today: wednesday october 21st Daily menu tomorrow: thursday october 22nd
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes195 CZK
Chicken breast schnitzel fried in butter, potato salad229 CZK
Pork cutlet schnitzel fried in butter, potato salad229 CZK
Chicken breast with mushroom seasoning and butter, steamed rice225 CZK
Pork livers with onion sauce135 CZK
Roast chicken roll with stuffing139 CZK
Fried minced pork and beef schnitzel135 CZK
Beef shin goulash145 CZK
Beef braised in a mushroom sauce139 CZK
Beef roll filled with bacon, egg, onion and pickles149 CZK
Wine sausage129 CZK
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes175 CZK
Turkey breast with mushroom seasoning and butter, steamed rice229 CZK
Beef in sauce with red peppers, steamed rice139 CZK
Roast beef cheeks, potato puree179 CZK
Goulash with sausages, bread129 CZK
Pork neck schnitzel fried in lard, potato salad229 CZK
Turkey breast schnitzel fried in butter, potato salad229 CZK
Fried champignon mushrooms with our tartar sauce, buttered potatoes135 CZK
Bean soup with sausage49 CZK
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes185 CZK
Pork neck schnitzel fried in lard, potato salad, carrot salad195 CZK
Chicken thigh schnitzel fried in butter, buttered potatoes, carrot salad195 CZK
Hungarian goulash (beef stew with paprika), steamed rice145 CZK
Roast pork neck with braised cabbage, potato dumplings145 CZK
Beef braised in pepper, elbow macaroni145 CZK
Sliced potatoes baked with ham139 CZK
Potato gnocchi with poppy seeds135 CZK
Black and white layer cake55 CZK
Bean soup with sausage49 CZK
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes185 CZK
Chicken breast schnitzel fried in butter, potato puree199 CZK
Pork cutlet schnitzel fried in butter, potato salad199 CZK
Chicken breast with mushroom seasoning and butter, steamed rice220 CZK
Beef roasted in a mushroom sauce, steamed rice159 CZK
Szeged goulash (pork and cabbage goulash), bread dumplings139 CZK
Grilled minced meat rolls, buttered potatoes135 CZK
Minced pork schnitzel, potato puree145 CZK
Potato pancake with cabbage and smoked meat139 CZK
Mini buns covered with vanilla cream125 CZK
6-week ripened fried cheese with our tartar sauce, buttered potatoes199 CZK
Chicken thigh schnitzel fried in butter, potato puree179 CZK
Pilsner beef goulash, bread dumplings135 CZK
Meatloaf, potato puree135 CZK
Pork ribs roasted in our dark beer, bread229 CZK
Chicken breast with mushroom seasoning and butter, grilled vegetables215 CZK
Braised beef cooked in a cream sauce with cranberry jam, bread dumplings, soup159 CZK
Smoked beef tongue with horseradish sauce, bread dumplings, soup149 CZK
Sour lentils with sausage, bread, soup139 CZK
Roast pork livers with our tartar sauce, buttered potatoes179 CZK
Borsch, bread115 CZK
Sour lentils with fried egg, bread125 CZK
6 weeks ripened fried cheese with our tartare sauce, buttered potatoes195 CZK
Pork cutlet schnitzel fried in butter, potato salad225 CZK
Chicken breast schnitzel fried in butter, potato salad225 CZK
Beef in sauce with red peppers, bread dumplings145 CZK
Beef roll filled with bacon, egg, onion and pickles, steamed rice145 CZK
Pork braised in paprika, elbow macaroni139 CZK
Roast chicken roll with stuffing, buttered potatoes139 CZK
Grilled pork liver with our tartar sauce, buttered potatoes145 CZK
Fried minced pork and beef schnitzel, potato puree139 CZK
Cauliflower soup68 CZK
Tortelloni with pumpkin sauce165 CZK
Spaghetti with tuna fish, garlic, tomato sauce and black olives178 CZK
Pheasant breast with italian bacon, spinach and rosemary potatoes235 CZK
Pumpkin soup75 CZK
Beef tartare, cipollini, focaccia198 CZK
Roastbeef with truffle aioli, grenaille potatoes and roasted capers245 CZK
Tagliatelle alla cacciatore198 CZK
Lasagne with Naples ragout215 CZK
tomorrow: thursday october 22nd Daily menu today: wednesday october 21st
Boiled neck of beef with dill sauce145 CZK
Beef braised in garlic with spinach149 CZK
Juicy pieces of pork belly with braised cabbage135 CZK
Kidney fricassee135 CZK
Grilled minced meat rolls, onions, mustard129 CZK
Boiled beef neck with dill sauce, Carlsbad dumplings139 CZK
Pork knuckle goulash with horseradish, bread dumplings139 CZK
Beef braised in pepper, steamed rice135 CZK
Stuffed pepper with minced meat, steamed rice145 CZK
Potato soup with mushrooms49 CZK
Boiled beef neck with dill sauce, bread dumplings145 CZK
Beer-braised pork cheeks, potato puree139 CZK
Meatloaf, potato puree139 CZK
Pepper stuffed with minced meat, steamed rice139 CZK
Savoy cabbage patties, buttered potatoes139 CZK
Braised beef cooked in a cream sauce with cranberry jam, bread dumplings, soup159 CZK
Chicken braised in a paprika sauce, elbow macaroni, soup149 CZK
Minced pork schnitzel, potato puree, soup149 CZK
Roast pork livers with our tartar sauce, buttered potatoes179 CZK
Oyster mushroom soup75 CZK
Beef tartare, cipollini, focaccia198 CZK
Grilled codfish with potatoes and spinach, butter sauce238 CZK
Tagliatelle alla cacciatore198 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.

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Opening hours
Mon–Fri08:00–20:00
Sat–Sun09:00–20:00

We're open!

We offer only goods from bakery due to new government regulations every day till 8 pm.