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“Beef sirloin with chantarelles, rump steak with string beans and horse tenderloin slices ranked amongst last year’s favourites, so we have opted for these dishes this year as well. Newly we included ostrich meat in the menu. We hope that less typical side dishes, such as grilled honey corn and Old Czech peeled barley with mushrooms and bacon will capture the guests,” says the Masné krámy restaurant’s head chef Luděk Hauser.
Steak Specialties in Masné krámy
17.09. – 23.09.2012
Starters
80g Mini steak tartare, toasted bread 2 pcs CZK 80
Soup
0,22l Pumpkin soup with roasted seeds CZK 30
Main courses
200g Beef sirloin with chantarelles a la Creme, served with roasted herb baguette CZK 169
250g Rump steak with string beans and bacon CZK 195
250g Grilled “Robert” pork cutlet, with onion and mustard sauce, served with potato rösti CZK 149
200g Grilled chicken steak with rosemary, served with Old Czech peeled barley with mushrooms and bacon CZK 129
250g Ostrich meat skewer with ginger butter, served with baked potato CZK 219
The head chef Luděk Hauser recommends
150g Grilled horse tenderloin slice with green pepper, served with baked potato CZK 198
Desserts
150g A pear stewed in red wine, served with rum ice cream CZK 49
Recommended side dishes
Grilled honey corn CZK 44
Roasted herb baguette CZK 40
Old Czech peeled barley with mushrooms and bacon CZK 30
Baked potato CZK 35
Grilled vegetables CZK 45
Potato rösti CZK 35
The Masné krámy restaurant is planning further gastronomic events for this year. The “Venison Feast” will take place in October, while the “St. Martin’s Feast” and “The Insight into our Neighbours’ Cuisines” are planned for November.
The Masné krámy restaurant draws its visitors not only due to its excellent cuisine, but particularly owing to perfectly treated drawn beer, as the guests can savour Budweiser Budvar Krausened Lager. The restaurant is the only restaurant in the world where Budweiser Budvar Krausened Lager is drawn directly from a beer tank.
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 info@masne-kramy.cz. Detailed information about the Masné krámy restaurant including the menu and the price-list can be found at www.masne-kramy.cz
Luděk Hauser
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.).
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