Pub Review
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Maso a Kobliha The High Art of Butchery and Pub Culture

Maso a Kobliha somehow manages to combine English cuisine, Czech beer, and the art of raising and butchering quality meat into a stylish and fun pub. Chef Paul Day adds a creative twist to English classics while serving what Czechs do best; fresh lagers and ales from Czech craft brewers like Matuška.

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Dedicated to pouring the best beer to accompany their delicious menu, the two taps here serve beer from Matuška and the selection is always a surprise. Often they’ll have on tap California ale, one of our favorite Czech pale ales, or the 12° lager, which is a stunning example of the beer style Czechs made famous.

Pub snacks have never looked so good; from the famous scotch egg to fried pork skin strips with spicy avocado, it’s more than easy to happily dine on finger food. Daily specials range from fallow deer goulash to tripe and chips, while the staple menu includes faggot (a giant, tender meatball) on a potato and pea mash, and a selection of freshly made sausages with potato puree. 

The classic tradition of putting something between two slices of bread has never been so deliciously done in Prague; sandwiches here are elevated from the ranks of lunch-line cuisine to something befitting the best Czech beer. Squeezed between two thick slices of buttery crisp yet fluffy white bread, is a piece of schnitzel with eggs, anchovies, and a green salsa. A steak and blue cheese sandwich often appears on the special menu, topped with greens on bun. All bread is baked in house.

Desserts are hard to pass up. Freshly baked kobliha (Czech for donut), or their lemon meringue pie are both provide a sweet finish to a good meal, and the burnt salted caramel tart is decadent yet smooth. Chef Day says that their Kobliha are more of an English style donut, dusted with a thick coat of sugar crystals and stuffed with a buttery, rich vanilla cream.

What real beer fans will appreciate are Maso’s chilled mugs. Every beer is poured into a frosty mug from their unique kegerator, perhaps Czech Republic’s first, located smack in the center of their back room. Found second hand and ironically coming from Brooklyn, this huge fridge houses the rotating selection of Matuska’s kegs plus all the chilled mugs.

Since meat is top priority, what’s on your plate comes from The Real Meat Society, a butcher shop that sells organic animals raised in the Czech countryside by farmers whom they have a trusted relationship. The emphasis here is on using the whole animal, from snout to tail. Behind the meat counter, fresh sausages and steaks are waiting for your kitchen.

Maso’s atmosphere is casual and fun, which is refreshing in a city that is overstuffed with boring, over-priced formal dining. The helpful, bilingual staff are well informed about what they are serving, and genuinely care about your experience. 

What makes Maso a Kobliha, in our opinion, Prague’s newest best place to dine, is how affordable and uniquely delicious the menu is. A new take on the pub in this country is hard to do, and any devout publican would be sore to miss Maso a Kobliha.

Located across the street from Sansho, Chef Day’s first restaurant, Maso a Kobliha is on Petrská street. Florenc metro station and tram stop Bílá Labuť are just around the corner.

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Beers on Tap

Beer name Strength Brewery Style
Matuška California Ale 12° Matuška Ale
Matuška Speciální Světlé 13° Matuška Lager
These are some of the different beers that Maso a Kobliha had on tap on our visit.

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