today: monday april 22nd Daily menu tomorrow: tuesday april 23rd
Tomato soup with gnocchi and mascarpone75 CZK
White asparagus with truffle butter, egg and Parmesan188 CZK
Lamb shank with potato purée and spinach350 CZK
tomorrow: tuesday april 23rd Daily menu today: monday april 22nd
Beef in sauce with red peppers, 100 g, bread dumplings139 CZK
Pork braised in paprika, 100 g, elbow macaroni139 CZK
Braised pork kidneys with onion sauce, 150 g, steamed rice129 CZK
Pea soup with croutons45 CZK
Roast beef, natural style, 100 g, steamed rice135 CZK
Beer-braised pork cheeks, 150 g, potato puree139 CZK
Goulash with sausages, 100 g, bread129 CZK
Baked pasta with ham, 300 g129 CZK
Hungarian goulash (beef stew with paprika), 100 g, potato dumplings, soup129 CZK
Pork livers with onion sauce, 150 g, steamed rice, soup115 CZK
Homemade meatloaf with creamy sauce, 120 g, bread dumplings, soup125 CZK
Fried minced pork and beef schnitzel, 120 g, potato puree125 CZK
Turkey breast schnitzel fried in butter, 120 g, potato puree, cabbage salad with horseradish169 CZK
Chicken breast schnitzel fried in butter, 120 g, potato puree, cabbage salad with horseradish169 CZK
Veal leg schnitzel fried in butter, 120 g, potato puree, cabbage salad with horseradish199 CZK
Boiled neck of beef with horseradish sauce, 100 g, bread dumplings129 CZK
Beef braised in a mushroom sauce, 100 g, steamed rice135 CZK
Pork braised in cumin, 100 g, elbow macaroni125 CZK
Meatloaf, 120 g, potato puree129 CZK
Chicken braised in a paprika sauce, 100 g, elbow macaroni, soup129 CZK
Beef brisket braised in garlic with spinach, 100 g, potato dumplings, soup135 CZK
Minced pork schnitzel, 120 g, potato puree, soup125 CZK
Strong beef broth with dropped flour noodles39 CZK
Potato soup with mushrooms45 CZK
Baked beef with sauce and eggs, 100 g, steamed rice, soup125 CZK
Pork and cabbage goulash, 100 g, bread dumplings, soup119 CZK
Meatloaf, 120 g, potato puree, soup115 CZK
Pilsner beef goulash, 100 g125 CZK
Spinach with fried egg and boiled potatoes119 CZK
Roast rabbit leg,235 CZK
Asparagus soup85 CZK
Bruschetta with tomatoes, rocket and stracciatella cheese175 CZK
Grilled salmon with roasted cauliflower, asparagus and "Beurre blanc" sauce245 CZK
Spaghetti alla carbonara208 CZK
A pulsating atmosphere
with current Czech cuisine.
Stop by
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 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.

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.

Show on map
Opening hours
Mo–Fr08:00–23:30
Sa–Su09:00–23:30

On Good Friday 19/4 and Easter Monday 22/4 we will be open from 9 a.m.

We will be serving breakfast until 4 p.m.