?<\/h4>\n

We recently opened a bakery on Libe\u0148 Island, where there\u2019s basically nothing. The bridge repair got stuck, and the unfinished building by Pleskot has been standing there for ten years already. The whole area feels rather sad. But suddenly, when you give people fresh bread, good food, and a few smiles from the staff, they\u2019re happy. An artisanal bakery has the power to become a place for community gathering just like a caf\u00e9. And it works in the regions too\u2014people there also want fresh bread, not rolls from a supermarket. I think that\u2019s healthy for any city.<\/p>\n

\"\"<\/h4>\n

Vojt\u011bch V\u00e1clav\u00edk want to teach Czechs to eat well<\/p>\n

What actually brought you into the gastronomy world?<\/h4>\n

I\u2019ve been passionate about it since I was little. I lived for a while with my grandmother and grandfather, who would cook all morning every day and let me taste everything. And I loved it. Pretty early on, I started cooking on my own. I went to university, but I always knew I wanted to cook. That\u2019s why I went to Norway\u2014to learn from the best. With cooking and gastronomy in general, you see the immediate reaction of people when they enjoy the food and are happy. That\u2019s probably what we all look for a bit. It\u2019s similar with Za\u017e\u00edt m\u011bsto jinak\u2014you see happy people who have never experienced their street without cars, and suddenly it\u2019s possible. But even in my own circle, I have many people who don\u2019t understand why streets are being narrowed or why crosswalks are added. It will probably take a while for this 1990s way of thinking to change.<\/p>\n

Does this also apply to the Czech approach to gastronomy?<\/h4>\n

People should definitely think more about what they eat. What they put in their stomachs matters, and often it affects their physical and mental health. They should eat more healthily and more locally. Slowly, I hope, they\u2019re starting to understand this. We need to teach even small children what vegetables are, how they\u2019re grown, that it\u2019s not normal to eat only industrially processed food full of unnecessary chemicals, and why things like allergies happen. There\u2019s still a lot to catch up on, and it\u2019s up to us to make that change. And that applies to public space as well.<\/p>\n

Do you like what we do at AutoMat? Support us and feed AutoMat<\/a> with any amount. Thank you!<\/b><\/p>\n

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

They have been taking part in Za\u017e\u00edt m\u011bsto jinak since 2019, when he opened his first business on Prague\u2019s Vinohrady. In 2023, during the festival, Vojt\u011bch V\u00e1clav\u00edk opened the third Kro Kitchen bistro in Vr\u0161ovice, and they joined the festivities there again this year. We talked about what community events bring to small businesses\u2014and why […]<\/p>\n","protected":false},"author":58,"featured_media":43007,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[310],"tags":[295,330,298],"class_list":["post-43218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zazit-mesto-jinak-en","tag-kvalitni-verejne-prostory-en","tag-zazit-mesto-jinak-en","tag-zklidneni-dopravy-en"],"acf":[],"yoast_head":"\nCzech public space deserves to be cultivated just like gastronomy, says the co-owner of Kro Kitchen - AutoMat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/auto-mat.cz\/en\/43218\/cesky-verejny-prostor-si-zaslouzi-kultivovat-stejne-jako-gastronomie-rika-spolumajitel-kro-kitchen\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Czech public space deserves to be cultivated just like gastronomy, says the co-owner of Kro Kitchen - AutoMat\" \/>\n<meta property=\"og:description\" content=\"They have been taking part in Za\u017e\u00edt m\u011bsto jinak since 2019, when he opened his first business on Prague\u2019s Vinohrady. 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