today: tuesday june 25th Daily menu tomorrow: wednesday june 26th
Roast beef with tomato sauce, 100 g, bread dumplings145 CZK
Beef braised in a mushroom sauce, 100 g, steamed rice139 CZK
Baked pasta with ham, 300 g129 CZK
Roast beef with tomato sauce, 100 g, elbow macaroni145 CZK
Tripe soup49 CZK
Chicken breast schnitzel fried in butter, 120 g, buttered potatoes, tomato salad with onion195 CZK
Beef in sauce with red peppers, 100 g, steamed rice139 CZK
Juicy pieces of pork “moravský vrabec” with sauerkraut, 100 g, potato dumplings135 CZK
Minced beef and pork burger steak, 120 g, potato puree135 CZK
Homemade sweet dumplings filled with strawberries139 CZK
Lavender ice cream with blueberries and whipped cream55 CZK
Leek soup45 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup139 CZK
Pork braised with kohlrabi, 100 g, mashed potatoes with onion, soup125 CZK
Meatloaf, 120 g, potato puree, soup125 CZK
Baked pasta with ham, 300 g135 CZK
Chicken breast with skin 150g, cauliflower purée, baked potatoes, beetroot salad199 CZK
Pork neck schnitzel fried in lard, 120 g, potato puree, baked beetroot179 CZK
Frankfurt-style roast beef, 100 g, bread dumplings129 CZK
Juicy pieces of pork “moravský vrabec” with braised cabbage, 120 g, potato dumplings135 CZK
Roasted pork heart stuffed with bacon, 150 g, steamed rice125 CZK
Minced pork schnitzel, 120 g, potato puree129 CZK
Beef braised in garlic with spinach, 100 g, potato dumplings, soup129 CZK
Pork braised with carrots, 100 g, buttered potatoes, soup119 CZK
Sweet and sour lentils and sausages, bread, soup125 CZK
Fried cauliflower with our tartar sauce, 200 g, mashed potatoes with onion125 CZK
Baked mushroom pasta with pickles, 300 g125 CZK
Chicken broth with pancake noodles39 CZK
Leek soup39 CZK
Pork cutlet schnitzel fried in butter, 150 g, buttered potatoes, soup189 CZK
Pepper stuffed with minced meat, 100 g, bread dumplings, soup125 CZK
Beef braised in Savoy cabbage, 100 g, buttered potatoes, soup125 CZK
Baked pasta with ham, 300 g, soup115 CZK
Minced beef and pork burger steak, 120 g125 CZK
Potato pancake fried in butter with sauerkraut, 200 g125 CZK
Fried cauliflower with our tartar sauce, 200 g125 CZK
Hungarian goulash (beef stew with paprika), 100 g, bread dumplings135 CZK
Pork livers with onion sauce, 150 g, mashed potatoes with onion, tartar sauce139 CZK
Pork cheeks braised in peas, 120 g, steamed rice149 CZK
Pizza margherita classica158 CZK
Fresella with tomatoes and basil158 CZK
Tagliatelle with spinach pesto158 CZK
Vheal shoulder, wild garlic, roasted leek235 CZK
Cucumber soup with dill and sour cream75 CZK
White asparagus with truffle butter, egg and Parmesan188 CZK
Grilled salmon, caponata, rocket245 CZK
Cannelloni with meat ragout and spinach215 CZK
Cold lettuce soup, strawberries95 CZK
Stuffed chicken wings 225 CZK
Strawberries, cream165 CZK
pulled chicken, sourdough bun, pickled cucumber95 CZK
salad with grilled chicken breast, honey - mustard dressing135 CZK
pulled pork, mashed potatoes, roast onion138 CZK
tomorrow: wednesday june 26th Daily menu today: tuesday june 25th
Boiled neck of beef with mushroom sauce, 100 g, bread dumplings139 CZK
Pork livers with onion sauce, 150 g, steamed rice125 CZK
Pea purée with roast Prague ham, 100 g139 CZK
Pork knuckle goulash with horseradish, 100 g, bread dumplings139 CZK
Baked chicken leg stuffed with bacon, 250 g, steamed rice139 CZK
South Bohemian soup45 CZK
Pork cutlet schnitzel fried in butter, 120 g, buttered potatoes, celery salad with carrot195 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice139 CZK
Beef braised in pepper, 100 g, elbow macaroni135 CZK
Minced pork schnitzel, 100 g, potato puree135 CZK
Ratatouille with sausage, 150 g139 CZK
Roast beef with pickles, 100 g, steamed rice, soup135 CZK
Pilsner pork goulash, 100 g, bread dumplings, soup135 CZK
Pork risotto with cheese and pickled cucumber, 300 g, soup125 CZK
Minced pork schnitzel, 120 g, potato puree135 CZK
Buckwheat groats with mushrooms and eggs115 CZK
Pork cutlet schnitzel fried in butter, 120 g, potato puree, cabbage salad with horseradish179 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice139 CZK
Pork braised in paprika, 100 g, elbow macaroni129 CZK
Baked chicken leg stuffed with bacon, 250 g, buttered potatoes135 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup139 CZK
Rolled pork filled with cabbage and bacon, 120 g, buttered potatoes, soup119 CZK
Pork livers with onion sauce, 150 g, steamed rice, soup115 CZK
Boiled cauliflower mixed with eggs, 200 g, buttered potatoes109 CZK
Noodles with poppy seeds115 CZK
Strong beef broth with noodles and liver quenelles45 CZK
Cauliflower soup39 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Pork braised in cumin, 100 g, elbow macaroni, soup115 CZK
Pork livers with onion sauce, 150 g, steamed rice, soup119 CZK
Ratatouille with sausage, 150 g139 CZK
Vegetable ratatouille109 CZK
Boiled neck of beef with dill sauce, 100 g, bread dumplings135 CZK
Beef roasted in a mushroom sauce, 100 g, steamed rice159 CZK
Grilled minced meat rolls, 125 g, mashed potatoes with onion135 CZK
Pizza marinara with tuna158 CZK
Mozzarella di bufala158 CZK
Spaghetti aglio olio rucola158 CZK
Broccoli soup68 CZK
Gnocchi with spinach, cream and ricotta cheese148 CZK
Rigatoni with Italian sausage, tomatoes and parmesan158 CZK
Grilled Ball tip steak with Chianti wine sauce, zucchini in thyme and potatoes with ricotta cheese235 CZK
Mini buns with vanilla cream198 CZK
Roasted chicken,235 CZK
Asparagus soup85 CZK
Goats' cheese from the Krasolesí farm, beetroots, walnuts178 CZK
Chicken Supreme, marinated carrots228 CZK
Mezzalune stuffed with Mozzarella in a boletus sauce235 CZK
pulled chicken, sourdough bun, pickled cucumber95 CZK
pulled pork, mashed potatoes, roast onion138 CZK
Bakked potatoes with grilled asparagus and smoked mayo138 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.

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.

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.

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

On Friday 5/7 we will be open from 9 a.m.

We will be serving breakfast until 4 p.m.