We are sorry. Lunch menu is available only in Czech.

    You can look our daily menu at the bottom.

  • ADDRESS

  • Budečská 2
  • Praha 2
  • 120 00
  • CONTACT

  • +420 224 254 676
  • info@ubulinu.cz
  • IČO: 67403131
We accept VISA & Master credit cards.

We are a non-smoking restaurant!

 
 
 
 
 
 
 
 
 

Denní menu

 

    starters soups

  • 100 g
  • HOMEMADE PATÉ WITH DUCK LIVER
  • baquette
  • 120,–
  • 1 pc
  • quiche with goat´s cheese
  • basil pesto and salad
  • 120,–
  • 100 g
  • Beef Tartare
  • with black truffle pearls and celery, baguette
  • 199,–
  • 100 g
  • vitelo tonnato – veal meat
  • with tuna mayonnaise, baquette
  • 180,–
  • 0,25 l
  • beef stock
  • with liver meatballs
  • 79,–
  • 0,25 l
  • cream of pumpkin soup
  • 89,–

    salads vegetarian dishes

  • 250 g
  • caesar salad
  • with garlic croutons, chicken and parmesan
  • 199,–
  • 200 g
  • falafel burger
  • mixed vegetable salad with mint, creme fraiche
  • 229,–
  • 250 g
  • homemade pasta
  • with goat´s cheese, spinach leaves, cream and sun-dried tomatoes
  • 199,–
  • 250 g
  • a selection of salad leaves with avocado
  • cherry tomatoes, poached egg, dijon dressing, baguette
  • 199,–

    desserts

  • 1 pc
  • chocolate fudge cake
  • with forest fruits and vanila ice-cream
  • 119,–
  • 80 g
  • pistacio creme brulée
  • 99,–
  • 80 g
  • tiny sweet buns
  • with vanilla cream
  • 109,–

    others

  • 40 ml
  • tartar sauce
  • 25,–
  • 40 ml
  • sour cream
  • 25,–

    main dishes

  • 200 g
  • wild boar shoulder in crem sauce
  • with cranberries, carlsbad dumplings
  • 279,–
  • 200 g
  • flank steak
  • with bernaise sauce, french fries
  • 349,–
  • 200 g
  • BEEF GHOULASH
  • with potato cakes
  • 229,–
  • 250 g
  • beef cheeks in a red pepper
  • vegetable sauce, spaetzle noodles
  • 249,–
  • 250 g
  • homemade pasta all´amatriciana
  • with tomatoes, basil, pancetta, chili peppers, parmesan
  • 199,–
  • 200 g
  • veal liver in a coarse ground mustard sauce
  • potatoes fried in butter
  • 229,–
  • 1 pc
  • braised lamb shank in chilli sauce
  • with mashed potatoes, baked bell
  • 379,–
  • 200 g
  • rabbit roulade
  • with beluga lentils and vegetables
  • 279,–
  • 200 g
  • BREADED VIENNESE VEAL “WIENER SCHNITZEL“
  • potato salad without mayonnaise
  • 279,–
  • 250 g
  • chicken breast “supreme“
  • pumkin puree with pumpkin seeds, brussel sprouts
  • 249,–
  • 200 g
  • duck breast with cherry sauce
  • mashed potatoes with onion
  • 289,–
  • 1 pc
  • ROASTED DUCK WITH RED CABBAGE
  • bread and potato dumplings
  • 299,–
  • 300 g
  • pork neck with caper butter
  • roast beetroot, mashed potatoes with chives
  • 249,–
  • 200 g
  • pork tenderloin in a wild mushroom cream sauce
  • gratin potatoes with cheese and cream
  • 279,–
  • 250 g
  • grilled pork ribs
  • with sour cream and toasted bread
  • 279,–
  • 150 g
  • BURGER FROM BEEF
  • with bacon and cheddar, french fries
  • 249,–
  • 200 g
  • fillet of a pike-perch
  • stir fried vegetables, mashed potatoes with celery
  • 299,–
 

