In February, we are preparing our dishes with Czech beef from Maso Klouda. You can enjoy soup, tartare and steaks. The new menu by chef Igor Chramec can be tasted not only throughout February, but it will remain on the menu for months.
We are the only fine dining restaurant to use aged beef from Maso Klouda. The firm was founded two years ago by Mr. Klouda, who has more than 20 years of experience as a butcher. Maso Klouda purchases the animals directly from Czech farmers and oversees the animals as they are raised. The meat is then processed in their own establishment in Olešnice, Blansko, according to traditional practices. The result is beef of exceptional quality and flavour.
 
Chef Igor Chramec's menu for February includes three dishes containing this great meat:

Aged-beef tartare with spiced beef broth and mustard mayonnaise
Beef oxtail consommé with ravioli filled with beef and vegetables
Dry-aged beef rib eye steak with potato purée, cider-braised carrots and jus.