today: thursday january 23rd Daily menu tomorrow: friday january 24th
Roast beef with tomato sauce, elbow macaroni149 CZK
Juicy pieces of pork belly with braised cabbage, potato dumplings135 CZK
Pork livers with onion sauce, steamed rice135 CZK
Rabbit braised in mushrooms, Carlsbad dumplings245 CZK
Juicy pieces of pork “vepřové výpečky”, spinach, potato dumplings119 CZK
Cauliflower soup45 CZK
Pork cutlet schnitzel fried in butter, buttered potatoes, cucumber salad in sweet and sour water195 CZK
Beef in sauce with red peppers, steamed rice139 CZK
Beef braised in pepper, elbow macaroni139 CZK
Minced pork schnitzel, potato puree139 CZK
Sliced potatoes baked with ham139 CZK
Bavarian doughnuts with plum jam and curd cheese135 CZK
Buckwheat groats with mushrooms and eggs135 CZK
Frankfurter soup45 CZK
Baked beef with sauce and eggs, steamed rice, soup135 CZK
Roast pork leg with creamy sauce and ham, bread dumplings, soup135 CZK
Pork shoulder braised in mushrooms, elbow macaroni, soup135 CZK
Baked pasta with ham135 CZK
Black pudding sausage, sauerkraut, boiled potatoes130 CZK
Dumplings with egg and gherkin115 CZK
Pork leg schnitzel fried in butter, potato puree, baked beetroot179 CZK
Frankfurt-style roast beef, steamed rice129 CZK
Juicy pieces of pork belly with braised cabbage, potato dumplings135 CZK
Baked chicken leg stuffed with bacon, buttered potatoes135 CZK
Minced pork schnitzel, potato puree129 CZK
Beef shin goulash, bread dumplings, soup129 CZK
Juicy pieces of pork “moravský vrabec”, braised cabbage, potato dumplings, soup129 CZK
Minced pork schnitzel, potato puree, soup129 CZK
Chicken broth with pancake noodles45 CZK
Potato soup with mushrooms45 CZK
Chicken breast with mushroom seasoning and butter, buttered potatoes, soup215 CZK
Roast beef with tomato sauce, bread dumplings135 CZK
Roasted pork heart stuffed with bacon, steamed rice125 CZK
Minced pork schnitzel, potato puree135 CZK
Black pudding sausage, sauerkraut, boiled potatoes129 CZK
Roast pork livers with our tartar sauce179 CZK
Savoy cabbage patties119 CZK
Homemade meatloaf with creamy sauce, bread dumplings129 CZK
Pork knuckle goulash with horseradish, bread dumplings129 CZK
Roast turkey leg with sauerkraut, potato dumplings139 CZK
Lentil minestra (0,2 l)75 CZK
Pizza alla romana158 CZK
Spaghetti aglio olio e pomodoro seco158 CZK
Venison consommé with ravioli68 CZK
Spaghetti with basil pesto158 CZK
Rigatoni with Italian sausage, tomatoes and parmesan168 CZK
Pheasant breast with Italian bacon, spinach and potatoes with rosemary225 CZK
Fish soup with croutons75 CZK
Beef tartare, truffle mayonnaise, bread granola225 CZK
Risotto Milanese with oxtail and smoked bone marrow245 CZK
Spaghetti with basil pesto and pine nuts198 CZK
Garlic soup 95 CZK
Deer ragout, potato gnocchi385 CZK
Honey pie, apple, rum165 CZK
Pea cream78 CZK
Beef golden muscle with onion sauce and bread dumpling245 CZK
tomorrow: friday january 24th Daily menu today: thursday january 23rd
Beef in sauce with red peppers, bread dumplings139 CZK
Beef braised in pepper, steamed rice135 CZK
Sliced potatoes baked with ham135 CZK
Smoked beef tongue with horseradish sauce, bread dumplings139 CZK
Pork braised in paprika, elbow macaroni139 CZK
Chicken breast schnitzel fried in butter, buttered potatoes, celery salad with carrot195 CZK
Frankfurt-style roast beef, steamed rice139 CZK
Hungarian goulash (beef stew with paprika), bread dumplings139 CZK
Pork braised in paprika, elbow macaroni135 CZK
Wine sausage, potato salad139 CZK
Potato gnocchi with poppy seeds129 CZK
Cauliflower soup45 CZK
Beef roll filled with bacon, egg, onion and pickles, steamed rice, soup139 CZK
Pork and cabbage goulash, bread dumplings, soup135 CZK
Chicken braised in a paprika sauce, elbow macaroni, soup125 CZK
Minced pork schnitzel, potato puree135 CZK
Mixed leaf salad with goats' cheese135 CZK
Chicken thigh schnitzel fried in butter, potato puree, fruit compote179 CZK
Boiled neck of beef with champignon sauce, bread dumplings129 CZK
Country-style roast pork shoulder with spinach, potato dumplings135 CZK
Roast pork leg with creamy sauce and ham, bread dumplings135 CZK
Leek soup39 CZK
Beef roll filled with bacon, egg, onion and pickles, steamed rice, soup135 CZK
Cooked smoked side of pork with pea purée, soup129 CZK
Baked pasta with ham, soup129 CZK
Black pudding sausage with sauerkraut and crushed potatoes129 CZK
Pork neck schnitzel fried in lard, potato salad209 CZK
Strong beef broth with noodles and liver quenelles49 CZK
Cabbage soup with sausage49 CZK
Beef roll filled with bacon, egg, onion and pickles, steamed rice, soup135 CZK
White pudding sausage with sauerkraut, boiled potatoes, soup135 CZK
Chicken braised in a paprika sauce, elbow macaroni, soup129 CZK
Grilled minced meat rolls129 CZK
Potato pancake fried in butter with sauerkraut125 CZK
Dumplings with egg and gherkin105 CZK
Boiled neck of beef with horseradish sauce, bread dumplings135 CZK
Hungarian goulash (beef stew with paprika), bread dumplings135 CZK
Pumpkin soup (0,2 l)75 CZK
Pizza maiale158 CZK
Gnocchi with mushrooms158 CZK
Bean soup with tomatoes and spicy salami68 CZK
Tortelloni in butter with fresh sage155 CZK
Rigatoni with dried ham and cream168 CZK
Veal medallions with porcini sauce, spinach and potato pureé225 CZK
Tomato pepper soup, cheese tortelloni75 CZK
Beets roasted in thyme with buffalo mozzarella185 CZK
Beef cheeks in red wine, potato gnocchi, Savoy cabbage248 CZK
Ravioli with duck ragout, black truffle, polenta235 CZK
Tripe soup78 CZK
Beef hanger with pumpkin245 CZK
A pulsating atmosphere
with current Czech cuisine.
Stop by
CZ
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

