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Prague: ARTĚL Style

Expert recommendations and insider tips for first-time visitors and locals alike from ARTĚL’s founder, Karen Feldman, who has lived in Prague since 1994. Click on the links below for detailed reviews – from Feldman’s own unique perspective – of all the best that Prague has to offer...

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Dining & Drinking

Maso a Kobliha: Casual Eats, Sweet Treats

Published on January 15th, 2015 in Dining & Drinking

  • Maso a Kobliha (photo courtesy of www.masoakobliha.cz)

  • Scotch egg (photo courtesy of www.masoakobliha.cz)

  • Sausage and egg sandwich (photo courtesy of www.masoakobliha.cz)

  • Warm ham, eggs and fried mush (photo courtesy of www.masoakobliha.cz)

  • Donut (photo courtesy of Maso a kobliha Facebook page)

  • Maso a Kobliha (photo courtesy of www.masoakobliha.cz)

 

There is a grassroots dining revolution afoot in Prague. Casual pubs, eateries, and shops that focus on locally sourced food and drink are sprouting up like daisies. Maso a Kobliha (Meat and Donut) is a perfect combination of all three—a pub, lunch counter, and butcher shop where you can drop in for lunch and a pint and pick up the makings for dinner, not to mention a pretty phenomenal donut for dessert.

 

Maso a Kobliha is helmed by English chef Paul Day, the mastermind behind acclaimed Sansho restaurant—located just next door—as well as popular Prague butcher shop The Real Meat Society. The choice cuts served at all of Day's ventures come from free-range, grass-fed livestock raised on a farm outside of Prague.

 

Having recently stopped in for lunch at the cozy bar, I can definitely vouch for the quality of the maso. The scotch egg, a hard-boiled egg wrapped in sausage, breadcrumbed, and fried, wasn't as scary as it sounds—in fact, the flavor-texture balance was near perfect. A small dish of corned beef hash with a drizzle of the spicy house ketchup came next, followed by a steak and blue cheese sandwich on a heavenly sourdough bun. Simple, comforting food made well and presented on vintage china befitting a Czech country cottage.

 

  

 Left: Scotch Egg  |  Right: Sausage and egg sandwich (photos courtesy of www.masoakobliha.cz)

 

 

Which brings us to dessert. Up until now, the standard Czech donut, filled with pudding or jelly, ruled the day in Prague. Blogger and baker Juliana Fischerová (see my interview with her here) has perfected the recipe for Maso a Kobliha's version and it is mind blowingly good—a dense yet pillowy sugar-sprinkled pastry filled with sinful vanilla cream. No surprise that these beauties, made fresh every day, sell out in a hurry! You can also purchase a loaf of Juliana's amazing white toasting bread which tastes just as good as it looks.

 

The menu changes according to what's fresh and seasonal so you may not always find the same dishes that I enjoyed on my visit. But do not fear, the donut is a permanent offering, though given its popularity with the locals it's actually anything but.

 

Scotch egg 95 CZK

 

Steak sandwich with blue cheese 190 CZK

 

House-cured corned beef hash with fried egg 185 CZK

 

Donut 55 CZK

 

Pint of Czech cider 62 CZK 

 

 
 

Maso a Kobliha

Petrská 23, Prague 1
www.masoakobliha.cz
tel +420 222 317 425
hours Tues 11:00–17:00; Wed–Friday 11:00–22:00; Saturday 11:00–17:00
metro B Náměstí Republiky or B/C Flora

 

 

 

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