The Masné Krámy restaurant’s chef becomes the winner of “Halusky Competition” for the second time

Labels: Masné krámy
18. 2. 2010 |

On Wednesday 17th February, the seventh year of a competition in preparing the Slovakian national meal called “Halusky Competition” took place on the occasion of Slovakian Culture Days. The Masné Krámy restaurant’s chef Luděk Hauser became the winner for the second time, having presented the jury and attending spectators with his original meal called “Butcher’s halusky with lamb ribs”. The winning halusky are embalmed with smoked cheese, bacon and herbs as well as smothered with cream. A part of the halusky is coloured with beetroot. The meal is decorated with baked garlic, which goes very well with lamb ribs baked until pink.

“I created the winning recipe for the Butcher’s halusky myself. However, the success is naturally based on good-quality halusky, which are prepared in Budvar restaurant’s kitchen using honest natural ingredients without the presence of semi-products or artificial ingredients,” says the Masné Krámy restaurant’s chef Luděk Hauser. All visitors of the Masné Krámy restaurant can savour these “home-made” halusky during the Slovakian Cuisine Days from 17th to 20th February. In addition, the restaurant will see a cymbal band perform on Thursday and Friday.    

Luděk Hauser
He has been in the position of chef for the Masné Krámy restaurant since 5th December 2007. Having attended the apprentice training centre in České Budějovice, he gained practice during his 14-year working experience in the renowned Bayerischer Hof hotel in the German spa town of Bad Füssing, which ranks amongst the best health spas in Europe due to its service quality. He started in this hotel from scratch, gradually working his way up to the position of assistant chef, where he worked for several years. Among others, he acquired his knowledge and experience by helping to arrange culinary “trips” for guests to miscellaneous destinations around the world by means of thematic evening buffets. During his professional experience, Luděk Hauser often prepared menus for interesting personalities of German show business, as well as cooking and personally serving meals for His Highness Bavarian Prince Leopold. Mr Hauser specialises in preparing unusual types of fish as well as Mediterranean cuisine. He loves to prepare venison in all possible ways. He represents a top-quality guarantee for all the meals served in the Masné Krámy restaurant.

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Ing. Petr Samec Dr.


+420 387 705 284

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