The Masné krámy restaurant has successfully closed the trout season

Masné krámy

One of the best-known restaurants in the town of České Budějovice - the Masné krámy restaurant, which celebrated two years from its re-opening last year, prepared many gastronomic events for its customers in order to variegate the traditional menu offer. On the occasion of the trout season’s opening, the guests could savour trout specialities, such as Boiled trout with root vegetables, Grilled trout filled with garlic etc. The special seasonal offer of trout fish was closed on Sunday 18.4.2010.

“We have been carrying out the trout season’s opening and the preparation of trout fish for three years, in order to variegate our traditional menu offer. The results of this year’s events confirm, that we have been successful in that,” explains Budweiser Budvar’s Gastro department’s manager Tomáš Olejník, adding: “Every season can be nicely taken advantage of in the kitchen, resulting in variegating and leading guests to our restaurants. Trout for instance can be prepared in many ways and it is our restaurant where such meals can be savoured.”

Guests ate a total of 280 trout within this gastronomic event, with the most favoured meals being Grilled trout filled with garlic and trout fillets served with herb butter in a foil. Furthermore, the menu offered: Amur baked with coloured pepper and spinach leaves, “Nové Hrady“ carp with horse radish and Boiled trout with root vegetables. As a starter, the guests could try Smoked trout fillet. Moreover, each main meal from the daily offer came with free soup.

The Masné krámy restaurant is planning further seasonal gastronomic events for this year. In May, the “Asparagus Spree - specialties from fresh asparagus” will take place in Masné Krámy, whereas the beginning of June will see the “Salad festival”. A mushroom week called “South Bohemian Grove and Wood Mushrooms” will be prepared for customers in September, while a trip to foreign cuisines “Insight into our neighbours’ cuisine - Austria, Bavaria” will take place in October. In November, the restaurant will welcome the traditional “St. Martin Geese” festival and the favoured “Venison Feast” will go ahead in December.

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.

The restaurant’s capacity is 190 places. 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 pricelist can be found at

‘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 Masné krámy
Masné krámy’s beer offer is dominated by Budweiser Budvar Krausened Lager, which is drawn directly from the beer tank. 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 tang, firmer head etc.)

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