today: wednesday october 17th Daily menu tomorrow: thursday october 18th
Beef tokan, 100 g, bread dumplings125 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice139 CZK
Minced beef and pork burger steak, 120 g, potato puree115 CZK
Boiled neck of beef with dill sauce, 100 g, Carlsbad dumplings129 CZK
Chicken braised in a paprika sauce, 100 g, pasta119 CZK
Savoy cabbage soup with croutons39 CZK
Chicken breast schnitzel fried in butter, 120 g, potato salad, cucumber salad in sweet and sour water195 CZK
Boiled neck of beef with dill sauce, 100 g, bread dumplings135 CZK
Pork liver with onion sauce, 150 g, steamed rice129 CZK
Goulash with sausages, 100 g, bread129 CZK
Roast chicken leg, 200 g, buttered potatoes135 CZK
Cabbage soup with sausage45 CZK
Tripe soup49 CZK
Roast beef with tomato sauce, 100 g, pasta, soup129 CZK
Beef braised in a mushroom sauce, 100 g, steamed rice, soup125 CZK
Juicy pieces of pork “moravský vrabec” with spinach, 120 g, potato dumplings, soup129 CZK
Minced pork schnitzel, 100 g, potato puree125 CZK
Glazier’s dumplings119 CZK
Pork neck schnitzel fried in lard, 120 g, potato puree, cabbage salad with horseradish169 CZK
Pork and cabbage goulash, 100 g, bread dumplings125 CZK
Country-style roast pork belly with spinach, 100 g, potato dumplings129 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice119 CZK
Minced beef and pork burger steak, 120 g, potato puree125 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup139 CZK
Baked chicken leg stuffed with bacon, 250 g, steamed rice, soup135 CZK
Grilled minced meat rolls, 125 g, buttered potatoes, soup119 CZK
Goulash with sausages, 100 g119 CZK
Semolina soup with egg39 CZK
Bean soup with sausage45 CZK
Pork cutlet schnitzel fried in butter, 150 g, buttered potatoes, soup189 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Pork shoulder braised in mushrooms, 100 g, pasta, soup119 CZK
Meatloaf, 120 g, potato puree, soup115 CZK
Sour lentils with sausage125 CZK
Sour lentils with fried egg119 CZK
Onion soup75 CZK
Pizza quattro salami158 CZK
Spaghetti pesto di spinaci158 CZK
Bread pudding198 CZK
Grilled veal liver,235 CZK
Raviolini di Brodo – strong beef broth with meat ravioli75 CZK
Salmon tartare with fennel salad and orange188 CZK
Lemon risotto with duck breast and shallot245 CZK
Spaghetti alfredo178 CZK
Garlic soup with Prague ham 95 CZK
Chicken, mushrooms, celeriac248 CZK
Chicken broth with meat and croutons38 CZK
Quarter of fire-grilled chicken with green salad and bread128 CZK
Chicken wings 10 pcs, BBQ sauce, coleslaw148 CZK
tomorrow: thursday october 18th Daily menu today: wednesday october 17th
Roast beef with tomato sauce, 100 g, bread dumplings135 CZK
Goulash with sausages, 100 g, bread119 CZK
Minced pork schnitzel, 100 g, potato puree129 CZK
Roast beef with tomato sauce, 100 g, pasta135 CZK
Pork shoulder braised in cumin, 100 g, steamed rice109 CZK
Garlic soup39 CZK
Baked beef with sauce and eggs, 100 g, steamed rice135 CZK
Juicy pieces of pork “moravský vrabec” with spinach, 120 g, potato dumplings135 CZK
Minced beef and pork burger steak, 120 g135 CZK
Pork risotto with cheese and pickled cucumber, 300 g125 CZK
Beef shin goulash, 100 g, bread dumplings, soup125 CZK
Pork shoulder braised in cumin, 100 g, pasta, soup109 CZK
Roast pork neck with braised cabbage, 100 g, potato dumplings, soup125 CZK
Bull testicles with mushrooms, 150 g, steamed rice125 CZK
Pea purée with roast Prague ham, 100 g129 CZK
Chicken thigh schnitzel fried in butter, 120 g, potato puree, fruit compote169 CZK
Baked beef with sauce and eggs, 100 g, steamed rice125 CZK
Braised pork shoulder with creamy sauce, 100 g, bread dumplings125 CZK
Pork risotto with cheese and pickled cucumber, 300 g119 CZK
Mushroom stew, 200 g, bread dumplings125 CZK
Beef tokan, 100 g, pasta, soup129 CZK
Juicy pieces of pork “moravský vrabec”, braised cabbage, 120 g, potato dumplings, soup129 CZK
Minced pork schnitzel, 100 g, potato puree, soup129 CZK
Chicken broth with shaved flour noodles39 CZK
Lentil soup with Frankfurters45 CZK
Beef cheeks goulash, 100 g, bread dumplings, soup125 CZK
Beef braised in Savoy cabbage, 100 g, buttered potatoes, soup125 CZK
Minced pork schnitzel, 100 g, potato puree, soup125 CZK
Pork livers with onion sauce, 150 g109 CZK
White pudding sausage with sauerkraut, boiled potatoes129 CZK
Italian lentil soup (0,2 l)75 CZK
Pizza margherita classica158 CZK
Spaghetti all'arrabbiata158 CZK
Pea soup with roasted bacon55 CZK
Spaghetti with tomato pesto138 CZK
Risotto with Tyrolean bacon and parmesan158 CZK
Veal roulade stuffed with Italian bacon, spinach and sun-dried tomatoes with peas in butter and potato purée215 CZK
Roast beef with pickles,198 CZK
Gilt-head sea bream,235 CZK
Onion soup with croutons and pecorino68 CZK
Focaccia, chicken, shallots, mayonnaise185 CZK
Sea bass on a hot pan with tomatoes Piennolo, focaccia238 CZK
Rigatoni with meatballs with tomato sauce198 CZK
Chicken broth with meat and croutons38 CZK
Quarter of fire-grilled chicken with green salad and bread128 CZK
Lunch bowl: pulled chicken, segedin sauce, semolina, sour cream165 CZK
A pulsating atmosphere
with current Czech cuisine.
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Daily menu
Daily menu Česky Prague Pilsen Brno

