today: wednesday december 13th Daily menu tomorrow: thursday december 14th
Boiled neck of beef with champignon sauce, 100 g, bread dumplings129 CZK
Pork risotto with cheese and pickled cucumber, 300 g129 CZK
Roasted pork heart stuffed with bacon, 150 g, steamed rice109 CZK
Beef cheek goulash with pickles, 100 g, steamed rice129 CZK
Chicken braised in a paprika sauce, 100 g, pasta119 CZK
Cauliflower soup39 CZK
Pork cutlet schnitzel fried in butter, 120 g, buttered potatoes, cucumber salad in sweet and sour water195 CZK
Butcher’s goulash, 150 g, bread dumplings125 CZK
Frankfurt-style roast beef, 100 g, steamed rice129 CZK
Pork shoulder braised in mushrooms, 100 g, pasta129 CZK
Potato dumplings filled with smoked meat, 300 g135 CZK
Sour lentils with fried egg119 CZK
Potato soup with mushrooms45 CZK
Beef tokan, 100 g, steamed rice, soup125 CZK
Pork braised with carrots, 100 g, buttered potatoes, soup119 CZK
Roast chicken roll with stuffing, 100 g, potato puree, soup135 CZK
Baked mushroom pasta with pickles, 300 g125 CZK
Pork cutlet schnitzel fried in butter, 120 g, potato puree, fruit compote169 CZK
Roast beef cheeks, 150 g, potato puree, fruit compote185 CZK
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings125 CZK
Baked beef with sauce and eggs, 100 g, steamed rice125 CZK
Pork braised in paprika, 100 g, pasta125 CZK
Minced pork schnitzel, 100 g, potato puree125 CZK
Baked chicken leg stuffed with bacon, 250 g, buttered potatoes129 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Juicy pieces of pork “moravský vrabec”, braised cabbage, 120 g, potato dumplings, soup119 CZK
Hussar roll, pork side stuffed with meat, 100 g, potato puree, soup119 CZK
Braised beef cooked in a cream sauce with cranberry jam, 100 g, bread dumplings, soup129 CZK
Beef braised in pepper, 100 g, pasta, soup115 CZK
Roasted pork heart stuffed with bacon, 150 g, steamed rice, soup109 CZK
Sour lentils with sausage125 CZK
Sour lentils with fried egg119 CZK
Italian lentil soup (0,2 l)69 CZK
Pizza quattro salami148 CZK
Spaghetti with bologna ragout148 CZK
Tomato and bell pepper soup with cheese ravioli55 CZK
Spaghetti Trapanese with basil, almonds, pecorino cheese and sundried tomatoes138 CZK
Risotto with Tyrolean bacon and parmesan158 CZK
Filet mignons with chilli sauce, spinach and potatoes with butter225 CZK
Sweet buns with vanilla custard sauce,145 CZK
Caesar salad195 CZK
Oyster mushroom soup58 CZK
Sicilian orange salad with fennel, onion and walnuts155 CZK
Pork tenderloin, beans with bacon195 CZK
Tortelloni stuffed with pumpin and ricotta178 CZK
Chesnut soup85 CZK
Tuna tartare, avocado and focaccia198 CZK
Grilled belly with hoary cress, mashed potatoes and tomatoes265 CZK
Lasagna with chicken, spinach and mushrooms208 CZK
Leek soup, sour cream, sunflower seeds85 CZK
Roasted chicken, Jerusalem artichoke, thyme338 CZK
Potato dumplings, curd cheese, poppy, sweet roll165 CZK
tomorrow: thursday december 14th Daily menu today: wednesday december 13th
Minced beef and pork burger steak, 120 g, potato puree115 CZK
Baked mushroom pasta with pickles, 300 g129 CZK
Borsch, 100 g125 CZK
Boiled neck of beef with dill sauce, 100 g, bread dumplings129 CZK
Veal shoulder braised in paprika, 100 g, pasta155 CZK
Cabbage soup with sausage45 CZK
Chicken breast schnitzel fried in butter, 120 g, potato salad, fruit compote195 CZK
Beef braised in bacon, 100 g, steamed rice129 CZK
Roast beef cheeks, 150 g, potato puree169 CZK
Baked pasta with ham, 300 g125 CZK
Roast chicken roll with stuffing, 100 g, buttered potatoes135 CZK
Boiled eggs and potatoes in dill sauce119 CZK
Frankfurter soup45 CZK
Beef roasted in a mushroom sauce, steamed rice, soup149 CZK
Stuffed pork side, braised cabbage, 100 g, potato dumplings125 CZK
Goulash with sausages, 100 g, bread, soup119 CZK
Savoy cabbage patties, 200 g, buttered potatoes119 CZK
Roast beef, natural style, 100 g, steamed rice125 CZK
Stuffed pork side, braised cabbage, 100 g, potato dumplings129 CZK
Pepper stuffed with minced meat, 100 g, bread dumplings129 CZK
Rolled pork filled with cabbage and bacon, 120 g, buttered potatoes129 CZK
Savoy cabbage patties, 200 g, potato puree125 CZK
Mini buns covered with vanilla cream119 CZK
Turkey breast schnitzel fried in butter, 120 g, potato puree169 CZK
Rabbit braised in spice, 200 g, buttered potatoes149 CZK
Braised pork shoulder with creamy sauce, 100 g, bread dumplings, soup125 CZK
Minced pork schnitzel, 100 g, potato puree, soup125 CZK
Gnocchi with sauerkraut and smoked meat, soup119 CZK
Chicken soup with vegetable omelette49 CZK
Boiled pork soup with peeled barley39 CZK
Beef braised in Savoy cabbage, 100 g, steamed rice, soup125 CZK
White pudding sausage with sauerkraut, boiled potatoes, soup125 CZK
Minced pork schnitzel, 100 g, potato puree, soup125 CZK
Braised pork kidneys with onion sauce, 150 g109 CZK
Fried champignon mushrooms with our tartar sauce, 150 g119 CZK
Tomato Minestra (0,2 l)69 CZK
Pizza maiale148 CZK
Tagliatelle with genoese ragout148 CZK
Roasted pork neck,145 CZK
Fillet of carp with garlic,195 CZK
Sour potato soup with mushrooms58 CZK
Sicilian orange salad with fennel, onion and walnuts155 CZK
Beef cheeks in red wine with vegetables, spinach gnocchi198 CZK
Lasagne with pork and zucchini175 CZK
Pumpkin soup, whey, sunflower seeds85 CZK
Bruschetta with mushrooms, spinach and gorgonzola175 CZK
Grilled sea bream on vegetable risotto238 CZK
Tortelloni stuffed with ricotta, Gorgonzola sauce and walnuts225 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

When are we open over the holidays?

24. 12. – closed
25. 12. – 11:30–23:30
26. 12. – 9:00–23:30
31. 12. – 9:00–23:30
1. 1. 2018 – 9:00–23:30