 

 

< Menu

 
 
 
 
 
 
 
 

BEVERAGES

 

    beer wine

  • 0,3l
  • pilsner urquell
  • 35,–
  • 0,5l
  • pilsner urquell
  • 50,–
  • 0,3l
  • gambrinus
  • 26,–
  • 0,5l
  • gambrinus
  • 39,–
  • 0,3l
  • radegast non-alcoholic
  • 35,–
  • 0,5l
  • velkopopovický kozel dark
  • 39,–
  • 0,4l
  • Kingswood Cider
  • 49,–
  • 0,15l
  • white wine moravian
  • 65,–
  • 0,15l
  • red wine moravian
  • 65,–
  • 0,15l
  • white wine foreign
  • 79,–
  • 0,15l
  • red wine foreign
  • 79,–
  • 0,2l
  • lambrusco
  • 69,–
  • 0,75l
  • lambrusco white, red
  • 250,–
  • 0,75l
  • bohemia demi sec, regia brut
  • 270,–

    aperitif liquers rum

  • 0,1l
  • cinzano bianco, dry
  • 65,–
  • 0,05l
  • campari bitter
  • 65,–
  • 0,05l
  • port wine - dalva tawny
  • 65,–
  • 0,04l
  • malecon extra seco
  • 60,–
  • 0,04l
  • Ingenio Manacas
  • 90,–
  • 0,04l
  • Chairman's Reserve Spiced
  • 95,–
  • 0,04l
  • malteco 15 years reserva maya
  • 95,–
  • 0,04l
  • matusalem gran reserva 15 years
  • 110,–
  • 0,04l
  • zacapa solera 23 years
  • 135,–
  • 0,04l
  • dictador cafe 100 months
  • 120,–
  • 0,04l
  • Chairman's Reserve
  • 120,–
  • 0,04l
  • clement liqueur creole shrubb orange
  • 70,–
  • 0,04l
  • Cardenal Mendoza
  • 75,–
  • 0,04l
  • becherovka
  • 65,–
  • 0,04l
  • cachaca velho barreiro
  • 55,–
  • 0,04l
  • Metaxa 5*
  • 75,–
  • 0,04l
  • Serum Elixir de Ron
  • 85,–

    whiskey bourbon vodka

  • 0,04l
  • tullamore dew
  • 85,–
  • 0,04l
  • jameson
  • 85,–
  • 0,04l
  • irishman founders reserve
  • 90,–
  • 0,04l
  • glenfarclas 12 years - single malt
  • 95,–
  • 0,04l
  • glenfiddich 12 years
  • 95,–
  • 0,04l
  • jim beam
  • 85,–
  • 0,04l
  • jack daniels
  • 95,–
  • 0,04l
  • finlandia
  • 65,–

    spirits

  • 0,04l
  • Štrůdlovice GOLEM
  • 65,–
  • 0,04l
  • slivovice golem
  • 65,–
  • 0,04l
  • hruškovice golem
  • 65,–
  • 0,04l
  • ořechovka golem
  • 65,–
  • 0,04l
  • hruškovice fassbind
  • 138,–
  • 0,04l
  • fernet stock, fernet citrus
  • 65,–
  • 0,04l
  • baileys
  • 65,–
  • 0,04l
  • absinth - grande absenthe
  • 95,–
  • 0,04l
  • jägermeister
  • 80,–
  • 0,04l
  • grappa marzadro trentina morbida
  • 95,–
  • 0,04l
  • calvados chateau du breuil vsop
  • 90,–
  • 0,04l
  • aperitif au calvados a la pomme et la vanille
  • 69,–
  • 0,04l
  • tequila corralejo blanco
  • 75,–
  • 0,04l
  • tequila corralejo reposado
  • 85,–
  • 0,04l
  • bozkov original tuzemsky
  • 50,–
  • 0,04l
  • Malfy Gin con limone
  • 85,–

    cognac brandy

  • 0,04l
  • armagnac tariquet VSOP
  • 95,–
  • 0,04l
  • cognac francois voyer
  • 95,–

    gin

  • 0,04l
  • barbers gin
  • 75,–
 

 

