New Zealand King Salmon, baked to perfection, with a creamy dill sauce. Sounds scrumptious, doesn’t it? It is just one of the many tasty items on the menu at Bradenton’s Cremesh European Restaurant.
Cremesh European Restaurant provides an authentic European experience – whether it’s for lunch, dinner or Sunday brunch. “Beef stroganoff is our number one seller,” said Tracy Hasenohrl, co-owner of Cremesh European Restaurant. The stroganoff is made with filet mignon strips, mushrooms, and onions cooked in a cream sauce.
“Weiner Schnitzel is also popular." Their pork shank (roasted for six hours and served with German mustard and horseradish sauce), duck and chicken piccata are two other fan favorites. “The sea bass is incredible,” added Hasenohrl.
Chef Pavel Hasenohrl prepares fresh daily specials, and there is a special menu for the lunch crowd. The European burger has two four-ounce patties made with ground filet mignon and pork belly. It’s topped with caramelized onions, applewood smoked bacon, lettuce, tomato, and melted provolone cheese. “We also do lovely spinach mozzarella crepes and quiches every day, and delicious sandwiches made with fresh bread that Chef Pavel bakes every morning.” Hasenohrl said.
On Sundays, omelets, eggs benedict, freshly baked muffins, scones and pastries are added to the lunch menu as brunch offerings.
Chef Pavel is also a master baker. He bakes delicious European-style cakes and pastries that customers swoon over. To make your occasion even more memorable, consider treating your guests to the sweet works of Chef Pavel. Visit the website for more details.
Among the items for dessert is the restaurant’s namesake, Cremesh. Hasenohrl’s favorite Hungarian dessert, it’s a vanilla creamy pudding with fresh seasonal fruit, sandwiched between layers of light and flaky puff pastry.
Chef Pavel creates all meals and desserts from scratch using locally-sourced ingredients.
Cremesh European Restaurant truly cares about the health and well-being of their customers. “We don’t want to put any preservatives or anything bad into our bodies,” said Hasenohrl. “We import preservative-free, no GMO, flour from France. Our flour is bleach-free, which makes for nice and healthy cooking and baking. We use locally-sourced eggs; which also really makes a difference in our cooking.”
“Everything we make is high quality. You should eat well to be well,” Hasenohrl said.
Family Owned and Operated
Opened in June 2018, Cremesh European Restaurant is family owned and operated, which is why every customer is treated like family. “We look after our customers; they’re very important to us,” said Hasenohrl.
Hasenohrl wears many hats at the restaurant from running the front of the house to marketing. Chef Pavel puts his heart into cooking and baking.
Chef Pavel has been baking European fare for 35 years. He immigrated to the United States over 20 years ago from the Czech Republic and studied culinary cuisine in kitchens all over Europe.
The Tampa Bay area is the lucky recipient of his renowned culinary skills!
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Cover photo courtesy of Cremesh European Restaurant
