The “Austrian and Bavarian Feast” has been prepared in the Masné krámy restaurant

Masné krámy

The famous Masné Krámy restaurant in České Budějovice prepared a gastronomic event with the topic of the Bavarian and Austrian cuisines for its customers. The visitors can savour e.g. the traditional white Bavarian sausage (“Weisswurst“) served with sweet Bavarian mustard, the classical Viennese schnitzel made from veal (“Wiener Schnitzel”) and beef hash (“Tiroler Gröstl”). Naturally, the special menu will be supplemented by starters, bread broth and desserts. The interior of the Masné krámy restaurant will be decorated in the national colours of Austria and Bavaria and the staff will serve in traditional leather trousers.    

“Bavarian and Austrian cuisines are historically very close to us as their style is quite similar to the Czech one and overall goes well together with beer. Despite the fact that our neighbours use basically the same ingredients like us, their flavour ‘tones’ and spices are different and often unusual for us. What can also be inspiring and interesting for us is e.g. the presenting of meals on plates. We would like to replicate the flavour of our neighbours’ originals as much as possible,” says the Masné krámy restaurant’s head chef Luděk Hauser.  

The meals to the menu were chosen and their preparation was provided by the Masné Krámy restaurant’s head-chef Luděk Hauser, whose persona is a guarantee of top quality of all meals served in the Masné Krámy restaurant. His rich experience with the Bavarian cuisine comes from his 14-year long practice in the renowned hotel of Bayerischer Hof in the German spa town of Bad Füssing, which ranks with its quality of services amongst the best spa resorts in Europe. During his job in Bayerischer Hof he often prepared the menu for interesting personalities from the German show business. Furthermore, he cooked and personally served meals e.g. for HM Prince Leopold of Bavaria.  

The insight into our neighbours’ cuisines – Austria/Bavaria
19.11. - 25.11.2012

Starters to go with beer
150g     “Tiroler Speckplatte” (Tyrolese bacon)  CZK 89
200g    “Bayerische Wurstsalat”, served with bread CZK 79
120g    “Weisswurst” (white sausage), served with sweet mustard and bread CZK 69

0.22 l    “Brotsuppe” (bread broth) CZK 35

Main courses
150g    “Tafelspitz” (cooked beef), with horse radish mixed with a roll and bouillon potatoes  CZK 98
200g    “Jägerbraten” (pork neck with a mushroom sauce) served with home-made bacon dumpling CZK 98
360g    “Tiroler Gröstl” (beef hash) served with onions, vegetables and poached egg CZK 89
250g     „Wiener Backhendl“(fried chicken drums), with mixed vegetable salad and ½ herb baguette CZK 98  
400g    “Käsespätzle” (special cheese noodles) served with fried onions CZK 89

The head chef Luděk Hauser recommends
200g    The original “Wiener Schnitzel” from veal, parsley potatoes, lemon CZK 169

200g    “Kaiserschmarren” (flambéed scrambled pancake) served with apple purée CZK 54

The Masné krámy restaurant draws its visitors not only due to its great cuisine, but also owing to the beer on offer, as the guests can savour Budweiser Budvar Krausened Lager drawn directly from a tank as well as other beers from Budweiser Budvar Brewery’s product range. 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 Detailed information about the Masné krámy restaurant including the menu and the price list can be found at

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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