today: sunday october 22nd Daily menu tomorrow: monday october 23rd
Jerusalem artichoke soup, roast red pepper58 CZK
Peppers stuffed with ricotta cheese, crushed tomatoes, basil155 CZK
Lasagne with Bologna ragout175 CZK
Vegetable soup with egg and croutons68 CZK
Spaghetti amatriciana198 CZK
tomorrow: monday october 23rd Daily menu today: sunday october 22nd
Roast beef with tomato sauce, 100 g, bread dumplings129 CZK
Roast chicken leg, 200 g, steamed rice109 CZK
Minced beef and pork burger steak, 120 g, buttered potatoes109 CZK
Cauliflower soup39 CZK
Boiled neck of beef in tomato sauce, 100 g, bread dumplings125 CZK
Chicken braised in a paprika sauce, 100 g, pasta115 CZK
Roast pork leg with creamy sauce and ham, 100 g, bread dumplings, fruit compote125 CZK
Beef tokan, 100 g, steamed rice, fruit compote125 CZK
Rolled pork filled with cabbage and bacon, 120 g, mashed potatoes with onion, fruit compote119 CZK
Sliced potatoes baked with ham, 300 g119 CZK
Buckwheat groats with mushrooms and eggs115 CZK
Goulash soup45 CZK
Burger, 180 g with potato crisps, cabbage salad with horseradish189 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, cabbage salad with horseradish169 CZK
Roast beef with pickles, 100 g, steamed rice125 CZK
Juicy pieces of pork “moravský vrabec” with sauerkraut, 120 g, potato dumplings125 CZK
Pork shoulder braised in mushrooms, 100 g, steamed rice119 CZK
Fried minced pork and beef schnitzel, 120 g, potato puree125 CZK
Fried champignon mushrooms with our tartar sauce, 150 g, buttered potatoes119 CZK
Plum jam-filled buns119 CZK
Beef braised in pepper, 100 g, pasta, soup119 CZK
Juicy pieces of pork “moravský vrabec” with sauerkraut, 120 g, potato dumplings, soup119 CZK
Fried minced pork and beef schnitzel, 120 g, potato salad, soup115 CZK
Chicken soup with vegetable omelette49 CZK
Frankfurter soup39 CZK
Baked beef with sauce and eggs, 100 g, steamed rice, soup125 CZK
Beef braised in Savoy cabbage, 100 g, buttered potatoes, soup125 CZK
Pork leg schnitzel fried in butter, 120 g, potato puree, soup139 CZK
Spinach with fried egg and boiled potatoes119 CZK
Fried camembert-style cheese,145 CZK
Turkey medallions with sage,195 CZK
Broccoli soup58 CZK
Sicilian orange salad with fennel, onion and walnuts155 CZK
Duck breast, sausage, gingerbread198 CZK
Tortelloni stuffed with pumpin and ricotta178 CZK
Pumpkin soup75 CZK
Eggplant gratin with mozzarella and Parmesan178 CZK
Grilled chicken breast, fregola, mushrooms225 CZK
Cannelloni with meat ragout and spinach208 CZK
We change seemingly common
ingredients beyond recognition.
Taste Eska
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


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


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


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


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.

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.

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

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


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.

Pernerova 49
186 00 Prague 8 - Karlín
T 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
Mo-Fr08:00 - 23:30
Sa-Su09:00 - 23:30