The Masné krámy restaurant celebrates 5 years from its “rebirth”

Labels: Masné krámy
5. 12. 2012 | České Budějovice

A guest will receive a birthday bonus of a quart (1 litre) of beer free with each serving of roasted ox. The musical background will be provided by the bands of Dudlajda, Lazareth and Gin Fis.

The renowned restaurant Masné krámy in České Budějovice prepared a celebration of the fifth anniversary of its rebirth for this Friday and Saturday. The restaurant located in a historical building (apparently of 1554) was first open to the public in accordance with a project of J. Fidra in 1954. Following the 2002 floods, the restaurant was closed, being reborn again on 5th December 2007 after a total reconstruction. The highlight of the celebration will be roasting a whole ox (of 300 kg weight) from the meat-processing plant ZŘUD Písek directly in Krajinská St. along with a heated beer tent for 200 people. A guest will receive a birthday bonus of a quart (1 litre) of beer free with each serving of roasted ox. The pleasant atmosphere will be completed by musical production provided by the bands of Dudlajda, Lazareth and Gin Fis.  

“The Masné krámy restaurant is one of the symbols of our town, having become the place for meeting friends as well as an important landmark in the centre. Furthermore, the restaurant is favoured a lot amongst visitors to the town and foreign tourists.  We are particularly pleased that the Masné krámy is home to a functional informal community of dozens of regulars,” says the restaurant’s manager Tomáš Olejník.

The Masné krámy restaurant draws its visitors not only due to its great cuisine, but particularly owing to perfectly treated drawn beer, Budweiser Budvar Krausened Lager in particular drawn directly from beer tanks as well as other types of beer from Budweiser Budvar Brewery. The barmen here stick to the traditional Czech way of beer drawing – a so-called triply, which perfectly brings out the mild character of the bitterness of Budweiser Budvar lager, improves the perception of the beer’s aromatic ingredients and increases the drinkability. “Masné krámy is the largest Budvar restaurant, with the average annual volume of beer drawn ranging from around 1,500 hectolitres. Considering that the recommended consumption is two large beers a day, such volume of beer would last one man for nearly 411,” adds Tomáš Olejník.

Rebirth of Masné krámy - 5 successful years
Celebration agenda


7.12.2012
10:00 – 24:00 – roasting of a whole ox from the meat-processing plant ZŘUD Písek in Krajinská St. (the sale of roasted meat will start after 6 p.m.)
a serving of roasted ox (200g), fresh cabbage salad with horse-radish, bread and mustard …CZK 160
a quart (1 litre) of Krausened Lager free with every serving of roasted ox
18:00 – official opening of the celebrations
18:00 – 22:00 Dudlajda band playing
a heated beer tent for 200 people in Krajinská St.
Krausened Lager from the tank

8.12.2012
10:00 – 24:00 – roasting of a whole ox from the meat-processing plant ZŘUD Písek in Krajinská St.  
a serving of roasted ox (200g), fresh cabbage salad with horse-radish, bread and mustard …CZK 160
a quart (1 litre) of Krausened Lager free with every serving of roasted ox
10:00 – 14:00 Lazareth band playing
18:00 – 22:00 Gin Fis band playing
a heated beer tent for 200 people in Krajinská St.
Krausened Lager from the tank

The restaurant is open daily; the opening hours are Mon - Thu 10.30 a.m. - 11 p.m., Fri - Sat 10.30 a.m. – midnight and Sun 10.30 a.m. - 9 p.m. Reservations can be made on 387 201 301 or via E-mail info=roll=masne-kramy.cz. Detailed information about the Masné krámy restaurant including the menu and the price-list can be found at www.masne-kramy.cz

Luděk Hauser
The creative head chef of the “Masné krámy“ restaurant can boast a 14-year long foreign experience in the Bavarian hotel of Bayerischer Hof, which was selected for the Michelin guidebook. He began working in this hotel from scratch, gradually making his way up to the position of assistant head chef where he then worked for several years. His experience was also acquired by helping to prepare so-called “culinary trips” to various destinations worldwide for the guests, which were special thematic evening buffets of various cuisines. During his professional career, he often prepared menus for interesting personalities of the German show business. Furthermore, he also cooked for HRH Bavarian Prince Leopold and prepared a menu for the Czech ex-President Václav Havel, who visited the “Masné krámy“ restaurant in 2008. He likes cooking Czech cuisine as well as venison dishes and specialises in preparing uncommon types of fish and Mediterranean dishes as well. He spends his leisure time fishing, playing golf and being with his family.  

“Masné krámy” Restaurant
The present building of “Masné krámy” probably comes from 1554. As the name suggests, its purpose used to be to sell meat. In 1953, the building was rebuilt into a pub, quickly gaining considerable popularity owing to first-class Budweiser Budvar beer as well as serving excellent food. Following the 2002 floods the pub had to be closed down and was re-opened after a five-year break on 5th December 2007. The reconstructed interior designed and supplied by Story Design a.s., follows not only the original restaurant’s tradition but also the historic character of the building. Therefore such architectural elements and traditional materials had been chosen so that they support the historic outcome (solid oak, natural leather, black mat metal and patina copper). The interior furniture is of a simple and purposeful character evoking the historic unity with the building. That is not to say that even more modern trends of restaurant facilities equipment were not used in the “Masné krámy”. For that reason LC screens and other LC projection equipment can be found in here, so can WIFI internet connection or wireless cashier equipment. The capacity of the restaurant is 200 places.            

“Krausened Lager” in the “Masné krámy” restaurant
“Masné krámy”’s beer offer is dominated by Budweiser Budvar Krausened Lager, which is drawn directly from the beer tank there. Krausened Lager is only available in selected Czech restaurants. Due to its content of live yeast, the lager is very vulnerable to storing and care conditions (a temperature of 6-8 C°), which are met only by some restaurants. The initial brewing procedure of the Krausened Lager is the same as with Budweiser Budvar Premium Lager. The difference lies in the fact that a certain amount of “rings” is added into the ready-to-consume beer, supplying the beer with a new culture of brewing yeast at its best condition plus another share of the extract. Further fermentation of the beer then takes place and the live yeast gets directly to the customer, providing the resultant Krausened Lager with better sensory qualities distinct from the traditional keg lager (greater fullness of the flavour, stronger relish, firmer head etc.).


 

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