The Masné krámy restaurant in České Budějovice prepared yet another variegation of its standard menu for the guests, as the gastronomic event of “Salad festival” starts today. Besides several types of salad designed as independent mail meals, the cooks will be preparing the Italian minestrone soup, pickled and grilled vegetables or fresh marinated strawberries with mint and ice-cream. The complete Salad festival menu can be found at the restaurant’s website (www.masne-kramy.cz). The Salad festival takes place until 19th June.
“The Salad Festival takes advantage of the wide range of seasonal vegetables. The salad served is not only healthy, by it represents pleasant refreshment in these hot days. We hope our guests will find it delicious,” explains Budweiser Budvar’s gastro department manager Tomáš Olejník.
The Masné krámy restaurant is planning further seasonal gastronomic events for this year. A mushroom week called “South Bohemian Grove and Wood Mushrooms” will be prepared for its 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 ranks amongst the largest Budvar restaurants in the world. It draws its visitors not only due to the high standard of its cuisine, but also owing to the perfectly treated beer on offer, as the guests can savour Budweiser Budvar Krausened Lager drawn directly from a tank. Last year, waiters served a total of 205,450 half litre glasses along with 37,833 small glasses of Krausened Lager. Last year’s most favoured meals in the Masné krámy restaurant were the representatives of traditional Czech cuisine, such as Brewer’s Goulash (7,275 portions), Grilled Pork Ribs (5,145 portions) and Old Czech Roasted Pork (4,291 portions). The waiters served a total of 26,477 portions of soup and 104,111 portions of main meals.
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 email@example.com. Detailed information about the Masné krámy restaurant including the menu and the pricelist 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 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.)