The Masné krámy restaurant has prepared “Farmyard specialties”
The Masné krámy restaurant in České Budějoivce has prepared another special menu for its guests, this time called “Farmyard specialties”. The head chef Luděk Hauser’s menu contains meals made from rabbit meat as well as beef, pork and turkey. The event starts tomorrow and finishes on Sunday 22nd September.
“The meaty dishes are going to be completed with less usual side dishes, such as potato pancakes or peeled barley with mushrooms,” says the Masné krámy restaurant’s head chef Luděk Hauser. Home-made sweet plum dumplings untraditionally served with ice cream will top the menu as a dessert.
The Masné krámy restaurant is planning further seasonal gastronomic events for this year. The “Venison Feast” will take place in October. November will see the “Martin’s feast” and “The insight into our Austrian and Bavarian neighbours’ cuisines”. The restaurant draws its visitors not only due to its great cuisine, but particularly owing to perfectly treated drawn beer, particularly Budweiser Budvar Krausened Lager. The guests of Masné krámy can exclusively savour Budweiser Budvar Krausened Lager 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
Masné krámy, 18.09. – 22.09.2013
80g Rabbit pâté, served with cranberries and white bread CZK 59
100g Fried duck liver with fried onions, served with bacon and bread CZK 59
0.22 l Countryside chicken cream soup CZK 35
Head chef Luděk Hauser recommends
200g Slow cooked duck breast with rosemary, served with plum ragout and potato pancakes with pork rinds CZK 149
150g Smoked beef tongue with horseradish sauce, served with mashed potatoes CZK 99
400g Roast flank of pork in a crust with garlic /incl. a bone/ served with fresh cabbage salad and suet pudding CZK 129
150g Turkey steak in a herb batter served with barley, mushrooms and fried carrots CZK 129
150g Rabbit thigh, served with cooked red cabbage and potato pancakes with pork rinds CZK 119
360g Countryside omelette /eggs, potato, gammon, vegetables, onions/, served with beetroot CZK 99
100g Home-made sweet plum dumpling, served with ice cream CZK 39
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.).