today: wednesday august 5th Daily menu tomorrow: thursday august 6th
Beef braised in bacon, bread dumplings139 CZK
Baked chicken leg stuffed with bacon, steamed rice139 CZK
Pork shoulder braised in mushrooms, potato dumplings139 CZK
Boiled beef neck with mushroom sauce, bread dumplings139 CZK
Braised beef roasted in a creamy sauce with crannberry jam, Carlsbad dumplings195 CZK
Baked chicken leg stuffed with bacon, steamed rice139 CZK
Pork braised with carrots, buttered potatoes129 CZK
Potato soup with mushrooms45 CZK
Lentil soup with Frankfurters49 CZK
Pork cutlet schnitzel fried in butter, potato salad195 CZK
Beef brisket braised in garlic with spinach, potato dumplings149 CZK
Frankfurt-style roast beef, steamed rice145 CZK
Pork braised in paprika, elbow macaroni139 CZK
Baked pasta with ham and pickles139 CZK
Potato gnocchi with poppy seeds135 CZK
Frankfurter soup49 CZK
Pork cutlet schnitzel fried in butter, buttered potatoes199 CZK
Smoked beef tongue with horseradish sauce, bread dumplings139 CZK
Country-style roast pork shoulder, spinach, potato dumplings145 CZK
Grilled minced meat rolls, buttered potatoes135 CZK
Potato dumplings filled with smoked meat139 CZK
Savoy cabbage patties, buttered potatoes139 CZK
6-week ripened fried cheese with our tartar sauce, buttered potatoes195 CZK
Pork cutlet schnitzel fried in butter, potato puree179 CZK
Beef brisket braised in garlic with spinach, potato dumplings139 CZK
Baked chicken leg stuffed with bacon, steamed rice135 CZK
Roast beef with tomato sauce, bread dumplings135 CZK
Cauliflower soup49 CZK
Braised beef cooked in a cream sauce with cranberry jam, bread dumplings, soup149 CZK
Beef braised in pepper, steamed rice, soup139 CZK
Meatloaf, potato puree, soup135 CZK
Roast veal liver, buttered potatoes, tartar sauce169 CZK
Bavarian doughnuts with plum jam135 CZK
Pork neck steak with mustard sauce, buttered potatoes, soup245 CZK
Braised beef cooked in a cream sauce with cranberry jam, bread dumplings, soup149 CZK
Braised beef heart stuffed with bacon, steamed rice, soup139 CZK
Meatloaf, potato puree, soup139 CZK
Ratatouille with sausage145 CZK
Roast pork livers with our tartar sauce, buttered potatoes179 CZK
Vegetable ratatouille119 CZK
Lentil minestra (0,2 l)75 CZK
Pizza bianca with rocket158 CZK
Conchiglie cremose158 CZK
Grilled shrimps with parsley pesto258 CZK
Linguine cacio e pepe235 CZK
Spaghetti with sea bass, tomatoes, garlic and white wine265 CZK
Potato dumplings filled with smoked meat, braised cabbage198 CZK
Spinach soup with poached egg and potato crumble75 CZK
Beef carpaccio, mushrooms, truffle258 CZK
Grilled Vacov farm trout with roast vegetables235 CZK
Lasagne with Bologna ragout215 CZK
Roasted apricot, quark dessert “Smetánek”, crumble158 CZK
Fried cauliflower, sourdough, zucchini, herbs218 CZK
Canelé, blackcurrant, cascara158 CZK
tomorrow: thursday august 6th Daily menu today: wednesday august 5th
Beef braised in pepper, steamed rice135 CZK
Minced pork schnitzel, potato puree129 CZK
Roast pork neck with braised cabbage, potato dumplings139 CZK
Country-style roast beef, steamed rice125 CZK
Pork knuckle goulash with horseradish, bread dumplings139 CZK
Roast leg of lamb, bread dumplings, spinach189 CZK
Stuffed pepper with minced meat, steamed rice145 CZK
Beef and pork patties, potato puree135 CZK
Cabbage soup with sausage49 CZK
Beef braised in a mushroom sauce, steamed rice145 CZK
Pork cheeks braised in peas, potato puree145 CZK
Rolled pork filled with cabbage and bacon, potato dumplings145 CZK
Fried cauliflower with our tartar sauce, buttered potatoes149 CZK
Rice pudding with fruit135 CZK
Chicken braised in a paprika sauce, elbow macaroni135 CZK
Smoked pork belly, spinach, potato dumplings129 CZK
Fried minced pork and beef schnitzel, potato puree129 CZK
Pea soup with croutons55 CZK
Hungarian goulash (beef stew with paprika), bread dumplings149 CZK
Hussar roll, pork side stuffed with meat, mashed potatoes with onion139 CZK
Minced pork and cheese schnitzel, potato puree139 CZK
Beef roasted in a mushroom sauce, buttered potatoes169 CZK
Vegetable perkelt135 CZK
Chicken broth with pancake noodles45 CZK
Goulash soup45 CZK
Boiled neck of beef with champignon sauce, bread dumplings, soup129 CZK
Baked chicken leg stuffed with bacon, steamed rice, soup139 CZK
Minced pork schnitzel, potato puree, soup139 CZK
Fricasseed tripe115 CZK
Boiled cauliflower mixed with eggs109 CZK
Boiled neck of beef with mushroom sauce, bread dumplings145 CZK
Juicy pieces of pork belly, spinach, potato dumplings139 CZK
Minced veal schnitzel, potato puree145 CZK
Breaded chicken thigh roulade stuffed with stuffing, steamed rice145 CZK
Celery minestra (0,2 l)75 CZK
Pizza margherita with mushrooms158 CZK
Spaghetti with neapolitan ragout158 CZK
Soup of Romanesque68 CZK
Rigatoni puttanesca with tomatoes, anchovies, black olives and garlic155 CZK
Tagliatelle with chanterelles cooked in butter and italian bacon168 CZK
Grilled pork tenderloin with spaghetti aglio olio245 CZK
Beef beer goulash, bacon dumplings198 CZK
Cauliflower and leek soup with herb croutons75 CZK
Brioche with pulled chicken, roasted vegetables and smoked mayonnaise185 CZK
Roastbeef with truffle aioli, grenaille potatoes and roasted capers245 CZK
Spaghetti with spinach, tomatoes, chilli pepper208 CZK
Roasted apricot, quark dessert “Smetánek”, 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 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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