Chef Patron

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.

Katka Jakusová

Sous Chef

From a canvas to a stove – that’s Katka’s journey to the kitchen in a nutshell. Originally, she wanted to study painting. However, while living in Berlin, Katka started working in gastronomy and established her own catering company. When she saw it was time for a change, she headed straight to Eska. She gained experience also in Noma in Denmark, where she spent some time as a kitchen staff member. She likes to cook with ingredients that most people don’t commonly use. When she is feeling sad, she gets herself a proper portion of french fries with tartar sauce.

Jirka Horák

Sous Chef

He came to Ambiente as a teenager right after finishing high school. He worked in the kitchens of Pizza Nuova, Čestr, and La Degustation Bohême Bourgeoise. After three years of preparing fine dining dishes, it was time for a change, so Jirka set out to England, where he was cooking in a village pub. Right after his return to Czechia, he started working at Ambiente and was giving a helping hand at Grils after its opening. After spending one year at a grill, he decided to accept another challenge – to take up a position of a sous chef at Eska. He is standing at the stove even in his free time, because he likes organising pop-up events.

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.

Jaroslav Kozdělka

Head Baker

He worked in Berlin, Beirut and Ireland – and twice was promoted to Sous Chef. He likes challenges and though he worked for 17 years in the kitchen, he then accepted an offer to become Head Baker. Instead of inventing new meals, he enjoys the daily adrenaline rush of bread & live yeast – sometimes it is literally a fight with life! Jarda thinks that Bread 33, naked and uncovered is the only way to eat!

Jiří Matějka

Pastry chef

He used to bake cakes for his family guests already when he was a boy. He loves to reinvent classic Czech recipes and would often take a “punk” attitude while doing so – of course, within the boundaries of the pastry craft. At Eska, he appreciates the importance of using seasonal ingredients and having freedom in his job. He studies arts & crafts and art is also one of his hobbies – he likes taking photos and visiting art galleries.

Tomáš Brázda

Head Sommelier

Although Tomáš trained as a chef, he has lived in wine since school. He started in Čestr as a waiter - from the beginning always looking at what was in the sommelier's hands - and left as a complete wine connoisseur. After a yearlong break in a wine bar outside Ambiente, he joined Eska because he wanted to work primarily with Czech wines. He truly cares about educating his team and his guests, so don't be afraid to ask Tomáš for advice. In his free time, he relaxes with golf - to the amusement of his colleagues.

Matěj Pína

Head Barista

Today he is immersed in coffee culture, but eight years ago he began waiting tables at Lokále Dlouhááá, gradually working up to bartender. In Eska he learned quickly under the leadership of then-head barista Ondra Štokl. He would do anything for his team and is glad that he can rely on all of them. Matěj is married and has a daughter named Žofie, and holds a degree in landscape architecture. He spends his free time with his family and playing in the punk band Kung-Fu Girlz.

Rudolf Herman

Staff 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.

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.

Simona Hricaková

Shift Manager

Simona comes from the Low Tatras, where she spent her childhood in a mountain hotel. Her father worked in gastronomy, and so she chose to attend a high school of hotel services. Right after she had finished it, she joined the wait staff at Pastacaffé. She now uses her rewarding experience as a manager at Eska – she always tries to please the guests no matter what and she very much appreciates that Eska gives her countless possibilities in this respect. She loves sports, she has tried almost everything, but likes swimming and beach volleyball most of all.

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.

Show on map
Opening hours
Mo–Fr08:00–23:30
Sa–Su09:00–23:30