today: sunday may 31st Daily menu tomorrow: monday june 1st
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes185 CZK
Chicken breast with mushroom seasoning and butter, steamed rice225 CZK
Braised beef roasted in a creamy sauce with crannberry jam, bread dumplings195 CZK
Beef shin goulash, bread dumplings165 CZK
Pork cheeks braised in peas, mashed potatoes with onion159 CZK
Roast pork neck with spinach, potato dumplings169 CZK
Quarter of roast duck, braised red cabbage with apples, potato dumplings259 CZK
Turkey breast schnitzel fried in butter, buttered potatoes229 CZK
Pork neck schnitzel fried in lard, potato salad229 CZK
Braised beef roasted in a creamy sauce with crannberry jam, bread dumplings195 CZK
Roast pork neck, spinach, potato dumplings179 CZK
Smoked pork belly, spinach, potato dumplings139 CZK
Meatloaf, potato puree125 CZK
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes195 CZK
Braised beef roasted in a creamy sauce with crannberry jam, bread dumplings175 CZK
Beef shin goulash, bread dumplings175 CZK
Roast pork neck with braised cabbage, potato dumplings169 CZK
Pork livers with onion sauce, steamed rice129 CZK
Beef braised in pepper, buttered potatoes139 CZK
Minced beef and pork burger steak, potato puree139 CZK
Tomato soup with mascarpone cheese and potato gnocchi68 CZK
Tagliatelle with mortadella truffle, peas in the pod and white wine235 CZK
Pork tenderloin on rosemary and garlic with rocket salad395 CZK
Vegetable soup with egg and croutons75 CZK
Green asparagus with egg and hollandaise sauce185 CZK
Lasagne with Bologna ragout215 CZK
tomorrow: monday june 1st Daily menu today: sunday may 31st
Boiled beef neck with mushroom sauce, bread dumplings139 CZK
Minced pork schnitzel, potato puree129 CZK
Chicken breast schnitzel fried in butter, potato puree195 CZK
Chicken breasts with fresh marjoram, steamed rice225 CZK
Wild boar goulash, bread dumplings159 CZK
Pork braised in cumin, steamed rice139 CZK
Minced pork schnitzel, potato puree145 CZK
Potato dumplings filled with smoked meat149 CZK
Potato gnocchi with poppy seeds135 CZK
Lentil soup with Frankfurters49 CZK
Boiled beef neck with champignon sauce, bread dumplings139 CZK
Pork shoulder braised with cumin, elbow macaroni135 CZK
Meatloaf, potato puree139 CZK
Pea purée with roast Prague ham129 CZK
Vegetable ratatouille129 CZK
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes195 CZK
Pork neck schnitzel fried in lard, potato puree179 CZK
Turkey breast schnitzel fried in butter, potato puree179 CZK
Pork and cabbage goulash, bread dumplings135 CZK
Chicken braised in a paprika sauce, elbow macaroni135 CZK
Baked beef with sauce and eggs, steamed rice135 CZK
Juicy pieces of pork belly with sauerkraut, potato dumplings135 CZK
Bean soup with sausage55 CZK
Beef in sauce with red peppers, steamed rice145 CZK
Juicy pieces of pork belly, braised cabbage, potato dumplings129 CZK
Ostrich egg, potato puree145 CZK
Braised pork kidneys with onion sauce, bread dumplings129 CZK
Griddle cakes with curd cheese and jam135 CZK
Beef in sauce with red peppers, steamed rice, soup149 CZK
Juicy pieces of pork with sauerkraut, potato dumplings, soup139 CZK
Chicken schnitzel fried in butter, potato puree, soup159 CZK
Boiled neck of beef with champignon sauce, Carlsbad dumplings139 CZK
Beef braised in bacon, steamed rice139 CZK
Veal neck braised in white pepper, bread dumplings135 CZK
Country-style roast pork shoulder with spinach, potato dumplings139 CZK
Quarter of roast chicken with stuffing, mashed potatoes with onion139 CZK
Meatloaf, potato puree139 CZK
Carrot soup68 CZK
Gnocchi with spinach, cream and ricotta cheese158 CZK
Spaghetti with prawns, rocket and Cacciucco sauce198 CZK
Pork tenderloinion rosemary and garlic with rocket salad225 CZK
Asparagus soup85 CZK
Beetroot carpaccio with goats' cheese and walnuts178 CZK
Grilled salmon with peas, mint and raisins245 CZK
Lasagne with Naples ragout215 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

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.

Pernerova 49
186 00 Prague 8 - Karlín
+420 731 140 884 

Non-smoking restaurant


We accept:
Ticket Restaurant, Gastro Pass, Chèque Déjeuner

We apologize, but dogs are not allowed in.

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