Katr Grill, Prague (review) and have your meat the freshest

The silver tubes hangin from the ceiling captured our interest

On the way to one of the many pubs serving Pilsner Urquell from giant brewery direct tanks, Jan and I spotted this interesting restaurant. Long silvery tubes hang from the ceiling like so many Lovecraftian tentacles at each table waiting to suck the unsuspecting human cattle ringed round three tables up from their seats to be served to the "old ones" who have inhabited Prague since ages past.

From street level

Once my feeling of dread past, we risked a longer look in to find that the diners were clearly the humans and not the other way around. Not a grim restaurant blithely "serving human" it is instead a grill it yourself steak house, in the style of a Korean bulgolgi or kalbi. Katr had a great variety to pick from priced around 180-200 Czech Korunna per 100g portion of fresh meat ($10 or 8EUR). This way you can have several tastes of meat to share with the table.

The mixed grill: Boar, Beef, Oxen, Pork

Jan and I, relieved to find that the menu was primarily beef, lamb, and pork decided that we would return later after we had our Mliko infusion.

The steakhouse is brightly lit and cunningly decorated. Great windows reach nearly to ceiling, where it turns out the silvery tubes are individually operated cooking vents to whisk away the barbecue smoke away from each tables built in grill. we opted for the mixed grill special. Ox, boar, beef, veal, pork, and lamb; brought to our table with choice of potato (frittes for us), barbecue sauce and salsa fresca.

With the meat on the table the grill was started along with the fan. We were warned to wait a moment to let the grill reach minimum temperature before starting the cooking. Once the grill was sufficiently hot e used tongs to placed each slice if meat onto the grill, gently turning add flipping it to cook to our desired level of doneness. Slightly chartered but still red and warm in the center. In many cases only a few seconds for the beef and ox, little longer for the boar and pork to avoid trichinosis.

If you find yourself in Prague and tire of gulasch and bread dumplings in gravy (though I don't know how) give Katr a go. But beware if those silvery tentacles make a move for your head, one can never be too careful.