The Masné krámy restaurant is going to introduce the cuisine of our closest neighbours from Austria and Bavaria next week. When preparing a special menu, the chef Luděk Hauser took advantage of his rich experience in the hotel Bayerischer Hof in the spa town of Bad Füssing, which ranks amongst the best spa resorts in Europe, as far as its quality is concerned. The already third year of the “Austrian and Bavarian Cuisine Days” will be opened by the honorary consul of the Republic of Austria Mr Lubomír Sýkora on Monday 21st November at 6 p.m. The business administrator of the Austrian Embassy Dkfm. Dr. Nikolaus Seiwald took a patronage over the event, who will be visiting the Masné krámy restaurant to savour its food on Wednesday 23rd November.
“The guests can enjoy ‘Tiroler Gröstl’, the original ‘Wiener Schnitzel’ made from veal and several other specialties. We would like to replicate the flavour of our neighbours’ originals as much as possible,” says the Masné krámy restaurant’s chef Luděk Hauser.
The interior will be decorated in the national colours of Austria and Bavaria, with the staff serving in stylish leather trousers.
The “Austrian and Bavarian Cuisines Days” in the Masné krámy restaurant 21.11. - 27.11.2011
Starters to go with beer
100g “Leberkäsemmel” (meatloaf in a roll) CZK 45
150g “Tiroler Speckplatte” (Tyrolese bacon) CZK 98
120g “Weisswurst” (white sausage), served with sweet mustard and bread CZK 68
200g “Weisse Rettich” (turnip) CZK 39
0.22 l Brotsuppe (bread broth) CZK 30
“Schmankerl” (main courses)
150g “Tafelspitz” (cooked beef), served with stewed creamy cabbage and bouillon potatoes CZK 98
200g “Jägerbraten” (pork neck with a mushroom sauce) served with home-made bacon dumpling CZK 98 360g “Tiroler Gröstl” (fried beef with potatoes) served with onions, vegetables and poached egg CZK 89
150g “Königsberber Klopse” (meatballs) in caper wine sauce, served with rice CZK 98
400g “Käsespätzle” (cheese gnocchi) served with fried onions CZK 89
200g The original “Wiener Schnitzel” from veal, parsley potatoes, lemon CZK 159
“Etwas Süsses” (desserts)
200g “Kaiserschmarren” (flambéed scrambled pancake) served with apple purée CZK 45
The Masné Krámy restaurant is renowned particularly for its Budweiser Budvar Krausened Lager, which is drawn directly from beer tanks.
The restaurant is open daily, from Monday to Thursday at 10.30 a.m. – 11 p.m., on Friday and Saturday at 10.30 a.m. – 12 a.m. and on Sunday at 10.30 a.m. – 9 p.m. Reservations can be made on 387 201 301 or via E-mail email@example.com. Detailed information including the menu and 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.).