today: wednesday february 21st Daily menu tomorrow: thursday february 22nd
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings129 CZK
Veal shoulder braised in paprika, 100 g, steamed rice145 CZK
Sliced potatoes baked with ham, 300 g129 CZK
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings129 CZK
Pork shoulder braised in cumin, 100 g, steamed rice109 CZK
Savoy cabbage soup with croutons39 CZK
Chicken breast schnitzel fried in butter, 120 g, potato salad, cabbage salad with horseradish195 CZK
Country-style roast pork shoulder with spinach, 100 g, potato dumplings135 CZK
Baked beef with sauce and eggs, 100 g, steamed rice135 CZK
Meatloaf, 120 g, potato puree129 CZK
Bean purée with roast Prague ham, 100 g125 CZK
Spinach with fried egg and boiled potatoes119 CZK
Cabbage soup with sausage45 CZK
Beef braised in garlic with spinach, 100 g, potato dumplings, soup129 CZK
Pork braised with carrots, 100 g, buttered potatoes, soup119 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice, soup115 CZK
Minced salami schnitzel, 120 g, potato puree115 CZK
Boiled cauliflower mixed with eggs, 200 g, buttered potatoes115 CZK
Strong beef broth with dropped flour noodles35 CZK
Pork neck schnitzel fried in lard, 120 g, potato puree, cabbage salad with horseradish169 CZK
Roast turkey breast, beetroot, potato pancakes, 150 g, steamed rice, cabbage salad with horseradish175 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, cabbage salad with horseradish169 CZK
Pork braised in paprika, 100 g, pasta125 CZK
Beef braised in pepper, 100 g, steamed rice125 CZK
Roast pork neck with braised cabbage, 100 g, potato dumplings125 CZK
Chicken schnitzel fried in butter, 150 g, buttered potatoes195 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice, soup109 CZK
Mashed potatoes with Prague ham, 100 g, soup125 CZK
Pork livers with onion sauce, 150 g, buttered potatoes, tartar sauce159 CZK
Semolina soup with egg35 CZK
Bean soup with sausage45 CZK
Pork neck steak with fried onion and onion gravy, 250 g, buttered potatoes, soup245 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Hussar roll, pork side stuffed with meat, 100 g, potato puree, soup119 CZK
Sour lentils with sausage, bread, soup125 CZK
Country-style roast pork belly with braised cabbage, 100 g125 CZK
Fried champignon mushrooms with our tartar sauce, 150 g119 CZK
Minestrone pomodoro with pecorino75 CZK
Pizza marinara158 CZK
Tagliatelle with genoese ragout158 CZK
Semolina porridge198 CZK
Chicken leg in wine,235 CZK
Chesnut soup58 CZK
Roasted beetroot, stracciatella cheese, blueberries155 CZK
Pork tenderloin, beans with bacon195 CZK
Lasagne with trout178 CZK
Tuscany soup with croutons68 CZK
A selection of baked beets with Krasolesí farm goats' cheese175 CZK
Grilled sea bream with parsley purée and cauliflower238 CZK
Tagliatelle with smoked mushrooms and Pecorino195 CZK
Prague ham broth, egg, vegetable, kale85 CZK
Beef oyster blade, grilled onion, potatoes, mustard368 CZK
Vanilla cream, kale, celeriac, apricots158 CZK
tomorrow: thursday february 22nd Daily menu today: wednesday february 21st
Roast beef with pickles, 100 g, bread dumplings129 CZK
Pepper stuffed with minced meat, 100 g, steamed rice135 CZK
Pea purée with roast Prague ham, 100 g135 CZK
Beef braised in bacon, 100 g, steamed rice125 CZK
Pork braised with carrots, 100 g, buttered potatoes115 CZK
Pea soup with croutons45 CZK
Beef tokan, 100 g, steamed rice, soup125 CZK
Country-style roast pork shoulder with braised cabbage, 100 g, potato dumplings, soup125 CZK
Quarter of roast chicken with stuffing, potato puree, soup159 CZK
Minced pork schnitzel, 120 g, buttered potatoes125 CZK
Dumplings with egg and gherkin, 200 g95 CZK
Lentil soup with Frankfurters39 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, carrot salad169 CZK
Pork neck steak with mustard sauce, 200 g, mashed potatoes with onion, spinach, carrot salad195 CZK
Pilsner beef goulash, 100 g, bread dumplings129 CZK
Chicken braised in a paprika sauce, 100 g, pasta129 CZK
Pork braised in cumin, 100 g, steamed rice119 CZK
Roast beef with tartar suace, 100 g, buttered potatoes139 CZK
Potato dumplings filled with smoked meat, 300 g, sauerkraut135 CZK
Savoy cabbage patties, 200 g, potato puree125 CZK
Hungarian goulash (beef stew with paprika), 100 g, bread dumplings, soup125 CZK
Stuffed pork side, braised cabbage, 100 g, potato dumplings, soup125 CZK
Minced pork schnitzel, 100 g, potato puree, soup125 CZK
Beer-braised pork cheeks, 150 g129 CZK
Chicken broth with pancake noodles39 CZK
Goulash soup45 CZK
Roast beef, natural style, 100 g, steamed rice, soup119 CZK
Smoked pork belly, spinach, 100 g, potato dumplings, soup125 CZK
Minced pork schnitzel, 100 g, potato puree, soup125 CZK
Black pudding sausage, sauerkraut, boiled potatoes119 CZK
Roast veal livers with our tartar sauce, 150 g169 CZK
Savoy cabbage patties, 200 g109 CZK
Lentil minestra (0,2 l)75 CZK
Pizza with grilled vegetables158 CZK
Spaghetti with basil pesto158 CZK
Onion soup with Italian bacon55 CZK
Spaghetti with tomato pesto138 CZK
Rigatoni with dried ham, shallots and rocket158 CZK
Grilled hanger steak with Marsala wine sauce, green pea pods and butter potatoes215 CZK
Pork kidneys with cream sauce, steamed rice198 CZK
Batter-fried codfish,235 CZK
Kale soup with pancetta58 CZK
Roasted beetroot, stracciatella cheese, blueberries155 CZK
Golden muscle with mushrooms, spinach gnocchi195 CZK
Ravioli stuffed with roast beetroot, mascarpone175 CZK
Red lentil soup75 CZK
A selection of baked beets with Krasolesí farm goats' cheese175 CZK
Pan-fried flank steak with rocket and Parmesan265 CZK
Spaghetti with tuna, basil pesto and egg215 CZK
We change seemingly common
ingredients beyond recognition.
Taste Eska
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

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!

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