today: wednesday december 12th Daily menu tomorrow: thursday december 13th
Braised pork shoulder with creamy sauce, 100 g, bread dumplings129 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice139 CZK
Baked pasta with ham, 300 g125 CZK
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings129 CZK
Juicy pieces of pork “moravský vrabec” with sauerkraut, 120 g, potato dumplings125 CZK
Goulash soup45 CZK
Chicken breast schnitzel fried in butter, 120 g, buttered potatoes, baked beetroot195 CZK
Beef tokan, 100 g, steamed rice135 CZK
Roast pork neck with braised cabbage, 100 g, potato dumplings135 CZK
Hussar roll, pork side stuffed with meat, 100 g, potato puree135 CZK
Krejcar Frankfurters, mashed potato, pickled cucumbers135 CZK
Boiled neck of beef with dill sauce, 100 g, bread dumplings, soup125 CZK
Rolled beef filled with spinach, 100 g, potato dumplings, soup125 CZK
Baked pasta with ham, 300 g, baked beetroot, soup119 CZK
Roast veal livers with our tartar sauce, 150 g, buttered potatoes169 CZK
Roast veal livers with our tartar sauce, 150 g, roasted potatoes, cabbage salad with horseradish179 CZK
Pork neck schnitzel fried in lard, 120 g, potato puree, cabbage salad with horseradish169 CZK
Baked beef with sauce and eggs, 100 g, steamed rice129 CZK
Country-style roast pork belly with spinach, 100 g, potato dumplings135 CZK
Fried minced pork and beef schnitzel, 120 g, buttered potatoes129 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice119 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup139 CZK
Juicy pieces of pork belly with sauerkraut, 120 g, potato dumplings, soup155 CZK
Cooked smoked side of pork with pea purée, 100 g, soup129 CZK
Strong beef broth with liver quenelles45 CZK
Goulash soup45 CZK
Beer-braised pork chops with barley, soup275 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Roasted pork heart stuffed with bacon, 150 g, steamed rice, soup119 CZK
Meatloaf, 120 g, potato puree, soup115 CZK
Roast veal livers with our tartar sauce, 150 g169 CZK
Sour lentils with sausage125 CZK
Sour lentils with fried egg119 CZK
Spinach soup with salmon (0,2 l)75 CZK
Pizza margherita with tuna158 CZK
Spaghetti with neapolitan ragout158 CZK
Pork roll filled with bacon, egg, onion and pickles,198 CZK
Chesnut soup85 CZK
Beef tartare, cipollini, focaccia195 CZK
Fillet of salmon trout, corn, parsley salad235 CZK
Mezzalune stuffed with Mozzarella in a boletus sauce225 CZK
Mushroom soup, kefir95 CZK
Lamb, spaetzle, cottage cheese, mushrooms348 CZK
"Vánočka" christmas brioche, apples, nuts165 CZK
Strong chicken broth with meat and semolina45 CZK
Quarter of fire-grilled chicken with green salad and bread125 CZK
Chicken wings 10 pcs, BBQ sauce, coleslaw148 CZK
tomorrow: thursday december 13th Daily menu today: wednesday december 12th
Beef in sauce with red peppers, 100 g, bread dumplings129 CZK
Roast chicken roll with stuffing, 100 g, mashed potatoes with onion135 CZK
Veal shoulder braised in paprika, 100 g, steamed rice145 CZK
Roast beef with tomato sauce, 100 g, pasta135 CZK
Juicy pieces of pork belly with sauerkraut, 120 g, potato dumplings119 CZK
Potato soup with mushrooms45 CZK
Beef braised in garlic with spinach, 100 g, potato dumplings135 CZK
Pork braised with carrots, 100 g, mashed potatoes with onion129 CZK
Minced pork schnitzel, 100 g, potato puree135 CZK
Cooked smoked side of pork with pea purée, 100 g125 CZK
Roast beef with tomato sauce, 100 g, bread dumplings, soup129 CZK
Pork livers with onion sauce, 150 g, steamed rice, soup115 CZK
Pork risotto with cheese and pickled cucumber, 300 g, soup125 CZK
Quarter of roast chicken with stuffing, potato puree159 CZK
Pork leg schnitzel fried in butter, 120 g, potato puree, cucumber salad in sweet and sour water169 CZK
Hungarian goulash (beef stew with paprika), 100 g, bread dumplings135 CZK
Juicy pieces of pork “moravský vrabec” with sauerkraut, 120 g, potato dumplings135 CZK
Pork shoulder braised in mushrooms, 100 g, steamed rice125 CZK
Roast beef with tartar suace, 100 g, buttered potatoes139 CZK
Beef braised in pepper, 100 g, pasta, soup129 CZK
Pork livers with onion sauce, 150 g, steamed rice, soup115 CZK
Minced pork schnitzel, 100 g, potato puree, soup129 CZK
Chicken broth with pancake noodles39 CZK
Butcher’s soup39 CZK
Beef braised in a mushroom sauce, 100 g, pasta, soup119 CZK
Baked pasta with ham, 300 g, soup115 CZK
Minced pork schnitzel, 100 g, potato puree, soup125 CZK
Beef brisket braised in garlic with spinach, 100 g129 CZK
Black pudding sausage, sauerkraut, boiled potatoes125 CZK
Spinach with fried egg and boiled potatoes119 CZK
Italian lentil soup (0,2 l)75 CZK
Pizza marinara158 CZK
Tagliatelle bolognese158 CZK
Ribollita of vegetables and beans with garlic bread65 CZK
Rigatoni all arrabbiata148 CZK
Spaghetti with mussels in wine, garlic and tomatoes158 CZK
Grilled flap steak with bacon butter, zucchini on thyme and roasted potatoes225 CZK
Fillet of cat-fish235 CZK
Parsley soup75 CZK
Roast pumpkin and feta salad178 CZK
Sea bass with saffron risotto and zucchini spaghetti238 CZK
Cannelloni with meat ragout and spinach208 CZK
Strong chicken broth with meat and semolina45 CZK
Quarter of fire-grilled chicken, our pickles and bread 'Eska'125 CZK
Lunch bowl: pulled chicken, potatoe´s salad, smoked mayonnaise165 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

Patron 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

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.

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.

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.

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

When are we open over the holidays?

24. 12. – closed
25. 12. – 11:30–23:30
26. 12. – 9:00–23:30
31. 12. – 9:00 – for as long as we are able!
1. 1. 2019 – 9:00–23:30