Nine new types of fried schnitzels in the Masné krámy restaurant

Labels: Masné krámy
19. 3. 2013 | České Budějovice

The Masné krámy restaurant is going to delight especially the fried schnitzels favourers this week. From Wednesday 20th March until Sunday 24th March, the restaurant’s menu is presenting another nine other types of this popular dish.  

“We have decided to organise this ‘parade’ of miscellaneous schnitzels due to the fact that our customers are very fond of this type of food.  Among others, our menu is going to present the king of all fried schnitzels – the original ‘Wiener schnitzel’ made from veal as well as the ‘Reversed schnitzel’ made from beef short loin’ and fried cod served with a savoury mayonnaise sauce. A schnitzel can have different variations, whether regarding the ingredients or the way of preparation,” says Luděk Hauser, the Masné krámy restaurant’s head chef. For instance, the reversed schnitzel is different from the regular one in the way of preparation. First you rub the meat with mustard, salt and pepper, then you coat it in breadcrumbs and finally with whisked eggs.

The Masné krámy restaurant is planning many special thematic gastronomic events for this year, this year’s introductions being the “Schnitzels Week” and “Farmyard specials”. The next culinary event – “The trout season opening” takes place from 16.4.until 21.4. 2013.

“Schnitzels Week” in the Masné krámy restaurant
20.03 – 24.03.2013
Starters

150g    Fried bull testicles with a savoury mayonnaise sauce, served with potato salad and arugula
      CZK 69
200g     Spring mixed vegetable salad                          CZK 39

Soup
0,22 l    Zucchini soup with fried blue cheese                          CZK 39

Head chef Luděk Hauser recommends
800g    “Schnitzel-rally” for 4 persons /Dijon pork schnitzel, reversed schnitzel made from beef short loin,
chicken thigh schnitzel, fried pork liver, mashed potatoes, steak chips, potato salad with red peppers and spring vegetable salad/                            CZK 449

Mail meals
200g    Sprout burger served with potato salad with red peppers             CZK 89
200g    Fried pork liver served with mashed potatoes, spicy sauce            CZK 84
200g    Chicken thigh schnitzel coated in corn flakes, steak chips              CZK 99
200g     “Viennese” cod (in breadcrumbs) served with savoury mayonnaise sauce and potato salad with red peppers                                        CZK 109
200g    Dijon schnitzels from pork cutlet served with mashed potatoes with bacon     CZK 129
200g    Reversed schnitzel made from beef short loin served with steak chips    CZK 159
200g    Original “Wiener schnitzel” from veal rump served with parsley potatoes     CZK 179

Something sweet to finish
100g    Refreshing yoghurt dessert served with cooked forest berries          CZK 49

The Masné krámy restaurant offers not only great cuisine to its guests, but mainly perfectly treated drawn beer. Its guests can savour particularly Budweiser Budvar Krausened Lager. The Masné krámy is the only restaurant in the world, where Budweiser Budvar Krausened Lager is drawn directly from beer tanks. The restaurant’s capacity is 200 places. The restaurant is open daily; the opening hours are Mon - Thu 10.30a.m. - 11p.m., Fri - Sat 10.30a.m. - midnight, Sun 10.30a.m. - 9p.m. Further information including the menu and the pricelist can be found at www.masne-kramy.cz. Reservations can be made on 387 201 301 or via E-mail info=roll=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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