5 iconic dishes from Bufet in Karlin, and beers to pair them with
We sat down with sous chef David Plášil, and he took us through five signature dishes at Bufet that are not to be missed. And since Dva kohouti brewery is right next door, brewer Lukáš Tomsa recommended a beer with every treat.
1. Hamburger
The bestseller that has been on the menu for four years. No complicated creations, but an honest fast food classic in the best sense of the word. A bun from Merhaut Bakery, quality meat, pickles, cheddar, onions, ketchup and BBQ sauce, which Bufet makes themselves.
Why does the recipe remain the same? "It's just a classic burger. You can't touch it!" laughs David Plášil. "That's why we have monthly specials that we can go wild with, but the basic burger has to stay the way it is. That's the way people like it best." Order a side of fries and one of the homemade sauces.
2. Dutch schnitzel
This classic from Bufet is two-day process and love at first bite. Over 30 to 40 are served every lunchtime. The secret is in the preparation. "On the first day, we grind the pork belly with salt and let it rest overnight. The next day we grind it again, this time with cheese,", David describes the tried and tested procedure.
To create the right texture, the ground meat with the eidam is on the inside, with an outer layer with added fresh chives. The result? A juicy interior and a crispy crust.
3. Burger
This is a burger with a capital B. What makes it different? "The meat is beef neck from Amaso with aged beef tallow, ground very coarsely," David explains. "The fundamental difference is in the taste of the cheese. We use raclette, which is a very strong, aromatic cheese. There's mustard mayonnaise, onions and cucumber." It's more grown-up - the more mature brother to the classic hamburger.
4. Beef tartare
This is not the tartare you know from every other pub. Here, pepper plays the main role. "We make our own pepper oil, from which we whip up a mayonnaise and then an emulsion," David reveals.
The base is beef rump from Amaso with fat from Prague ham. Seasoned with nutritional yeast, salt, and topped with pickled green pepper and parmesan cheese. "It's our local variation on a classic," adds David. It's served with toast slathered in brown butter.
5. Grilled chicken
Every day at Bufet, the grill is fired up and dominated by chicken, specifically the one from Štěpánovsko farm. They are brined for 24 hours, to keep the meat juicy.
"In the morning, my colleague Karel Hůrka comes and prepares the chickens on skewers. Then we grill them on the fire for about two hours," David explains the process. The chickens are grilled and rubbed with butter, forming the basis for other specials - often in paprika, cream, or curry sauces. In the summer, he often "turns" over 60 birds.
How do you create something new?
Even though these icons are kind of untouchable, there's no danger of boredom in the kitchen. The team led by Peter Benda invents three specials every month.
"We try not to make it monotonous. Our starting point is seasonality. If the greengrocers don't have asparagus, neither do we. We usually do something in a bun and two dishes on a plate," concludes David Plášil.
A brewery with a bar
