15. 11. 2012
The Masné krámy restaurant in České Budějovice has prepared yet another interesting variegation of its gastronomic offer for the customers, as the guests can savour specialities of our closest neighbours – the Bavarian and Austrian cuisines between 19th and 25th October. The "Austrian and Bavarian Feast" is going to take place for the fourth time under the name of "The insight into our neighbours' cuisines – Austria/Bavaria".
České Budějovice 15th November 2012 – The famous Masné Krámy restaurant in České Budějovice prepared a gastronomic event with the topic of the Bavarian and Austrian cuisines for its customers. The visitors can savour e.g. the traditional white Bavarian sausage ("Weisswurst") served with sweet Bavarian mustard, the classical Viennese schnitzel made from veal ("Wiener Schnitzel") and beef hash ("Tiroler Gröstl"). Naturally, the special menu will be supplemented by starters, bread broth and desserts. The interior of the Masné krámy restaurant will be decorated in the national colours of Austria and Bavaria and the staff will serve in traditional leather trousers.
"Bavarian and Austrian cuisines are historically very close to us as their style is quite similar to the Czech one and overall goes well together with beer. Despite the fact that our neighbours use basically the same ingredients like us, their flavour ‘tones' and spices are different and often unusual for us. What can also be inspiring and interesting for us is e.g. the presenting of meals on plates. We would like to replicate the flavour of our neighbours' originals as much as possible," says the Masné krámy restaurant's head chef Luděk Hauser.
The meals to the menu were chosen and their preparation was provided by the Masné Krámy restaurant's head-chef Luděk Hauser, whose persona is a guarantee of top quality of all meals served in the Masné Krámy restaurant. His rich experience with the Bavarian cuisine comes from his 14-year long practice in the renowned hotel of Bayerischer Hof in the German spa town of Bad Füssing, which ranks with its quality of services amongst the best spa resorts in Europe. During his job in Bayerischer Hof he often prepared the menu for interesting personalities from the German show business. Furthermore, he cooked and personally served meals e.g. for HM Prince Leopold of Bavaria.
The insight into our neighbours' cuisines – Austria/Bavaria
19. 11. – 25. 11. 2012
Starters to go with beer
150g "Tiroler Speckplatte" (Tyrolese bacon) CZK 89
200g "Bayerische Wurstsalat", served with bread CZK 79
120g "Weisswurst" (white sausage), served with sweet mustard and bread CZK 69
Soup
0.22 l "Brotsuppe" (bread broth) CZK 35
Main courses
150g "Tafelspitz" (cooked beef), with horse radish mixed with a roll and bouillon potatoes CZK 98
200g "Jägerbraten" (pork neck with a mushroom sauce) served with home-made bacon dumpling CZK 98
360g "Tiroler Gröstl" (beef hash) served with onions, vegetables and poached egg CZK 89
250g „Wiener Backhendl"(fried chicken drums), with mixed vegetable salad and ½ herb baguette CZK 98
400g "Käsespätzle" (special cheese noodles) served with fried onions CZK 89
The head chef Luděk Hauser recommends
200g The original "Wiener Schnitzel" from veal, parsley potatoes, lemon CZK 169
Desserts
200g "Kaiserschmarren" (flambéed scrambled pancake) served with apple purée CZK 54