David Marek

General manager

He is happy when there is something happening and the restaurant is bursting at the seams. This is something he knows from Brasileiro, where he worked for ten years. He does not sit for a moment; boredom is worse than stress for him. The thing he likes about Eska is that is varied and always changing. His favorite things on the menu are “smaženka“ and gin and tonic. His ideal ratio is two parts gin and tonic : one part “smaženka”.

Martin Štangl

Patron chef

He has worked at Eska since the very beginning and he has been able to draw on his experience gained as a sous-chef at La Degustation Bohême Bourgeoise. He loves cooking with wild herbs, unusual ingredients and according to the forgotten recipes of our grandmothers. He is so attracted by nature that he sold his flat in Prague and bought a farmstead in Sázava which he is reconstructing as a guesthouse.

Tomáš Valkovič

Chef de cuisine

Tomáš has been at Eska since its opening and it was not long before he became a Deputy Chef. He likes the fact that he has a free hand and that he can have fun in the kitchen. He previously lived in Bratislava and in Banská Bystrica, where he and his friends managed to transform an old pancake restaurant into a renowned bistro. He spends his free time with his children and cooking – he prefers Czechoslovak cuisine.

Jaroslav Kozdělka

Sous-chef

His career has taken him to Berlin, Beirut and Ireland and he has twice managed to work his way up to the position of deputy chef. He is best suited to Czech and Italian cuisine and his potatoes cooked in ashes are a clear favorite at Eska. The thing he likes about his job is that he is never bored (also thanks to his great colleagues) and that he can work with local ingredients. And what is his recipe for satisfaction? Do your work with love.

Ondřej Němec

Sous-chef

He came to Prague from Moravia, but before that time, he was staying in the Alps in Italy. There he fell in love with the Northern Italian cuisine the dishes of which he likes to cook since then. Apart from pasta, he is a big fan of Czech cuisine. In his workplace, he couldn’t do without his colleagues with whom he became an inseparable team from the beginning of his career when he was working at Eska as a grill master. In his free time, he likes to build models of military vehicles.

Rudolf Herman

Shift Manager

He has always been interested in food and wine – which is not surprising when you learn that he is from South Moravia. He acquired his experience in restaurants there, but his heart drew him to Prague. He fitted in at Eska right away. He has tried various positions and, as he says, he looks forward to coming to work every day. His greatest joy is a full reservation book and constant chatter. He loves strategy games, wine and sport – in winter, he graces the slopes as a snowboarding instructor.

Marek Holba

Personnel Manager

Fourteen years spent in England and Australia, where he mainly worked in restaurants, have taught him much. He now likes almost every type of food and he is always amazed when somebody is able to create a perfect course, for example, out of celery – apparently it isn’t such a challenge to do it from steak. He likes the environment, the team and the guests at Eska and he is always happy to present our concept to our patrons. In his free time, he goes on trips and cooks. What is his favorite ingredient? Carrot!

Denisa Randusová

Shift Manager

Denisa has been working in the field of gastronomy for more than ten years already. She joined the Eska team as a waitress right after the restaurant opening. Two years later, she was appointed a shift manager. Cooperation between the individual teams in the restaurant is what she appreciates the most. Baristas, chefs, waiting staff, bakers - they all pull together. She is happy to meet her favourite regulars and already knows what some of them like. She likes to eat Asian food and spicy meals.

Adéla Hacklová

Shift Manager

Work in the field of gastronomy has a tradition in her family, so Adéla was attracted to the work in a restaurant since she was little. She studied anthropology, but always enjoyed working as a waitress more. She has experience working as waiting staff in England and France. After she returned, she worked at Café Savoy from where she moved to Eska as a head waitress. After some time, she became a manager who is responsible for the restaurant operation from a technical standpoint. She likes to go out and seek inspiration in other restaurants and enjoys eating meat and burgers the best.

Martin Podracký

Head Barista

Martin has been at Eska since it opened. As the head barista, he makes sure that our café also produces the least possible waste. He most likes preparing and drinking a batch brew, i.e. filtered percolated coffee. The thing he likes about Eska is the freedom – the management does not ask why, but how. It is his dream to go to a coffee plantation and to experience the entire process of processing coffee beans.

Michal Melcher

Head Baker

He has worked at Eska since the beginning and he likes the fact that the restaurant has returned to baking as it used to be done. The important thing is not to rush the result, because the yeast is a living organism which must be given patience and care. He likes experimenting with bread – for example, according to how the patrons like it. Michal is happiest with his friends or when he is cycling.

Eska
Pernerova 49
186 00 Prague 8 - Karlín
+420 731 140 884 
eska@ambi.cz 

Non-smoking restaurant

Free WIFI

We accept:
Ticket Restaurant, Gastro Pass, Chèque Déjeuner

We apologize, but dogs are not allowed in.

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Opening hours
Mo–Fr08:00–23:30
Sa–Su09:00–23:30