today: thursday october 24th Daily menu tomorrow: friday october 25th
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings139 CZK
Chicken braised in a paprika sauce, 100 g, elbow macaroni139 CZK
Pork livers with onion sauce, 150 g, steamed rice135 CZK
Pepper stuffed with minced meat, 100 g, steamed rice145 CZK
Roast rolled beef belly, 100 g, mashed potatoes and celery149 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, baked beetroot195 CZK
Juicy pieces of pork "vepřové výpečky", spinach, 100 g, potato dumplings139 CZK
Chicken braised in a paprika sauce, 100 g, elbow macaroni139 CZK
Pork liver with onion sauce, 150 g, steamed rice135 CZK
Hussar roll, pork side stuffed with meat, 100 g, potato puree139 CZK
Leek soup45 CZK
Beef braised in pepper, 100 g, steamed rice, soup129 CZK
Pork and cabbage goulash, 100 g, bread dumplings, soup135 CZK
Hussar roulade, 100 g, potato puree, soup139 CZK
Roast veal livers with our tartar sauce, 150 g175 CZK
Sour lentils with fried egg125 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, carrot salad179 CZK
Beef tokan, 100 g, steamed rice129 CZK
Juicy pieces of pork belly with braised cabbage, 120 g, potato dumplings135 CZK
Minced pork schnitzel, 100 g, potato puree129 CZK
Fried champignon mushrooms with our tartar sauce, 150 g, buttered potatoes125 CZK
Pilsner pork goulash, 100 g, bread dumplings, soup125 CZK
Pork risotto with cheese and pickled cucumber, 300 g, soup125 CZK
Minced pork schnitzel, 100 g, potato puree, soup129 CZK
Vegetable perkelt125 CZK
Crepes stuffed with sweet curd cheese, baked in egg and milk119 CZK
Strong beef broth with dropped flour noodles45 CZK
Bean soup with sausage45 CZK
Boiled neck of beef with champignon sauce, 100 g, bread dumplings, soup129 CZK
Pork braised in cumin, 100 g, elbow macaroni, soup125 CZK
Minced pork schnitzel, 100 g, potato puree, soup135 CZK
Pork risotto with cheese and pickled cucumber, 300 g125 CZK
Potato pancake fried in butter with sauerkraut, 200 g125 CZK
Savoy cabbage patties, 200 g119 CZK
Beef Stroganoff, 100 g, almond croquettes135 CZK
Pork braised with carrots, 100 g, buttered potatoes129 CZK
Hungarian goulash (beef stew with paprika), 100 g, bread dumplings135 CZK
Minestrone with truffle oil (0,2 l)75 CZK
Pizza quattro salami158 CZK
Tagliatelle with spinach pesto158 CZK
Onion soup with Italian bacon68 CZK
Rigatoni with Portobello mushrooms, sheep cheese and chilli peppers148 CZK
Spaghetti Pasticciati with dried ham, mozzarella, cream and tomato sauce158 CZK
Roast guinea fowl with roasted savoy cabbage and chive potatoes235 CZK
Brook trout fillet,235 CZK
Chicken and vegetable soup75 CZK
Truffle burrata238 CZK
Grilled pike-perch with peas, mint, raisins and beef speck325 CZK
Potato gnocchi with black truffle and baby spinach275 CZK
Celeriac and potato soup egg95 CZK
Lamb liver, cream358 CZK
Semolina porridge with cocoa 165 CZK
tomorrow: friday october 25th Daily menu today: thursday october 24th
Wild boar haunch with rosehip sauce, 100 g, bacon dumplings235 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice135 CZK
Sliced potatoes baked with ham, 300 g135 CZK
Boiled shoulder of beef with mushroom sauce, 100 g, Carlsbad dumplings139 CZK
Meatloaf, 120 g, potato puree125 CZK
Pork cutlet schnitzel fried in butter, 120 g, mashed potatoes with onion, cucumber salad in sweet and sour water195 CZK
Boiled neck of beef with dill sauce, 100 g, bread dumplings139 CZK
Beef braised in pepper, 100 g, steamed rice139 CZK
Rolled pork filled with cabbage and bacon, 100 g, mashed potatoes with onion139 CZK
Rice pudding with fruit125 CZK
Boiled eggs and potatoes in dill sauce125 CZK
Pea soup with croutons45 CZK
Boiled neck of beef in tomato sauce, 100 g, elbow macaroni, soup135 CZK
Pork livers with onion sauce, 150 g, steamed rice, soup125 CZK
Beer-braised pork cheeks, 150 g, potato puree, soup139 CZK
Minced pork schnitzel, 100 g135 CZK
Salad wtih roast beetroot and goats' cheese145 CZK
Chicken thigh schnitzel fried in butter, 150 g, potato puree, fruit compote179 CZK
Smoked beef tongue with horseradish sauce, 100 g, bread dumplings125 CZK
Roast beef with pickles, 100 g, steamed rice129 CZK
Pork braised in cumin, 100 g, elbow macaroni125 CZK
Roast chicken roll with stuffing, 100 g, potato puree129 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice, soup135 CZK
Juicy pieces of pork “moravský vrabec” with spinach, 120 g, potato dumplings, soup129 CZK
Roast chicken leg, 200 g, mashed potatoes with onion, soup135 CZK
Sweet and sour lentils and sausages125 CZK
Baked mushroom pasta with pickles, 300 g125 CZK
Chicken broth with pancake noodles45 CZK
Leguminous soup39 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice, soup135 CZK
Chicken braised in a paprika sauce, 100 g, elbow macaroni, soup129 CZK
Pork braised with pumpkin, 100 g, buttered potatoes, soup125 CZK
Pilsner beef goulash, 100 g135 CZK
Potato pancake fried in butter with sauerkraut, 200 g125 CZK
Vegetable perkelt129 CZK
Pepper stuffed with minced meat, 100 g, bread dumplings139 CZK
Baked beef roll stuffed with bacon, 100 g, buttered potatoes139 CZK
Juicy pieces of pork belly with sauerkraut, 120 g, potato dumplings139 CZK
Minced pork schnitzel, 100 g, potato puree145 CZK
Pizza with grilled vegetables158 CZK
Gnocchi with mushrooms158 CZK
Plate antipasti misti158 CZK
Broccoli soup68 CZK
Tagliatelle with artichokes, tomatoes, garlic and cream148 CZK
Risotto with chicken and tomatoes168 CZK
Vension goulash with tagliatelle on butter225 CZK
Roast beef,235 CZK
Tuscany soup with croutons75 CZK
Smoked salmon trout, capers, dill and bread crumb188 CZK
Beef golden muscle in red wine, potato croquettes, cabbage245 CZK
Tagliatelle alla cacciatore198 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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Opening hours

On Monday 28/10 we will be open from 9 a.m.

We will be serving breakfast until 4 p.m.