The trout season is starting also in the Masné Krámy restaurant

The well-known restaurant in České Budějovice – the Masné Krámy restaurant, has prepared yet another variation to its standard gastronomic offer. On the occasion of the official opening of fishing in trout waters, the team of the restaurant’s chef Luděk Hauser has prepared an interesting offer of fish specialties. This year the base of the seasonal menu is made by fresh trout from Šumava mountains as well as by speckled trout and grass carp. This special event finishes on Sunday 17th April.

“Being organised for the fourth year, the gastronomic ‘Trout Season Opening’ with its wide range of fish specialities has been our traditional spring event. We would like to show our guests that trout can be prepared in an untraditional and more interesting way. I would personally recommend ‘Blue trout’ (boiled trout with root vegetables),” says the Masné Krámy restaurant’s chef Luděk Hauser. “During the last year’s event our guests consumed over 280 pieces of trout within five days. Amongst last year’s favourite meals were Grilled trout filled with garlic and Trout fillets served in a foil with herb butter. Both meals have been chosen to this year’s menu as well,” adds Luděk Hauser.

The Masné krámy restaurant is planning further seasonal gastronomic events for this year. In May, the “Asparagus Spree - specialities from fresh asparagus” will take place in Masné Krámy, whereas June will see the “Salad festival”. “Steak Specialities” will be prepared for customers in September. The Masné krámy restaurant draws its visitors not only due to its great cuisine, but primarily owing to the perfectly treated beer. The guests can savour particularly Budweiser Budvar Krausened Lager drawn directly from a tank as well as other beers from Budweiser Budvar Brewery’s product range.

The restaurant’s capacity is 190 places. It is open daily; the opening hours are Mon - Thu 10.30 am. - 11 pm., Fri - Sat 10.30 am. - midnight, Sun 10.30 am. - 9 pm. Reservations can be made on 387 201 301 or via E-mail info@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’ 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 190 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.)