Ramsons specialties in the Masné krámy restaurant

Masné krámy

The ramsons season has started with the spring’s arrival. These days, ramsons leaves distinctive with a typical garlic scent can be collected in riverine and deciduous woodlands. The Masné Krámy restaurant’s head chef Luděk Hauser has prepared nine interesting recipes with the use of ramsons. “We have been constantly trying to provide our guests with new and interesting dishes using fresh seasonal ingredients. Ramsons used to be a widely used herb in our country; however they are almost unknown these days. Their flavour is milder than that of regular kitchen garlic. Moreover, they contain various curative substances,“ says Luděk Hauser. During the ramsons specialties period parfait (ice-cream) made from Budweiser Budvar Dark Lager is going to be served as a dessert.

This gourmet event with ramsons has recurred in the Masné krámy restaurant for as many as five years, gradually becoming a pleasant spring tradition. “Ramsons cream soup”, “Grilled chicken breasts served with garlic pesto penne” and “Pork steak in ramsons batter” were favoured among guests last year.

“Ramsons specialities” in the Masné Krámy restaurant (26.3. – 1.4.)

Bruscheta with cherry tomatoes and ramsons, white bread prepared au gratin with goats cheese CZK 62                                                            
Ramsons cream soup with butter croutons                             CZK 30

Main dishes:
Ramsons pesto penne topped with parmesan cheese                        CZK 72
Grilled chicken breasts served with ramsons pesto penne topped with parmesan cheese    CZK 94
Grilled marinated side of pork (on bone) served with mustard, horse radish and bread        CZK 128
Hamburger in breadcrumbs with ramsons served with mashed potatoes                CZK 82
Pork steak in garlic batter served with spring vegetable salad and French bread            CZK 89

The head chef Luděk Hauser recommends:
Chicken breasts with goats cheese served with Italian risotto and ramsons            CZK 118
Ragout from Norwegian salmon in Riesling sauce with ramsons served with saffron spaghetti    CZK 149

Parfait made from Budweiser Budvar Dark Lager                          CZK 32

Further information including the menu and price list can be found at The reservations at the Masné Krámy restaurant can be made on the telephone number 387 201 301 or at

About ramsons
Ramsons (Allium ursinum, also known as wood garlic or bear's garlic) are a wood species, which grow in riverine and deciduous woodlands as well as around streams or at the foot of hills, preferring moist, humic and mellow soils. They often occur in groups and create lovely carpets of white flowers. Ramsons are age-old medicinal plants, containing particularly essential oils with sulphur compounds. The effective substances function in many ways; they have germicidal effects and help e.g. during colds and respiratory disorders. They are antifungal, destroying mycosis and fungus. Furthermore, ramsons decrease blood pressure and are effective against arteriosclerosis. They are used to destroy enteric bacteria, against flatulence and urichostrongylus. Mainly young leaves and flower stems are used in the kitchen.  

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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