today: tuesday august 21st Daily menu tomorrow: wednesday august 22nd
Boiled neck of beef with mushroom sauce, 100 g, bread dumplings129 CZK
Pea purée with roast Prague ham, 100 g135 CZK
Goulash with sausages, 100 g, bread119 CZK
Pork and cabbage goulash, 100 g, bread dumplings125 CZK
Krejcar Frankfurters, mashed potato, pickled cucumbers125 CZK
Semolina soup with egg39 CZK
Beef braised in pepper, 100 g, steamed rice129 CZK
Pork braised with carrots, 100 g, mashed potatoes with onion129 CZK
Beer-braised pork cheeks, 150 g, potato puree149 CZK
Buckwheat groats with mushrooms and eggs125 CZK
Chicken broth with shaved flour noodles39 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, soup, Carlsbad dumplings135 CZK
Pork and cabbage goulash, 100 g, bread dumplings, soup125 CZK
Roast chicken leg, 200 g, potato puree, soup125 CZK
Mini buns covered with vanilla cream115 CZK
Roast veal livers with our tartar sauce, 150 g, buttered potatoes, carrot salad179 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, carrot salad169 CZK
Hungarian goulash (beef stew with paprika), 100 g, bread dumplings129 CZK
Beef braised in bacon, 100 g, steamed rice125 CZK
Country-style roast pork belly with spinach, 100 g, potato dumplings129 CZK
Pepper stuffed with minced meat, 100 g, pasta129 CZK
Ratatouille with sausage, 150 g, bread125 CZK
Beef braised in garlic with spinach, 100 g, potato dumplings, salad129 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice, salad109 CZK
Cooked smoked side of pork with pea purée, 100 g, salad125 CZK
Pork ribs roasted in our dark beer, 600 g, mashed potatoes with onion159 CZK
Semolina soup with egg39 CZK
Pea soup with croutons39 CZK
Pepper stuffed with minced meat, 100 g, bread dumplings, soup125 CZK
Roast chicken leg, 200 g, potato puree, soup119 CZK
Pork braised with carrots, 100 g, buttered potatoes, soup109 CZK
Sour lentils with sausage125 CZK
Sour lentils with fried egg119 CZK
Pizza quattro salami158 CZK
Mixed salad avocado158 CZK
Penne checca158 CZK
Zucchini cream55 CZK
Spaghetti with basil pesto and pine nuts145 CZK
Tagliatelle with mortadella truffle, peas in the pod and white wine158 CZK
Pork tenderloinion rosemary and garlic with rocket salad215 CZK
Spaghetti198 CZK
Roast veal brisket with wild forest mushrooms,235 CZK
Oyster mushroom soup75 CZK
Beets roasted in thyme with buffalo mozzarella178 CZK
Fillet of salmon trout, corn, parsley salad235 CZK
Tagliatelle with salsiccia ragout198 CZK
Corn soup, bacon, kefir95 CZK
Pasta stuffed with veal, broccoli, sunflower, parsley388 CZK
Buttermilk and fennel ice cream, buckwheat, peaches, raspberries215 CZK
tomorrow: wednesday august 22nd Daily menu today: tuesday august 21st
Beef in sauce with red peppers, 100 g, bread dumplings129 CZK
Minced beef and pork burger steak, 120 g, potato puree115 CZK
Sliced potatoes baked with ham, 300 g129 CZK
Roast beef, natural style, 100 g, steamed rice125 CZK
Braised pork shoulder with creamy sauce, 100 g, bread dumplings125 CZK
Bean soup with sausage45 CZK
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings135 CZK
Chicken braised in a paprika sauce, 100 g, pasta135 CZK
Minced beef and pork burger steak, 120 g, potato puree135 CZK
Sour lentils with fried egg119 CZK
Savoy cabbage soup with croutons45 CZK
Smoked beef tongue with horseradish sauce, 100 g, bread dumplings, soup119 CZK
Juicy pieces of pork "vepřové výpečky", spinach, 120 g, potato dumplings, soup129 CZK
Pork braised with kohlrabi, 100 g, buttered potatoes, soup115 CZK
Gnocchi with sauerkraut and smoked meat125 CZK
Chicken braised in a paprika sauce, 100 g, pasta129 CZK
Roast beef, natural style, 100 g, bread dumplings125 CZK
Juicy pieces of pork “moravský vrabec” with braised cabbage, 120 g, potato dumplings125 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice119 CZK
Apple bread pudding with curd cheese105 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, salad129 CZK
Minced pork schnitzel, 120 g, mashed potatoes with onion, salad115 CZK
Pork risotto with cheese and pickled cucumber, 300 g, salad119 CZK
Chicken soup with vegetable omelette49 CZK
Bean soup with sausage45 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Beef braised in Savoy cabbage, 100 g, buttered potatoes, soup125 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice, soup109 CZK
Grilled minced meat rolls, 125 g115 CZK
Savoy cabbage patties, 200 g109 CZK
Pizza margherita with mushrooms158 CZK
Mixed salad with tuna fish158 CZK
Spaghetti all'arrabbiata158 CZK
Carrot soup with spinach croutons55 CZK
Gnocchi with tomatoes, mozzarella and basil145 CZK
Spaghetti with sea bream, tomatoes, garlic and white wine158 CZK
Roast shoulder of lamb with black olives, spinach and roast potatoes215 CZK
Small cinnamon flapjacks198 CZK
Vegetable salad with chicken pieces,235 CZK
Spinach soup with smoked salmon and crème fraîche75 CZK
Bruschetta with smoked mozzarella and grilled vegetables175 CZK
Grilled belly, caponata, mashed potatoes265 CZK
Spaghetti bolognese198 CZK
Caramel ice cream, curd, plum, crumble158 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

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

Sous-chef

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