today: wednesday june 20th Daily menu tomorrow: thursday june 21st
Boiled neck of beef with champignon sauce, 100 g, bread dumplings129 CZK
Pork braised with kohlrabi, 100 g, buttered potatoes115 CZK
Pork livers with onion sauce, 150 g, steamed rice109 CZK
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings129 CZK
Goulash with sausages, 100 g119 CZK
Cabbage soup with sausage45 CZK
Chop of Přeštice pig on the bone, 300 g, grilled vegetables299 CZK
Pork cutlet schnitzel fried in butter, 120 g, potato salad, cucumber salad in sweet and sour water195 CZK
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings135 CZK
Beef braised in pepper, 100 g, steamed rice135 CZK
Meatloaf, 120 g, potato puree135 CZK
Roast chicken roll with stuffing, 100 g, buttered potatoes135 CZK
Boiled cauliflower mixed with eggs, 200 g115 CZK
Frankfurter soup45 CZK
Beef in sauce with red peppers, 100 g, steamed rice, soup125 CZK
Pork braised with carrots, 100 g, buttered potatoes, soup119 CZK
Sliced potatoes baked with ham, 300 g, soup125 CZK
Roast veal livers with our tartar sauce, 150 g, potato puree169 CZK
Potato soup with mushrooms39 CZK
Pork cutlet schnitzel fried in butter, 120 g, potato puree, cucumber salad in sweet and sour water169 CZK
Wild boar roasts, spinach, 150 g, potato dumplings, cucumber salad in sweet and sour water159 CZK
Boiled neck of beef with dill sauce, 100 g, bread dumplings125 CZK
Stuffed pork side, braised cabbage, 100 g, potato dumplings129 CZK
Meatloaf, 120 g, potato puree125 CZK
Sour lentils with fried egg119 CZK
Homemade sweet curd cheese dumplings filled with fruit119 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, salad129 CZK
Cooked smoked side of pork with pea purée, 100 g, salad125 CZK
Minced beef and pork burger steak, 120 g, mashed potatoes with onion, salad115 CZK
Chicken broth with shaved flour noodles39 CZK
Cabbage 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
Baked chicken leg stuffed with bacon, 250 g, steamed rice, soup135 CZK
Gnocchi with sauerkraut and smoked meat, soup119 CZK
Boiled eggs and potatoes in dill sauce115 CZK
Savoy cabbage patties, 200 g109 CZK
Pizza maiale158 CZK
Mixed salad with grilled vegetables158 CZK
Penne il pomodoro158 CZK
Gazpacho55 CZK
Spaghetti with goat cheese and dried tomatoes145 CZK
Rigatoni with dried ham, shallots and rocket158 CZK
Fillet of sea bass alla acqua pazza with spinach and roast potatoes215 CZK
Curd cheese pasties with cherries198 CZK
Guinea fowl breast,235 CZK
Oyster mushroom soup75 CZK
Focaccia, chicken, shallots, mayonnaise185 CZK
Sea bass on a cast iron pan with tomatoes and white wine238 CZK
Tagliatelle with chanterelles, rosemary and baby spinach215 CZK
Yellow beetroot soup, goat cheese, thyme95 CZK
Grilled rabbit, carrots, chanterelles, thyme358 CZK
tomorrow: thursday june 21st Daily menu today: wednesday june 20th
Baked beef with sauce and eggs, 100 g, steamed rice129 CZK
Pork braised with pumpkin, 100 g, buttered potatoes115 CZK
Meatloaf, 120 g, potato puree115 CZK
Juicy pieces of pork belly with sauerkraut, 120 g, potato dumplings119 CZK
Chicken braised in a paprika sauce, 100 g, pasta119 CZK
Garlic soup39 CZK
Boiled neck of beef in tomato sauce, 100 g, pasta135 CZK
Beef roasted in a mushroom sauce, 100 g, steamed rice159 CZK
Pork braised with kohlrabi, 100 g, potato puree129 CZK
Sliced potatoes baked with ham, 300 g125 CZK
Savoy cabbage patties, 200 g, buttered potatoes135 CZK
Semolina soup with egg35 CZK
Roast beef with tomato sauce, 100 g, bread dumplings, soup129 CZK
Smoked pork belly, spinach, 100 g, potato dumplings, soup119 CZK
Goulash with sausages, 100 g, bread, soup119 CZK
Minced salami schnitzel, 120 g, potato puree115 CZK
Fried champignon mushrooms with our tartar sauce, 150 g, buttered potatoes125 CZK
Strong beef broth with noodles and liver quenelles39 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, carrot salad169 CZK
Roast turkey breast, , 180 g195 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings135 CZK
Roast pork neck with spinach, 100 g, potato dumplings129 CZK
Pork livers with onion sauce, 150 g, steamed rice119 CZK
Sliced potatoes baked with ham, 300 g125 CZK
Homemade sweet curd cheese dumplings filled with fruit119 CZK
Beef cheek goulash with pickles, 100 g, bread dumplings, salad129 CZK
Country-style roast pork leg with braised cabbage, 100 g, potato dumplings, salad125 CZK
Minced pork schnitzel, 100 g, potato puree, salad125 CZK
Strong beef broth with dropped flour noodles39 CZK
Potato soup with mushrooms45 CZK
Boiled neck of beef with dill sauce, 100 g, bread dumplings, soup125 CZK
Pork risotto with cheese and pickled cucumber, 300 g, soup119 CZK
Minced pork schnitzel, 100 g, potato puree, soup125 CZK
Ratatouille with sausage, 150 g139 CZK
Vegetable ratatouille109 CZK
Pizza margherita with mushrooms158 CZK
Mozzarella di bufala158 CZK
Spaghetti with bologna ragout158 CZK
Carrot soup with spinach croutons55 CZK
Lasagne with spinach, mushrooms and cream145 CZK
Spaghetti with dried Tuscan ham, tomatoes and basil158 CZK
Pork tenderloin in rosemary and garlic with Italian potato salad215 CZK
Roast beef with tomato sauce,198 CZK
Batter-fried codfish,235 CZK
Kohlrabi soup68 CZK
Burrata di bufala with roasted tomatoes and rocket215 CZK
Grilled salmon, roast vegetables, tomato glaze238 CZK
Mezzalune stuffed with Mozzarella in a boletus sauce225 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 Bystřice, 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.

