The Masné krámy restaurant is going to support the ice-hockey players from České Budějovice in a campaign: “It’s going to be rough-and-tumble.”
The Masné krámy restaurant is also going to join a campaign “It’s going to be rough-and-tumble” organized by the České Budějovice ice-hockey club HC MOUNTFIELD for its fans on the occasion of the forthcoming play-off of the ice-hockey major league. The fans as well as all the other guests who visit the Masné krámy restaurant in the following weeks will be able to savour specialties prepared by the chef Hauser with his colleagues in this popular restaurant. The gastronomic event starts on 8th March, therefore on the day of the first quarter-final match of HC MOUNTFIELD and is going to last for the whole period of our ice-hockey players’ fight for the major league title. All TV matches of HC Mountfield can be viewed by the fans on large screens in the Masné krámy restaurant.
“We are looking forward to all fans of České Budějovice ice-hockey, for whom we have prepared a very original menu. Furthermore, on the days of all home matches the Masné krámy screens will be showing a special montage from the running ice-hockey season just before the actual matches. All the fans can subsequently walk together to the Budvar Arena,” says Budweiser Budvar’s gastronomic department manager Tomáš Olejník. “The names of our specialties carry the names of some ice-hockey players as well as the coach of HC Mountfield,” adds the restaurant’s chef Luděk Hauser.
“It’s going to be rough-and-tumble”– menu from 8.3.2012
80g “Červený” beef steak tartare, 2 pcs of “Krajnc” toasted bread CZK 80
200g “Kovář” chicken served with beer sauce and potato dumpling CZK 99
150g “Kotalík” “Výborný” goulash served with “Vydarený” bacon dumpling CZK 99
Having 200 sitting places, the Masné krámy restaurant ranks amongst the largest restaurants in the town of České Budějovice. The restaurant is open daily: Monday to Thursday 10.30 am – 11 pm, Friday to Saturday 10.30 am – 12 am, Sunday 10.30 am – 9 pm. Further information on the Masné krámy restaurant can be found at www.masne-kramy.cz.
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.)