“St. Martin Feast” starts in the Masné krámy restaurant tomorrow

Masné krámy

Another year, another St. Martin feast for the guests of the Masné krámy restaurant in České Budějovice, with the main temptation being Nové Hrady roast goose with stuffed apple, red sour kraut and dumplings. The geese will be roasted in one piece, one serving being ¼ of a goose, therefore about 1,000 g.  

“We are going to serve only excellent geese of Czech breeding supplied by Nové Hrady Fishery. Every year, St. Martin Feast in the Masné krámy restaurant attracts a lot of people. We could sell up to 100 geese, i.e. 400 servings within five days this year,” says the Masné krámy restaurant’s head chef Luděk Hauser. The geese bred on lakes at Byňov by Nové Hrady rank amongst sought after specialties, as far as their flavour is concerned, coming from the only breeding farm in the Czech Republic with a more than 30-year old tradition. This year, Nové Hrady roast geese will only be available in several restaurants in České Budějovice - besides the Masné krámy restaurant e.g. in Budvar Beer Restaurant within Budweiser Budvar Brewery premises. Further information about geese from Nové Hrady can be found here.

“St. Martin Feast” in the Masné krámy restaurant begins tomorrow and finishes on November 15th. Other specialties will also be worth savouring, such as roast chicken thigh a la goose, foie gras, roast goose liver and turkey steak with juniper berry and rosemary. Beers with a more distinct flavour character match the feast lunch or dinner very well, e.g. seasonal dark lager with sour cherry and special beer B:CRYO

The Masné krámy restaurant’s capacity is 200 places. The restaurant provides its visitors not only with excellent cuisine, but particularly with perfectly treated drawn beer, particularly Budweiser Budvar Krausened Lager. The Masné krámy restaurant is the only restaurant in the world where Budweiser Budvar Krausened Lager is drawn directly from beer tanks. The restaurant 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 Detailed information about the Masné krámy restaurant including the menu and the price-list can be found at

St. Martin Feast
Masné krámy, 11. 11. 2015 – 15. 11. 2015

Cold starters
100g    Roast goose liver, potato pancake CZK 69
80g     Foie gras, served with prunes in Grappa and Balsamic vinegar, bread CZK 69

0.22 l    Cream soup from goose giblets with peas CZK 39

Main courses
250g    Roast chicken thigh “a la goose”, served with red sour kraut and a bacon dumpling CZK 105
200g    Turkey steak with juniper berry and rosemary, served with a plum sauce, buttered carrots and rösti CZK 159

Head Chef Luděk Hauser recommends
¼         of a golden roast goose, served with stuffed apple, red sour kraut and a variety of dumplings CZK 329

110g    Potato pancakes filled with plum jam, sprinkled with nuts and poppy seeds CZK 69

We recommend trying
0.3l     Budweiser Budvar B:CHERRY (dark lager with sour cherry) CZK 23
1.5 l    Budweiser Budvar B:Cryo, 1.5 litre bottle (before treating) CZK 290
   after the treatment provides approximately six 0.08 litre glasses of the drink with ABV 21%

St Martin wine
0.2 l    Müller Thurgau, high-grade varietal white wine CZK 34
0.2 l    Svatovavřinecké, high-grade varietal red wine CZK 34

Luděk Hauser
The Masné krámy restaurant’s creative head chef can boast his 14-year long international practice in the Bavarian hotel of Bayerischer Hof, which is listed in the Michelin guidebook. He started there from scratch, gradually working his way up to the position of an assistant head chef, where he stayed for several years. He gained a lot of knowledge by helping to provide guests with special culinary insights into interesting parts of the world in a form of thematic evening buffets. During his professional carrier he often prepared a menu for interesting personalities from the German show business. Among others, he cooked for HM Prince Leopold of Bavaria. He also prepared a menu for the Czech ex-President Václav Havel, who visited the Masné krámy in 2008. He likes making traditional Czech cuisine dishes as well as meals from venison. Furthermore, he specialises in preparing uncommon types of fish and Mediterranean cuisine. He spends his free time fishing, playing golf and spending time with the family.

About the Masné krámy restaurant
The meat market has been located at its present position in Krajinská St. for no less than 650 years. On 13th February 1364, Charles IV., Holy Roman Emperor, ordered to pull down the original meat market located on today’s Ottokar II. Square and to move it to Krajinská St. The present building of Masné krámy probably comes from 1554. As the name suggests, its purpose used to be to process and sell meat. In 1953, the building was rebuilt into a restaurant. The restaurant named Masné krámy was officially open to the public on 1st October 1954, 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 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
The most important beer the Masné krámy restaurant offers is Budweiser Budvar Krausened Lager Krausened Lager is available just in selected Czech restaurants, as it contains live yeast and is therefore very sensitive regarding its storing conditions (the temperature of 6-8°C) and treatment. Only several restaurants meet these strict requirements. In the Masné krámy restaurant, Krausened Lager is drawn directly from beer tanks. The initial brewing procedure of 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. The yeasts keep up their work, getting live directly to the customer, providing the beer with different sensory qualities distinct from the traditional keg lager Budweiser Budvar (greater fullness, stronger tang, firmer head etc.)  

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