 
 
 
 
 
 
 
 
 
 

BEVERAGES

 

    fresh fruit juices

  • 0,2l
  • Freshly squeezed juices
  • (orange, grapefruit)
  • 79,–

    soft drinks

  • 0,3l
  • lemonade
  • 59,–
  • 0,3l
  • raspberry lemonade
  • 59,–
  • 0,3l
  • ginger lemonade
  • 59,–
  • 0,3l
  • cucumber lemonade
  • 59,–
  • 0,4l
  • kofola
  • 38,–
  • 0,33l
  • coca-cola, light, zero
  • 45,–
  • 0,3l
  • fanta, sprite, tonic
  • 45,–
  • 1l
  • pitcher of water
  • 35,–
  • 0,33l
  • aquila still water
  • 39,–
  • 0,3l
  • soda
  • 35,–
  • 0,33l
  • mattoni
  • 39,–
  • 0,25l
  • bonaqua slightly sparkling
  • 35,–
  • 0,75l
  • aquila still water, mattoni grand
  • 69,–
  • 0,2l
  • granini
  • 35,–

    homemade ice tea milkshakes

  • 0,3l
  • ice tea from fresh mint
  • 59,–
  • 0,3l
  • ice tea from hibiscus
  • 59,–
  • 0,3l
  • ice black tea with lemon
  • 59,–
  • 0,3l
  • vanilla shake
  • 59,–
  • 0,3l
  • iced coffee with vanilla ice cream
  • 65,–

    non-alcoholic cocktails

  • virgin colada, virgin mojito
  • 79,–

    hot drinks

  • espresso
  • 49,–
  • double espresso
  • 65,–
  • macchiato, cappucino
  • 59,–
  • latte macchiato
  • 69,–
  • vienna coffee
  • 59,–
  • turkish coffee
  • 49,–
  • irish coffee
  • 79,–
  • hot chocolate
  • 55,–
  • tea black, green, fruit
  • 45,–
  • fresh mint tea, fresh ginger tea
  • 59,–
  • CHai latte
  • 65,–
  • grog
  • 69,–
  • hot wine
  • 69,–

    alcoholic cocktails

  • daiquiri
  • 99,–
  • bloody mary
  • 109,–
  • cuba libre
  • 120,–
  • tequila sunrise
  • 120,–
  • margarita
  • 110,–
  • cosmopolitan
  • 110,–
  • caipirinha
  • 120,–
  • piňa colada
  • 130,–
  • mojito
  • 130,–
 

 

 
 

Legend

 

Dear Friends,
The family of the current owners took over the restaurant from the former tenants in 1998. As is often the case when starting something new, they wanted to make some minor alterations to the otherwise fully functioning restaurant. After pulling up the lino floors in the neglected lounge, they came across tiles from the First Republic. To their surprise, underneath the tiles they discovered a whole range of items which looked like rubbish.

With the diligence of an archeologist, the gradually unravelled items which had been wrapped in greasy paper – cutlery tied in a bundle, a decaying barometer from some kind of antique device, an animal’s horn in a wooden box and a mysterious cast-iron pan with the lid firmly attached with copper wiring. In great anticipation, they lifted up the lid.
A lump of real sirloin beef larded on the edges turned a reddish tint from the colour of the lard covered with a thick creamy sauce, a large slice of yellow lemon with cream and cranberries and over real bread dumplings a little cloud of steam. The food was fresh! In turn everyone tried some until the last drop had been wiped up.

