The “Masné krámy” restaurant has prepared the “The Salad Festival”

Labels: Masné krámy
8. 6. 2012 | České Budějovice

“Being prepared following the original recipe, therefore using romaine lettuce and original dressing, Caesar salad proved to be most popular salad in the previous years. Salad mix with grilled prawns was also favoured, so we included it in this year’s menu as well," says the “Masné krámy” restaurant’s head chef Luděk Hauser. Additionally, the “Masné krámy” restaurant’s menu will be variegated by aubergine stuffed with goat cheese or marinated fresh raspberries with vine sabayon next week.

 “Salad Festival“ in the “Masné krámy” restaurant
11.06. – 17.06.2012


Cold starters
150g    Pickled aubergine stuffed with goat cheese, a half of warm French bread with herbs    CZK 59

Soup
0.22 l    Tomato soup with basil                                CZK 30

Main meals
400g    Caesar salad with chicken pieces, egg, butter croutons and Parmesan cheese        CZK  95
350g    Pasta salad with sliced turkey, olives and crispy vegetables                  CZK  85
400g    Farmer’s salad with fried feta and bacon, bread croutons                 CZK  95
400g    Salad mix with grilled prawns, cherry tomatoes and garlic dressing            CZK 109

Head chef Luděk Hauser recommends
150g    Grilled pork cutlet served with herb butter,
served with mixed salad, dill and warm French bread                     CZK 109

Desserts
150g    Marinated fresh raspberries with vine sabayon                       CZK 35

The “Masné krámy" restaurant is planning further gastronomic events for this year. “Steak Specialties” will be prepared for customers in September, while the “Venison Feast” will take place in October; November will see the “Martin Feast” and the “Insight into our neighbours’ kitchen”. 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. The “Masné krámy” restaurant is the only restaurant in the world where this beer is drawn directly from a beer tank.

The restaurant’s capacity is 200 places. It is open daily; the opening hours are Mon - Thu 10.30 a.m. - 11 p.m., Fri - Sat 10.30 a.m. - midnight, 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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