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České Budějovice, 16th April 2018 – This week, the opening of the trout season will be welcomed in the Masné krámy restaurant as fresh trout from the Spůlka rivulet in Šumava are going to appear on the restaurant’s tables for the eleventh time. The chilled fish are going to be supplied by the renowned Trout Farm Mlýny (Pstruhařství Mlýny) from Žár by Vacov. The menu will be variegated also by specialties from ramsons - a spring vegetable whose popularity has been on the rise. The event starts on Wednesday 18th April, lasting until 22nd April.
“Ramsons season is at its peak. It is a very healthy spring herb. Having a finer aroma than conventional garlic, ramsons are very suitable to flavour fish. That is one reason why grilled trout stuffed with ramsons and spring onion has become the most favoured dish in the last few years,” says the Masné Krámy restaurant’s head chef Luděk Hauser. The guests can also savour several other dishes spiced with ramsons.
The Masné krámy restaurant is planning other thematic gastronomic events for this year:
Masné Krámy Fest (22nd - 24th June)
Venison Feast (15th – 21st October)
St. Martin’s Feast (8th – 11th November)
The restaurant offers great Old Czech cuisine to its guests, as well as perfectly treated drawn beer, Budweiser Budvar Krausened Lager in particular. The Masné krámy is the only restaurant in the world, where Budweiser Budvar Krausened Lager is drawn directly from beer tanks. The restaurant’s capacity is 200 places. Further information on the restaurant can be found at www.masne-kramy.cz.
About ramsons
Ramsons (Allium ursinum) is a woodland species growing in riparian and deciduous forests, around streams or at the foot of hills. It likes moist, humic and mellow soil. It often occurs in colonies, creating beautiful white flower carpets. Ramsons are an old medicinal plant. It primarily contains essential oils with sulfur compounds. Its effectual substances act in many ways. They have bactericidal effects and help e.g. in colds and upper respiratory tract diseases. Furthermore, ramsons also act as fungicide, destroying mycoses and moulds. Ramsons also reduce blood pressure and prevent arteriosclerosis. They are used as a means of destroying intestinal bacteria, against bloating and against intestinal parasites. The kitchen uses young leaves and flower stalks.
TROUT SEASON OPENING AND RAMSONS SPECIALTIES
18.4. - 22.4.2018
Fresh trout supplied by the Trout Farm Mlýny from Šumava
100 gBruschetta with cherry tomatoes and ramsons,
white bread prepared au gratin with goat cheeseCZK 59
0,22 lRamsons cream soup with butter croutonsCZK 43
1 pcBoiled trout with root vegetable and butter,
served with parsley potatoesCZK 189180 gGrilled rainbow trout with green peppercorns,
served with beetroot dip and jacket potato
served with mashed potatoesCZK 199180 gTrout fillet with ramsons butter served in a tinfoil,
mashed potatoes with spring onionsCZK 199360 gCream tagliatelle with ramsons and dried tomatoes,
topped with Parmesan cheeseCZK 129
1 pcGrilled trout filled with ramsons and spring onions,
served with parsley potatoesCZK 199150 gChicken breasts stuffed with goat cheese,
served with pasta and ramsons pestoCZK 169
110 gLime parfait with fresh peppermint and fruitCZK 59
0,3lBudweiser Budvar BUD B:STRONG Limited Edition 16°
a special beer batch made from fresh cones of Saaz poloraný červeňák hopsCZK 37
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Beer in the Masné krámy restaurant
Budweiser Budvar Krausened Lager B:SPECIAL
Budweiser Budvar Krausened Lager B: SPECIAL is the most important type of beer on the Masné krámy’s menu. Krausened Lager is only available in selected Czech restaurants. Due to its content of live yeast the lager is very sensitive to storage conditions (at 6 ° - 8 ° C) and treatment which are only met by some restaurants. Krausened Lager is drawn directly from tanks in the Masné krámy restaurant. The initial brewing process of Krausened Lager is the same as brewing Budweiser Budvar lager B: ORIGINAL. The difference lies in the fact that a certain amount of “rings”- i.e. a new culture of brewing yeast in the best condition and a new ratio of extract, are added to the finished beer in a consumption quality before bottling. The yeasts continue their work, ending up live directly with the customer. Owing to them, Krausened Lager B: SPECIAL has rather different sensory qualities than classic lager Budweiser Budvar B: ORIGINAL (greater fullness, higher tang, firmer head etc.).
The history of the meat market and the Masné krámy restaurant
Masné krámy beginnings
The meat market has been situated at its today’s location in Krajinská St. for more than 650 years. At first it was located on the Main market place - i.e. today’s Ottokar II. Square. Originally it was a wooden building (or more likely a set of small wooden shops), originating at the end of the 13th century. The first written reference dates back to 1336 (24th June), when the town was flooded and the water reached right up to the meat market.
653 years on the same location
On 19th February 1364, the Holy Roman Emperor Charles IV. ordered the demolition of the original meat market (‘masné krámy’ in Czech) on the Main market place owing to its bad hygiene and appalling smell. A new location was found at the present Meat Market’s location in Krajinská Street. Locating the new Meat Market there had its justification since many master butchers lived in Krajinská Street at that time. The new building was also built of wood. As its name suggests, the building was used to process and sell meat from the very beginning.
463 years of being a historical building
The present building of a basilica ground-plan comes from around 1554, though some writers refer to 1560 or even 1564. Its tall middle hall was intended for the town residents, therefore the public, while both sidelong lower halls were home to individual butcher shops and accessible to shoppers from the inside via arcades. Additionally, there were separate entrances for suppliers from the courtyard as well as the street. The western face of the building has been maintained up to the present day in the Renaissance style with battlements and loop-holes on the attic gable; the actual gable is formed by so-called swallow tails. The eastern face of the building was rebuilt in the early 1830s, probably in 1831. The twin stone Renaissance portal is original whereas the shops underwent some structural changes throughout the 19th century. A limited butcher trade including the calf and small animal slaughtering in the Meat Market’s courtyard maintained its operation there until 1899, when it was transferred to the “Pražské předměstí” outskirts and where the new town slaughterhouse was built. The individual shops were sold off.
63 years of the Masné krámy restaurant
Owing to the property’s dilapidation, its demolition was seriously considered after the WW2. Fortunately, a contrary decision was made in the end - the Meat Market was reconstructed and turned into a restaurant in 1953 according to J.Fidra’s design. The restaurant bearing the name of Masné krámy had its opening ceremony on 1st October 1954. Masné krámy soon gained considerable popularity thanks to the first-class beer from Budweiser Budvar Brewery and great cuisine. Following the 2002 floods, the Masné krámy restaurant had to be closed down, being re-opened again 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, its features 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 WI-FI internet connection or wireless cashier equipment. The capacity of the restaurant is 200 places.
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