Meat & Greet Burgerhouse
This family establishment dedicated to burgers is run by chef Jakub Holík, his partner and her mother. It is located near the Municipal House. The bread is homemade and the recipes were perfected for months before the restaurant opened. The choice of meat suppliers was also the subject of extensive research, and it was after several attempts at collaboration with various Czech producers that Meat and Greet decided to focus on tasty beef from Ireland, which he still employs today. The burgers are made from a mixture of rump steak, ribs, nuts and short ribs. The taste of the burger is mainly due to the rib dish and the low ribs; the nut gives an ideal consistency and the rump a point which pulls on the steak. In addition to classic ingredients, such as cheese or bacon, Meat and Greet also offers less traditional burgers such as the Camemberry, which combines a blueberry sauce with French Camembert, or the Calabra, where beef pairs with mascarpone, green chili sauce and Spianata Calabra salami.