Jan Malý

Sous-chef

When Jan went to the mountains of Austria aged 19, he had no idea that he would find a job and stay there. After gaining experience from hotel restaurants, he received a position in a Michelin establishment in Germany. However, he decided to return to Prague at the time when he met his wife. He likes cooking in the Nordic style, even though he most likes the taste of Asia. And when he is not cooking, he likes to go for a walk with his dog.

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.

Jana Krofiková

Shift Manager

Jana the economist has always known that she likes to be among people. This is why she hung up her accounting hat and went to work in gastronomy. She likes to be in a good mood and she makes no secret of where she gets it from: apparently all she needs to do is to go out into the restaurant and she will always find a guest who will raise her spirits. She loves all types of duck, as well as the soups at Eska (but after the duck, of course). She likes to travel – she has seen half the world.

Marek Holba

Personnel Manager

14 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.

Ilona Tunková

Confectioner

A trained confectioner who has also dabbled in teaching – she led a class at a training institute for three years. She says that cake making cannot be rushed and that the world of science is concealed behind it. Her favorite cake is a shortcake éclair with jam, but she also likes Szegedin goulash as well as sweet things. She likes to relax by doing sport or wandering through meadows.

Aleš Karpíšek

Head Baker

It is thanks to him that the bread at Eska is so good. He used to bake at night at Pizza Nuova and he has now brought a wood oven to Prague thanks to his contacts in Naples, He has also managed to find the very best flour, cultivate three-phase yeast and put together a great team of bakers, while also running our bakery. The well-coordinated young team is the thing that he most appreciates at Eska. When he has time off, he spends it with his family or fishing.

Michal Melcher

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
T 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