today: friday april 28th Daily menu tomorrow: saturday april 29th
Boiled neck of beef with mushroom sauce, 100 g, bread dumplings125 CZK
Goulash with sausages, 100 g119 CZK
Savoy cabbage soup with croutons39 CZK
Baked chicken leg stuffed with bacon, 250 g, steamed rice135 CZK
Homemade meatloaf, 120 g, potato puree109 CZK
Frankfurter soup45 CZK
Chicken breast with mushroom spice, potato gnocchi, mushrooms and spinach, 180 g219 CZK
Smoked beef tongue with horseradish sauce, 100 g, bread dumplings, cucumber salad in sweet and sour water115 CZK
Pork shoulder braised in mushrooms, 100 g, pasta, cucumber salad in sweet and sour water119 CZK
Braised beef heart stuffed with bacon, 150 g, steamed rice, cucumber salad in sweet and sour water105 CZK
Roast veal livers with homemade tartar sauce, 150 g, buttered potatoes169 CZK
Dumplings with egg and gherkin, 200 g95 CZK
Fresh trout in cumin butter, 200 g215 CZK
Pea soup with croutons45 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice, soup129 CZK
Stuffed pork side, braised cabbage, 100 g, potato dumplings, soup119 CZK
Goulash with sausages, 100 g, bread, soup119 CZK
Minced beef and pork burger steak, 120 g, potato puree109 CZK
Spinach with fried egg and boiled potatoes119 CZK
South Bohemian soup35 CZK
Pork neck schnitzel fried in lard, 120 g, potato puree, fresh salad169 CZK
Chicken leg stuffed with spinach, seasonal vegetables, crushed potatoes, fresh salad235 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice125 CZK
Country-style roast pork belly with spinach, 100 g, potato dumplings115 CZK
Minced beef and pork burger steak, 120 g, potato puree, fresh salad115 CZK
Pork braised in paprika, 100 g105 CZK
Boiled neck of beef with champignon sauce, 100 g119 CZK
Sliced potatoes baked with ham, 300 g119 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice, soup125 CZK
Potato dumplings filled with smoked meat, 300 g, soup125 CZK
Pork risotto with cheese and pickled cucumber, 300 g, soup119 CZK
Semolina soup with egg35 CZK
Leek soup35 CZK
Beef steak from young bull with egg, 200 g, buttered potatoes, soup249 CZK
Braised pork shoulder with creamy sauce, 100 g, bread dumplings, soup125 CZK
Beef roll filled with bacon, egg, onion and pickles, 120 g, steamed rice, soup125 CZK
Stuffed pork side, braised cabbage, 100 g, potato puree, soup115 CZK
Roast beef cheeks, 150 g125 CZK
Fried champignon mushrooms with homemade tartar sauce, 150 g115 CZK
Beef broth with vegetables and pasta69 CZK
Pizza alla pizzaiolo148 CZK
Conchiglie mascarpone cheese and tomatoes148 CZK
Pea soup with roasted bacon95 CZK
Rigatoni with Portobello mushrooms, sheep cheese and chilli peppers198 CZK
Mussels in white wine with toasted baguette358 CZK
Matured grilled entrecôte (400g)of heifer with Tuscan olive oil and rosemary, grilled vegetables and homemade french fries785 CZK
Risotto with chicken, grated cheese, pickles145 CZK
Beef hamburger with caramelised onions and steak chips195 CZK
Raviolini di Brodo – strong beef broth with meat ravioli58 CZK
Roastbeef, green asparagus, sour peppers158 CZK
Vacov farm trout, red lentils, wine sauce188 CZK
Lasagne with pork sirloin175 CZK
Tomato pepper soup, cheese tortelloni65 CZK
White asparagus with truffle butter and Parmesan168 CZK
Grilled sea bream with asparagus risotto238 CZK
Cannelloni with meat ragout and spinach198 CZK
Kohlrabi soup, lovage, spring onion85 CZK
Grilled pork chop, onion, hazelnut pureé, marjoram375 CZK
Farmer's curd cheese, kefir, carrots168 CZK
tomorrow: saturday april 29th Daily menu today: friday april 28th
Seafood soup58 CZK
Roastbeef, green asparagus, sour peppers158 CZK
Lasagne with pork sirloin175 CZK
Spinach soup with poached salmon65 CZK
White asparagus with truffle butter and Parmesan168 CZK
Chicken alla caciatore, tagliatelle in butter198 CZK
Daily menu
Daily menu Česky Prague Pilsen Brno