It was with a sense of gratification that they contin- ued their research now – items such as antique kitchenware,
a prayer book, an elegant ladies shoe and other common every- day items. At the end they opened up a tin box filled with a vast array of photos and written documentation and, above all,
a diary written in the handwriting of none other than Anežka Tuzarova “Vincenc Bulin, for God’s sake, give him a a rest, he was a decent man, a grocer. He bought only the best goods, always fresh from the best sources. He let people pay for things on the drip which people liked him for. In poverty he lived like everyone else. He married a girl much taller than him, Miluse Drobkova who was nicknamed Drobek (little crumb) and who constantly criticised him. Vincenc worked right till the end and duringthis tough time, was never one to quit smiling.
At this point in his life, a dandy of some sort called Ignac Kuchara started frequenting his shop. Vincenc was sympa- thetic to the careworn man’s troubles and became popular with him.

One day after a big rainstorm, water got into Bulin’s storeroom and ruined all of his stock. Kuchara was there right- away with an idea to get him out of the mess. Ignác carried out miracles in the lightning and got Vincenc to sign a letter of indemnity in blood to Kucharyzor to get him out of the helpless situation. The Kucharyzor, a piece of equipment to prepare devilishly good food that Vincenc had to pay for with his own soul was subsequently able to feed his large family without any problem at all”. So read the first sentences from Anežka’s diary. “Pověst vývařovny” which transformed Vincenc from greengrocerdom, spread out into areas faraway. The food at Bulin’s was the tastiest in the region and at low prices too.

The only feature which put a dampner on the otherwise fantas- tic impression all of this made on customers was that, from birth, all members of the Bulin family started growing horns (this phenomenon was later referred to in medical science as ‘Bulinia’). At first, guests had troublecoming to terms with it but to the credit of a new speciality, called the “Kucharovo ucho” (the Kucharova ear), they soon got used to it. The clan grew stronger and the generations of Bulins took their turns at running the restaurant.

In 1901 Josef Bulin, his wife, Jaroslava and their five children, took over ownership of the restaurant. Five years later on his death bed, Josef made a decision that would affect the destiny of his lineage by offering Karel Tuzar, an admirer of his daughter Vlasta, the opportunity to become the boss of his restaurant to the dismay of his son, Maximilian nicknamed Kopyto. He subsequently spent years trying to win back the restaurant, however his efforts were in vain. Sometime after, he set up his own restaurant “U Maxe” on Wenceslas Square. Karel Tuzar was later to become famous for inventing the habit of tipping. He had three children, among them Anežka Tuza- rova. Due to a tragic circumstance leading to the loss of her brother Miroslav and his wife Anna in 1942, Anežka was made owner of the restaurant. During this war-torn period, the restaurant was converted into a shelter for all those in need. Everyone took away a bite to eat from the tommy. She also acquired her second name, Dobrotivá during this period. With the assistance of her two children, Boženka and Josef as well as the cursed Kucharyzor, Anežka was able to make life easier to many people during this period. But once again the devil Ignác Kuchara started nervously making appearances around them in his rather becoming uniform and he couldn’t fathom out all the good-doing going on around him.

Soon after the Kucharyzor suddenly ceased to exist,
a German artillery bomb went astray. Anežka spent the rest of her admirable life as a nun in a diocese in Lourdes – only she needed a slightly higher bonnet than the others. In the years that followed the former restaurant U Bulínů located on the corner of Francouzska and Budečska streets moved from a barber’s shop, a police station to a warehouse for cereals. In 1973 RAJ set up a buffet hear which, thanks to its fantastic waiter, Zděnek Šafář, was well sought after restaurant in Prague. To delve deeper into discussions about this, however, wouldn’t be so important to our story. What was important was the decision made to explore the long lost past held here and the attempt to renovate it according to all accessible evidence of Kurcharyzor and the surroundings in which miracles were made in his boilers, pans and glasses.

On 8th September 2008 shortly after the sun went down using the magic formula “Kuchary-Kuchary o zor” the current owner snapped his fingers at his feet and on the story goes…

 

 

 
  • ADDRESS

  • Budečská 2
  • Praha 2
  • 120 00
  • CONTACT

  • +420 224 254 676
  • info@ubulinu.cz
  • IČO: 67403131
We accept VISA & Master credit cards.

We are a non-smoking restaurant!