The Masné Krámy restaurant will offer Slovakian specialties

Last December marked the 4th anniversary of the re-opening of the Masné Krámy restaurant following its total reconstruction and modernization. During the past four years the restaurant managed to follow up its famous history and rejoin the favourite places where Budějovice citizens as well as visitors meet. The restaurant is famous primarily due to its perfectly treated Budweiser Budvar Krausened Lager, which is drawn exclusively here directly from beer tanks. A wide range of traditional Czech meals as well as international specialties is also a big attraction for guests. The Masné Krámy restaurant also provides its guests with numerous thematic gastronomic events prepared and supervised by chef Luděk Hauser. He has as well created many original recipes, which represent a welcome variegation to the restaurant’s menu.  

The Slovakian Cuisine Days have become one of the traditional gastronomic events in the Masné Krámy restaurant. This year they are a part of the “Slovakian Culture Days 2012” in České Budějovice. Last year, the Slovakian specialties were very successful in the Masné Krámy restaurant. A total of 300 kg of home-made halusky were made, with 1,300 main meals of the Slovakian cuisine being served to the restaurant’s guests within seven days. In addition to that, the guests consumed 7,000 half litres of beer.      

This year’s Slovakian Cuisine Days in the Masné Krámy restaurant take place from 20th to 26th February. “The guests will find many Slovakian specialties on our menu, such as cabbage soup, halusky and some lamb specialties. We will make the halusky ourselves in the Budvar restaurant’s kitchen from genuine natural ingredients without using semi-products or artificial ingredients,” says the Masné Krámy restaurant’s chef Luděk Hauser. The restaurant’s guests can particularly look forward last year’s most successful meal – the “Halusky Duet” (½ halusky with sheep’s cheese, ½ halusky with sauerkraut and gammon). “Personally, I can recommend pork cutlet filled with halusky, sheep’s cheese and flavoured sausage. I came up with the recipe for last year’s Halusky Competition and the panel evaluated it with a second place,” adds the two-time winner of the competition chef Luděk Hauser.    

The cimbalo band “Ľudová muzika bratrov Wimmerovcov” will help to provide a stylish atmosphere in the restaurant. The group will perform in the Masné Krámy restaurant on the following days and at the following times:

Thursday 23rd February 2012 from 12 pm – 2 pm and 7pm – 10 pm
Friday 24th February 2012 from 7pm – 11 pm  
Saturday 25th February 2012 from 12 pm – 2 pm

The Masné Krámy restaurant ranks with its 200 sitting places amongst the largest restaurants in České Budějovice. The restaurant is open daily; the opening hours are Mon - Thu 10.30 am – 11 pm, Fri - Sat 10.30 am - midnight, Sun 10.30 am – 9 pm. Detailed information about the Masné krámy restaurant 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 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.)