Martin Štangl


At Eska, he utilises his experience that he gained during his nine years as a sous chef at La Degustation Bohême Bourgeoise. He likes to cook with wild herbs, to use unusual natural ingredients and to try out forgotten recipes of our grandmas. His connection to nature is so strong that he sold his flat in the centre of Prague, bought a homestead in Sázava, and runs a guesthouse with his wife there.

David Marek

General manager

He is happy when something is always going on and the restaurant is packed. That's what he has previously experienced at Brasiliero U Radnice, where he worked for ten years. Earlier, he was collecting experience in a hotel in Halkidiki in Greece, among other places. He can’t sit still for a minute; to him boredom is worse than stress. He likes football and is a great swimmer, even though he doesn’t have much time for his hobbies now.

Monika Drašnarová

Shift manager

David’s right arm. He is good with figures, while she is good with people. When you need some encouragement and cheering up, enter into conversation with her. For ten years, she was working at the Four Seasons, where she worked her way up from a temporary employee to a newcomer coach, and was involved in opening the restaurant Cotto Crudo. She likes to eat, she likes to cook even more, preferably French and Asian meals.

Jana Krofiková

Shift manager

This qualified economist always knew that she feels the best when surrounded by people. So she gave up accountancy and decided to work in gastronomy instead. She is in a good mood all the time and makes no secret as to why: Jana says it’s enough for her to enter the serving area, where she always finds a guest who cheers her up. She loves to eat duck prepared in any way and the soups are her favourite food in Eska (although duck always comes first, obviously).

Rudolf Herman

Shift manager

He took an interest in food and wine already long ago – which should come as no surprise, since he comes from the South Moravian region. He acquired experience in several restaurants there, however, his heart brought him to Prague. He fit in at Eska in no time, tried out various positions, and as he says, he looks forward to being there every day. What makes him happy? A full reservation book and continuous bustle. He loves strategic games, wine, and sports – in winter, you can see him sliding down hills as a snowboard instructor.

Aleš Karpíšek


Thanks to him and his numerous attempts and failures, bread from Eska is what it is today. Previously, he baked the bread at night at Pizza Nuova; he used his contacts in Naples to buy another wood fired oven to bring to Prague, got hold of the best flour, perfected a three-stage sourdough, put a great bunch of bakers together and is a head baker of the bakery at Eska.

Jaroslav Kozdělka

Sous chef

Earlier in his career he spent some time in the hotels Intercontinental and Four Seasons, where he worked his way up to sous chef. He prefers Czech and Italian cuisine above all. He loves sports, particularly hockey and football, but also fishing. And by the way, Jaroslav is the Czech oyster opening champion!

Tomáš Valkovič

Sous chef

Slovakia-born Tomáš has been working at Eska since its opening. Not many months passed before he became a sous-chef. Before his job at Eska, he lived in Bratislava and in Banská Bystrica, where he and his friends managed to transform an old pancake manufacturing facility into a well-known family bistro. He likes to spend his leisure time with his kids and likes to cook. He even has his own cooking show on the Internet called Fast Good.

Ondřej Štokl


Friday. He had a taste of it for the first time in one of the bars in Kladno, where he enthused about it. After coming to Prague, he was one of the people who opened the café AnonymouS. At Eska, he shows how interesting coffee is, that it can be drunk in a different way than that to which people are used to, but most importantly that with the right preparation, it can also taste completely different.

Pernerova 49
186 00 Prague 8 - Karlín
T 731 140 884 

Non-smoking restaurant


We accept:
Ticket Restaurant, Gastro Pass, Chèque Déjeuner

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Opening hours
Mo-Fr08:00 - 23:30
Sa-Su09:00 - 23:30

Bank Holiday opening hours?

On the 1at and 8th of May we are open from 9 o'clock. So stop by!