“The demonstration of the filleting of a whole fresh tuna fish weighing about 50 kg is going to be an interesting event for the public. It will be carried out by a fish handling specialist from MAKRO Cash & Carry ČR. The demonstration of filleting starts on Wednesday 18th April from 6 p.m. and the prepared steak will be immediately offered to the guests. We would like to thank to MAKRO company, which has supplied the tuna, for its friendly cooperation and support of this whole event,” says Budweiser Budvar’s Gastro department manager Tomáš Olejník.
Trout season beginning in the Masné krámy restaurant
16.04. – 22.04. 2012
On 18.04. 2012 v 6 p.m. the demonstration of the filleting of a fresh tuna fish takes place
80g Smoked trout fillet, served with horse-radish cream and toasted bread CZK 75
0.22 l Cabbage soup with sausage CZK 30
250 g Boiled trout with root vegetable and butter, served with parsley potatoes CZK 119
250 g Grilled trout filled with garlic and spring onion, served with mashed potatoes CZK 119
180 g Trout fillets served in a foil with herb butter and mashed potatoes CZK 119
200 g Grass carp baked with a variety of pepper served with spinach and saffron potatoes CZK 119
from 18.04.2012 (from about 7 a.m.) the head chef Luděk Hauser recommends
200 g Steak from fresh tuna fish “medium“, served with grilled vegetables and herb French bread
110 g Lime parfait with fresh peppermint and fruit CZK 32
Further information including the menu and the prize list can be found at www.masne-kramy.cz. Reservations for the Masné krámy restaurant can be made on 387 201 301 or via E-mail email@example.com.
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.)