If you haven’t yet tried (or have already grown addicted to) the mouthwatering donuts at Maso a Kobliha (Meat and Donut) you have less than a month left to get your sugary fix.
According to Czech business-industry publication E15, British chef and master butcher Paul Day will shutter his Petrská Street bistro come mid-September.
Day told the publication: “I want to do everything we do, keep doing it personally. Make it great. We made a big extension of the butcher’s shop in Náplavní Street and I’m preparing for a large reconstruction of Sansho.” He went on to say that he hopes to have more face time with customers.
The restaurant, which holds a three-time Michelin Bib Gourmand award for good value, opened in 2012 and is also known for its burgers (the dry-aged Angus Dirty Burger ranked seventh in our Brewsta’s Burgers round up in 2017), Scotch eggs, and bustling lunch counter, though the real star of the menu is the sinful custard-filled donut, a decadent take on the traditional Czech kobliha, made fresh daily.
The recipe for the donut, a dense yet pillowy sugar-sprinkled pastry filled with sinful vanilla cream, was perfected by blogger and baker Juliana Fischerová; prior to the Czech capital’s boom in donut shops, they tended to sell out in a hurry.
Day doesn’t rule out the possibility that in the future, Maso a Kobliha may return to Prague scene, though for now, the bistro will only remain open until September 15.
With the number of donut shops in Prague tripling in recent years, connoisseurs of sprinkle-studded pastries still have plenty of options. But Maso a Kobliha was a true pioneer that will be missed by many.
Read our review of the The Real Meat Society here.
Where do you get your donut fix in Prague?